Preheat oven to 350. Grease an 9x9 baking pan, or line it with non-stick foil.

In a medium saucepan, or in the microwave, melt butter and chocolate together. Once melted, allow to cool about 10 minutes.

Next, add in the sugar, and mix. Add in eggs, one at a time, stirring after each addition. Next, add in vanilla.

Add in espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined.

Add in oil and chocolate chips, stir.

Set aside.

With a mixer, beat softened butter until light and fluffy. Add in white sugar and brown sugar and beat until well combined.

Next, add in egg, vanilla, almond, and butter extracts, and salt; mix.

In a small bowl, mix flour, corn starch, and baking soda together. Slowly add the mix into the wet ingredients.

Once combined, add in sprinkles and chips. Mix until just combined.

Pour the brownie batter into the prepared 9x9 pan.

Take spoonfuls of the cookie dough and drop them over the brownie batter. With a rubber spatula, carefully spread the cookie dough out. (Because the brownie batter is wet, some of the cooke dough will mix with it instead of just sitting on top--totally fine; in fact, I prefer it that way)

Bake at 350 for 28-32 minutes, or until the cookies look golden brown and a cake tester comes out clean with a few moist crumbs. If the batter is taking too long to cook, and it looks like the cookies are getting overdone, place foil on top of the pan to protect the cookies and keep baking until brownies are done.

As they cool, spread the additional sprinkles on top.

Enjoy these!