Preheat Oven and Prepare the Pan:

• Preheat the oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or line with parchment paper. Set aside.

Make the Brownie Batter:

• In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until smooth and combined.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the mini chocolate chips.

Bake the Brownies:

• Pour the brownie batter into the prepared baking pan and spread it evenly.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
• Let the brownies cool completely in the pan.

Make the Topping:

• In a small saucepan, heat the heavy cream over low heat until it begins to steam (do not boil). Remove from heat and add the chocolate chips, stirring until smooth and glossy.
• Pour the chocolate ganache over the cooled brownies, spreading it evenly with a spatula.

Add the Cosmic Topping:

• While the ganache is still soft, sprinkle the rainbow candy-coated chocolate pieces over the top.

Chill and Serve:

• Refrigerate the brownies for about 30 minutes to allow the ganache to set. Once set, slice into squares and enjoy!