1. Preheat the oven to 350°F (175°C) and line a 9 x 9 inch metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out later. Lightly grease the parchment and any exposed sides of the pan.

2. In a large bowl whisk together the melted butter and granulated sugar until glossy and well combined. Add the eggs, egg yolk, and vanilla and whisk until the mixture is thick and slightly lightened in color.

3. In a separate bowl whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture just until no dry streaks remain, then stir in the semi sweet chocolate chips.

4. Spread the brownie batter evenly into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.

5. Place the pan on a wire rack and let the brownies cool to room temperature, then chill for about 30 minutes so the top is firm before adding the next layer.

6. For the ganache, place the chocolate chips in a heat safe bowl and warm the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk until smooth and shiny.

7. Spread the ganache over the cooled brownies in an even layer and chill again until the chocolate is set and no longer soft to the touch.

8. Melt the red candy melts with the neutral oil in a microwave safe bowl in short bursts, stirring until completely smooth and pourable. Gently pour the red coating over the set ganache and tilt the pan to cover the surface in an even layer, tapping lightly on the counter to release air bubbles. Chill until the red layer is completely firm.

9. Use the parchment sling to lift the brownie slab out of the pan and place it on a cutting board. With a long sharp knife cut the brownies into 16 even squares, wiping the blade clean between cuts for the neatest edges.

10. Melt the black candy melts and pipe or drizzle a belt line across the middle of each square. Add small squares or rectangles of yellow candy for belt buckles. Pipe white buttercream beards and hat trim on some squares, add black pearl sprinkles for eyes, and finish with tiny dots of pink icing for noses. Add chocolate frosting swirls to a few brownies if you like a mixed platter, then serve or chill until ready to enjoy.