Introduction

These Hot Chocolate Brownie Bites are a delightful treat combining rich brownie flavors with creamy white chocolate whipped topping. Perfect for parties or a cozy night in, they bring the comfort of hot cocoa in a fun, bite-sized form.

A small chocolate brownie cup with a rough texture forms the bottom layer, filled with smooth, shiny chocolate ganache. On top, there is a swirl of white whipped cream adorned with small dark brown sprinkles and tiny red and white peppermint candy pieces. A broken peppermint stick is placed on the side of the whipped cream, adding a bright red and white striped detail. The brownie cup sits on a white plate with a white marbled background, making the rich colors of the dessert stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package brownie mix for a 9×9 pan and ingredients required on the box (oil, eggs, water)
24 chocolate kisses
2 cups heavy cream
2 tablespoons powdered sugar
2 tablespoons instant white chocolate pudding mix
Peppermint sticks, mini marshmallows, chocolate sauce for garnish

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Spray a 24 mini muffin pan with a baking spray that includes flour.
Step 3: Prepare the brownie mix according to the package directions.
Step 4: Fill each mini muffin cup about two-thirds full with brownie batter.
Step 5: Bake for 7-10 minutes, until the edges are set but the centers remain soft and not liquid.
Step 6: Immediately after removing from the oven, press one chocolate kiss into each brownie cup with the pointed end down and flat side on top. You can leave them as is or gently smooth the melting chocolate with a thin spatula or spoon to resemble hot cocoa.
Step 7: Allow the brownie bites to cool completely, then transfer them to a cooling rack.
Step 8: While brownies cool, prepare the stabilized whipped cream.
Step 9: In a very cold bowl, whip the heavy cream on high speed until it begins to thicken.
Step 10: Add the powdered sugar and continue whipping until soft peaks form.
Step 11: Add the instant white chocolate pudding mix and beat until stiff peaks form. Watch carefully to avoid overmixing which can cause curdling.
Step 12: Once brownies are fully cooled, pipe the stabilized whipped cream on top of each bite.
Step 13: Garnish with mini marshmallows, broken peppermint sticks, sprinkles, and drizzles of chocolate sauce as desired.

Tips & Variations

Use a cold bowl and beaters for whipping cream to achieve better volume and consistency.
Substitute peppermint sticks with crushed candy canes for a festive crunch.
For a vegan version, try a dairy-free brownie mix and coconut cream as a whipped topping alternative.
Press the chocolate kisses quickly after baking to ensure they melt slightly but don’t fully lose shape.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 3 days. If topped with whipped cream, it’s best to add the cream just before serving to keep it fresh. Reheat the brownies alone briefly in the microwave if desired, but avoid reheating once topped.

How to Serve

Five small chocolate cupcake bites are arranged on a white plate with intricate edges, each topped with a swirl of white whipped cream, small pieces of crushed candy canes, and a tiny peppermint stick. The cupcakes have a rich, dark brown base with a smooth chocolate layer right below the whipped cream. The plate sits on a soft pink and white striped cloth with marshmallows scattered nearby, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of a mix?

Absolutely! Homemade brownie batter will work just as well. Just be sure to follow the same baking times and fill the mini muffin cups two-thirds full.

How do I make sure the whipped cream doesn’t deflate?

Using a cold bowl and chilled cream helps, as does adding the powdered sugar and pudding mix at the right stage. Beating just until stiff peaks form and avoiding overmixing prevents deflation and curdling.