Prep the pan. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly spray the sides.

Melt the butter. Microwave or gently melt on the stove. Let it cool for 5 minutes so it doesn’t scramble the eggs.

Mix the wet ingredients. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in eggs and vanilla until smooth and slightly thick.

Add the dry ingredients. Sprinkle the gluten free flour, baking powder, and salt over the bowl. Stir with a spatula until just combined. Don’t overmix.

Fold in the candy. Gently stir in chopped Mini Eggs and any optional chips, saving a small handful for the top.

Spread and top. Scrape batter into the pan and smooth the surface. Press remaining Mini Eggs on top for color and crunch.

Bake. Bake 22–28 minutes until the edges are set and golden and the center looks just slightly underbaked. A toothpick should come out with a few moist crumbs, not wet batter.

Cool completely. Let the pan cool on a rack at least 45–60 minutes before lifting out and slicing. This sets the chewy texture.

Slice and serve. Cut into 9 big squares or 16 smaller bites. Enjoy as-is or warm slightly and serve with vanilla ice cream.