Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. Melt 0.5 cup of unsalted butter in a medium saucepan over low heat. Mix in 1 cup of granulated sugar and 0.5 cup of brown sugar until fully combined and glossy. Let it cool slightly before adding in two room-temperature eggs, one at a time, followed by 1 teaspoon of vanilla extract.

In a separate bowl, sift together 1 cup of all-purpose flour, 0.5 cup of unsweetened cocoa powder, and a pinch of salt. Gradually fold the dry mixture into the wet ingredients until no dry flour remains visible.

Stir in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the brownie batter. Pour the batter into your prepared baking pan.

Bake for 30–35 minutes, checking for doneness at the 30-minute mark. Allow them to cool in the pan for about 10 minutes before transferring to a wire rack.

In a microwave-safe bowl, combine 1 cup of chocolate chips with 2 tablespoons of coconut oil and heat in short bursts until smooth. Add gel food coloring if desired.

Pour the topping over the cooled brownies, smoothing it evenly. Customize with sprinkles and mini candy eggs before the chocolate sets.

Slice the brownies with a sharp knife warmed under hot water, wiping it clean between each slice.