1-First Step: Prep the pan and oven Start by preheating your oven according to the brownie mix package directions. Spray egg-shaped silicone molds with nonstick spray so the brownies release easily once baked. If you do not have egg molds, you can also bake the brownies in a sheet pan and cut egg-like shapes later. This recipe works best with a fudgy base, so choose a mix that is dense and rich rather than fluffy.

2-Second Step: Mix the brownie batter In a medium bowl, prepare the brownie batter using the package instructions. For this version, combine the 18.3 ounce box fudgy brownie mix, 2 large eggs, 2/3 cup vegetable oil, and 3 tablespoons water. Stir until the batter is smooth and no dry spots remain. Try not to overmix, since that can make brownies tougher.

3-Third Step: Fill the molds Spoon the batter into the prepared egg-shaped molds and fill each one about 3/4 full. This gives the brownies enough room to rise without spilling over. If you are using a brownie sheet instead of molds, spread the batter evenly in the pan so it bakes with the same thickness across the tray. The goal is a dense, chewy brownie that can hold the filling later.

4-Fourth Step: Bake until set Bake the brownies according to the package directions, which should take about 22 minutes total for this recipe. Ovens can vary, so start checking near the end of the bake time. The brownies should look set around the edges and slightly soft in the center. A toothpick inserted near the middle should come out with moist crumbs, not wet batter.

5-Fifth Step: Make the cavity while warm As soon as the brownies are cool enough to touch but still warm, gently press a cavity into the center of each one. You can use the back of a small spoon, a melon baller, or your thumb. Keep the cavity shallow and smooth. This step is important because warm brownies are flexible, which helps prevent cracking. Pressing the center while the brownies are still warm is the easiest way to keep them neat and egg-like.

6-Sixth Step: Cool the brownies completely Let the brownies cool fully before adding frosting. This usually takes enough time to bring the total recipe time to about 42 minutes, including prep and cooling. If you frost them too soon, the filling can melt and slide. A fully cooled brownie also holds the whipped cream cheese mixture better.

7-Seventh Step: Make the frosting In a mixing bowl, beat the 8 ounces softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla until smooth and creamy. The frosting should be thick enough to pipe but still soft enough to spread a little inside the cavity. If you want a colorful look, tint the frosting with food gel. Gel coloring gives a stronger color without thinning the filling.

8-Eighth Step: Pipe and decorate Spoon the frosting into a piping bag fitted with a 1M tip. Pipe the frosting into each brownie cavity, creating a rounded center that looks like a deviled egg yolk. Add 1 to 2 teaspoons festive sprinkles on top while the frosting is still soft. Match the sprinkles to the holiday or party theme if you want a different look for each batch.

9-Ninth Step: Serve on a deviled egg tray Arrange the finished brownies on a deviled egg tray for a clever presentation. That detail makes them feel extra fun for guests and helps the treats hold steady on the table. These brownies are best served chilled or at cool room temperature so the frosting keeps its shape.