In a large, microwave safe bowl, heat butter until melted (about 1 minute).
Add sugar, flour, and cocoa. Mix with a wooden spoon until fully combined, about 2 minutes. Add eggs and blend completely!!
Spray mini muffin tins with non-stick baking spray. Scoop a large tablespoon into each muffin cavity. Bake in a 375 degree F oven for 9-11 minutes. Allow brownies to cool in pans about 10-15 minutes, then remove and cool completely on a wire rack, before frosting.
For the frosting, beat butter, powdered sugar, milk and peppermint extract for 4 minutes on high until fluffy. Spoon into a decorating bag with a tip (any tip is fine). Pipe one circle of frosting onto each cooled brownie. Top immediately with sprinkles and a Hershey Kiss.
Store in a covered container at room temperature for 3-5 days. ENJOY.
Video
Notes
Pour the batter into a square glass baking dish to make regular brownies. You will need to add a bit of baking time though! And don’t forget to wait until the brownies cool completely before you cut them into bars.
Once frosted, transfer the peppermint brownie bites to an airtight container and store at room temperature. They’ll keep well for about 3 days.
Brownie bites are perfect for freezer storage. I prefer to freeze them unfrosted in freezer-safe bags. When ready to serve, let thaw at room temperature and top with frosting and kisses.