Bake and cool the brownies: Prepare an 8x8 pan of brownies and let them cool fully. Chilling for 30 minutes helps them firm up.

Make the filling: In a small bowl, combine the hot cocoa mix and mini marshmallows. Set aside.

Form the brownie balls: Crumble the brownies into a mixing bowl. Add a pinch of salt and vanilla if using. Squeeze and roll into 1.5-inch balls. Flatten each ball slightly, add a teaspoon of cocoa mix and a few marshmallows, then wrap the brownie around to seal. Roll smooth.

Chill: Place the filled balls on a parchment-lined sheet and chill for 20–30 minutes. This helps them hold together when dipped.

Melt the chocolate: Microwave chocolate with 1–2 teaspoons coconut oil in 20–30 second bursts, stirring between each, until smooth. Or melt in a double boiler.

Dip and coat: Using a fork, dip each chilled brownie ball into the melted chocolate, letting excess drip off. Place back on the parchment.

Decorate: While the coating is wet, sprinkle with crushed candy canes, sprinkles, or flaky salt. For a white chocolate drizzle, wait until the coating sets, then drizzle.

Set and serve: Let the chocolate harden at room temperature or chill for 10–15 minutes. Serve slightly chilled or at room temp.