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In a microwave safe bowl, microwave butter and chocolate in 15-20 second intervals until it’s melted and smooth.
Mix in the cocoa powder and then set aside to cool a bit.
In another bowl, beat the eggs and sugar well until it becomes more pale and foamy, then slowly add into the choco/butter mixture.
Mix in the vanilla.
In another bowl, whisk together the flour, salt, and espresso powder (optional).
Gently fold in the dry to the wet.
Set in the fridge at least 1 hour (makes it easier to work with).
Scoop and bake at 350 for 13-15 min until the tops look nicely cracked and not “wet”.
Let cool completely.
Melt the chocolate and then mix in the heavy cream and pinch of salt.
Mix until smooth then add on top of the cooled brownie cookies.
Sprinkle on rainbow chips and then set them in the fridge until the tops set.