Why does my wet mix keep curdling?

I'm mixing the eggs, melted and cooled to room temp butter, fake vanilla extract, and milk together. As soon as I add my butter at the end the whole thing curdles and turns into a lumpy mess. Any idea why? The butter has been chilled in an ice bath after melting. I started the ice bath my last attempt as this is my 3rd attempt. Recipe I'm trying to make: https://www.fixfeastflair.com/home/mochi-brownies

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