Hot Cocoa Brownie Bites

Introduction

Warm, fudgy, and deeply chocolatey, Hot Cocoa Brownie Bites deliver everything you love about a cozy mug of hot cocoa in a handheld dessert. Each bite melts softly with rich cocoa flavor, mini marshmallows, and a crackly brownie top that feels straight from a winter bakery case. These treats feel special yet stay easy enough for weeknight baking or last minute gatherings. In this guide, Hot Cocoa Brownie Bites come together with simple ingredients and foolproof steps that guarantee indulgent results every time. You’ll learn how to nail the texture, boost the chocolate flavor, and serve them beautifully.

Why You’ll Love This Recipe

You’ll fall hard for Hot Cocoa Brownie Bites because they balance nostalgic comfort with bakery style polish. The edges bake up slightly crisp while the centers stay soft and almost truffle like, creating a contrast that feels luxurious in every bite. Mini marshmallows add pockets of sweetness without overpowering the chocolate. Unlike full sized brownies, these bake quickly and portion perfectly, which makes them ideal for parties, cookie swaps, or gifting. You also skip complicated techniques, since one bowl and simple mixing deliver consistent results. If you love hot chocolate brownie bites or mini brownie bites with big flavor, this recipe checks every box.

Ingredients

This recipe uses pantry staples with a few thoughtful upgrades for flavor.

1/2 cup unsalted butter, melted and slightly cooled (115 g) for richness
1 cup granulated sugar (200 g) to create that shiny brownie top
2 large eggs, room temperature, for structure and moisture
1 teaspoon vanilla extract to round out the chocolate
1/2 cup unsweetened cocoa powder (50 g), preferably Dutch processed for depth
3/4 cup all purpose flour (95 g) to keep the crumb tender
1/4 teaspoon salt to sharpen sweetness
1/2 cup mini marshmallows (25 g) for hot cocoa vibes
1/2 cup mini chocolate chips (90 g) for extra pockets of melt

Pro Tips

Quality cocoa makes a noticeable difference. Choose a rich, dark cocoa powder and sift it to prevent lumps in the batter. Melt the butter gently and let it cool slightly so it blends smoothly without cooking the eggs. Mix just until combined once you add flour, since overmixing can make brownie bites dense instead of fudgy. Fill the muffin cavities only three quarters full to allow proper rise without overflow. For cleaner edges, chill the bites briefly before removing them from the pan. These small steps elevate Hot Cocoa Brownie Bites from good to unforgettable.

Instructions

Step 1
Preheat your oven to 350°F or 175°C. Lightly grease a 24 cup mini muffin pan or line with paper liners. This ensures easy release and even baking.

Step 2
In a medium bowl, whisk the melted butter and sugar until glossy and smooth. The mixture should look slightly thick and cohesive.

Step 3
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. This step builds structure and that classic brownie sheen.

Step 4
Sift in the cocoa powder, flour, and salt. Use a spatula to fold gently until no dry streaks remain. Stop mixing as soon as the batter looks uniform.

Step 5
Fold in the mini chocolate chips, then gently stir in most of the mini marshmallows, saving a few for topping. This keeps them visible and gooey.

Step 6
Spoon the batter evenly into the prepared pan, filling each cavity about three quarters full. Sprinkle the remaining marshmallows on top.

Step 7
Bake for 12 to 15 minutes until the tops look set and slightly crackled but the centers remain soft. Avoid overbaking for the best fudgy texture.

Step 8
Let the brownie bites cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature for peak flavor.

Variations

Turn these into peppermint hot chocolate brownie bites by adding 1/4 teaspoon peppermint extract to the batter. For a richer dessert, swirl a teaspoon of marshmallow fluff into each cavity before baking. You can also make them gluten free by swapping in a 1 to 1 gluten free flour blend. If you prefer a darker profile, reduce sugar slightly and add chopped dark chocolate. These variations keep Hot Cocoa Brownie Bites exciting while staying true to their cozy chocolate core.

Storage and Serving

Store cooled brownie bites in an airtight container at room temperature for up to three days or refrigerate for five days. To freeze, place them in a single layer, then transfer to a freezer bag for up to two months. Serve slightly warm with a dusting of powdered sugar, alongside a mug of hot cocoa, or topped with whipped cream for dessert platters. Hot Cocoa Brownie Bites also shine on holiday cookie boards or as edible gifts.

FAQs

Can I use regular marshmallows instead of mini ones?
Yes, chop them into small pieces so they distribute evenly.

How do I know when they are done?
The tops should look set with soft centers that spring back lightly.

Can I make these ahead of time?
Absolutely, they store well and reheat beautifully.

Why are my brownie bites dry?
Overbaking or overmixing usually causes dryness.

Can I double the recipe?
Yes, simply double all ingredients and bake in batches.

Conclusion

This Hot Cocoa Brownie Bites is comfort food at its finest — rich, fudgy brownie bites with melty chocolate and marshmallow warmth that feels like a hug in dessert form. It’s the kind of dish that turns simple moments into cozy celebrations and makes sharing dessert effortless.