Deviled Brownie Cream Eggs (Print View)
Brownie eggs with marshmallow-cream cheese filling and sprinkles; a fun, decadent dessert for all ages.
# What You'll Need:
→ Brownie Base
01 -
18.3 ounces boxed brownie mix
02 -
Ingredients required for brownie mix (typically eggs, water, and vegetable oil as directed on packaging)
→ Filling
03 -
8 ounces cream cheese, softened
04 -
7 ounces marshmallow cream
→ Decoration
05 -
Sprinkles (optional)
# Directions:
01 -
Preheat oven to 350°F (177°C).
02 -
Prepare the brownie batter according to the package instructions, using the specified amounts of eggs, water, and oil provided by the mix manufacturer.
03 -
Generously grease egg-shaped silicone molds with nonstick cooking spray.
04 -
Portion 2 tablespoons of brownie batter into each mold cavity.
05 -
Bake the molds in the preheated oven for 24 to 26 minutes or until a toothpick inserted in the center emerges clean.
06 -
While brownies are still hot, gently press a 1/2 teaspoon into the center of each to form a divot.
07 -
Allow brownies to cool thoroughly in the molds; this step ensures proper setting and ease of release.
08 -
Carefully invert and release brownies from the silicone molds.
09 -
Lightly flatten the base of each brownie egg on a flat surface if rounded.
10 -
In a mixing bowl, whip cream cheese and marshmallow cream together until smooth, scraping the bowl as needed.
11 -
Transfer filling to an 18-inch piping bag fitted with a 1M tip. Pipe mixture into each brownie divot and top with sprinkles if desired.
12 -
Refrigerate the filled brownies until ready to serve.
# Notes:
01 -
Allow brownies to cool fully in the silicone molds to avoid cracking or sticking.