1. Preheat the oven to 325F/163C convection. Use cooking spray and parchment paper to grease and line an 8-inch square pan, leaving an overhang of parchment paper to easily remove them.
2. Place the mini eggs in a ziplock bag and use something heavy to smash them. Chop up any pieces that are too big.
   113 grams mini egg chocolates roughly chopped
3. In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together. 
   170 grams unsalted butter, 170 grams dark chocolate morsels
4. Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined and still gloopy; don't over-mix.
   4 large eggs room temperature, 200 grams granulated sugar, 100 grams light or dark brown sugar lightly packed, 1 tsp vanilla extract
5. Pour in the butter and chocolate mixture to the eggs and sugar, whisk gently just until it's combined. It should still be a little gloopy and not super smooth.
6. Add the flour, cocoa powder and salt to the batter and whisk them together until they're just barely combined. 
   120 grams all-purpose flour spooned and leveled, 26 grams Dutch-process cocoa powder spooned and leveled, 1/4 tsp fine sea salt
7. Fold in the chopped mini egg chocolates just until they're evenly dispersed and reserve a few pieces to place on top.
8. Spread the brownie batter into the prepared pan and bake for about 40 minutes. Remove from the oven and rap the pan on the counter. Then bake for another 10 minutes, until the edges are set, the top is puffed and it feels soft but not jiggly.
9. Remove the brownies from the oven and allow them to cool in the pan until they're no longer warm.

Frosting

1. Cream the butter with the malted milk powder for 1-2 minutes at full speed, until the butter is pale and creamy.
   56 grams unsalted butter room temperature, 1 Tbsp malted milk powder I used King Arthur
2. Add the powdered sugar and vanilla and mix on low speed just until the powdered sugar is combined. Scrape the edge of the bowl and turn the mixer up to full speed for 1-2 minutes.
   90 grams powdered sugar spooned and leveled, 1 tsp vanilla extract
3. Reduce the speed to medium, add the turquoise food coloring and stream in the heavy whipping cream. Beat until it's well combined.
   15 mL heavy whipping cream, 1 drop turquoise blue gel food coloring
4. Spread the frosting on the cooled brownies until it's smooth. Top with the reserved chopped mini eggs.
   3-4 mini eggs roughly chopped
5. Mix the black gel food coloring with the water and use a small paint brush to splatter some black speckles on the frosting.
   1 drop black gel food coloring, 1/4 tsp water
6. I like to refrigerate the brownies for half an hour or so, so the frosting sets but you serve right away too.