Triple-Chocolate Reindeer Bites Triple-Chocolate Reindeer Bites

Triple-Chocolate Reindeer Bites | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

These decadent, moist brownie bites are loaded with chocolate. For a cakey texture, bake for an additional seven to 10 minutes.

  • Prep time 45 minutes
  • Total time 2 hours & 15 minutes


  • 1 cup butter softened
  • 1 1/4 cup packed brown sugar
  • 3/4 cups granulated sugar
  • 2 eggs
  • 55 g semisweet chocolate (about 2 oz) melted and cooled
  • 2 teaspoons vanilla
  • 2 3/4 cups all-purpose flour
  • 1/4 cup cocoa powder sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup each milk chocolate chips and dark chocolate chips
  • 1 cup chopped white chocolate chunks (about 145 g)
  • 48 small pretzels
  • 170 g semisweet chocolate (about 6 oz) melted
  • 96 candy eyeballs (such as Wilton)
  • 48 brown round or chocolate-covered espresso beans
  • chocolates (such as Teenies)


Brownies: In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in semisweet chocolate and vanilla. In separate bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda; stir into butter mixture just until combined. Stir in milk chocolate chips, dark chocolate chips and white chocolate chunks. (Make-ahead: Shape into disc and wrap in plastic wrap; refrigerate for up to 2 days. Alternately, freeze in resealable freezer bag for up to 1 month; let stand at room temperature for 20 minutes before continuing with recipe.)

Roll by heaping 1 tbsp into 48 balls; add 1 ball to each well of 2 generously greased 24-count mini muffin pans. Bake, 1 pan at a time, in 350°F (180°C) oven until tops are no longer shiny, 16 to 18 minutes. Let cool in pans for 10 minutes. Gently twist and lift each brownie to remove from pans; transfer directly to racks to cool? completely.

Topping: Using serrated knife, gently cut each pretzel crosswise into equal halves; trim 1/8 inch (3 mm) from cut sides. Spoon about 1 tsp of the chocolate onto each brownie, spreading to edge. Press ends of 2 pretzel halves onto edge of each brownie. Attach 2 candy eyeballs (such as Wilton) in centre of each brownie; attach 1 brown candy below eyes. Dip candycoated chocolates in remaining melted chocolate; attach 1 to centre of each brown candy. Let stand until set, about 30 minutes. (Make-ahead: Store in airtight container for up to 3 days.)

Makes 48 pieces.

Nutritional facts per piece: about

  • Fibre 1 g
  • Sodium 123 mg
  • Sugars 20 g
  • Protein 2 g
  • Calories 206.0
  • Total fat 10 g
  • Potassium 100 mg
  • Cholesterol 19 mg
  • Saturated fat 6 g
  • Total carbohydrate 28 g


  • Iron 7.0
  • Folate 6.0
  • Calcium 3.0
  • Vitamin A 4.0
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Baking & Desserts

Triple-Chocolate Reindeer Bites