Brownie Buttons Brownie Buttons

Photography: Yvonne Duivenvoorden | Food styling: Lucie Richard | Prop styling: Catherine Doherty

These cute brownie bites take no time to come together and have plenty of holiday spirit thanks to the addition of peppermint candies on top. 

  • Prep time 25 minutes
  • Total time 45 minutes




Preheat oven to 350°F. Line mini muffin pan with foil or paper liners.

In heatproof bowl set over saucepan of gently simmering water, melt butter with chocolate until smooth; remove from heat. 

In large bowl, whisk eggs with sugar; whisk in chocolate mixture and vanilla.

In separate bowl, whisk together flour, cocoa powder and salt; whisk into chocolate mixture. Drop by 1 tbsp into prepared pan. Bake until cake tester inserted in centres comes out clean with a few moist crumbs clinging, about 12 minutes. Let cool in pan on rack for 5 minutes; transfer directly to rack to cool completely.

Icing: Meanwhile, in bowl, using hand mixer on medium speed, beat together icing sugar, butter and milk until smooth; pipe or spread onto brownies almost to edges. Sprinkle with candies.

Makes about 40 pieces

Nutritional facts PER PIECE: about

  • Sodium 49 mg
  • Protein 1 g
  • Calories 88
  • Total fat 4 g
  • Cholesterol 18 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g


  • Iron 2
  • Folate 1
  • Vitamin A 3
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Baking & Desserts

Brownie Buttons