Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides—this makes lifting the brownies out super easy.

Lightly grease the parchment with a bit of butter or non-stick spray so nothing sticks.

Pro Tip: Make sure your oven is fully preheated before baking—this ensures the brownies cook evenly.

In a large mixing bowl, combine the melted butter and sugar.

Whisk until smooth and slightly glossy.

Add the eggs, one at a time, whisking well after each addition.

Stir in the vanilla extract.

Pro Tip: Whisk continuously while adding eggs to create a smooth, cohesive batter without any eggy lumps.

In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.

Sifting prevents clumps and ensures a light, fudgy texture.

Gradually add the dry ingredients into the wet ingredients.

Use a spatula to gently fold the batter until just combined—don’t overmix.

Pro Tip: Overmixing can make brownies cakier instead of fudgy, so fold gently until no dry streaks remain.

Pour the batter into your prepared baking pan.

Use a spatula to spread it evenly, making sure it reaches all corners.

Sprinkle mini chocolate eggs, pastel sprinkles, and white chocolate chips (if using) evenly over the top.

Press them lightly into the batter so they stick during baking.

Place the pan in the preheated oven and bake for 30–35 minutes.

Check for doneness by inserting a toothpick in the center—there should be a few moist crumbs, but no raw batter.

Pro Tip: Don’t overbake! The brownies continue to cook slightly after removing from the oven, and you want them fudgy, not dry.

Allow the brownies to cool in the pan for about 15 minutes.

Lift them out using the parchment overhang and place on a cooling rack.

Once cooled, cut into squares and enjoy!