Okay, friends, let me tell you about a little piece of holiday magic disguised as a truffle: Peppermint Brownie Truffles. I swear, every time I make these, the house smells like a winter wonderland exploded in the best possible way. They’re fudgy, intensely chocolatey, and that peppermint kick? It just elevates everything. If you love brownies (and who doesn’t?), and you’re a fan of those peppermint bark squares that seem to appear everywhere in December, then consider these truffles your new obsession. Seriously, they’re the perfect bite-sized treat to satisfy that sweet craving, and they look so festive on a holiday dessert platter! I remember the first time I made these – I accidentally added a *little* too much peppermint extract, and let’s just say, they were… bracing. But after a couple of tweaks, I’ve perfected the recipe. These Little Bites of heaven have that classic brownie richness we all love, plus that cool, refreshing peppermint that just sings “holidays.”
What is Peppermint Brownie Truffles?
Think of Peppermint Brownie Truffles as the sophisticated, slightly more glamorous cousin of your regular brownie. They start with a base of super fudgy, rich brownies (homemade, of course – it makes all the difference!), which are then crumbled, mixed with a creamy, peppermint-infused frosting, rolled into cute little balls, and finally, dipped in melted chocolate and sprinkled with crushed candy canes. It’s essentially taking everything amazing about a brownie and amplifying it with that irresistible holiday flavor. And the best part? They are so much easier to make than they look. They’re a great way to use leftover brownies (if you ever have any!), but I usually just bake a fresh batch specifically for this recipe. Honestly, these little guys are perfect for gifting, parties, or even just a cozy night in with a mug of hot cocoa.
Why you’ll love this recipe?
Where do I start? What are some good reasons to fall head over heels for these Peppermint Brownie Truffles?
- Flavor Explosion:What’s the best taste? The dark chocolate from the brownie is perfectly balanced by the bright, refreshing lemon. Candy cane crunch adds an extra layer of texture and flavor that just makes your taste buds tingle.
- SurprisinglyDon’t let the fancy appearance fool you. This recipe is seriously easy. If you can bake brownies (and honestly, even if you don’t, store-bought works in a pinch! How do you make truffles? What is the best part of rolling and dipping with kids?
- Budget FriendlyWhat are some pantry staples? Is it true that a few small things can go way too far? How do you make a big batch of truffles without breaking the bank?
- Totally VersatileCan you customize these truffles to your liking? Can you use different types of chocolate for dipping? ), experiment with different extracts, or add nuts or sprinkles for extra flair. I’ve even tried adding a little coffee liqueur to the brownie batter for extra kick!
What I love most about these are how festive they look and taste. I usually make these as gifts for friends and neighbors, and they’re always a huge hit. What are some of the best things about candy? If you’re a fan of peppermint bark or those Andes mints, you are going to absolutely adore these! Is it true that peppermint patty and brownie had a baby?
How do I make Peppermint Brownie Truffles?
Quick Overview
What is the deal with a man? I always make brownies, let them cool, and then bake them. What’s the best way to make a brownie? How do I make peppermint and Cream Cheese Frosting? What is the best way to roll the mixture into balls and dip them in melted chocolate? Candy canes: How do you crush candy can How do you make brownies? How do I break up my work? Don’t be intimidated by the multiple steps – it’s all super simple!
Ingredients
For the Brownies: What are some
- 1 cup (2 sticks) unsalted butter, melted. 1 teaspoon (1 stick) salt.
- 2 cups granulated sugar.
- One cup unsweetened cocoa powder. 1 cup granul
- 1/2 teaspoon salt. 1 teaspoon pepper.
- 1 teaspoon vanilla extract. 1 tablespoon honey.
- 4 large eggs
- 1 cup all-purpose flour.
I always use a good quality cocoa powder for the richest flavor. If you’re mixing butter and sugar, make sure it’s completely melted before mixing. Don’t overbake brownies – you want them to be nice and fudgy!
For the Peppermint Frosting:
- 4 ounces cream cheese, softened. 1 pound.
- 1/4 cup unsalted butter, softened.
- 3 cups powdered sugar. 2 cups sugar can
- 1/2 teaspoon peppermint extract. 1 teaspoon lemon extract
- 1-2 tablespoons of milk, if needed. 1 tablespoon
Make sure your Cream Cheese and butter are at room temperature before you start mixing – this will help keep them from sticking together. How do I avoid lumps in frosting? What is peppermint extract? I’ve learned that the hard way.
For the Chocolate Coating:
- What is semi-sweet chocolate chips?
- 1 tablespoon coconut oil (optional, for smoother consistency)
- 1/2 cup crushed candy canes.
I love using semi-sweet chocolate for the coating, but you can use either Dark Chocolate or milk chocolate. The coconut oil helps the chocolate melt smoothly and gives it a nice shine. What are some of the best candy canes?
How do I get the
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch Baking Pan. How do you release brownies? I sometimes line the pan with parchment paper with an overhang, which makes removal super easy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the granulated sugar, cocoa powder, and salt. Set aside. What are lumps in cocoa powder?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, vanilla extract, and eggs. Set aside. If butter is too hot, it will start to cook the eggs.
Step 4: Combine
How do you mix wet and dry ingredients? Do not overmix brownies, as this can make them tough. A few streaks of flour are okay – they’ll disappear during baking.
Step 5: Prepare Filling
How do I make Brownie Batter? Pour the batter into the prepared pan and spread evenly. Is it safe to bake for 25-30 minutes? Why do you want fudgy brownies?
