Preheat your oven to 350°F (175°C) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper.

In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second increments, stirring between each interval until smooth. Allow the mixture to cool slightly.

Add the granulated sugar to the chocolate mixture and mix well.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, cocoa powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined.

Gently fold in 1 cup of Mini Eggs, reserving the remaining ½ cup for topping.

Pour the batter into the prepared pan and spread it evenly.

Sprinkle the remaining Mini Eggs over the top, gently pressing them into the batter.

Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan before slicing.