• Preheat oven to 350℉. Line an 8x8 pan with parchment paper and lightly grease. Set aside.
• In a microwave safe bowl, combine the butter, oil and water. Heat in microwave in 30 second intervals until the butter is melted.
• Add the cocoa powder to the bowl of heated liquids and whisk until smooth. Add the semisweet chocolate chips. Mix until completely melted and combined. The residual heat should melt the chocolate, but if it does not completely melt, heat in microwave for 30 second intervals until chocolate is melted.
• Whisk in granulated sugar. Let combined mixture cool for 2-3 minutes. Once cooled, add the eggs, egg yolk and corn syrup. Vigorously whisk for 1 minute.
• Stir in the flour, salt and baking soda until almost all the flour is incorporated. Fold in the mini chocolate chips until evenly distributed and flour is fully incorporated.
• Pour batter into prepared pan and bake for 27-30 minutes. The top of the brownie should be shiny and an inserted toothpick should come out with a few moist crumbs. Allow brownies to cool.
• While brownies are baking, prepare the chocolate ganache.
• Once brownies are completely cooled, remove from pan and frost using chocolate ganache. Slice into 16 squares.

Chocolate Ganache

• Heat cream in microwave until hot and simmering.
• Measure out chocolate chips into a heat resistant bowl. Pour hot cream onto chocolate chips and allow to sit for 5 minutes.
• After 5 minutes, whisk chocolate until smooth and no lumps remain.
• Cover ganache with plastic wrap and chill in fridge to firm up while the brownies bake and cool.