• Start by preheating the oven to 325F then line a 9x5 or an 8x5 baking pan with parchment paper then set aside.
• In a large bowl melt the butter and the oil in the microwave or on the stove top in a medium saucepan.
  4 tablespoon butter, 1 tablespoon oil
• If you melted the butter in a saucepan transfer to a large bowl, if not just add in the granulated sugar and the brown sugar to the butter and whisk until the mixture is fully combined.
  ⅓ cup granulated sugar, ¼ cup brown sugar
• Add in the egg and the vanilla and whisk to combine. Whisk in the flour, cocoa powder, and salt until the flour mixture disappears. Fold in the chocolate chunks then pour the brownie batter into the prepared baking pan. Spread the brownie batter to cover the full loaf pan and bake in the preheated oven for 25 minutes.
  1 egg, 1 teaspoon vanilla extract, ¼ teaspoon salt, ¼ cup all purpose flour, ⅓ cup cocoa powder
• You will know your brownies are ready when you insert a toothpick in the center and it comes out with just a few wet crumbs.

Make the chocolate ganache

• In a medium bowl microwave the chocolate chips and heavy cream in 30-second increments and mix until smooth.
  ⅔ cup semi-sweet chocolate chips, ¼ cup heavy cream
• Let the brownies cool down completely before topping them with the chocolate ganache and rainbow chocolate sprinkles. Chill in the fridge for 30-60 minutes before slicing into them and enjoy!