Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.
Add butter and chocolate chips to a large microwave safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Whisk in sugar, vanilla, and coffee granules.
In a small bowl, whisk the eggs for 1 minute until frothy. Whisk eggs into the chocolate mixture.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Pour into the chocolate mixture and stir until just combined.
Fold chopped mini easter eggs into the brownie batter until evenly distributed throughout.
Pour batter into prepared baking pan. Batter will be thick, so use a spatula to spread it evenly throughout the pan. Bake for 32 to 36 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean.
While brownies are still hot, sprinkle whole mini easter eggs on top of the brownies. Lightly push them into the brownies to secure.
Let brownies cool completely, before removing from the pan, and slicing into 15 to 20 equal-sized pieces.