Preheat your oven to 350 degrees.

Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In a saucepan melt the butter, granulated sugar, brown sugar and cocoa powder. Stir constantly until completely melted. Pour into the bowl of your mixer and let cool for ten minutes.

While the beater of your mixer is going add one egg at a time. Add vanilla extract and mix in.

Add the gluten free flour and baking powder to the mixer and beat just until blended. Add the white chocolate chips and semi-sweet chocolate chips to the batter and mix in.

Pour the batter into the greased 9x13 baking dish and bake at 350 degrees for 25-30 minutes. The brownies will be pulling slightly from the side of the pan and will bounce back when touched lightly.

Let the brownies cool completely before drizzling the melted milk chocolate chips over top. Let the milk chocolate cool before cutting the brownies into bars.