Preheat the oven to 325°F and spray a 9x9 baking pan with baking spray.

Lay a piece of parchment paper in the pan. 

In a large bowl, beat the water, oil, espresso powder, and egg until combined and fluffy.

Gradually beat in the brownie mix into the bowl of wet ingredients.

Spread the brownie batter onto the baking pan.

Bake in the oven for 40-45 minutes or until a toothpick in the center comes out clean.

Allow the brownies to cool completely.

Using the Mickey Mouse cookie cutter, cut out 6 mickey mouse heads and place them onto a wire rack.

Using a small pot, bring the heavy whipping cream and espresso grounds to a simmer.

Pour over the chocolate chips into a medium bowl.

Whisk until the melted chocolate is smooth. 

Gradually pour the ganache over the Mickey brownies, making sure the tops and sides are completely covered.

Sprinkle the rainbow chips over the top and allow the ganache to harden. 

Serve and enjoy!