Peppermint Brownie Bites
These Peppermint Brownie Bites give boxed brownie mix a holiday upgrade without starting from scratch. A rich dark chocolate brownie base, peppermint cream cheese layer and vanilla icing make a festive little treat for Christmas dessert trays. Finish with crushed candy canes or red sugar, and they’re ready for the party.

- Prep Time: 20 minutes
- Cook Time: Approximately 30 minutes
- Total Time: Approximately 50 minutes, plus cooling and decorating
- Yield: Approximately 36–48 brownie bites
Ingredients
Brownie Base
- 1 (20 oz) box Ghirardelli dark chocolate brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 1 egg
Peppermint Cream Cheese Layer
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg
- 1 tsp peppermint extract
Vanilla Icing
- 1 cup powdered sugar
- 2–3 Tbsp milk
- ¼ tsp vanilla extract
For Decorating
- Crushed candy canes or decorative red sugar, as desired
For the Pan
- Nonstick cooking spray
Equipment
- A silicone mini muffin pan

Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Instructions
Step 1: Prepare the brownie base.
Preheat the oven to 350°F. Coat a mini muffin pan with nonstick cooking spray. Prepare the brownie batter according to the package directions, then spoon approximately 1 heaping teaspoon into each muffin cup.


Step 2: Make the peppermint layer.
Place the softened cream cheese, granulated sugar, egg and peppermint extract in a mixing bowl. Beat with an electric hand mixer until smooth.
Step 3: Assemble and bake.
Spoon approximately 1 teaspoon of the peppermint cream cheese mixture over the brownie batter in each cup. Leave room for the bites to rise. Bake for approximately 30 minutes, or until the cream cheese topping is set and a toothpick inserted into the brownie portion comes out with moist crumbs rather than wet batter.



Step 4: Cool completely.
Let the brownie bites cool completely in the pan before removing them. If needed, gently loosen the edges with a small silicone spatula or plastic knife.
Step 5: Make the icing.
Whisk together the powdered sugar, milk, and vanilla extract until smooth. The icing should be thick enough to coat the tops but thin enough for dipping. Start with 2 Tbsp milk, then add more ½ tsp at a time until it’s smooth and thick enough to coat the brownie tops. The full 3 Tbsp will make a thinner glaze. If it gets too runny, whisk in a little more powdered sugar.
Step 6: Decorate.
Dip the top of each cooled brownie bite into the icing. Immediately sprinkle with crushed candy canes or red sugar before the icing begins to set. Let the icing firm up before arranging the bites on a serving platter.




🍋 Simply Made Suggestions
- Start with softened cream cheese: It blends more easily for a smooth peppermint layer.
- Make removal easier: A silicone mini muffin pan works well. Place it on a baking sheet for support.
- Keep the portions consistent: Use measuring spoons to help the bites bake evenly.
- Crush candy canes without the mess: Place them in a sealed zip-top bag and gently crush with a rolling pin.
- Decorate as you go: Ice and sprinkle a few bites at a time so the toppings stick.
- Making them ahead? Add crushed candy canes closer to serving, as they can soften and become sticky.
- Nutrition note: Nutritional values do not include crushed candy canes or decorative sugar.
🍋 Before You Go…
Building a Christmas dessert tray? Add our Christmas S’mores and Russian Tea Cakes for a mix of chocolate, peppermint, and classic holiday favorites – or explore our full Christmas Desserts & Holiday Treats Collection.
Peppermint Brownie Bites

Equipment
- A silicone mini muffin pan
Ingredients
Brownie Base
- 1 20 oz box Ghirardelli dark chocolate brownie mix delli dark chocolate brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 1 egg
Peppermint Cream Cheese Layer
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 egg
- 1 tsp peppermint extract
Vanilla Icing
- 1 cup powdered sugar
- 2-3 Tbsp milk
- ¼ tsp vanilla extract
For Decorating
- Crushed candy canes or decorative red sugar as desired
For the Pan
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Coat a mini muffin pan with nonstick cooking spray. Prepare the brownie batter according to the package directions, then spoon approximately 1 heaping teaspoon into each muffin cup.
- Place the softened cream cheese, granulated sugar, egg and peppermint extract in a mixing bowl. Beat with an electric hand mixer until smooth.
- Spoon approximately 1 teaspoon of the peppermint cream cheese mixture over the brownie batter in each cup. Leave room for the bites to rise. Bake for approximately 30 minutes, or until the cream cheese topping is set and a toothpick inserted into the brownie portion comes out with moist crumbs rather than wet batter.
- Let the brownie bites cool completely in the pan before removing them. If needed, gently loosen the edges with a small silicone spatula or plastic knife.
- Whisk together the powdered sugar, milk and vanilla extract until smooth. The icing should be thick enough to coat the tops but thin enough for dipping. Start with 2 Tbsp milk, then add more ½ tsp at a time until it’s smooth and thick enough to coat the brownie tops. The full 3 Tbsp will make a thinner glaze. If it gets too runny, whisk in a little more powdered sugar.
- Dip the top of each cooled brownie bite into the icing. Immediately sprinkle with crushed candy canes or red sugar before the icing begins to set. Let the icing firm up before arranging the bites on a serving platter.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.


just had these, absolutely yummy!!!
Thanks Karen-Glad you enjoyed them!
These were absolutely delicious peppermint heaven in in my mouth 🙂
Thank you, Samantha! Glad you enjoyed them! 😍