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Melt the butter and mix it with oil in a large bowl. Add in brown and granulated sugar and whisk in until smooth. Preheat oven to 350F.
Add in the vanilla and eggs and whisk thoroughly for 3-4 minutes. Melt ½ cup of chocolate chips in the microwave in 30 second intervals, mixing in between. Let cool 2-4 minutes. Whisk into the batter.
Toss in the flour, cocoa powder, baking soda, and salt and fold until just mixed in. Don't overmix it. Next fold in the other ½ cup of chocolate chips.
Butter your cast iron skillet. Smooth the batter into the skillet. Bake about 32 minutes. It's done when a toothpick comes out almost clean - not completely clean, since we don't want an overbaked brownie. It also shouldn't be too jiggly. Remove and let come to room temperature.
Place the heavy cream in the microwave for about 30-40 seconds until it is a little bubbly. Toss in your chocolate chips and mix until melted and smooth. Pour the ganache over your brownie. Sprinkle with the cosmic sprinkles.
Let this cool completely for 2-4 hours to get a fudgy texture, and let the brownie get that cosmic brownie chewy texture - or eat right away if you want it meltier and can't wait!