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1
Preheat oven to 325F.
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2
Butter a 9-inch springform pan.
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3
Make batter: Put butter and chocolate in a heatproof bowl set over a pan of simmering water; stir until melted.
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4
Let cool slightly.
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5
Whisk together flour, baking powder, and salt in a bowl.
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6
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy, about 4 minutes.
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7
Add chocolate mixture, the milk, and vanilla, and mix until combined.
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8
Reduce speed to low.
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9
Add flour mixture; mix, scraping down sides of bowl, until well combined.
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10
Pour batter into prepared pan.
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11
Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes.
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12
Let cool completely in pan on a wire rack.
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13
Make ganache: Put chocolate in a bowl.
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14
Heat cream in a small saucepan over medium-high heat until just simmering.
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15
Pour over chocolate; let stand 5 minutes.
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16
Gently stir until smooth.
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17
Let ganache cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
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18
Pour ganache over cooled brownies in pan; let set, about 20 minutes.
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19
Refrigerate until cold, 30 minutes to 1 hour.
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20
Let brownies stand at room temperature at least 15 minutes before serving.
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21
Release spring-form, and remove brownies; cut into wedges, wiping knife with a hot damp cloth between each cut.
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22
Scatter sprinkles on top, if desired.
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23
Brownies can be refrigerated in a single layer in an airtight container up to 2 days.
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24
Bring to room temperature before serving.
