Christmas Brownie Bites That Are Perfect for Parties (and Disappear Fast)

Here’s the thing about brownie bites: they’re tiny, fudgy, absolutely adorable, and they fly off the plate faster than you can say “save me one.” These five party-ready versions are festive without being fussy, big on flavor without hours of prep, and guaranteed to earn you “who made these?!” compliments. We’re talking chewy centers, glossy tops, and toppings that bring the holiday cheer. Grab your mini muffin pan—let’s make magic in bite-sized form.

1. Peppermint Bark Brownie Bites That Snap, Crackle, and Melt

These taste like a mashup of your favorite candy bar and a classic brownie—shiny ganache, cool peppermint, and a little candy crunch. They’re bright, festive, and totally crushable with a cup of hot cocoa. Ideal for cookie exchanges when you want to stand out without breaking a sweat.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 4 oz (115 g) semi-sweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 1/4 tsp espresso powder (optional, boosts chocolate)
• 3 oz (85 g) dark chocolate chips (mini preferred)
• 3/4 cup heavy cream
• 6 oz (170 g) semi-sweet chocolate chips (for ganache)
• 1/2 tsp peppermint extract
• 1/3 cup crushed candy canes
• Nonstick spray for pan

Instructions:

1. Preheat oven to 350°F (175°C). Lightly spray a 24-cup mini muffin pan. If you have two pans, even better—less waiting.
2. In a heatproof bowl, melt butter and chopped semi-sweet chocolate together over a gentle simmer (double boiler) or microwave in 20-second bursts, stirring until smooth.
3. Whisk in granulated and brown sugars until glossy. Add eggs and vanilla; whisk until the mixture is thick and shiny—about 30 seconds.
4. Sift in flour, cocoa, salt, and espresso powder. Fold with a spatula until just combined. Stir in mini dark chocolate chips.
5. Fill mini muffin cups about 3/4 full. Bake 10–12 minutes, until tops are set and slightly crackly. Centers should be soft but not wet.
6. Cool in pan 10 minutes, then gently twist or use a paring knife to release. Transfer to a rack to cool completely.
7. For ganache: warm heavy cream until steaming. Pour over semi-sweet chocolate chips; let sit 2 minutes, then stir smooth. Stir in peppermint extract.
8. Spoon a little ganache over each bite and top with crushed candy canes. Let set 20–30 minutes or chill 10 minutes to speed it up.

Serve with hot chocolate or coffee for that peppermint-mocha vibe. Want less mint? Swap peppermint extract for vanilla and keep the candy cane crunch. Pro tip: store at room temp up to 2 days—peppermint can get sticky in the fridge.

2. Gingerbread-Spiced Brownie Bites With Maple Glaze That Smell Like Christmas

If gingerbread and brownies had a holiday fling, this would be the result—deep chocolate, warm spices, and a light maple drizzle. They’re cozy enough for a quiet night in but fancy enough for a dessert tray. The aroma alone will have people lingering in the kitchen, trust me.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 4 oz (115 g) dark chocolate (60–70%), chopped
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (70 g) dark brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (113 g) unsulfured molasses
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• Nonstick spray

Maple Glaze:

• 3/4 cup (90 g) powdered sugar
• 2–3 tbsp pure maple syrup
• 1–2 tsp milk or cream, as needed
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin pan.
2. Melt butter and dark chocolate until smooth. Whisk in granulated and brown sugars, then eggs, vanilla, and molasses.
3. In another bowl, whisk flour, cocoa, ginger, cinnamon, nutmeg, cloves, salt, and baking powder.
4. Fold dry ingredients into wet until no streaks remain. Batter will be thick and glossy.
5. Portion into cups, about 3/4 full. Bake 11–13 minutes, until set at edges and slightly soft in the center.
6. Cool 10 minutes in pan, then release to a rack.
7. For glaze: whisk powdered sugar with maple syrup, adding milk 1 tsp at a time until drizzle consistency. Add a pinch of salt to balance.
8. Drizzle glaze over cooled bites. Let set 15 minutes.

Finish with a tiny sprinkle of cinnamon sugar or crushed ginger snaps for crunch. If you like it spicier, bump the ginger to 1 1/2 tsp. These are amazing slightly warm with vanilla ice cream—seriously.

3. Cranberry Orange Brownie Bites With White Chocolate Snow

These are the bright, tart, citrusy bites your dessert table needs. The orange zest wakes up the chocolate, and the cranberries bring a festive pop. A dusting of white chocolate “snow” makes them look like they came from a holiday bakery window.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 4 oz (115 g) bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp finely grated orange zest (about 1 large orange)
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 tsp fine sea salt
• 1/2 cup dried cranberries, chopped
• 1/3 cup mini white chocolate chips (plus extra for melting)
• 1/2 cup (85 g) white chocolate, melted (for drizzle)
• Nonstick spray

Instructions:

1. Preheat oven to 350°F (175°C). Spray a mini muffin pan.
2. Melt butter and bittersweet chocolate until smooth. Whisk in sugars, then eggs, vanilla, and orange zest.
3. Whisk flour, cocoa, and salt together; fold into wet ingredients until just combined.
4. Stir in chopped dried cranberries and mini white chocolate chips.
5. Divide batter among cups (3/4 full). Bake 10–12 minutes. Look for set edges and soft centers.
6. Cool 10 minutes, then remove to a rack.
7. Melt white chocolate and drizzle in thin zigzags over the bites. Optional: sprinkle a pinch of orange zest on top for extra fragrance.

