Imagine rich, fudgy brownie bites melting in your mouth, crowned with a pool of warm chocolate and topped with fluffy, creamy whipped topping that tastes just like hot cocoa. That’s exactly what you get with this Hot Chocolate Brownie Bites Recipe, a fun little twist that brings all the cozy vibes right into bite-sized perfection.
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Why You'll Love This Recipe
I first stumbled upon this Hot Chocolate Brownie Bites Recipe during a chilly winter weekend, and it quickly became my go-to treat for entertaining or curling up with a good book. These bites are the perfect hybrid of a brownie and a hot chocolate drink, which is why they’re so irresistibly special.
- Bite-sized convenience: Perfect for parties or snacking without the mess of a full brownie or cup of cocoa.
- Decadent mix of textures: Fudgy brownies, melty chocolate kisses, and fluffy stabilized whipped cream all in one bite.
- Simple ingredients: Uses a boxed brownie mix to keep it easy but feels homemade with the creamy topping and chocolate finish.
- Customizable garnish options: From peppermint sticks to mini marshmallows, you can dress these bites up to suit any season or celebration.
Ingredients & Why They Work
Each ingredient in this Hot Chocolate Brownie Bites Recipe plays a crucial role in the final flavor and texture. Using a boxed brownie mix means you get consistently great results without fuss, while the chocolate kisses add a gooey center that’s pure bliss when melted. The stabilized whipped cream made with pudding mix holds firm longer than plain whipped cream, perfect for that pretty pipe-on finish that won’t melt away.
- Boxed Brownie Mix: Convenient and reliable for that perfectly fudgy brownie base every time; choose your favorite brand.
- Chocolate Kisses: These melt just right inside the brownie cups to create a luscious, soft center.
- Heavy Cream: Whipping cream is essential for making the thick, fluffy whipped topping.
- Powdered Sugar: Sweetens the whipped cream smoothly without granules.
- Instant White Chocolate Pudding Mix: Stabilizes your whipped cream to keep it from collapsing too soon and adds a subtle white chocolate flavor.
- Peppermint Sticks: Fresh and festive, adding crunch and a cooling contrast.
- Mini Marshmallows: A playful nod to classic hot chocolate toppings.
- Chocolate Sauce: Drizzled on top for extra decadence and visual appeal.
Make It Your Way
What I love about this Hot Chocolate Brownie Bites Recipe is how adaptable it is. I often switch up the toppings and add-ins depending on the season or my mood. It’s a chance for you to get creative and make it yours.
- Variation: One time, I swapped peppermint sticks with finely crushed toffee bits and it added a lovely crunch and buttery flavor that totally transformed the bites.
- Dairy-Free Twist: Use coconut cream instead of heavy cream for a rich, dairy-free whipped topping that still pipes beautifully.
- Spicy Kick: Add a pinch of cayenne or cinnamon to the brownie batter to give a subtle warming heat that pairs brilliantly with the chocolate.
- Mini Nuts: Sprinkle chopped hazelnuts or pecans on top of the whipped cream for an added texture that complements the softness perfectly.
Step-by-Step: How I Make Hot Chocolate Brownie Bites Recipe
Step 1: Prep the Mini Muffin Pan
Start by preheating your oven to 350°F and generously spraying a 24-cup mini muffin pan with nonstick spray. I've learned that greasing well is key here since the brownie bites pop out much more easily when fully cooled.
Step 2: Mix and Bake the Brownie Batter
Prepare your boxed brownie mix just as the package directs. Fill each muffin cup about two-thirds full—don’t overfill, or they’ll spill over and won’t bake evenly. Bake for 7-10 minutes until the edges are set but the centers still feel soft when gently touched.
Step 3: Press in Chocolate Kisses
As soon as you take the pan out of the oven, press one chocolate kiss upside down into each brownie cup. The heat from the brownie will soften the chocolate, and you can gently smooth it out with the back of a spoon for that gorgeous melted cocoa look. This step is where the magic happens and your bites really start looking like hot chocolate in bite form.
Step 4: Cool and Remove Brownie Cups
Let the brownie bites cool completely in the pan—trust me, this is important to keep them intact. After cooling, transfer them to a wire rack and carefully pop them out with a paring knife. This helps prevent any breakage and keeps the edges nice and neat.
Step 5: Whip Up Stabilized Whipped Cream
In a very cold bowl, whip the heavy cream at high speed until it thickens slightly. Add powdered sugar and continue whipping until soft peaks form. Then, gently fold in the instant white chocolate pudding mix and whip just until stiff peaks form. Be careful—not overwhipping will keep your cream smooth and luscious without turning grainy or curdled.
Step 6: Pipe and Garnish
Once your brownie cups are fully cooled, pipe the stabilized whipped cream on top using a piping bag fitted with your favorite tip. I love a classic star tip for a pretty swirl effect. Then go wild with garnishes—mini marshmallows, peppermint stick pieces, and a drizzle of chocolate sauce are my favorite combo.
Top Tip
I’ve found that letting the brownie bites cool fully before removing them is the single biggest trick to keeping their shape and neat edges. Plus, whipping the cream in a chilled bowl helps it come together faster and stay fluffy longer. These small steps make a huge difference in the final presentation.
- Proper Cooling: Resist the urge to pop out the brownies immediately—they’re delicate when warm and more prone to crumbling.
- Whip with Cold Equipment: Cold metal bowls and beaters speed whipping and give your cream a better texture.
