Deviled Brownies

These easy Deviled Brownies are a fun sweet twist on classic savory deviled eggs, featuring a brownie base, piped frosting as the "yolk," and sprinkles to imitate paprika.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American

Keyword: Deviled Brownies

Servings:

Ingredients

For the Brownies

18.3 ounce box fudgy brownie mix (see note)
2 large eggs
⅔ cup vegetable oil
3 tablespoons water

For the Frosting

8 ounces cream cheese softened
½ cup powdered sugar
1 teaspoon vanilla

For Garnish

1-2 teaspoons festive sprinkles

Instructions

Lightly spray 3, 8 slot egg-shaped silicone molds with nonstick spray.
Prepare brownie batter according to package directions, then spoon enough into each egg-shape cavity 3/4 full. (I use a cookie scoop.)
Bake according to brownie box directions, checking a few minutes early. (Mine took 22 minutes at 350F, but all ovens run differently. Insert a toothpick in the center — it should come out with a few moist crumbs but not wet batter.)
Remove from oven, and using the back of a tablespoon measure, immediately but gently press a small cavity into the center of each brownie while they're still warm. Set them aside to cool completely.
Making the frosting. In a mixing bowl using a handheld mixer, beat together the softened cream cheese, powdered sugar, and vanilla, until smooth and creamy.
Transfer frosting to a piping bag with a 1M tip and pipe a tall swirl into each brownie cavity (like you would deviled eggs.) If the frosting seems too soft, you can chill it for 30 minutes, but don't chill it too long or it'll be too stiff to pipe.
Top with festive sprinkles.
Ideally, transfer the assembled brownies to a deviled egg tray for the full effect. Enjoy!

Notes

The brand of brownie mix that I use calls for 2 large eggs, 2/3 cup oil, and 3 tbsp water, but use whatever ingredients the box you purchase calls for. You could also opt for making my homemade brownies.

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