Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch square baking pan with non-stick cooking spray.

Line the pan with 2 pieces of parchment paper placed crisscross in the pan with some of the parchment hanging over the edges.

Place butter and chocolate chips into a bowl set over a saucepan of simmering water that has been taken off the heat.

Allow the mixture to melt completely, stirring often. Allow to cool for approximately 5 minutes.

In a medium bowl, whisk together the flour, cocoa, malted milk powder, salt and baking powder.

In a large bowl, whisk together the sugar, eggs and dissolved coffee until well blended.

Whisk the melted chocolate and butter mixture into the eggs and blend well.

Using a rubber spatula, gently mix the dry ingredients into the egg mixture. The batter will be thick.

Transfer batter to prepared pan and spread evenly to edges.

Bake for 30-33 minutes or until just a few crumbs still cling to a sharp knife inserted into the center.

Cool brownies completely in pan.

In the bowl of an electric mixer using the paddle attachment, cream the butter on medium to medium high speed until creamy.

In a medium bowl, whisk together confectioners’ sugar, malted milk powder and cocoa powder until well blended.

On low speed, add cooled melted chocolate to the butter and blend well.

Slowly add the dry ingredients and blend well. Mixture will be thick.

Add 2 tablespoons of cream and blend until buttercream is creamy and spreadable. If the buttercream is too thick, add up to another 1-2 tablespoons of cream.

Gently remove brownies from pan by gently pulling on opposite sides of the overhanging parchment paper and place onto a waxed paper lined sheet pan. Slide parchment paper from under the brownie and discard.

Using an offset spatula, spread buttercream over the top of the cooled brownie.

Sprinkle chopped chocolate malted milk balls all over the buttercream. Gently press candy into the buttercream.

Cut into squares.