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.
- Brownie Mix
- 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.
- 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.
Substitutions and variations
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.
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.
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.
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!
If you’ve tried these Hot Chocolate Brownie Bites or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
- 1 package brownie mix
- 24 chocolate kisses
- 2 Large Eggs
- ⅔ Cup Vegetable Oil
- ¼ Cup Water
Stabilized Whipped Cream
- 2 Cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 2 Tablespoons Instant White Chocolate Pudding Mix
- Peppermint Sticks
- Mini Marshmallows
- Chocolate Sauce
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 268Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 39mgSodium 96mgCarbohydrates 25gFiber 0gSugar 5gProtein 2g