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1
Preheat the oven to 325F.
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2
Butter a 9-inch springform pan, and set aside.
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3
Make the batter: Put the butter and chocolate in a heatproof medium 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 the flour, baking powder, and salt in a separate bowl; set aside.
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6
Put the sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes.
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7
Add the chocolate mixture, milk, and vanilla, and beat until combined.
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8
Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
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9
Pour the batter into the prepared pan.
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10
Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes.
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11
Let cool completely in the pan.
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12
Make the topping when the brownies are cool: Put the chocolate in a medium bowl.
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13
Heat the cream in a small saucepan over medium-high heat until just simmering.
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14
Pour over the chocolate; let stand 5 minutes.
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15
Gently stir until smooth.
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16
Allow the ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
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17
Pour the ganache over the cooled brownies in the pan; let set, about 20 minutes.
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18
Refrigerate until cold, 30 minutes to 1 hour.
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19
Let brownies stand at room temperature at least 15 minutes before serving.
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20
Lift out the brownies; cut into wedges, wiping the knife with a hot, damp cloth between each cut.
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21
Scatter sprinkles on top.
