Copycat Cosmic Brownies

Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
Fold in the ½ cup mini semi-sweet chocolate chips.
Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes.
Allow the brownies to cool for about 45 to 60 minutes before making and topping.

Add 12 ounces semi-sweet chocolate chips, ¾ cup heavy cream, and 2 tablespoons powdered sugar to a large microwave-safe bowl and stir. Microwave for 45 seconds, remove, and stir. Microwave for an additional 45 seconds, then stir until a smooth chocolate ganache forms. If there are still little pieces of chocolate, microwave for an additional 10 seconds.
Pour the ganache over the top of the brownies and spread out evenly with a rubber spatula.
Sprinkle with Candy Coated Chocolate Chips and let cool until the ganache has set. If it's warm, place in the refrigerator for 30 minutes to encourage setting.
Remove from the pan once cooled and slice using a hot metal knife for the cleanest cuts. Slide the knife outward as opposed to lifting it up so it doesn't pull the ganache off the top.