Spring Brownie Nests
Mighty Tip
All foods fit.
Spring Brownie Nests. Easter Brownie Nests. Whatever fits YOU!
These little brownies are so tasty when they are baked in this mini form because the tops have that crispier “edge piece” texture while the bottoms have that wonderful, almost gooey “middle piece” texture. The eggs are, of course, chocolate! Cadbury mini eggs are the #1 choice, but there are also M&M chocolate eggs and Hershey’s chocolate eggs (both of which I used here!).
This recipe is quick to throw together and the most difficult part is not eating all the brownies while waiting for them to cool! Enjoy!
Ingredients
Ghiradelli Dark Chocolate Brownie Mix (or your favorite — but this one is SO GOOD)
Check the back of your brownie to determine if you need other ingredients!
For Ghiradelli Dark Chocolate Brownies you will also need 1/4 cup of water, 1/2 cup of vegetable oil, and 1 egg
1-2 packages of Cadbury Mini Eggs (or other preferred chocolate eggs)
Directions
Preheat oven and make the brownie batter according to package directions.
Portion brownie batter into mini muffin tins, filling the cups about 3/4 full. Be sure to spray tins well with non-stick baking spray to avoid sticking!
Bake time will be shorter than package instructions. Start at 1/4 the bake time. So, if your recipe calls for 40 minutes, start checking for doneness at 10 minutes.
Once the brownies are done baking, remove from the oven. Use a mini tart shaper to press into the brownies and make indentions into the brownies. This forms your nests! Let the brownies cool before removing from the pan.
After the brownies have cooled, remove them from the pan.
Add three chocolate eggs to each brownie nest.
Serve & enjoy!
Perfect recipe for an Easter dessert!