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Stacks of brownie bites with a kiss on top, with some unwrapped kisses next to them.
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Candy Cane Kiss Brownie Bites

Candy Cane Kiss Brownie Bites are made in a mini muffin pan with a chocolate brownie mix and Hershey's Candy Cane Kisses. The base is a doctored up brownie mix that is so fudgey and rich, and then out of the oven they're topped with a candy cane kiss. Easy to make and a fun Christmas treat.  
Course Christmas, Dessert, Snack
Cuisine American
Keyword brownie bites, candy cane kiss brownie bites, mini brownie bites
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings 34
Calories 135kcal
Author Jessica - Together as Family

Equipment

Ingredients

  • 1 box (18 oz) brownie mix
  • 1 large egg
  • 1/2 cup heavy cream
  • 1/3 cup salted butter melted
  • 1 bag (10 oz) Hershey's candy cane kisses divided

Instructions

  • Prep : Unwrap 34 Hershey's candy cane kisses and place them in a bowl. Put the bowl in the fridge while you prepare and bake the brownie bites.
    * If you don't want the Hershey kiss to soften once it's placed on the brownie bite, put the bowl inside the freezer.
  • Preheat the oven to 350° F. Spray a mini muffin pan really well with cooking spray, making sure to spray each mini muffin tin.
    * If you have two mini muffin pans then spray two of them. This recipe makes about 34 brownie bites and each muffin pan holds 24.
  • In a large bowl with an electric hand mixer, or you can use a stand mixer with the paddle attachment, mix together the brownie mix, egg, heavy cream, and melted butter until well combined. About 2 minutes.
  • Roughly chop some of the remaining candy cane kisses to equal 3/4 cup of chopped pieces. Add them into the brownie batter and mix until combined.
  • Evenly divide the brownie batter in the mini muffin tins. Each one will hold about 1½ tablespoons of batter.
    * I use a small cookie scoop to do this.
  • Bake for 15-17 minutes or until the edges are set and toothpick poked into the center comes out clean. If there is wet batter on the toothpick then they need to cook some additional time.
  • Remove the brownie bites from the oven and allow to cool for 5 minutes.
  • Place an unwrapped candy cane kiss into the top of each brownie bite. Let them cool for 10 minutes before removing the mini brownie bites from the pan, and onto a cooling rack.
  • Serve warm or cooled to room temperature.

Notes

Cookie Scoop : Each mini muffin tin will hold about 1.5 tablespoons of batter inside it. The small cookie scoop is 1 tablespoon. I use the small cookie scoop and just scoop out a slightly heaping scoop. You can also just use a 1 tablespoon measuring spoon to divide the batter between the muffin tins. 
Brownie Mix : I don't know why they make it so difficult but the brownie mix sizes are all over the place (18 oz, 18.2 oz, 18.3 oz, 18.4 oz, 19 oz) just use a mix that is between 18 ounces - 19 ounces. 
Use any type of brownie mix you want. I prefer milk chocolate brownie mix or dark chocolate brownie mix, but you can also use a chocolate fudge one or a confetti brownie mix for a variation on this recipe. 
Hershey Kisses : Just like the brownie mix, feel free to use any Hershey Kisses you want. Use mint kisses, cookies & cream, hot cocoa, dark chocolate, original milk chocolate, cake batter, almond kisses, etc. Anything goes!

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg