• Preheat oven to 350°F. Prepare brownies according to package directions. Pour the brownie mix into a large bowl. Then, add vegetable oil, water, and two slightly beaten eggs. Use a silicone spatula to stir the mixture for about 50 strokes until everything is incorporated.
• Then, place one¹ eight-cavity silicone egg-shaped pan on a quarter sheet pan. Use a two-tablespoon ice cream scoop to fill each well². Then, bake the pan in the 350°F oven for 22 minutes. Remove the pan from the oven and immediately press an indentation into each egg with the back of a round teaspoon. Return the pan to the oven and bake for an additional three minutes. Remove the pan from the oven and re-press the indentation with the teaspoon. Allow the pan and the eggs to reach room temperature before removing the eggs from the pan.
• Repeat filling, baking, and creating the indentation in the eggs for the other two pans, making sure to bake them one at a time. Once the eggs have cooled to room temperature, carefully remove them from the silicone molds and place them on a wire rack set over a half sheet pan.

To Make the Frosting

• Start by beating one stick of room temperature unsalted butter with an electric hand mixer for about three minutes. Then, add the salt and about half of the powdered sugar, and beat until the mixture is smooth. Beat in the remaining powdered sugar; the mixture will likely be crumbly. Then, add vanilla extract and heavy whipping cream, and beat until the mixture is smooth and creamy.
• Add four or five drops of yellow gel food coloring to start, then beat into the frosting. Adjust the color of the frosting if necessary by adding a few more drops until the desired color is reached.
• Place the frosting in a piping bag fitted with a large 1M tip. Then, pipe a small amount of frosting into the indentations in each egg. Then, top each bit of frosting with a few festive sprinkles. Store in an airtight container for up to five days.
• Yield 24 Brownie Deviled Eggs