Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

Melt the unsalted butter in a microwave-safe bowl in short bursts, stirring until liquefied.

Whisk in granulated sugar and then add the eggs one at a time, mixing until fluffy and pale.

Melt high-quality semisweet or dark chocolate, allow to cool slightly, and fold into the egg mixture.

In another bowl, whisk together all-purpose flour, cocoa powder, and salt. Gradually mix into the wet ingredients.

Fold in half of the crushed mini chocolate eggs into the batter.

Pour the batter into the prepared pan and bake for 20-25 minutes until edges are set but center is soft.

Sprinkle the reserved mini chocolate eggs on top and allow the brownies to cool at room temperature.

Refrigerate for at least an hour, then cut into squares and serve.