Flourless Brownies with Ganache Courtesy of Martha Stewart

Ingredients:  1/4 cup Unsweetened Cocoa Powder 1/4 teaspoon baking soda 1/4 teaspoon coarse salt 1 cup (2 sticks) unsalted butter cubed 1 1/4 cups granulat ed sugar 1 1/4 cups bittersweet (60% cacao) chocolate pieces 1 tablespoons corn syrup 4 large eggs, room temperature 1/2 cup cold wate 1 teaspoon pure vanilla extract 1/3 cup mini chocolate chips 1/3 cup semisweet chocolate, finely chopped (for the Chocolate Ganache) 1/3 cup bittersweet chocolate, finely chopped (for the Chocolate Ganache) 1/2 cup heavy cream (for the Chocolate Ganache) 1 1/2 teaspoons honey (for the Chocolate Ganache) 1/8 teaspoon coarse salt (for the Chocolate Ganache) 1/4 teaspoon pure vanilla extract (for the Chocolate Ganache) 1/4 cup finely chopped white chocolate (for the White Chocolate Drizzle) 1/2 teaspoon vegetable oil (for the White Chocolate Drizzle) 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.