Description
Hot Chocolate Brownie Bites are made with your favorite boxed brownie mix, chocolate kisses, and a 3-ingredient stabilized whipped cream.
Ingredients
Scale
- 1 box brownie mix plus ingredients required on 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
Instructions
- Preheat the oven to 350 degrees F and grease a 24 mini muffin pan with nonstick spray.
- Prepare the brownie mix according to the package directions.
- Fill mini muffin cups 2/3 full.
- Bake for 7 to 10 minutes or until the edges are set but the centers are still soft.
- As soon as you remove them from the oven, press one kiss upside down into each brownie cup. 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. Use a paring knife to help pop them out.
- While the brownie bites 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. Then add the white chocolate pudding mix and beat until stiff peaks form. Watch it carefully, as this can happen quickly. You dont 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.
Notes
- Store Brownie Bites with whipped topping in the refrigerator and enjoy within a week.
- Store Brownies without whipped topping at room temperature.
- Freeze brownie cups before adding whipped topping for up to a month.
- Use 1/2 teaspoon of chocolate spread or 3 chocolate chips in place of chocolate kisses.
- Stabilizing the whipped cream makes the dessert last longer.
- Use vanilla pudding mix, 1 teaspoon of cornstarch, or 2 teaspoons of milk powder in place of white chocolate pudding mix.
- Increase baking time by a few minutes for full-size cupcakes.
- Brownie bites are done baking when the center is no longer shiny and the outside edges have started to pull away from the tin.
- Use extra brownie batter to make more brownie cups.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg