Step 1 – Bake the brownies
Preheat oven to 350°F (175°C). Melt butter in a medium bowl and whisk in sugar, eggs, and vanilla until smooth. Add cocoa powder, flour, salt, and baking powder. Stir until just combined. Spread the batter into a greased or parchment-lined 9×9 pan and bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely.

Step 2 – Prepare the whipped cream
While the brownies cool, whip the heavy cream in a chilled mixing bowl until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until firm peaks form. Be careful not to overwhip.

Step 3 – Crush or chop the Mini Eggs
Place Cadbury Mini Eggs in a sealed plastic bag and gently crush with a rolling pin or the bottom of a mug. You can also leave some whole for decorating.

Step 4 – Assemble the parfaits
Cut the cooled brownies into small cubes. Layer your parfait glasses with brownie cubes at the bottom, followed by a spoonful (or pipe) of whipped cream, a sprinkle of crushed Mini Eggs, and repeat. Finish with whipped cream and decorate with whole Mini Eggs or additional sprinkles.

Step 5 – Chill and serve
Refrigerate for at least 30 minutes before serving to allow the layers to settle. These can be made up to 24 hours ahead.