Preheat your oven to 350°F (175°C). Grease the 9x13-inch baking pan with cooking spray or line it with parchment paper for easy removal.

In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and allow to cool slightly.

In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.

Add in the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract.

In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Gently fold in the chocolate chips.

Pour the brownie batter into the prepared baking pan and spread evenly using a rubber spatula.

Sprinkle the assorted Easter candies evenly on top of the brownie batter.

Bake in the preheated oven for 25 minutes, or until the edges are firm and a toothpick inserted in the center comes out with a few moist crumbs.

Let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack. Allow them to cool completely before cutting into squares.