Holiday & Christmas
Christmas Brownie Bites
Fudgy Christmas brownie bites with peppermint frosting and festive sprinkles. Rich, bite-sized holiday treats perfect for cookie exchanges.
Why These Christmas Brownie Bites Are Special
I have a theory that brownies are the most universally loved baked good in existence. I have never once met a person who said “no thanks” to a brownie. When you shrink that beloved fudgy brownie into bite-sized portions, top it with cool peppermint buttercream, and finish with festive sprinkles, you have the perfect Christmas dessert.
Every bite delivers contrast. The brownie is dense, fudgy, and intensely chocolatey — made with real melted chocolate plus cocoa powder for a double-chocolate punch. The peppermint buttercream is light, airy, and refreshing, cutting through the richness with cool minty sweetness. The crunch of sprinkles and crushed candy canes adds textural surprise.
The bite-sized format solves so many entertaining problems. No cutting, no plates or forks needed, guests can grab one without committing to a full dessert. They stand out at cookie exchanges and freeze beautifully for pulling out throughout December.
The Secret to Fudgy Brownie Bites
Fudgy texture comes from a high ratio of fat to flour. This recipe has 1/2 cup butter plus 4 ounces of chocolate against only 1/2 cup of flour. Fat dominates the structure, creating dense, moist crumb.
Fold the dry ingredients in with as few strokes as possible — 15 to 20 gentle folds. Every extra stroke develops gluten, pushing the texture toward cakey. A few streaks of flour are fine; they disappear during baking.
Baking time is the most critical variable. In a mini muffin tin, the margin between fudgy and overbaked is very thin — perhaps 1 to 2 minutes. Start checking at 14 minutes and pull the moment a toothpick comes out with moist, sticky crumbs. If the toothpick is clean, they have gone too far.
Mastering Peppermint Buttercream
The butter must be genuinely softened — yields to finger pressure but holds its shape. About 65-68 degrees. Beat it alone for a full 3 minutes on medium-high to whip in air, watching it go from pale yellow to nearly white.
Sift the powdered sugar. Unsifted sugar has lumps that will not dissolve, leaving grainy frosting. Add it one cup at a time. The peppermint extract is potent — start with 1/2 teaspoon and add more to taste. If you accidentally over-mint, beat in extra butter and powdered sugar to dilute.
Tips for Perfect Results
Grease the tin thoroughly. Spray each cup, then wipe a thin layer with a paper towel. Or use mini cupcake liners for foolproof release.
Use a cookie scoop for even portioning. A tablespoon-sized scoop gives perfectly even bites that bake uniformly.
Cool completely before frosting. Warm brownies melt the buttercream into a soupy mess. Cool in the tin for 10 minutes, then on a wire rack for 20-30 minutes more.
Pipe for the prettiest presentation. A Wilton 1M star tip creates professional swirls. Start at the outer edge, spiral upward, lift quickly at the top.
Decorate while frosting is soft. Sprinkles and candy canes need to adhere to tacky frosting. Work in small batches — pipe and decorate six at a time.
Variations to Try
Salted Caramel Brownie Bites. Skip the peppermint frosting. Drizzle with salted caramel sauce and sprinkle flaky sea salt. For extra indulgence, press a small caramel candy into each cup before baking.
Red Velvet Brownie Bites. Add red food coloring and white vinegar to the batter. Top with cream cheese frosting. Stunning red-and-white Christmas colors.
S’mores Brownie Bites. Press a graham cracker piece into the bottom of each cup. After baking, top with a mini marshmallow and broil 30-60 seconds until golden. Drizzle with milk chocolate.
Espresso Brownie Bites. Add instant espresso powder to the melted chocolate. Replace peppermint frosting with coffee buttercream (espresso and Kahlua instead of peppermint). Top with a chocolate-covered espresso bean.
How to Store
Unfrosted brownie bites keep 3 days at room temperature in an airtight container. Frosted brownie bites go in the refrigerator for up to 5 days in a single layer. Let them sit out 10 minutes before serving so the buttercream softens.
