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Start by mixing the dry ingredients: all-purpose flour, cornstarch, unsweetened cocoa powder, raw cane sugar, and brown sugar in a bowl.
In another bowl, whisk together the two whole eggs and the egg yolk until well combined.
Pour the melted unsalted butter into the egg mixture and stir gently, being careful not to overmix.
Fold the wet mixture into the dry ingredients until just combined.
Prepare a baking pan by lining it with parchment paper, then spread the brownie batter evenly in the pan.
Bake in a preheated oven at 325°F for 30 to 40 minutes, checking for doneness with a toothpick.
While the brownies are baking, make the ganache by melting the semi-sweet chocolate chips with the heavy cream in the microwave in 15-second intervals or using a double boiler until smooth.
Once the brownies are done, remove them from the oven and let them cool slightly.
Spread the chocolate ganache over the top of the brownies.
Top the ganache with dye-free sprinkles.
Allow the brownies to cool completely for about one hour so the ganache can set before serving.