Prepare baking pan: Preheat the oven to 350 degrees Fahrenheit and position one of the oven racks in the middle of the oven. Prepare the 13 by 9 by 2-inch (3.5 litres) rectangular baking pan by greasing it with butter and lining it with parchment paper. My parchment strips were cut to size (10.5 inches by 10.5 inches wide and 15 inches by 6.5 inches long. Set aside.
1 teaspoon unsalted butter
Combine the first three ingredients: In a small bowl, combine the flour, baking powder and salt. Set aside.
1⅓ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon table salt
Melt butter: In a large saucepan, gently melt the butter over low heat. Next, remove from the heat and add in the cocoa, sugar, vanilla and eggs. Mix well to combine.
1 cup unsalted butter, 1 cup Dutch-processed cocoa, 2 cups granulated white sugar, 1½ teaspoon vanilla extract, 4 large eggs
Add flour mixture: Add the flour mixture directly to the chocolate mixture in the saucepan and stir to combine until no streaks of flour remain.
Bake: Add the batter to the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the pan comes out clean.
Decorate: Immediately upon removing the baked brownies from the oven, decorate the entire surface of the brownies with Cadbury Mini Eggs by carefully pushing the candy egg halfway into the warm brownies. Let cool for one hour, then cut into 32 bite-size pieces.
1 cup Cadbury Mini Eggs