• Preheat the oven to 350°F (180°C). Butter and line the baking dish with parchment paper.

Bain-marie:

• Chop the chocolate roughly. Place it in a heatproof bowl. Add the cubed butter and a pinch of salt.

  7 oz dark chocolate 70% cacao + ½ cup unsalted butter
• Bain-marie: Pour some water into a saucepan. Place the bowl on top, but make sure that the bowl doesn’t touch the water.
• Melt the ingredients slowly, often stirring, until the mixture is smooth.
• Don't overheat: Make sure that the water underneath the bowl of chocolate is barely simmering and never comes to a boil. If the water gets too hot, remove the saucepan from the heat and continue stirring the mixture off the heat until melted.
• Set aside to cool slightly while you prepare the rest of the ingredients.

Prepare mini eggs:

• Chop ¾ of the mini eggs roughly. Work carefully, they are hard, and the knife tends to slip off the smooth surface. Set aside

  2 bags of mini eggs

Batter:

• Beat the eggs, sugar, and vanilla extract until foamy. Add the lukewarm chocolate-butter mixture and combine.

  3 large eggs + 1 cup granulated sugar + 1 teaspoon pure vanilla extract + chocolate butter
• Mix flour, baking powder, and salt. Sieve the mixture over the wet ingredients and fold in carefully. Fold through ¾ of the chopped mini eggs.

  1 ¼ cup all-purpose flour + ½ teaspoon baking powder + ¼ teaspoon fine sea salt + chopped mini eggs
• Pour the batter into the prepared baking dish and smooth the surface with a spoon. Sprinkle the remaining whole chocolate eggs on top.

  1 bag mini eggs

Bake:

• Bake for 30-35 minutes until the center is almost set and the top is crispy (Note 3).
• Let cool in the pan; the brownies will set more while they cool.