Instructions

1. To make the topping, in a medium saucepan stir together sweetened condensed milk, butter, and lightly beaten egg yolks and cook over medium-low heat until thickens, stirring constantly (10-15 minutes). Do not undercook it or the topping will be too runny. Then, remove from heat and stir in vanilla, coconut, and pecans. Set aside to cool completely.
2. To make the brownie cups, grease generously standard cupcake pan with baking spray. Make the brownies according to package directions, divide the mixture into greased cups. It will be approximately 3/4 full. Bake for 20-25 minutes at 350 F.
3. Remove from oven and press each cup with a metal tablespoon to make a dent for filling. Let brownies cool for 10-15 minutes before removing them from the pan. Run a thin knife around each brownie, lift them gently from the pan and transfer them on a rack to cool completely.
4. Top each brownie with coconut pecan topping. Garnish with Peeps and Easter egg candies before serving.
5. Store leftovers in the fridge.