Instructions-

1. Preheat the Oven:

   • Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.

2. Melt Chocolate and Butter:

   • In a microwave-safe bowl, heat the butter in the microwave until melted. Add the dark chocolate to the hot butter and stir until the chocolate is fully melted and well combined with the butter. Set aside to cool slightly.

3. Prepare Dry Ingredients:

   • In a separate bowl, sift together the plain flour, cocoa powder, and baking powder. Set aside.

4. Whisk Eggs and Sugar:

   • In another bowl, whisk the eggs until frothy. Gradually add the brown sugar while whisking continuously until the mixture becomes lighter in color and airy.

5. Combine Wet and Dry Ingredients:

   • Fold the melted chocolate and butter mixture into the egg and sugar mixture. Stir until well combined.

   • Add the vanilla essence and a pinch of salt, then gently fold in the sifted dry ingredients until just combined. Be careful not to overmix.

6. Add Mini Eggs:

   • Gently fold in the mini eggs until evenly distributed throughout the batter.

7. Bake the Brownies:

   • Pour the brownie batter into the lined baking tray, spreading it out evenly to a thickness of about 2-3 cm.

   • Bake in the preheated oven for 30-40 minutes, or until the top is set and a toothpick inserted into the centre comes out with moist crumbs. The baking time may vary depending on the thickness of the brownie.

8. Cool and Slice:

   • Allow the brownies to cool almost completely in the baking tray before attempting to slice them. This will help prevent them from falling apart. Once cooled, slice into squares or rectangles.

9. Serve and Enjoy:

   • Serve the mini egg brownies on their own or with a scoop of ice cream.