Cute & Easy Mini Santa Hat Brownies

*Post Edit:- I had forgotten to mention the step where the sugar goes in the recipe image below….as pointed out by several people in the comments. So, Add the sugar when you melt the chocolate in the butter. =) I have now edited the image to include that and I hope this clears things up. Sorry again for the accidental omission.

Chocolate Fudge Brownie Recipe

Makes: 48 mini muffin sized brownies or 24 regular muffin sized brownies.

Fudge Brownie Recipe Ingredients:
250gms (2 1/2 Sticks) Butter
250gms (approx. 2 cups) Chocolate Chips or chunks
12 oz (1 1/2 Cup) fine Sugar
1 tsp Vanilla extract
2 Cups of all purpose Flour
2 tsps Baking Powder
6 large Eggs
1 Cup of chopped Walnuts or Almonds (optional)

Method:
1. Melt the butter gently in a sauce pan, on medium heat.
2. Add the Chocolate and sugar and stir till they are completely melted.
3. At this point, you can add the nuts and stir in the vanilla.
4. Holding a sieve or sifter over the pan, put the flour along with the 2 tsps of baking powder in and sift into the chocolate mix. Stir mixed.
5. Turn down the heat to low and start adding the eggs one at a time and stir till each one is incorporated into the mixture. With each egg the batter should get smoother and glossier.
6. Turn off the heat and spoon the batter into sprayed mini muffin trays or regular muffin moulds. Fill each mould only 3/4th way full to compensate for the batter rising.
7. Bake in an oven pre-heated to 360F for around 12-15 minutes. When checking on the brownies it’s ok if the center is still a little sticky.

For the Mascarpone Buttercream icing Recipe:
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2 cups confectioners powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
1. In a KitchenAid or stand up mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.
2. Add vanilla extract and salt. And then add 2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if you have a sweeter tooth than I have. Turn off the mixer when you reach your desired consistency and sweetness.

To assemble the mini santa hat brownies:
– Start by filling a piping bag or icing gun with the frosting.
– Cut a little off the top of the mini brownies to stand them upside down.
– Pipe a ring of icing around the top.
– Place a starberry upside down on each brownie, pushing slightly to secure in place.

Comments

  1. Rhyma says

    These are just lovely!
    I’m sure my kids would love it! =D
    I love how there are pictures every step of the way!

    Adorable site!

  2. Cilla says

    I would love to taste a starberry! ;) (last line of the written instructions) Love the pic’s, will give this a go. Thank you for making it look easy!

  3. Isha says

    Hey Noreen… This is ossssummmm!!!

    The pictorial protocol is soo helpful especially for pple like me, to whom “applyn butter on bread is also considered as cooking”

    looking forward to some more!!!
    Gr8 job… all the best

  4. Noreen says

    @Hu, I live in Spokane, WA and even off season most of the stores have strawberries, although a tad more expensive than usual. =)
    @ the rest- Thanks guys! It’s my first stab at a food blog and being a cook that usually never measures and throws in whatever is at hand, this has been harder than I thought. I appreciate the support!!

  5. Prescilla says

    Wow,what cool Santa Hats.In time I saw your site,I was wondering what to serve for desert on Christmas day.Thanks and I am going to buy strawberries right now.Here this is the season for the strawberries.Yummy I will make them soon.

  6. mansi Sheth says

    Hey, what do you do with the fine sugar mentioned in the ingredients of the brownie??? and also, do you use unsalted butter for the brownie?? please reply. Its awesome, i want to try it.. Thank you

  7. Steve says

    One of my favorite parts of the holidays is getting to eat all the delicious and, sometimes, not so good for you backed treats!

    These look really yummy and I love strawberries and chocolate, so I would love to give them a try! There are so many good things though!

  8. miranda says

    if i only have one mini-muffin tin….what do i do with all that gooey wonderfull-ness while it’s being used? right now its sitting on the stove, turned off. hopefully the second batch will be good too. wish me luck!

    • Noreen says

      Hey Miranda, I too had just one mini muffin tray, so I ended up using a regular muffin tray and that had to wait till the mini ones came out the oven as well. They did turn out just fine though and I made my Reindeer Cupcakes out of them. That’s the wonder of this recipe…since you cook the batter on the stove top, it doesn’t seem to go flat if left out while a batch cook. :-) I hope your’s turned out good also….do let me know. The nail biting suspense will kill me!! =)

  9. Ashley says

    I don’t have a stand up mixer but I really want to try this recipe. Is there anything else I can use that will work just as good? Thanks in advance!

