Preheat oven to 350 degrees. Lightly spray an 8x8 inch baking pan (you may also use a 9x13 pan, just know the brownies will not be as thick) with non-stick cooking spray and place a piece of parchment paper inside the pan with a bit of overhang. The overhang will serve as your handles, so leave enough to lift the brownies once layered.
In a <g class="gr_ gr_344 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="344" data-gr-id="344">medium sized</g> bowl, stir together the cocoa and baking soda. Blend 1/3 cup of the canola oil into the cocoa until well mixed and shiny. Carefully add the boiling water and stir until the mixture thickens.
Add the sugars and stir in the remaining 1/3 cup of canola oil and eggs; mix until smooth. Slowly add the flour, vanilla and salt. Fold in the chocolate chips.
Pour into prepared baking pan and bake at 350 degrees for approximately 40 minutes or until a toothpick in the center comes out slightly wet. *If you wait until a toothpick comes out clean, you’ll have dry brownies.
Allow the brownies to cool completely.
Break the chocolate into small pieces and place in a microwave safe dish (I use a 2 cup measuring cup) with the vegetable oil. Microwave the chocolate in <g class="gr_ gr_268 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace" id="268" data-gr-id="268">20 second</g> intervals until the chocolate is smooth, stirring in between each heating.
Cut the brownies into the desired size "pop" and place a wooden popsicle stick in the center. Use the popsicle stick to dip the brownie into the chocolate, gently tapping the excess chocolate. Immediately sprinkle while the chocolate is still wet. Place on a piece of parchment paper.
Place in the refrigerator to quickly harden the chocolate. Serve.