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

Chop the baker's chocolate and transfer it to a microwave-safe bowl, melting it in short bursts, stirring every 20 seconds.

In a separate bowl, whisk together the melted butter and sugar for about 2-3 minutes until well combined.

Add the eggs and vanilla, whisking vigorously for about 5 minutes until the mixture is light in color and fluffy.

Incorporate the melted chocolate into the mixture.

Sift together flour, cocoa powder, and salt, and gently mix them into the wet ingredients with a rubber spatula until just combined.

Fold in the mini eggs delicately.

Pour the batter into the prepared baking pan and smooth it evenly.

Top with additional mini eggs, gently pressing them into the surface.

Bake for 28 minutes, ensuring the edges are set but the center remains soft.

Let cool entirely in the pan before slicing.