Directions

1. 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.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. 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.
4. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out mostly clean, 30 to 35 minutes (do not over-bake). 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.
5. 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.
6. 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.