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Peppermint Brownie Truffles Recipe

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★★★★★

4.7 from 82 reviews

These Peppermint Brownie Truffles combine rich, fudgy brownies with creamy chocolate frosting, coated in smooth Ghirardelli melting chocolate and sprinkled with crushed candy canes for a festive, minty crunch. Perfect for holiday celebrations or as a decadent treat any time of year.

Ingredients

Scale

Brownie Base

  • 1 box brownie mix (plus ingredients listed on the back of the box)

Filling

  • 1/2 cup chocolate frosting

Coating and Garnish

  • 8 oz Ghirardelli melting chocolate
  • 1 cup candy canes, crushed (divided: 1/4 cup mixed into dough, 3/4 cup for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and coat a 9×13-inch baking pan with non-stick spray to ensure the brownies don’t stick.
  2. Make Brownie Batter: Prepare the brownie batter according to the directions on the box, incorporating all required ingredients, then pour the mixture evenly into the prepared pan.
  3. Bake Brownies: Bake the brownies in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from the oven and allow the brownies to cool completely in the pan.
  4. Crumble Brownies: Once fully cooled, transfer the brownies into a large mixing bowl. Use your hands to break them into small, manageable crumbs.
  5. Add Frosting: Add the 1/2 cup of chocolate frosting to the crumbled brownies and mix well until you achieve a thick, dough-like consistency that holds together when rolled.
  6. Mix in Crushed Candy Canes: Stir in 1/4 cup of finely crushed candy canes to infuse the dough with a festive peppermint flavor.
  7. Form Truffles: Using a cookie scooper or spoon, portion out the mixture and roll each portion into a ball. Arrange these brownie balls on a cookie sheet lined with parchment paper.
  8. Melt Chocolate: Place the Ghirardelli melting chocolate in a microwave-safe bowl. Heat in 20-second increments, stirring between each, until the chocolate is fully melted and smooth.
  9. Coat Truffles: Dip each brownie ball into the melted chocolate, rolling to coat completely. Return the coated truffles to the parchment-lined cookie sheet.
  10. Add Topping: While the chocolate coating is still wet, sprinkle the tops of the truffles generously with the remaining crushed candy canes for a decorative and crunchy finish.
  11. Set and Serve: Allow the chocolate coating to set fully at room temperature or in the refrigerator before serving or storing the truffles in an airtight container.

Notes

  • Ensure the brownies are completely cooled before mixing with frosting to prevent melting the frosting.
  • You can substitute the chocolate frosting with cream cheese frosting for a tangier flavor.
  • Use quality melting chocolate for a smooth and shiny coating that hardens well.
  • Store truffles in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To crush candy canes, place them in a sealed plastic bag and gently crush with a rolling pin or heavy pan.

Keywords: peppermint brownies, brownie truffles, holiday dessert, chocolate truffles, candy cane treats

Find it online: https://platedbyemma.com/peppermint-brownie-truffles-recipe/