Deviled Brownies
Easy Easter egg shaped brownies with a cream cheese marshmallow filling. These start with a simple box mix and make a fun, festive Easter treat.
Servings: 24 deviled brownies
Equipment
- Egg shaped silicone molds (2 to 3 molds recommended)
- 2 tablespoon portion scoop
- 18 inch pastry bag with 1M piping tip
- nonstick cooking spray
Ingredients
- 18.3 oz brownie mix and ingredients to make brownies usually water oil, and eggs
- 8 oz cream cheese softened
- 7 oz marshmallow cream
- Sprinkles optional
Instructions
- Preheat oven to 350°F. Prepare brownie batter according to package directions.
- Grease egg shaped silicone molds well with nonstick cooking spray. Use a 2 tablespoon portion scoop to fill each cavity.
- Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Remove brownies from the oven. While they are still hot, use a 1/2 teaspoon to gently press into the center of each brownie to create a divot.
- Let brownies cool completely in the mold. Do not rush this step.
- Once fully cooled, carefully pull back the silicone mold and invert to release the brownie eggs.
- Lightly press the bottom of each brownie egg on a flat surface to flatten slightly, as they may be rounded.
- Beat cream cheese and marshmallow cream together until smooth, scraping down the sides as needed.
- Transfer filling to an 18 inch pastry bag fitted with a 1M piping tip. Pipe filling into each brownie and top with sprinkles if using.
- Refrigerate until ready to serve.
Notes
- One 18.3 oz box of brownie mix makes about 24 egg shaped brownies, depending on mold size.
- Do not add sprinkles until close to serving time, as they can bleed into the frosting.
- Regular frosting can be substituted for the cream cheese marshmallow filling.
- Additional filling variations are included in the article.