These Hot Chocolate Brownie Bites bring a touch of holiday decadence to your dessert table. Bite-size brownies filled with melted chocolate and finished with a sweet stabilized whipped cream give each mini treat the comforting flavor of hot cocoa. They’re an ideal treat for fall and winter gatherings.
These brownie bites are an excellent seasonal dessert: perfectly portioned, rich in chocolate, and topped to look like miniature cups of hot chocolate. They’re a crowd-pleasing favorite.
Garnish them with peppermint sticks, mini marshmallows and a drizzle of chocolate sauce for an extra festive presentation. Displayed on a platter they make a delightful addition to holiday dessert spreads.
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For more holiday cookies try my Stacked Christmas Tree Cookies or Cranberry Orange Shortbread Cookies.
Groceries you’ll need: Ingredients
- Boxed brownie mix
- Vegetable oil
- Water
- Large eggs
- Chocolate kisses (or chocolate pieces)
- 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 exact quantities.
Recipe walkthrough: Instructions
This is an overview of the steps. Refer to the recipe card below for full details.
- Step 1: Preheat the oven and prepare the brownie batter per package directions, using a mixer for an even texture.
- Step 2: Spoon batter into a greased 24-cup mini muffin pan, filling each cup about two-thirds full.
- Step 3: Bake 7–10 minutes, until edges are set but centers remain slightly soft. Immediately press a chocolate kiss into each warm brownie (pointed side down).
- Step 4: Smooth the melted chocolate if desired, then let the brownie bites cool on a wire rack.
- Step 5: Melt a few extra chocolate kisses and spoon a small amount over each brownie top; allow to set.
- Step 6: Whip the heavy cream until it begins to thicken.
- Step 7: Add powdered sugar and beat until soft peaks form.
- Step 8: Add the instant white chocolate pudding mix and continue beating until stiff peaks form—be careful not to overmix.
- Step 9: Pipe or dollop the stabilized whipped cream onto each cooled brownie bite.
- Step 10: Finish with peppermint pieces, mini marshmallows and a drizzle of chocolate sauce as desired.
Hint: If you prefer canned spray whipped cream, it works—apply shortly before serving to keep the texture fresh.
Recipe variations and substitute ideas
Here are a few simple swaps and flavor twists you can use based on common pantry items and personal taste.
- Vanilla pudding mix — If you can’t find white chocolate pudding mix, vanilla works well as a substitute.
- Chocolate chips — Use mini chocolate chips or a few regular chips in place of chocolate kisses.
- Cocoa dust — Dust the finished cream with cocoa powder for more chocolate depth.
- Espresso powder — Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
- Larger servings — Bake in a regular muffin pan instead of mini cups; increase bake time and watch for doneness.
Necessary gear: Equipment
Essential tools include a 24-cup mini muffin pan, a hand mixer or stand mixer, mixing bowls, a small spatula and a piping bag (or a resealable bag with the corner snipped) for topping.
How to store leftovers
Store unfrosted brownie bites at room temperature in an airtight container for up to 5 days. Once topped with whipped cream, keep them refrigerated and consume within a week.
To freeze, do so before adding the whipped topping. Place cooled brownie bites in an airtight container and freeze up to one month; thaw completely before decorating.
More great brownie recipes I think you’ll love
- Banana Brownies
- Snickers Brownies
- Banana Pudding Brownies
- Brownie Bites
- Rocky Road Brownies
- Vanilla Brownies
Mel’s kitchen notes
The brownie bites are done when the edges pull slightly away from the pan and the centers are still soft to the touch. This yields the best fudgy texture for the finished bites.
If you try these Hot Chocolate Brownie Bites or any other recipe here, please leave a comment to tell me how they turned out — I love hearing from readers!
You can also follow along on social media for more recipes and inspiration.
Hot Chocolate Brownie Bites
Equipment
-
Hand mixer
-
Baking spatula
-
Mixing bowls
-
Mini muffin pan (24-cup)
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.
-
Spray a 24-cup mini muffin pan with baking spray that contains flour or brush with melted butter.
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Prepare the brownie mix according to package directions.
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Fill each mini cup about two-thirds full with batter.
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Bake 7–10 minutes until edges are set and centers are slightly soft.
-
Remove from oven and immediately press a chocolate kiss into each brownie (flat side up). Smooth the chocolate as it softens if desired.
-
Cool completely on a wire rack. Melt additional chocolate kisses and spoon a little onto each top; allow to set.
-
Prepare the stabilized whipped cream by whipping the heavy cream in a chilled bowl until it thickens.
-
Add powdered sugar and continue beating until soft peaks form.
-
Stir in the instant white chocolate pudding mix and beat until stiff peaks form—watch closely to avoid overbeating.
-
Pipe or spoon the stabilized whipped cream onto cooled brownies and garnish with peppermint pieces, mini marshmallows and a drizzle of chocolate sauce.
Nutrition
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