• Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out.  Lightly spray the parchment paper with cooking spray and set aside.
• Cut butter into pieces. In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Melt in 30-second increments, stirring after each time until the butter and melted chocolate chips become a smooth mixture.
• Stir in the granulated and brown sugar. Mix in the eggs one at a time, mixing really well after each is added. Then stir in the vanilla extract.
• Add the salt and cocoa powder. Stir in until almost fully incorporated then sift in the flour and fold together. Do not overmix. Just stir until there are no more flour streaks. Gently fold in 1 cup of chocolate chips (or chunks.)
• Spread evenly into the prepared pan.
• Bake for 24-26 minutes, until no longer jiggly in the middle and just set. Don’t overbake. It will continue to set as it cools.
• Remove from the oven and place on a wire rack to cool completely in the pan.

To Make Chocolate Ganache:

• Place the 3/4 cup chocolate chips (or chopped chocolate bar.) in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer. (Make sure it doesn't get too hot, do not let it boil.) Pour over chocolate and don't
  stir for 3 minutes. Then slowly stir until the chocolate chips are completely
  melted and the mixture is smooth. Add 1-2 drops of black food coloring.
• Wait a few minutes to let the ganache cool a little. Pour over the cooled brownies and smooth out evenly. You can either top it with candy eyes immediately or wait until it cools and top it with candy eyes then. To help the ganache layer set, put in the refrigerator until it has firmed up. Cut into squares. If you haven't yet, add the candy eyes.