Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper or heavy-duty aluminum foil, making sure to leave an overhang to help lift the brownies out of the pan. Lightly spray the lined baking dish with baking spray (Baker’s Joy or a generic version). Set it aside.

Using a medium-sized microwave-safe mixing bowl (2-3 quarts), combine the semisweet chocolate chips and butter. Microwave for 1 minute, stir, and heat in 15-second intervals until the mixture is melted and smooth.

Add the light brown and granulated sugars to the chocolate mixture, and continue stirring until incorporated.

Stir in the eggs, one at a time, until no egg streaks are visible.

Stir in the vanilla.

Stir in ½ of the flour mixture at a time. Stir just until all the flour mixture is added, and do not overmix.

Spoon ½ of the brownie batter into the prepared pan. Spread the batter to the edges of the pan.

Remove the Milky Way minis from the freezer and evenly place them on top of the batter.

Spoon and spread the remaining batter over the top of the Milky Way minis layer. Bake for 30-35 minutes, until a toothpick inserted comes away clean. (All stoves cook differently, so begin checking at the 25-minute mark)

Using a small heat-safe mixing bowl, add the ½ cup semisweet chocolate and heavy cream. Microwave for 30-40 seconds. Stir until the ganache is smooth.

Once the brownies are baked, pour the ganache over the top of the brownies. Use an offset spatula or silicone spatula to spread the ganache to the edges.

Use the parchment paper to lift the brownies out of the pan. Use a large sharp kitchen knife to carefully cut 4 slices x 4 slices before serving.