These mini egg nest Easter brownies are super easy to whip up and are a fun, tasty, and festive dessert to serve this holiday!

This recipe goes alllllll the way back to 2014, when I made them for the first time (back when I baked fun stuff every weekend)! However, that post was in pretty rough shape when I went to reshare it, so I cleaned it up a bit and converted the recipe for printing but kept the original photos for old times sake!

These would also be a really fun addition to an Easter Charcuterie Board if you’re planning to make one of those, or a fun treat to bring to a spring class party!

This is also an easy recipe for kids to help with, especially if they are new to piping frosting! And if you want to skip the piping step all together, you can easily just spread frosting (even the delicious store-bought kind from a jar) across the top! Add some coconut flakes if you want it to look more like a nest!

Easter Brownies Ingredients & Recipe Tips

Brownie Mix: You can use your favorite brownie mix for this recipe (including gluten-free), make your brownies from scratch, or you can purchase your mini brownies pre-made from the bakery section of your grocery store and skip the brownie making step all together!
Mini Robin Eggs and/or Mini Cadbury Eggs: Pick your favorite Easter candy for your topping! You can even add coconut flakes for more of a “nest” look!
Unsalted Butter
Confectioners Sugar
Heavy Cream
Vanilla Extract
Salt

Easter Brownies

These mini egg nest Easter brownies are super easy to whip up and are a fun, tasty, and festive dessert to serve this holiday!

Ingredients

1 box Duncan Hines Brownie Mix
1 bag Mini Robin Eggs and/or Mini Cadbury Eggs
3 sticks unsalted butter, at room temperature
1 lb confectioners’ sugar, sifted
3 tbsp heavy cream
1 1/2 tbsp vanilla extract
pinch of salt

Instructions

Make the Frosting

In a large bowl, whip the butter with an electric mixer on medium-high speed until smooth (about 1 minute). One cup at a time, add in the confectioners’ sugar and mix on medium-low speed until incorporated.
Add the salt. Continue to beat on medium-high speed until smooth (about 1-2 minutes). Mix in the heavy cream and vanilla on low speed until well blended. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed (about 4-5 minutes).

Make the Brownies

Make brownies according to the directions. Note: If given the option, make the brownies using the “cake-like” recipe instead of “fudge-like” so they are more firm.
Bake in mini muffin pan for 18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Pipe a layer of whipped vanilla buttercream on each brownie and top with your choice of candy!

Notes

You can use your favorite brownie mix for this recipe (including gluten-free), make your brownies from scratch, or
you can purchase your mini brownies pre-made from the bakery section of your grocery store and skip the brownie making step all together!