In a double boiler, or a heatproof bowl set over a pot of simmering water, melt chocolate and butter until smooth. Remove from heat.

With an electric mixer, beat the eggs and sugar on high speed until pale and thick, about 2-3 minutes.

Fold chocolate mixture into the eggs until combined. Stir in vanilla.

Add salt, flour, and baking powder and mix just until no streaks of flour remain.

Pour batter into a shallow dish and freeze for 1 hour, or until firm.

Preheat oven to 350°F and line sheet pans with parchment paper.

Scoop brownie batter into generous tablespoonfuls (I like to use this cookie scoop) and roll into balls. Place on prepared sheet pans.

Bake until cookie edges are set and the centers are just starting to puff up, about 8-9 minutes.

As soon as cookies come out of the oven, place 2 pretzels on the top of each cookie for antlers and 1 red M&M in the center for a nose. Let cookies cool completely.