Step 6: Cool Brownies
Let brownies cool completely in the pan before crumbling them. How do I make them less sticky? I usually let them cool for at least an hour.
Step 7: Make Frosting
While the brownies are cooling, make the peppermint frosting. In a large bowl, beat together the softened Cream Cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the peppermint extract. If the frosting is too thick, add milk, 1 tablespoon at a time, until it reaches your desired consistency.
Step 8: Crumble & Combine
Once the brownies are completely cool, crumble them into a large bowl. Add the peppermint frosting and mix until well combined. I like to use my hands for this step – it’s just easier to get everything incorporated.
Step 9: Chill & Roll
Cover the brownie mixture and chill in the refrigerator for at least 30 minutes, or until firm enough to roll into balls. This will prevent the truffles from being too sticky and falling apart.
Step 10: Dip & Decorate
Roll the brownie mixture into 1-inch balls. Melt the chocolate chips and coconut oil (if using) in a double boiler or microwave in 30-second intervals, stirring in between, until smooth. Dip each truffle into the melted chocolate, then immediately sprinkle with crushed candy canes. Place the truffles on a parchment-lined baking sheet and let them set completely before serving.
What to Serve It With
These Peppermint Brownie Truffles are so versatile! Here are a few ideas:
For a Holiday Party: Arrange the truffles on a festive platter with other holiday treats like cookies, candies, and nuts. They look especially beautiful stacked in a pyramid shape.
As a Gift: Package the truffles in a cute gift box or tin and tie it with a ribbon. They make a perfect homemade gift for friends, neighbors, and coworkers.
For a Cozy Night In: Enjoy a few truffles with a mug of hot cocoa or a glass of milk. They’re the perfect sweet treat to end a long day.
After Dinner Dessert: Place a couple of truffles on a small plate with a scoop of vanilla Ice Cream. Drizzle with chocolate sauce for an extra indulgent dessert.
We always make these for our annual Christmas Eve gathering. They disappear so fast! I also love to package them up with a handwritten card and give them to my kids’ teachers. It’s such a simple, heartfelt gift.
Top Tips for Perfecting Your Peppermint Brownie Truffles
Okay, listen up, because I’ve made my share of mistakes (and successes!) when it comes to these Peppermint Brownie Truffles. Here are a few tips I’ve learned along the way:
Don’t Overbake the Brownies: This is crucial! You want your brownies to be super fudgy, not dry and cakey. Underbaking is better than overbaking in this case. They will firm up as they cool.
Chill the Brownie Mixture: This step is essential for making the truffles easy to roll. If the mixture is too sticky, it will be a nightmare to work with. Don’t skip the chilling time!
Use Good Quality Chocolate: The chocolate coating is a key component of these truffles, so don’t skimp on the quality. I prefer semi-sweet chocolate, but you can use dark, milk, or even White Chocolate if you prefer.
Add Coconut Oil to the Chocolate: This is my secret weapon for a smooth, shiny chocolate coating. Just a tablespoon of coconut oil will make a world of difference.
Work Quickly When Dipping: The chocolate coating sets up fast, so you need to work quickly. Have your crushed candy canes ready to go, and sprinkle them on the truffles immediately after dipping.
Don’t Be Afraid to Experiment: These truffles are super versatile, so don’t be afraid to get creative! Try adding different extracts, nuts, or sprinkles to the brownie mixture or chocolate coating. I’ve even tried using different types of candy canes, like cherry or blueberry flavored, for a fun twist!
I once tried to rush the chilling process and ended up with a sticky mess. It was not fun. Trust me, patience is key with this recipe! I also learned that it’s better to use slightly less peppermint extract than too much. You can always add more, but you can’t take it away!
Storing and Reheating Tips
These Peppermint Brownie Truffles are best stored in an airtight container in the refrigerator.
Room Temperature: You can leave them at room temperature for a few hours, but they will soften up a bit. I recommend keeping them chilled for the best texture.
Refrigerator Storage: Stored in the refrigerator, these truffles will last for up to a week. Make sure they are in an airtight container to prevent them from drying out.
Freezer Instructions: You can also freeze these truffles for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe container. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: If you plan to freeze the truffles, it’s best to dip them in the chocolate and sprinkle them with candy canes after thawing. This will prevent the candy canes from getting soggy.
I usually make a big batch of these truffles a few days before Christmas and store them in the refrigerator. They’re always a hit at our holiday parties!
Frequently Asked Questions
Final Thoughts
These Peppermint Brownie Truffles are seriously one of my all-time favorite holiday treats, and I hope you love them just as much as I do! They’re the perfect combination of fudgy, chocolatey, and pepperminty goodness, and they’re surprisingly easy to make. Whether you’re making them for a holiday party, a gift, or just a cozy night in, they’re sure to be a hit.
If you enjoy these, you might also like my recipe for Chocolate Peppermint bark! It’s another holiday favorite.
So go ahead, give these Peppermint Brownie Truffles a try. You won’t regret it! Happy baking, friends! And please, let me know how yours turn out in the comments below. I can’t wait to hear from you!
Peppermint Brownie Truffles
Ingredients
Main Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together cocoa powder, sugar, flour, baking powder, and salt.
- Add milk, oil, vanilla extract, and peppermint extract. Mix until just combined.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before cutting into squares. Roll each square into a ball and coat with crushed candy canes.
