Preheat the oven to 350 degrees and prepare a 9x13 baking pan by lining it with parchment paper. Allow the parchment paper to hang over the edges for easy removal after baking. Grease the parchment paper and any exposed areas of the pan with nonstick cooking spray and set aside.
Place bag of candy coated chocolate eggs in the freezer as you prepare the brownies.
Melt the butter in a small saucepan over medium low heat. When the butter is melted, add the sugar and cook for two more minutes, stirring constantly.
Pour the butter and sugar mixture into a large bowl and add the cocoa powder. Mix to combine.
Mix in the eggs, salt, baking powder, and vanilla extract.
Slowly add in the flour ½ cup at a time, mixing between each addition.
Fold in chocolate chips.
Pour batter into prepared baking pan and bake for 30 minutes.
Remove chocolate eggs from the freezer. Decorate the brownies with the chocolate eggs immediately after removing the pan from the oven.
Allow the brownies to cool for 10 minutes in the pan then use the parchment paper edges to lift the brownies out of the pan and transfer them to a wire rack to cool completely before slicing.
Notes
Use a serrated or plastic knife to cut the brownies into perfect even slices.
Store the brownies in a plastic container with sheets of parchment or waxed paper in between layers to keep the brownies from sticking to each other.