• Start by preheating the oven to 350F then line a large baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, mix together the flour, cocoa powder, baking powder and salt. Set aside.
  1 cup + 2 tbsp all purpose flour , 1/4 cup cocoa powder, 1 tsp baking powder, a pinch of salt
• In a medium saucepan melt the butter and chocolate chips over medium-low heat. Continuously stir until melted and well incorporated then set aside.
  1 stick butter, 8 oz semi sweet chocolate chips
• Whisk the room temperature eggs, vanilla, and both the granulated sugar and brown sugar using a stand mixer or a hand mixer. Beat on medium-high speed for 3-5 minutes or until the mixture is light, airy and doubled volume.
  2 large egg, 2/3 cup brown sugar, 1/2 cup granulated sugar, 1 tsp vanilla extract
• Slowly add in the chocolate mixture into the egg mixture and gently fold. Add in the dry ingredients to the wet mixture again and fold using a rubber spatula. Avoid over-mixing, you want to fold in the dry mixture just until it's combined and the flur disappears.
• Using a large cookie scoop (about 4 tablespoons worth), drop the batter in 10 equaly sized cookie dough balls onto the parchment lined baking sheet, leaving about 2 inches in between each cookie, and bake for 12 minutes
• Using a large cookie cutter, something wider than your cookies, swoosh around your cookies to form the perfect round thick cookie. Let the cookies cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool fully.

Make the chocolate ganache

• In a microwave safe bowl, add in the chocolate chips, and the heavy cream and microwave in 30 second increments, stirring in between each time. Continue this process until the chocolate ganache is fully melted and smooth.
  6 oz semi sweet chocolate chips, 1/4 cup heavy cream
• Scoop out about 2-3 teaspoons of the chocolate ganache on top of the brownie cookies and sprinkle with the rainbow chocolate candies and enjoy!
  Rainbow chocolate candies