Preheat your oven to 325°F. Prepare an 8x8-inch baking pan by lightly spraying it with baking spray and lining it with foil or parchment paper.

In a large microwave-safe bowl, combine the butter and chopped semi-sweet chocolate bar. Heat in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Stir in both sugars until well blended. Next, whisk in the eggs and vanilla extract until the mixture is glossy.

Add the cocoa powder, flour, and salt. Use a silicone spatula to fold the dry ingredients into the wet mixture until just combined.

Fold in ½ cup of Cadbury mini eggs.

Spread the batter evenly into your prepared pan.

Roughly chop the remaining ¼ cup of Cadbury mini eggs and spread them evenly on top of the brownies.

Bake for 40-45 minutes. Around the 40-minute mark, start checking for doneness by inserting a toothpick into the center—if it comes out with wet batter, it needs more time. If there are just a few moist crumbs clinging to it, it’s ready. Check in 2-minute intervals if needed.

Once baked, cool the brownies in the pan on a wire rack for about 2 hours before slicing. The wait is tough, but it’s worth it for clean, perfect squares!