Preheat the oven to 350°F. Melt butter and chocolate in a double boiler. Cool this mixture. If you don’t, your brownies will be heavy and dry. Beat eggs and salt until light in color and foamy in texture. Add sugar and vanilla gradually and continue beating until well creamed. With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar. Add espresso. Before the mixture becomes uniformly colored, fold in the flour by hand. Bake in a 9 x 13-inch pan for about 25 minutes. Allow to cool. Melt colored candy wafers (I used pink) and white chocolate. Set aside. Crush 1 cup of malted milk balls (Robin's Eggs) by hand. Drizzle cooled brownies with both melted candy wafers and white chocolate. Immediately topped with crushed malted chocolate balls. Cut into squares and serve.