Preheat your oven to 350°F (175°C) so it's nice and hot when your batter is ready. This ensures an even bake right from the start.
Prepare your mini muffin pans by spraying them with a nonstick cooking spray. This step is crucial; it keeps your brownie bites from sticking and makes cleanup a breeze.
In a mixing bowl, stir together the vegetable oil and granulated sugar until well combined. You should have a slightly thick mixture that looks glossy.
Add in the vanilla extract, unsweetened cocoa powder, large eggs, salt, and baking powder. Mix thoroughly until everything is well incorporated.
Now, slowly stir in the all-purpose flour. Be careful not to over mix; just combine until there are no dry spots of flour visible.
Scoop about 1 tablespoon of the brownie batter into each mini muffin cavity. Fill them about halfway to avoid overflow. It's important not to overfill them, as they will puff up while baking.
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Keep an eye on them; they'll be ready when a toothpick inserted comes out with just a few crumbs stuck to it.
Once baked, immediately top each brownie bite with a Candy Cane Hershey’s Kiss. The heat will slightly melt the Kisses, helping them adhere to the brownies.
Let the brownie bites cool in the pan until the Kisses have completely hardened. This step is crucial; if you touch the trays too soon, the Kisses may fall off because they're less stable than regular chocolate.
Finally, use the tip of a knife to help you gently remove the cooled brownie bites from the pans. Place them on a wire rack to cool completely before serving. Enjoy!
