Preheat oven to 350 degrees.

Combine eggs (or flax seed mixture), 1 cup sugar, and 2 tbsp water and beat for 1-3 minutes (THIS GIVES YOU A CRACKLY TOP!)

In a medium sized saucepan, add your butter, vegetable oil, and 1/2 cup sugar. Put saucepan over medium-low heat and mix for 1-3 minutes (or until butter is melted).

Slowly add your butter mixture to your bowl. Constantly stir your mixture, so the eggs don’t cook. (Do not beat the mixture. The more air bubbles in your mixture, the less fudgy it will be.)

Add in your dry ingredients (flour, espresso powder, cocoa powder, and salt) and mix with a spatula (to avoid adding air bubbles).

Pour batter into 9x9 square pan lined with parchment paper.

Make sure to rub butter on pan before putting on parchment paper to help it stick. You can clip down edges with black binder clips to keep parchment paper out of the way (they are oven safe!) (if you use other clips, make sure it is oven safe).

Put brownies in oven for 20 minutes at 350 degrees fahrenheit.

Let your brownies cool in the pan for about 10 minutes before putting in fridge (I put mine in the freezer) for about 5 minutes. You can skip this step, although it helps my brownies not get crumbly when I cut them!

CAREFULLY spread your ganache on-top of the brownies.

ADD A TON OF SPRINKLES BECAUSE THEY ARE THE BEST PART!

Cut using a plastic knife or a big knife (if you use a big knife, wipe the knife off after every cut to make it look clean!).