    • Noreen says

      Hi Ashley, For the brownie part of the recipe you don’t need a mixer at all, and for the frosting any hand mixer will do. You can whisk it by hand even, it’s all good!! =)

  10. Jen says

    I just wanted to say thanks. I made these for my son’s Christmas party at his preschool. They were a big hit. I really appreciate how you present the recipes. Big pictures, lots of color, so easy to follow. Keep up the amazing work.

  11. Kate says

    These are so great! I live in New Zealand and strawberries are in season at Christmas, so that’s just perfect! Great idea :)

  12. jenn says

    these look wonderful! i decided to make them with boxed brownie mix to save time. for the frosting i used margarin instead of butter DO NOT USE MARGARIN! the frosting was half liquid half chunks, slid right off of the brownies! i’m so upset i made that mistake! but, i will definitely give this recipe another shot.

    • Noreen says

      Annie, You can substitue the mascarpone with any cream cheese. :-)

      @ everyone: Thanks so much for the support!! The best part about food, is being able to share it :-)

  13. Kayla says

    Noreen, These look fabulous! I can’t wait to make them tomorrow. I do have a quick question, what’s the best way to transport these? I will need to get them from my house to my mother’s about 5-6 miles away.

    • Noreen says

      I had to transport them over to my sister-in-law’s and at the time I wished I had just left the strawberries with the icing dot off the mini muffins till you get to the destination. Then all you have to do is put them on. I carried them in a low but long tupperware like box but a couple of strawberries toppled over :-S Another idea, (just throwing this out there…I haven’t tried it.) is to put them back in the mini muffin tray to see that they don’t move around or fall over? Although they’re upside down they might fit, right?

  14. Lauren says

    Love this recipe! I’m not sure if someone has already mentioned this, but in the picture instructions you failed to mention when to add the sugar. I ended up adding it in at the end because I didnt realize I had missed it! Hope nobody else makes that mistake!

    • Noreen says

      Hey Lauren, someone did point this out and it’s my bad! The sugar actually goes in when you’re melting the chocolate….I should probably go make an edit in my post now. Thanks for letting me know!!

  15. Ian says

    Fudge Brownie Recipe Ingredients:
    250gms (2 1/2 Sticks) Butter
    250gms (approx. 2 cups) Chocolate Chips or chunks
    12 oz (1 1/2 Cup) fine Sugar
    1 tsp Vanilla extract
    2 Cups of all purpose Flour
    2 tsps Baking Powder
    6 large Eggs
    1 Cup of chopped Walnuts or Almonds (optional)

    Agreed, I missed when to add the sugar, as it’s not in the instructions!

  16. Emily says

    I just made these with my mother for christmas !
    I just used regular betty crocker brownie mix, but i made the marscapone icing, and it is delicious !
    thank you for such a simple and cute recipe !

  17. Jeroen says

    Made these (well using the quick-n-easy premix brownie mix and whipped cream instead of mascarpone buttercream icing) for christmas party/cook off at work and won second price… thx!!

  18. Liz says

    Those are so cute. Seeing how Christmas is now over, I have a whole year to perfect them to my liking (if needed, I haven’t made them yet). Thanks for sharing this. =^_^=

  19. says

    Oh wow, I love these, and I love the funky recipe styling and the little asides in red. I’m definitely going to make these next christmas for my kids. They will love them. Thank you!

  20. Melissa Williams-King says

    Hi there

    I was wondering if you could make these ahead – ie freeze the cooked brownies and then decorate them on the day of the party?
    thanks

    • Noreen says

      Hey Melissa,
      You could definitely makes these ahaead of time. I wouldn’t freeze them though. The brownies keep well for a couple days, you can re-heat them in the microwave (or oven) with a little bowl of water to get some moisture in them. The icing too can be made a day ahead and kept in the fridge. When you’re ready to serve them just pipe the icing on it then. :-)

  21. coolhuntinginturin says

    Great job!
    You’re the only one on the web writing a blog on sweets and delicious food, not saying for this receipe: “I have just used a Ready to Bake brownie mix”. That’s really silly!

    Thank you.

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