Preheat your oven to 325 degrees Fahrenheit.

Line an 8x8 inch baking pan with parchment paper.

In a medium saucepan over low heat, melt the butter with 4 ounces of chopped semi-sweet chocolate, stirring frequently until completely smooth.

Remove from heat and let cool for about 2 minutes.

In a separate medium bowl, whisk together flour, cocoa powder, salt, and baking powder.

In a large mixing bowl, whisk together granulated sugar, brown sugar, and eggs until pale and slightly thickened, about 1 to 2 minutes.

Stir in vanilla extract.

Pour the cooled chocolate mixture into the egg and sugar mixture, stirring until combined.

Gently fold in the dry ingredients using a wooden spoon until just combined.

Pour the batter into your prepared pan and smooth the top.

Bake at 325 degrees for 22 to 25 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

Remove from the oven and let cool in the pan for 15 minutes.

Transfer the brownie slab on its parchment to a wire cooling rack and let cool completely, about 45 minutes to 1 hour.

Place 6 ounces of chopped semi-sweet chocolate and 3 tablespoons of coconut oil in a microwave-safe bowl.

Microwave in 20-second intervals, stirring between each, until completely smooth and glossy.

Spread an even layer of chocolate over the entire top of the cooled brownie slab.

Press colorful candy-coated chocolates into the chocolate topping in a decorative pattern.

Let the brownies sit at room temperature for about 30 minutes until the chocolate is fully set.

Cut into 16 squares using a sharp, hot knife.