- Use Pudding Mix: It’s the secret ingredient that stabilizes the whipped cream to keep your topping looking fresh longer.
- Garnish Creatively: Switch up garnishes for holidays or seasons to keep this recipe feeling fresh and fun.
How to Serve Hot Chocolate Brownie Bites Recipe
Garnishes
I’m all about the classic combo: mini marshmallows that toast just a little if you want, crushed peppermint sticks for a little zing, and a generous drizzle of chocolate sauce for that extra melty goodness. Sprinkles or edible glitter can also add a festive sparkle that’s fun for parties or holidays.
Side Dishes
Pair these bites with a cup of hot coffee or a mug of your favorite hot chocolate for a decadent dessert board. Fresh berries or a simple fruit salad balance out the richness and refresh your palate while you snack.
Creative Ways to Present
For parties, I like to arrange these brownie bites on rustic wooden platters or in a glass jar alongside paper straws and mini spoons. For holiday gatherings, place each bite in a decorative cupcake liner and tie them up with festive ribbon—they make adorable edible gifts too!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the refrigerator. Since the whipped cream is stabilized, it holds up well overnight for up to 2 days. Just be sure to bring them to room temperature a touch before serving so the brownies soften up again nicely.
Freezing
Freezing these brownie bites is possible but I recommend freezing without the whipped cream topping. Freeze the plain brownie cups in a single layer on a tray, then transfer to a freezer-safe container. Thaw overnight before adding fresh whipped cream and garnishes when you’re ready to serve.
Reheating
If you want that just-baked warmth, pop the brownie cups (without topping) into the microwave for about 10-15 seconds—just enough to soften but not melt them completely. Add the whipped cream after warming so it stays fluffy and fresh.
Frequently Asked Questions:
Absolutely! If you prefer making brownies from scratch, just ensure your batter is a bit thicker to hold shape in mini muffin cups and bake accordingly. The boxed mix is just a shortcut I love for ease.
Store them in an airtight container in the refrigerator for up to 2 days. The stabilized whipped cream topping helps keep them fresh longer than plain whipped cream.
Yes! I usually make the brownie cups a day ahead, store them without topping, and whip the cream fresh on the day of the party. Pipe the cream and add garnishes just before serving for the best presentation.
You can skip the pudding mix, but the whipped cream won’t be as stable and may start to weep or deflate sooner. Alternatively, you can use gelatin or a stabilizer of your choice if you want a thick, long-lasting cream.
Final Thoughts
This Hot Chocolate Brownie Bites Recipe is one of those little kitchen magic moments that always brings smiles and a bit of cozy comfort. Whether you’re sharing them at a party or sneaking one with a cup of tea for yourself, the fudgy brownie, melty chocolate, and creamy topping truly make it a memorable treat. Give it a go—I bet it’ll be as much of a hit in your kitchen as it is in mine!
Print
Hot Chocolate Brownie Bites Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Hot Chocolate Brownie Bites, featuring your favorite boxed brownie mix baked into mini cups topped with melting chocolate kisses and finished with a smooth, stabilized white chocolate whipped cream. Garnished with peppermint sticks, mini marshmallows, and chocolate sauce, they perfectly blend the warmth of hot cocoa with the rich decadence of brownies, creating a festive treat sure to impress.
Ingredients
Brownie Base
- 1 box brownie mix (plus ingredients required on box: oil, eggs, water)
- 24 chocolate kisses
Stabilized Whipped Cream Topping
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons instant white chocolate pudding mix
Garnishes
- Peppermint sticks, chopped
- Mini marshmallows
- Chocolate sauce
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F and grease a 24-cup mini muffin pan with nonstick spray to prevent sticking.
- Make brownie batter: Prepare the brownie mix according to the package directions, combining all required ingredients such as oil, eggs, and water until smooth.
- Fill muffin cups: Spoon the brownie batter into the mini muffin cups, filling each about two-thirds full to allow room for rising.
- Bake brownies: Bake in the preheated oven for 10 minutes or until the edges are set and the centers are still soft, keeping a close eye to avoid overbaking.
- Add chocolate kisses: Immediately upon removing from the oven, press one chocolate kiss upside down into each brownie cup. You may leave them as is or gently spread the melting chocolates with a thin spatula or spoon to mimic the look of hot cocoa.
- Cool and remove: Allow the brownie cups to cool completely before transferring them to a cooling rack. Use a paring knife to carefully pop out each brownie bite from the pan.
- Prepare stabilized whipped cream: In a very cold bowl, whip the heavy cream at high speed until it starts to thicken. Add powdered sugar and continue whipping until soft peaks form. Then add the white chocolate pudding mix and whip until stiff peaks develop, taking care not to overmix to avoid curdling.
- Pipe whipped cream and garnish: Once the brownie bites are fully cooled, pipe the stabilized whipped cream on top. Garnish with mini marshmallows, chopped peppermint sticks, sprinkles if desired, and drizzle with chocolate sauce for a festive finish.
Notes
- Use your preferred boxed brownie mix for convenience and consistent results.
- Ensure the mixing bowl for whipped cream is very cold to help achieve stable peaks quickly.
- If you don’t have instant white chocolate pudding mix, you can substitute with another instant pudding flavor, though white chocolate is recommended.
- To remove brownie bites easily, gently run a paring knife around the edges before popping out.
- Garnishes are customizable; try crushed candy canes or colored sprinkles for holiday variations.
- Serve these bites within a day or two for optimal freshness as whipped cream toppings tend to soften over time.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 106 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg
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