Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.

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

In a large bowl, combine melted butter and granulated sugar. Whisk until smooth.

Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the chocolate chips.

Pour the brownie batter into the prepared baking pan and spread evenly.

Bake for 20-22 minutes. While brownies are baking, prepare the gochujang butter.

For gochujang butter, melt 0.25 cup butter in a small saucepan. Stir in the gochujang until well combined.

After 20-22 minutes of baking, remove brownies from oven. Baste the top evenly with the gochujang butter. Sprinkle with mini M&Ms or other candies.

Return to oven and bake for another 3-5 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.

Remove from oven and let rest in the pan for at least 30 minutes before transferring to a wire rack to cool completely. Resting is crucial for fudginess and flavor setting.

Once cooled, slice into squares and serve.