Easy Hot Cocoa Brownie Bites
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My Hot Cocoa Brownies start with a boxed mix and turn into bite-sized treats topped with toasted marshmallows and rich chocolate ganache. I make these for after school snacks and every party that needs a no-fuss finger food. They take about 20 minutes to prep, and nobody will guess they started with a box mix.
My Easy Hot Cocoa Brownies
Some days you need a dessert that looks like you worked on it, but you really only have a few minutes. These hot chocolate brownie bites are exactly that. You bake a box of brownies in a mini muffin tin, pile on marshmallows, and drizzle on a quick ganache.
My kids love anything that tastes like a mug of hot chocolate, so these disappear fast at our house. There is no frosting to make from scratch and no fancy equipment. The ganache comes together in the microwave in about a minute.
For more delicious holiday treats, check out my Christmas Magic Bars, White Chocolate Rocky Road, Hot Chocolate Rice Krispy Treats, and Hot Chocolate Poke Cake.
What Sets My Hot Chocolate Brownie Bites Apart
- Boxed brownie base – a shortcut that saves time and gives you fudgy brownies every time, with nothing to measure from scratch.
- Toasted marshmallows – a quick trip back in the oven puffs them up so they taste like the top of a hot cocoa mug.
- Simple microwave ganache – just three ingredients and about a minute, so you get a glossy chocolate topping without a double boiler.
Hot Cocoa Brownie Bites Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Brownie mix – the easy base for these bites. Use your favorite brand, and have the ingredients on the back of the box ready (water, oil, and eggs).
- Mini marshmallows – they give the bites that classic hot chocolate topping. Mini ones fit perfectly on top of each bite and puff up nicely.
- Semi-sweet chocolate chips – the base of the ganache. Semi-sweet balances the sweetness of the marshmallows.
- Unsalted butter – adds shine and a smooth finish to the ganache.
- Heavy cream – turns the chocolate into a smooth, spoonable ganache.
- Christmas sprinkles – optional, but they make these brownies festive and fun for holiday parties.
Substitutions or Variations
- No heavy cream? Use half-and-half in the ganache. It will be slightly thinner, so let it sit a minute before spooning.
- Prefer a sweeter topping? Use milk chocolate chips instead of semi-sweet.
- Want more hot cocoa flavor? Stir a packet of hot cocoa mix into the brownie batter.
- Want a mint twist? Top with crushed peppermint candies instead of sprinkles.
How to Make Hot Chocolate Brownie Bites
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Spray a mini muffin tin with nonstick spray and set aside. Preheat your oven to 350° F.
- In a large mixing bowl, prepare the brownie batter according to the box directions.
- Fill the mini muffin cups with batter and bake about 12 minutes, until set. Let the brownie bites cool completely.
- Heat your oven to 350° F again. Remove the brownie bites from the muffin tin and place them on a parchment-lined baking sheet.
- Add 3 to 4 mini marshmallows to each brownie bite.
- Bake 2 to 3 minutes, until the marshmallows begin to puff up.
- While the marshmallows puff, make the ganache. In a microwave-safe bowl, stir together the chocolate chips and heavy cream. Add the butter and microwave for 30 seconds.
- Stir well and microwave 15 seconds more. The ganache should be smooth and well combined. If needed, microwave another 30 seconds to fully melt the chocolate.
- Stir, then use a spoon to drop a little ganache over the top of each brownie bite. Add sprinkles as you go, if using.
- Cool the brownies completely – warm brownie bites can fall apart when you move them and will make the marshmallows slide off.
- Watch the marshmallows closely – they go from puffed to browned quickly. Pull the pan as soon as they start to puff.
- Microwave in short bursts – chocolate scorches fast, so stir between each round.
- Sprinkle right away – the ganache sets quickly, so add the sprinkles as you go so they stick.
- Check the bake time – mini brownies bake faster than a full pan, so start checking a couple of minutes early.
What to Serve with Hot Cocoa Brownies
These are perfect on a holiday cookie tray alongside my Chewy Chocolate Peppermint Cookies and Snowman Marshmallow Pops. Serve them with a mug of real hot chocolate for the full effect.
Hot Chocolate Brownie Bites FAQs
Can I make these hot chocolate brownies ahead of time?
Yes. Bake the brownie bites a day ahead and store them covered. Add the marshmallows, bake, and top with ganache the day you plan to serve them.
Can I use homemade brownies?
Absolutely. Use your favorite recipe and bake in a mini muffin tin until set.
Why did my ganache turn out thick?
It likely needed a bit more time. Microwave in 15 second bursts and stir well until smooth. A teaspoon of extra cream can loosen it.
Can I use large marshmallows for my hot cocoa brownies?
Yes, cut them into small pieces so they fit on top of each bite.
Storage Instructions
- Room temperature – Store in an airtight container for up to 2 days. Keep in a single layer so the marshmallows stay puffed.
- Refrigerate – Store in an airtight container for up to 5 days. Let them come to room temperature before serving.
- Freeze – The brownie bites freeze well on their own for up to 3 months. Thaw, then add the marshmallows and ganache fresh, since marshmallows turn sticky after freezing.
More Easy Brownie and Holiday Dessert Recipes
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Hot Cocoa Brownies
Equipment
- 1 mini muffin tin
Ingredients
- 1 box brownie mix + ingredients on the back water, oil, eggs
- 1 1/2 cups mini marshmallows
- 4 ounces semi sweet chocolate chips
- 1 Tablespoon unsalted butter
- 2 Tablespoons heavy cream
- Christmas sprinkles optional
Instructions
- Spray a mini muffin tin with nonstick spray and set aside.
- Preheat your oven to 350° F.
- In a large mixing bowl, prepare the brownies, according to box directions.1 box brownie mix + ingredients on the back
- Once the brownies have baked and cooled, heat your oven to 350° F again.
- Remove the brownie bites from the muffin tin, and place them onto a parchment lined baking sheet.
- Add 3-4 mini marshmallows to each brownie bite.1 1/2 cups mini marshmallows
- Return the bites to the oven and bake 2-3 minutes, until the marshmallows begin to puff up.
- Remove from the oven and prepare the ganache.
- In a microwave safe bowl, stir together chocolate chips and heavy cream.4 ounces semi sweet chocolate chips, 2 Tablespoons heavy cream
- Add the butter and microwave for 30 seconds.1 Tablespoon unsalted butter
- Stir well, and microwave for 15 seconds more.
- The ganache should be melted and well combined. If needed, you can microwave for another 30 seconds to melt completely.
- Stir, and use a spoon to drop a little ganache over top of each brownie bite.
- Sprinkle with sprinkles, if using, as you go.Christmas sprinkles
Nutrition
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