Choco Blast Brownie Cookies

Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

In a medium saucepan, melt the unsalted butter and 8 oz of semi-sweet chocolate chips over medium-low heat, stirring continuously until melted and well incorporated. Set aside to cool slightly.

Using a stand mixer or a hand mixer, whisk the eggs, vanilla extract, brown sugar, and granulated sugar on medium-high speed for 3-5 minutes or until the mixture is light, airy and doubled in volume.

Slowly fold in the slightly cooled chocolate mixture into the egg mixture.

Add the dry ingredients to the wet mixture and fold using a rubber spatula, being careful not to over-mix. Just mix until the flour disappears.

Using a large cookie scoop, drop the batter into 10 evenly sized cookie dough balls onto the parchment-lined baking sheet, leaving about 2 inches in between each cookie. Bake for 12 minutes.

Remove the cookies from the oven and use a large cookie cutter, wider than the cookies, to shape them into perfect round, thick cookies. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

In a microwave-safe bowl, combine the 6 oz of semi-sweet chocolate chips and heavy cream. Microwave in 30-second increments, stirring in between, until the chocolate ganache is fully melted and smooth.

Spoon 2-3 teaspoons of the chocolate ganache onto each cooled brownie cookie, and sprinkle with rainbow chocolate candies. Enjoy!