Preheat your oven to 350°F (175°C) and prepare the brownie mix according to the package directions, mixing until smooth. Grease your egg-shaped molds with nonstick cooking spray.

Using a 2-tablespoon scoop, fill each cavity of the molds with brownie batter. Tap the molds gently on the counter to remove air bubbles.

Bake the molds in the preheated oven for 24-26 minutes until a toothpick comes out clean. The tops should be set but still soft.

Remove from the oven and, while warm, press a teaspoon into the center of each brownie to create divots.

Allow the brownies to cool completely in the molds to prevent crumbling when removing.

Beat the softened cream cheese and marshmallow cream in a mixing bowl until smooth and creamy, about 2-3 minutes.

Transfer the cream cheese filling into a piping bag and pipe filling into each divot of the brownies.

Top each filled brownie with festive sprinkles right before serving.

Transfer the brownies to the refrigerator to chill until ready to serve.