Preheat oven to 350 degrees. Lightly coat the bottom of a 9-inch square baking pan or dish with cooking spray. Line bottom with parchment paper, and set aside.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Put 2 cups sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-low speed until fluffy, about 2 minutes. Add chocolate mixture. Beat on low speed until combined. Beat in vanilla, then flour and salt.
Pour batter into prepared pan. Bake until a cake tester inserted into center comes out mostly clean, 30 to 35 minutes (do not overbake). Let cool in pan on a wire rack until cool enough to unmold, 20 to 25 minutes. Turn out onto a sheet of parchment paper, inverting the pan so brownies cool top side down. Peel off parchment paper; let cool completely.
Heat 3/4 cup water and remaining 3/4 cup sugar in a small saucepan over medium heat, stirring, until sugar is dissolved. Set aside.
Trim off hard edges of brownie square. Scoop out 1 tablespoon brownie, and roll into a ball with your hands, pushing crunchy surface pieces into center. Transfer to a clean work surface. Repeat to make more brownie bits. Generously brush brownie bits with sugar syrup. Roll in nonpareils to coat well. Brownie bits can be made up to 3 days ahead and refrigerated, tightly covered.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!