Preheat the oven: Set the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.

Mix the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until the mixture becomes thick and glossy.

Combine the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix to keep the brownies fudgy.

Add chocolate chips and bake: Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely.

Make the chocolate topping: In a microwave-safe bowl, melt the chocolate chips with the coconut oil, stirring every 20 seconds until smooth. Pour over the cooled brownies and spread evenly.

Decorate the brownies: Melt the white chocolate and divide it into three small bowls. Add pastel food coloring (pink, blue, and yellow). Drizzle the colored chocolate over the chocolate layer. Sprinkle decorations and gently press mini candy eggs on top.

Set and serve: Let the chocolate topping set at room temperature or refrigerate for 20 minutes to speed up the process. Once firm, slice into squares and serve.