Add a bit of sparkle to the holiday season with these festive Christmas Brownie Bites. Bite sized brownies topped with an ultra creamy chocolate frosting and topped with glitter sprinkles!

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Make these fun Christmas Brownie Bites this holiday season. If you love Fudgy Chocolate Brownies, then you are going to love these little bites. The perfect mini bites topped with the best creamy and light chocolate frosting. These will be fun for the kids to help out with or to serve at a grown up Christmas party this year.

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What are These Mini Brownie Bites Like

• Difficulty – These are about medium difficulty. They are not difficult at all, but to achieve the correct frosting texture you really need to strictly follow the recipe and mixing times.
• Taste – A fantastic chocolatey moist mini brownie topped with an ultra creamy chocolate frosting. Delicious!
• Serving – This recipe makes 48 mini brownie bites. You can scale the recipe up or down in the recipe card at the end of the post.

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Ingredients

For the brownies

• Chocolate – I used semi sweet chocolate for this recipe.
• Butter – It’s best to use unsalted real butter.
• Sugar – Granulated white sugar
• Eggs – Use large eggs at room temperature.
• Vanilla – Vanilla extract adds flavour to baked goods.
• Flour – All purpose flour is the best flour to use for brownies.
• Salt – Regular table salt helps enhance flavours in the brownies.

For the frosting

• Butter – Unsalted butter at room temperature.
• Confectioners sugar – This is also referred to as powdered or icing sugar.
• Cocoa powder – I used regular unsweetened cocoa powder.
• Cream – Heavy whipping cream will work best.
• Vanilla – Vanilla extract helps enhance the flavours.
• Salt – Salt also brings out flavours.
• Sprinkles – I used a mix of green and pink glitter sprinkles. You can use any kind of festive sprinkles.

NOTE, The full ingredient list and instructions can be found in the recipe card at the end of the post.

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Instructions

For the brownies

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease or line with paper liners 2 x 24 count mini muffin pans. Set aside. * This recipe makes 48 mini brownies*
2. Combine chocolate and butter – In a saucepan set over low heat, add the butter and chopped semi sweet chocolate. Stir until melted and remove from heat to cool. About 2 – 3 minutes.
3. Combine flour and salt – In a medium sized bowl sift together the flour and salt. Set aside.
4. Mix eggs, sugar and vanilla – In the bowl of your electric mixer, combine the eggs, sugar and vanilla. Mix until well incorporated and smooth, about 2 – 3 minutes.
5. Finish brownie batter – Add the chocolate mixture to the eggs and sugar and stir until just incorporated. Add the flour and stir with a wooden spoon until incorporated.
6. Bake – Pour the batter evenly into prepared muffin pans and bake for about 15 minutes. Leave them in the pan to cool on a wire rack.

For the frosting:

1. Mix butter and sugar – In the bowl of your electric mixer, mix the butter and sugar on high speed until pale and fluffy, about 5 minutes. Scrape down the bowl as necessary.
2. Add cocoa powder, vanilla and salt – Add the cocoa powder, vanilla and salt. Mix until combined, just about a minute.
3. Add cream – Add the cream, one tablespoon at a time, on medium low speed until combined. About a minute.
4. Mix frosting – Turn the mixer to high speed and continue to mix for about 5 minutes until the frosting is light, fluffy and shiny.
5. Decorate brownie bites – Once the brownies have cooled completely, remove from the muffin pans. Frost with the chocolate frosting and add sprinkles.

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Recipe Tips

• Don’t over mix batter – Over mixing will result in cake like and possible dry brownies
• Make sure you measure the ingredients correctly – If you add just a little too much flour, the brownies will be more cake like than chewy.
• Don’t over bake them – Remember, all ovens are different and yours could take a little shorter or a little longer time than mine. They are done when you insert a toothpick in the centre and it comes out with moist crumbs.
• Making the frosting – It’s very important to whip the frosting for the stated time in the recipe card. this is a light and fluffy frosting and requires mixing for about 10 minutes in total. Please don’t skip this step.

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Substitutions

For The Brownies:

• Sugar – this recipe calls for granulated white sugar, but you can use light packed brown sugar. The texture may change slightly, but they will still be fudgy.
• Chocolate – I used semi sweet baking chocolate. You can use semi sweet chocolate chips if you have those. They will melt faster than chopped chocolate chunks as well.

For The Frosting:

• No changes – I don’t recommend making any changes to the Chocolate Frosting. It’s taken me a while to develop this recipe to this perfect fluffy perfection. Please follow the instructions and measurements in the recipe card for perfect frosting.

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Serving and Storage

• At room temperature – These brownies should be served at room temperature. You can store them at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep these brownies in an airtight container up to five days. It’s important to remove them from the fridge and bring them to room temperature before serving.
• In the freezer – These un frosted brownies can be stored in the freezer up to one month. Bake the brownies according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before frosting and serving, remove from freezer and allow to defrost completely.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!