Deviled Brownies

What Are Deviled Brownies?

I made these deviled brownies last Easter, and they disappeared fast. The cream cheese and marshmallow filling keeps them from being too sweet, which is why I went with that instead of regular frosting.

Ingredients for Easter Egg Brownies

For the Brownie Base:

• 1 box (18.3 oz) brownie mix, plus ingredients listed on package (typically water, oil, and eggs)
• Nonstick cooking spray

For the Deviled Filling:

• 1 block (8 oz) cream cheese, softened to room temperature
• 1 tub (7 oz) marshmallow cream
• Colorful sprinkles (optional, but highly recommended for Easter!)

Special Equipment Needed

• Egg-shaped silicone molds (available on Amazon) – Note: You’ll need 2 molds to use all the brownie batter from one box, or use a smaller brownie mix box
• 2-tablespoon portion scoop for even brownie sizes
• 18-inch pastry bag fitted with 1M piping tip

How to Make Deviled Brownies

Step 1: Prepare the Brownie Eggs

1. Preheat your oven to 350°F.
2. Prepare the brownie batter according to package directions.
3. Generously spray egg molds with nonstick cooking spray.
4. Using a 2-tablespoon portion scoop, fill each egg cavity with brownie batter.

Step 2: Bake

1. Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove the brownies from the oven and while still HOT use a 1/2 teaspoon to push it into the brownie to make a divot in the center. 
3. Let brownie eggs cool COMPLETELY before removing from pan. This is crucial – don’t rush this step! This will likely take an hour or so.

Step 3: Remove and Shape

1. Once they are cool, remove brownies by pulling back the silicone mold and inverting so the eggs pop out. Be slow and careful so as not to smush the egg shape.
2. If needed, gently press the bottom of each brownie egg on a flat surface to flatten slightly, as they tend to be rounded after baking. Arrange eggs on a serving platter.

Step 4: Make the Deviled Filling

1. Beat together softened cream cheese and marshmallow cream until smooth, scraping down the sides at least once during mixing.
2. Transfer the filling mixture to an 18-inch pastry bag fitted with a 1M piping tip.
3. Piping cream cheese marshmallow filling onto deviled brownies with 1M piping tip

Step 5: Pipe and Decorate

1. Pipe a generous swirl of cream cheese filling onto each brownie egg.
2. Top with colorful Easter sprinkles if desired (only if serving immediately otherwise wait right before serving so they do not bleed).

Step 6: Chill and Serve

Store the deviled brownies covered in the refrigerator until ready to serve. The cream cheese filling needs to stay chilled!

Storing Easter Brownies

Keep these Easter brownies in the fridge in a covered container for 3-4 days. The cream cheese filling needs to stay cold.

Tips for Perfect Easter Egg Brownies

• Let them cool completely before removing from molds – this is the most important step. Nearly-cooled brownies will break and crumble. They really do need to set.
• One standard 18.3 oz brownie box makes about 24 eggs, which fills 2-3 molds depending on mold size. You might have a bit of extra batter.
• Make these a day ahead if needed. Just keep them refrigerated.

Filling Variations for Brownie Eggs

The cream cheese and marshmallow filling is my favorite, but you can switch it up. Try The cream cheese and marshmallow filling is my favorite, but you can switch it up. Try adding 2-3 tablespoons of peanut butter to the filling, or swap the marshmallow cream for cookie butter. Regular buttercream frosting works too if you prefer that (even out of a can if you are pressed for time).

You can also tint the filling with food coloring for pastel Easter colors or go to red/pink if you want to make these for Valentines day.