These hot cocoa brownie bites are rich, chocolatey, and topped with soft marshmallows and a smooth chocolate glaze. They're an easy holiday dessert that tastes just like a cup of hot cocoa in brownie form!
If you're planning a holiday baking day, don't miss my 40 Christmas Cookie Recipes for more classic and festive cookies to add to your Christmas cookie trays.
If you're looking for an easy Christmas treat that's guaranteed to disappear, these hot cocoa brownie bites are it. They're made with a boxed brownie mix, topped with mini marshmallows while they're still warm, and finished with a simple chocolate ganache glaze and Christmas sprinkles.
I love using a brownie mix for this recipe because it keeps things quick and easy, but you can absolutely make these with homemade brownie bites, too.
They're especially fun for Christmas cookie exchanges, holiday parties, dessert tables, and treat boxes. You get all the flavors of hot cocoa in one little bite!
Why You'll Love This Recipe
- Easy shortcut dessert. A boxed brownie mix makes these brownie bites quick and simple to prepare, especially when you're making several Christmas treats at once.
- Soft marshmallow topping. Mini marshmallows are added while the brownies are hot, then briefly returned to the oven so they become soft and puffy.
- Rich chocolate flavor. Chocolate brownies, marshmallows, and chocolate ganache make these an extra-decadent holiday treat.
- Perfect bite-size portions. Baking the brownies in a mini muffin pan creates individual brownie bites that are easy to serve and package.
- Festive and fun. Add Christmas sprinkles to the chocolate glaze for an easy holiday finish.
- Great for cookie exchanges. The ganache sets enough to make the brownie bites easy to transport and share.
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Tips and Tricks
- Use a medium cookie scoop. A 2-tablespoon scoop makes portioning the brownie batter quick and gives you evenly sized brownie bites.
- Don't overfill the muffin pan. The brownie batter will rise as it bakes, so leave room at the top of each cup.
- Don't overcook the marshmallows. You're only trying to soften and puff them up. If you leave them in the oven too long, they'll become hard and chewy instead of soft.
- Let the brownies cool before removing them. Don't try to pull the brownie bites out of the pan while they're hot. Let them cool for 15-20 minutes first, then carefully run a sharp knife around the edges.
- Make the ganache in short intervals. Chocolate can easily overheat in the microwave. Heat it for 30 seconds, stir, then continue in 15-20 second intervals until smooth.
- Add sprinkles before the glaze sets. If you're using Christmas sprinkles, add them immediately after drizzling the ganache so they stick.
Ingredients
Brownie Bites
- Brownie mix: A standard 18-ounce box of brownie mix makes this recipe quick and easy. You'll also need the eggs, water, and oil called for on the package.
- Mini marshmallows: Mini marshmallows are placed on the hot brownies and briefly returned to the oven so they become soft and puffy.
Ganache
- Chocolate chips: I prefer semisweet chocolate chips because they balance the sweetness of the marshmallows. Milk chocolate can also be used if you prefer a sweeter glaze.
- Butter: Butter adds richness and helps keep the chocolate glaze smooth and pourable.
- Milk: You don't need heavy cream for this ganache. Milk creates a smooth, pourable glaze while keeping the ingredient list simple.
- Honey: Honey helps give the chocolate glaze a smooth texture and keeps it soft enough to drizzle.
- Christmas sprinkles: Sprinkles are optional but make these brownie bites especially festive for Christmas.
See the recipe card for full information on ingredients and quantities.
How To Make Hot Cocoa Brownies
Step 1: Mix brownie mix according to the directions on the box.
Grease a mini muffin pan with nonstick cooking spray. Use a medium cookie scoop (2 Tbsp. size) to scoop batter into the muffin pan.
Bake brownies at 350 degrees for 13-15 minutes.
Step 2: Immediately top each brownie bite with 4 mini marshmallows as soon as they come out of the oven.
Place brownie bites BACK INTO THE OVEN and bake for another 2-3 minutes until marshmallows look slightly puffy. DO NOT OVERCOOK MARSHMALLOWS.
Step 3: Allow brownies to cool in the pan for 15-20 minutes, then transfer to a wire cooling rack.
Use a sharp knife around the edges of each brownie. This will make them easy to remove from the pan.
NOTE: DO NOT try to remove the brownies from the pan while still hot. If you allow them to cool they are much easier to remove.
Step 4: Melt glaze ingredients together in the microwave for 30 seconds. Stir. Heat for an additional 15-20 seconds and stir until melted and smooth. Drizzle the ganache over brownies or add a small spoonful on the top of each one (about a teaspoon).
Add sprinkles, if desired.
How to Store Hot Cocoa Brownie Bites
Store the brownie bites in an airtight container at room temperature for 3-5 days.
For the best texture, let the chocolate glaze set completely before stacking them. If you need to stack them, place parchment paper between the layers.
Hot Cocoa Brownies FAQs
You can use a boxed mix or homemade brownies for this recipe. If using my homemade brownie bites recipe, it will make 36 bites, so you will need 144 mini marshmallows and an extra half batch of ganache.
The brownies are topped with marshmallows as they come out of the oven, then returned to the oven for a couple more minutes. This allows the marshmallows to get nice and soft.
A chocolate ganache glaze is drizzled over the brownies, and sprinkles are added to make them fun and festive. The ganache says soft, but sets up enough to easily store the brownies in a container.
The marshmallows were probably baked too long. You only need to heat them until they're slightly puffy and soft. There's no need to brown them.
Absolutely. I prefer semisweet chocolate because the marshmallows and brownie mix are already sweet, but milk chocolate works if you prefer a sweeter dessert.
You can, but the mini muffin pan is what gives you the individual brownie bites. You could bake the brownies in another pan and cut them into small squares, then add the marshmallows and glaze.
They're best within 3-5 days when stored in an airtight container at room temperature.
More Brownie Recipes To Make
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Hot Cocoa Brownie Bites
Ingredients
Brownies
- 1 18 oz. box brownie mix (+ eggs, water, and oil, according to package)
- 96 mini marshmallows (1 ½ -2 cups)
Ganache
- 4 oz. chocolate chips (about ¾ cup)
- 1 ½ Tbsp. butter
- 1 ½ teaspoons milk
- 1 ½ teaspoons honey (or corn syrup)
- holiday sprinkles
Instructions
- Mix brownie mix according to the directions on the box.NOTE: if using my homemade brownie bites recipe it will make 36 bites so you will need 144 mini marshmallows and an extra half batch of ganache.
- Grease a mini muffin pan with nonstick cooking spray. Use a medium cookie scoop (2 Tbsp. size) to scoop batter into the muffin pan.
- Bake brownies at 350 degrees for 13-15 minutes.
- Immediately top each brownie bite with 4 mini marshmallows as soon as they come out of the oven.
- Place brownie bites BACK INTO THE OVEN and bake for another 2 minutes until marshmallows look slightly puffy. DO NOT OVERCOOK MARSHMALLOWS.
- Allow brownies to cool in the pan for 15-20 minutes then transfer to a wire cooling rack.NOTE: DO NOT try to remove the brownies from the pan while still hot. If you allow them to cool they are much easier to remove.
- Use a sharp knife around the edges of each brownie. This will make them easy to remove from the pan.
- Microwave glaze ingredients in a microwave safe bowl for 30 seconds. Stir. Heat an additional 15-20 seconds and stir until melted and smooth. Drizzle the ganache over brownies or add a small spoonful on the top of each one (about a teaspoon).
- Top with sprinkles, if desired.
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