These pair beautifully with prosecco or a citrusy mocktail. Swap dried cranberries for fresh (chopped and lightly tossed in sugar) if you want a sharper tart bite. For extra holiday flair, dust with powdered sugar right before serving.

4. Salted Caramel Pecan Brownie Bites With Gooey Centers

Think turtle candy meets brownie. You get buttery pecans, deep chocolate, and a pool of silky caramel tucked inside. They’re the “wait, how did you get the caramel in there?” crowd-pleasers—no special equipment needed.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 4 oz (115 g) semi-sweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 1/2 cup toasted pecans, chopped
• 12 soft caramels (store-bought), cut in half
• 1–2 tbsp heavy cream (to soften caramels)
• Flaky sea salt, for topping
• Nonstick spray

Instructions:

1. Preheat oven to 350°F (175°C). Spray a mini muffin pan.
2. Melt butter and chocolate together. Whisk in sugar, then eggs and vanilla until glossy.
3. Whisk flour, cocoa, salt, and baking powder; fold into wet mixture. Stir in toasted chopped pecans.
4. Fill each cup halfway with batter. In a small bowl, microwave caramels with cream in short bursts, stirring until just soft but still scoopable.
5. Spoon a small dollop of softened caramel in the center of each cup. Cover with a little more batter to reach about 3/4 full.
6. Bake 11–13 minutes, until tops are set. Don’t overbake—you want that gooey middle.
7. Cool 10 minutes, then run a thin knife around edges to release. Sprinkle with flaky sea salt while warm.

Serve slightly warm so the caramel’s gooey. Add a pecan half on top for a tidy finish. Variation: swap pecans for toasted walnuts or hazelnuts; use dulce de leche if you prefer a creamier center.

5. Red Velvet Cheesecake Brownie Bites That Steal the Spotlight

These are the showstoppers—vibrant red velvet base with a swirl of tangy cheesecake. They look bakery-level fancy but are shockingly easy. Bring these to a potluck and watch them vanish first.

Ingredients:

Red Velvet Brownies:

• 1/2 cup (115 g) unsalted butter, melted
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring (liquid or gel; adjust for intensity)
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder (natural, not Dutch)
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp white vinegar (classic red velvet tang)

Cheesecake Swirl:

• 6 oz (170 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 1 large egg yolk

Finish:

• 1/4 cup mini white chocolate chips (optional)
• Nonstick spray

Instructions:

1. Preheat oven to 350°F (175°C). Spray a mini muffin pan.
2. Whisk melted butter with granulated and brown sugars until combined. Add eggs, vanilla, and red food coloring; whisk until smooth.
3. In a bowl, whisk flour, cocoa, baking powder, and salt. Fold into wet mixture, then stir in vinegar. Batter should be thick and vividly red.
4. In another bowl, beat cream cheese, sugar, vanilla, and egg yolk until smooth.
5. Fill each cup about 1/2 full with red velvet batter. Add 1 teaspoon of cheesecake mixture on top. Add a small dollop of red batter and use a toothpick to swirl.
6. Sprinkle a few mini white chocolate chips if using. Bake 11–13 minutes, until cheesecake looks set and edges of brownies are firm.
7. Cool fully before removing to keep the swirl intact.

These are gorgeous dusted with powdered sugar or topped with tiny holiday sprinkles. They keep well chilled, but let them sit at room temp 10 minutes before serving for the best texture. Want a deeper cocoa note? Add an extra teaspoon of cocoa to the batter.

Party-Perfect Tips For All Brownie Bites

Because we’re friends, here are the secrets to make them bakery-level every time:

• Use a mini scoop. Portioning batter evenly helps them bake uniformly.
• Don’t overmix. Fold dry ingredients gently to keep that fudgy texture.
• Watch the clock. Mini bakes go from gooey to dry fast. Check at the earliest time.
• Grease like you mean it. Mini pans love to cling. A quick swipe of nonstick spray plus a twist to release saves headaches.
• Let them rest. Ten minutes in the pan sets edges for cleaner removal.
• Decorate after cooling. Ganache, drizzle, and sprinkles stick better and look neater.

Make-Ahead and Storage

• Make-ahead: Bake up to 2 days ahead; store airtight at room temp (except cheesecake—refrigerate).
• Freeze: Freeze undecorated bites up to 2 months. Thaw at room temp, then glaze or drizzle.
• Transport: Layer with parchment in a tin so toppings don’t smudge.

Serving Ideas

• Arrange a mix of flavors on a tiered stand for an instant dessert centerpiece.
• Create a DIY topping bar: bowls of crushed candy canes, toasted nuts, mini chips, and sprinkles.
• Pair with a hot cocoa station—peppermint sticks, marshmallows, orange peel twists. Instant holiday vibe.

Ready to become the dessert MVP? These Christmas brownie bites are small in size but big on joy—and they’re easy enough to make even on a busy weeknight. Pick a favorite (or bake all five), put on a festive playlist, and watch your party guests turn into happy snack ninjas. Go on—preheat that oven and make some magic.