Can I use butter instead of shortening in this recipe?

Yes. Butter works well, though the texture will be slightly different. Butter creates a softer, more tender crumb, while shortening keeps the brownies a bit denser and chewier. If you prefer a richer flavor, feel free to substitute an equal amount of softened butter.

Do I have to use a loaf pan?

Not at all. The loaf pan is simply a convenient option when a mini muffin tin isn’t available. You can also use an 8x8 baking dish. Just reduce the baking time slightly and keep an eye on the center to make sure it stays soft. The loaf pan creates the perfect thickness for bite-size squares, but the recipe is flexible.

Will other types of chocolate candies work?

Absolutely. You can replace the peppermint candies with caramel chocolates, dark chocolate kisses, peanut butter cups, or even chocolate bells during the holidays. The key is pressing them in right after baking so they melt into the warm brownie base.

Why do the peppermint kisses melt so much?

Peppermint candies often melt faster than classic chocolate kisses because the peppermint oil lowers the melting point. This is normal and actually helps create a smooth, creamy center. If you prefer a more defined shape, reduce the press-in time and place the brownies in the refrigerator as soon as they begin to set.

How should I store these Peppermint Brownie Bites?

Store them in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerating them will extend their life by another two to three days. The peppermint centers firm up nicely in the fridge, making them great for make-ahead dessert trays.

Can I freeze the brownies?

Yes. Freeze them after fully cooling and slicing. Place parchment between layers to prevent sticking. Thaw them at room temperature before serving. The peppermint centers stay smooth and glossy after thawing, which makes this recipe ideal for holiday prep.

Peppermint Brownie Bites Easy Holiday Hack

Description

These Peppermint Brownie Bites use a clever loaf-pan hack to create festive, fudgy squares with a peppermint candy center. They’re quick to bake, easy to slice, and perfect for holiday trays or cozy gifting.

Ingredients

Scale

Non-stick baking spray
24 candy cane peppermint chocolate kisses
1/2 cup shortening
1 large egg
1 cup sugar
1/2 teaspoon peppermint extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch of kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Spray a loaf pan with baking spray and line with parchment for easy removal.
In a bowl, beat shortening, egg, and sugar until light and fluffy.
Add peppermint extract and stir to combine.
Add flour, cocoa powder, baking powder, and salt. Mix on low until just combined.
Spread the batter evenly into the loaf pan.
Bake at 350°F (177°C) for 16 to 20 minutes, until the edges are set and center is soft.
Immediately press a peppermint kiss into the surface of the warm brownies.
Optional: After a few minutes, press tops down gently to create a smooth chocolate center.
Let cool completely in the pan, then lift out and slice into squares.

Notes

Unwrap the peppermint candies before baking so you’re ready to press them in while the brownies are hot. Chill before slicing for clean cuts. Try swapping in caramel or peanut butter chocolates for fun variations.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie bite
Calories: 140
Sugar: 12g
Sodium: 55mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1.5g
Cholesterol: 10mg