Line your 8 x 8 pan with parchment paper
Start with melting the butter in the microwave in short durations of about 10 seconds each. Remember to stir the butter after each duration, you don’t want the butter hot, just warm enough to work with.
Transfer the melted butter into a bowl, whisk in the sugar then add in the eggs one by one as you mix until combined.
Cut your chocolate for easy melting and in a bowl microwave in intervals of 10 seconds as you stir.
Once your chocolate is fully melted, allow it a minute or two to cool DO NOT add it to mixture when it’s hot as it will cool the eggs and ruin your brownies.
Once cooled, add in the melted chocolate to the mixture you had set aside earlier then fold in the remaining ingredients ( flour + salt + cocoa powder).
Fold all ingredients until there are no more dry patches visible.
Put half the mini eggs in a sandwich bag and crush them lightly to break them into chunks.
Half goes into the butter and half on top.
Transfer the mixture into your baking dish and into the oven.
Bake at 350 degrees F (175 C) for 20 – 25 minutes for perfectly fudgy cookies.
Once baked, add more mini eggs on top
Allow the the brownies cool completely.
Refrigerate overnight for that perfectly fudgy texture.
Use a warm knife to slice into squares, then serve.
