Description
These Mini Egg Nest Brownies are the kind of dessert that instantly feels like a tradition. You get rich, fudgy brownie cups topped with crunchy chocolate “nests” and colorful candy eggs. They look adorable on a spring table, but they’re also super simple thanks to a brownie mix shortcut. Perfect for Easter, school parties, or a weekend baking project.
Ingredients
Brownie Base
-
1 box brownie mix (9×13 size)
-
Ingredients listed on the box (usually eggs, oil, water)
Chocolate Nests
-
1 cup chocolate chips (milk, dark, or semi-sweet)
-
1 cup chow mein noodles or shredded wheat cereal, lightly crushed
Topping
-
Mini candy eggs (about 36–48 pieces)
Instructions
-
Heat the oven
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners. -
Make the batter
Prepare brownie batter according to the package directions (choose the fudgy option if listed). -
Fill the pan
Divide batter evenly into muffin cups, filling each about ⅔ full. -
Bake
Bake for 15–18 minutes until edges are set and centers are still slightly soft.
Cool in the pan 10 minutes, then loosen edges and let cool completely. -
Make the nests
Melt chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth.
Stir in noodles or cereal until fully coated. -
Shape nests
Spoon a small mound onto each cooled brownie cup. Use two spoons or a fork to shape into a nest with a dip in the center. -
Add eggs
Press 3–4 mini candy eggs into each nest while the chocolate is still soft. -
Set
Let sit at room temperature 30–60 minutes or refrigerate 15 minutes until firm.
Notes
-
✅ Brownies must be fully cooled before adding nests or the chocolate will melt.
-
✅ Don’t overbake — soft centers = fudgier cups.
-
✅ Add a pinch of instant espresso powder to the batter to boost chocolate flavor.
-
✅ Stir 1 teaspoon neutral oil into melted chocolate if it feels too thick.
-
✅ A light sprinkle of flaky salt on top makes the flavor pop.