These Hot Chocolate Brownie Bites add a little decadence to those Christmas treats that we all look for. Yummy mini brownies, filled with chocolate and topped with sweetened cream give them a real good taste of hot chocolate. Perfect for fall and winter!
The brownie bites are a really great fall treat, they are the perfect bite-size and have all those hot chocolate flavors. They make for a favorite dessert.
They're best garnished with peppermint sticks and chocolate sauce (just like hot chocolate would be) and are super cute when dressed on a platter with those goodies dressing up the plate.
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Next time try my Stacked Christmas Tree Cookies, or my Cranberry Orange Shortbread Cookies for some Christmas Cookies.
Groceries you'll need: Ingredients
- Brownie Mix
- Oil
- Water
- Eggs
- Chocolate kisses
- Heavy Whipping Cream
- Powdered Sugar
- Instant White Chocolate Pudding Mix
- Peppermint Sticks (optional garnish)
- Mini Marshmallows (optional garnish)
- Chocolate Sauce (optional garnish)
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Prepare brownie batter according to instructions on the box using an electric mixer.
- Step 2: Spoon the chocolate mixture into a mini muffin pan greased with cooking spray (the type that has the flour) or melted butter brushed on.
- Step 3: Bake in a preheated oven for 7-10 minutes. Once cooked, insert a chocolate kiss into each mini brownie while still hot.
- Step 4: Once the chocolate kiss has melted use a small spatula to smooth the edges. Allow to cool on a wire rack / cooling rack.
- Step 5: Spoon extra melted chocolate kisses (using a low heat) on top and allow to set.
- Step 6: Beat the heavy whipping cream until stiff peaks have formed.
- Step 7: Add powdered sugar and beat until well combined.
- Step 8: Add pudding mixture and beat just until mixed. Don't overmix as it may separate.
- Step 9: Pipe cream on top of the little bites.
- Step 10: Decorate with peppermint sticks and chocolate sauce as desired.
Hint: If you don't like the idea of the stabilized cream and prefer using the spray can squirty cream, that should be fine. Just make sure to spray it on there right before eating.
Recipe variations and substitute ideas
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Vanilla Pudding mix - if you can't find white chocolate pudding mix you can use vanilla pudding mix, it will work fine.
- Chocolate Chips - instead of using chocolate kisses you could use a few chocolate chips or mini chocolate chips instead.
- Chocolate dust- use cocoa powder to dust the top of the cream, for even more decadence.
- Espresso Powder - add a teaspoon of espresso powder to the brownie batter to add more flavor profiles to these mini brownies.
- Large Brownies - instead of making the perfect size mini brownies, you could use the same recipe and use a regular muffin pan. You'll need to add a few extra minutes to the cooking time and watch them carefully.
Necessary gear: Equipment
You'll need a mini muffin pan, hand mixer, piping bag, baking spatula and mixing bowls to make this recipe. See links to my favorite supplies in the recipe card below.
How to store leftovers
Store the brownies (without the whipped topping) for up to 5 days at room temperature in an airtight container. Once you’ve added the whipped topping, they must be kept in the fridge. These should last for up to a week.
If you want to freeze them, do this before adding the whipped topping. Freeze them in an airtight container for up to a month.
More great brownie recipes I think you'll love
Mel's kitchen notes
You'll know the brownie bites are ready when the edges pull away from the mini muffin tin and the middle is still soft. They'll be the best brownie bites!
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Hot Chocolate Brownie Bites
Video
Ingredients
Brownies
- 1 (15 Ounce) Box Brownie Mix
- 24 Each Chocolate Kisses
- 2 Each Large Eggs
- ⅔ Cup Vegetable Oil
- ¼ Cups Water
Stabilized Whipped Cream
- 2 Cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 2 Tablespoons Instant White Chocolate Pudding Mix
Optional Garnish
- Peppermint Sticks
- Mini Marshmallows
- Chocolate Sauce
Instructions
- Preheat the oven to 350°F.
- Prepare a 24 mini muffin pan by spraying with a baking spray that includes flour.
- Prepare the brownie mix according to the package directions.1 (15 Ounce) Box Brownie Mix, 2 Each Large Eggs, ⅔ Cup Vegetable Oil, ¼ Cups Water
- Fill mini muffin cups ⅔ full of the brownie batter.
- Bake for 7-10 minutes or until the edges are set but the centers are still soft, not liquid.
- As soon as you remove them from the oven, press one chocolate kiss into each brownie bite (pointed down, flat part on top). You can leave them as is or as soon as they begin to melt and soften you can use a thin spatula or a spoon to smooth out the chocolate and make it look more like cocoa!24 Each Chocolate Kisses
- Allow the brownie cups to cool completely then transfer them to a cooling rack. Melt some of the remaining Chocolate kisses and spoon on top of the brownie bites and allow to cool again.
- While they are cooling, prepare the stabilized whipped cream.2 Cups Heavy Whipping Cream
- Whip the heavy cream at high speed (in a very cold bowl) until it starts to thicken. Add the powdered sugar and continue beating until soft peaks will form.2 Tablespoons Powdered Sugar
- Add the white chocolate pudding mix and beat until stiff peaks form. Watch it carefully, as this can happen quickly. You don’t want to overmix or it will curdle.2 Tablespoons Instant White Chocolate Pudding Mix
- When the brownies are fully cooled you may pipe on the stabilized whipped cream. Garnish with mini marshmallows, pieces of peppermint sticks, sprinkles and chocolate sauce if desired.Peppermint Sticks, Mini Marshmallows, Chocolate Sauce
Nutrition
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