Directions

Brownies: Preheat oven to 350 degrees with a rack set in the center of the oven. Spray a 12 ¼-by-8 ¼-by-1 ¼-inch rimmed baking sheet with nonstick cooking spray; set aside. In a medium bowl whisk together cocoa powder, baking soda, and salt; set aside. In a large heatproof bowl, combine butter, sugar, bittersweet chocolate, and corn syrup. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth. Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 30 to 35 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.

Ganache: Place semisweet and bittersweet chocolate in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth. Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.

White Chocolate Drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache topped brownies.