Preheat your oven to 180ºc/160ºfan and line a 9x9" baking tin with parchment paper
Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
In a new bowl, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.
Add in the flour and cocoa powder and fold through carefully again.
Finally, fold through the chocolate chips and mini eggs.
Pour the brownie mixture into the lined tin
Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle.
Leave to cool in the tin!
Drizzle the brownies with melted milk chocolate, and then sprinkle over some crushed mini eggs for decoration
Optional but worth it - set the brownies in the fridge for 2+ hours (or even better, overnight) after they have cooled to create a lovely fudgy texture!
Notes
These will last for 5-7 days at room temp, or in the fridge
You can use any flavour chocolate chip or chopped chocolate.
If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you overmixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be! The mixture should wobble ever so slightly in the middle, but if it all wobbles it needs longer.