Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or deep pie dish and line the base with parchment for easy removal.

In a medium bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Set aside.

In a large bowl, whisk 3/4 cup melted unsalted butter with 1 cup light brown sugar and 1/2 cup granulated sugar until glossy and combined.

Whisk in 2 large eggs and 2 teaspoons vanilla until smooth.

Fold the dry ingredients into the wet just until no streaks remain. Do not overmix.

Stir in 1 cup chopped mini eggs and 3/4 cup chocolate chips. Reserve a small handful of mini eggs for the top.

Press the dough into the prepared pan in an even layer. Scatter the reserved mini eggs over the surface and gently press them in.

Bake for 24–30 minutes, until the edges are golden and the center is just set but still soft. A toothpick should come out with moist crumbs, not wet batter.

Sprinkle with a pinch of flaky sea salt, if using. Cool in the pan for at least 20–30 minutes before slicing for clean wedges. For extra gooey slices, serve slightly warm.

Top with vanilla ice cream or whipped cream, if you like.