Heat oven to 350°F. Grease the mini muffin cups. Whisk melted butter and sugar, then add eggs and vanilla. Stir in cocoa, flour and salt just until combined.

Divide among 24 cups, about 1 tablespoon each. Bake 12–15 minutes until tops are set and a toothpick has moist crumbs but no raw batter. Cool 10 minutes in the pan, then remove and cool fully.

Use small dots of frosting to attach two pretzel antlers, two eyes and one red nose to each brownie bite.