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

In a saucepan, melt the butter then add the oil to the hot butter. Whisk in the sugar until well combined (for about 1 minute.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. Mix for another minute. The color of the ingredients will lighten and become creamy in texture.

Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over-mix.

Pour the batter into the prepared baking pan and spread it out evenly.

Here comes the fun part: sprinkle your Mini Eggs over the top of the batter (optional to chop the mini eggs in half), pressing them in slightly.

Bake in the oven for 20-25 minutes or until the edges are set but the center is still slightly gooey. You can test this by inserting a toothpick. It is ready to remove if the toothpick comes out moist with a few crumbs. Do not overcook the brownies.

Allow the brownies to cool completely before cutting them into squares.