Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper.

Melt the unsalted butter and dark chocolate in a microwave-safe bowl in 30-second increments until smooth.

Stir in half of the granulated sugar, then add eggs one at a time, mixing until well incorporated before adding the remaining sugar.

Fold in the all-purpose flour and kosher salt until no flour streaks remain, careful not to overmix.

Pour the batter into the prepared pan and bake for 30-35 minutes until edges are set and a toothpick comes out with a few moist crumbs.

Let the brownies cool in the pan on a wire rack, while preparing the ganache by heating the heavy cream until simmering and combining it with dark chocolate.

After cooling, lift brownies out and cut into 18 equal pieces.

Drizzle ganache over the brownies and quickly add candy eyeballs before it sets.