For freezing, freeze unfrosted bites on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Freeze buttercream separately for up to 2 months. Thaw both overnight in the refrigerator, re-whip the frosting, and pipe fresh.
For more holiday desserts, try my no-bake christmas dessert cups for an elegant no-bake option, my chocolate lava cake for dramatic warm dessert, or my coconut cheesecake for a creamy tropical twist.
Ingredients
Brownie Bites
Peppermint Buttercream Frosting
Decoration
Instructions
Melt the Chocolate and Butter
Preheat your oven to 350°F (175°C). Grease a 24-count mini muffin tin with nonstick spray or line with mini cupcake liners. In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth and glossy. Remove from heat and let cool for 5 minutes.
Mix the Brownie Batter
Whisk the sugar into the melted chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the chocolate mixture and fold with a spatula until just combined. Do not overmix — a few streaks of flour are fine and will disappear during baking.
Fill and Bake
Spoon or pipe the batter into the prepared mini muffin tin, filling each cup about three-quarters full. Each cup should get about 1 tablespoon of batter. Bake at 350°F (175°C) for 14 to 18 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The brownie bites should be fudgy, not cakey, so do not overbake. Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make the Peppermint Buttercream
In a large bowl, beat the softened butter with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sifted powdered sugar one cup at a time, beating on low speed after each addition until incorporated. Add the heavy cream, peppermint extract, vanilla extract, and salt. Beat on medium-high speed for 2 to 3 minutes until the frosting is smooth, creamy, and fluffy. Taste and adjust the peppermint extract if needed — it should be noticeable but not overpowering.
Frost the Brownie Bites
Transfer the frosting to a piping bag fitted with a large star tip (Wilton 1M or similar). Pipe a generous swirl of peppermint buttercream on top of each cooled brownie bite, starting from the outer edge and spiraling upward to create a classic cupcake-style peak. If you do not have a piping bag, use a zip-top bag with the corner snipped off, or simply spread the frosting with a small offset spatula.
Decorate and Serve
While the frosting is still soft, sprinkle red and green holiday sprinkles over each brownie bite. Add a pinch of crushed candy cane pieces to every third or fourth bite for variety. Drizzle the melted white chocolate over the finished brownie bites in thin, zigzag lines using a fork or a small piping bag. Let the white chocolate set for 5 minutes before serving or packaging.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 175 calories |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 21g |
| Sugar | 17g |
| Protein | 2g |
| Sodium | 55mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Recipe
Join 5,000+ home cooks and get new recipes straight to your inbox.
Frequently Asked Questions
Can I make these brownie bites without a mini muffin tin?
Yes. Bake the batter in an 8x8-inch baking pan for 22 to 25 minutes, then cut into 24 small squares once cooled. The shapes will be different but the flavor is identical. You can also use silicone mini muffin molds, which release the brownie bites more easily than metal.
How do I store frosted brownie bites?
Store in a single layer in an airtight container in the refrigerator for up to 5 days. The buttercream firms up when chilled, so let the brownie bites sit at room temperature for 10 minutes before serving for the softest texture. They can also be frozen for up to 2 months — freeze in a single layer first, then stack with parchment paper between layers.
Can I skip the peppermint and make plain chocolate frosting?
Of course. Replace the peppermint extract with an additional 1/2 teaspoon of vanilla extract and add 3 tablespoons of unsweetened cocoa powder to the frosting. You will need an extra tablespoon of heavy cream to compensate for the dry cocoa. This gives you a rich chocolate-on-chocolate brownie bite.
Why are my brownie bites cakey instead of fudgy?
Cakey brownie bites usually result from overbaking or over-mixing the batter. Pull them from the oven when a toothpick shows moist crumbs, not when it comes out clean. Also, mix the dry ingredients into the wet ingredients with minimal strokes — 15 to 20 folds is plenty. Over-mixing develops gluten, which creates a cakey rather than fudgy texture.
Hi, I'm Lisa!
I create simple, tested recipes from around the world that anyone can make at home.
Learn More →Reader Reviews
Based on 396 reviews
