Preheat your oven to 325 degrees Fahrenheit. Grease or spray an 8 x 8 baking dish. Tip: You can also line the dish with parchment paper instead and use it to easily pull out the brownies when they are finished.

Melt the butter in a large microwave-safe mixing bowl in 30-second increments. Add the sugar and stir well to combine. Then beat in the eggs and vanilla. Add the cocoa powder, flour, and salt to the bowl and stir to combine. Fold in the chocolate chips. Spread the batter evenly into the prepared baking dish.

Bake on the center rack at 325 degrees Fahrenheit for 24 to 29 minutes. Do not overcook your brownies, do a toothpick test in the center after 25 minutes. It should come out moist, not wet, when they are done.

Carefully remove the brownies from the oven and allow them to cool completely before cutting them or adding the ganache.

While the brownies are cooling, make the ganache.

Heat the heavy cream in a microwave-safe bowl on high for 45 seconds. Stir in the butterscotch chips until they are completely melted, smooth and creamy. You can heat in the microwave in 15-second intervals if needed to melt the chips all the way.

Once the brownies have cooled, drizzle the butterscotch ganache over the brownies. You can do this before or after you cut them, depending on when you are serving them and how you would like them to look.