Mini Egg Nest Brownies

Although everyone, including my doctor, is telling me I need to slow down these last few weeks, I just can't stop baking. Sure, I can give up cooking dinner, packing lunch, running errands, doing house chores, etc. But baking? Oh no. It's my happy place, my stress reliever and my weakness! Once I get a baking craving no one can stop me. In fact, one of my biggest fears post baby is that I won't have time to bake as much as I want. Hopefully Caroline loves her swing because I plan on her hanging in the kitchen with me quite a bit once she arrives.
Anyway, last Easter my Mini Egg Nest Brownies were such a hit that I decided to make them again this year!

Brownies topped with frosting and candy? Not sure these could get any better.

I used a variety of "eggs" this year to build my little nests.

Mini Egg Nest Brownies
Ingredients 1 Box Duncan Hines Brownie Mix  Whipped Vanilla Buttercream Frosting 1 bag of Mini Robin Eggs and/or Mini Cadbury Eggs
Directions Make brownies according to directions. If given the option, make the brownies using the "cake-like" recipe instead of "fudge-like" so they hold together better. Bake in mini muffin pan for 18 minutes. Let cool. Pipe a layer of whipped vanilla buttercream {recipe below} on each brownie and top with your choice of egg!   Yields 36 mini egg nest brownies.

Whipped Vanilla Buttercream 

1½ cups (3 sticks) unsalted butter, at room temperature
1 lb confectioners’ sugar, sifted
3 tbsp. heavy cream
1 ½ tbsp. vanilla extract

Pinch of salt 

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).