Preheat oven to 350 degrees F, line a 9x9” baking dish with parchment paper or lightly grease, set aside.
Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Stir in mini eggs by hand.
Evenly spread the batter into the prepared pan. If desired, place whole or halved mini eggs on top.
Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.*
Place brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.
Video
Notes
Ingredient Substitutions
Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it's being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
Granulated sugar. white sugar or organic cane sugar are both good choices.
Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half.
Mini Eggs. Obviously, Cadbury mini eggs are a great choice in this recipe, but if you can get your hands on the Lindt mini eggs, I highly recommend giving them a try.
StoreStore the mini egg brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. FreezeTo freeze, cool the brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer.