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The brownies need to cool all the way before they go anywhere near the cream cheese; even a little warmth can leave the truffle mixture too soft to roll neatly. I bake the brownie base in an 8-inch square pan, then give it the full hour to cool before crumbling it. Once it’s mixed with cream cheese and peppermint, it becomes the soft, chocolatey center of these peppermint brownie truffles.

The coating is semisweet chocolate melted with coconut oil, which helps it flow around each chilled ball instead of going on in a thick, clumpy layer. I sprinkle on the crushed candy canes right after dipping, while the chocolate is still wet. That gives each bite a crisp peppermint finish against the tender brownie center.

Why Brownies That Look a Little Underdone Make Better Truffles

Truffles need a brownie center that holds together after crumbling, and that starts with how the brownies come out of the oven. A toothpick with a few moist crumbs means the center still has enough tenderness to blend smoothly with the cream cheese. If the toothpick comes out completely clean, the brownies may be drier and the finished mixture can feel crumbly instead of cohesive.

There’s no need to bake this brownie base until it looks dry across the top. The edges should be set, while the center gives you those moist crumbs on the toothpick. Once cooled and mixed, the brownie breaks down into fine pieces that bind into a soft, shapeable center. That texture also keeps the truffles from eating like dense balls of plain cake. The cream cheese adds richness and helps bring the crumbs together, while the peppermint extract carries through the chocolate without needing a separate mint filling.

Use the toothpick cue rather than waiting for a perfectly clean test. The truffles still get a full chocolate shell, so a tender center is exactly what you want beneath it.

What the Brownies, Cream Cheese, and Chocolate Each Bring

• Unsweetened cocoa powder — It gives the brownie base its concentrated chocolate flavor without adding sweetness. Use fresh cocoa with no stale or musty smell; there’s no need to buy a premium brand for this batter.
• All-purpose flour — It gives the brownies enough structure to crumble and then bind with the cream cheese. For a gluten-free version, use a cup-for-cup gluten-free baking flour blend as described below.
• Cream cheese — Softened cream cheese stirs smoothly with the peppermint extract and helps the brownie crumbs hold together. Let it soften before mixing so you don’t have to work out cold lumps.
• Peppermint extract — This is what gives the center its clear peppermint note. Stick with extract rather than substituting peppermint oil; the two aren’t interchangeable in the same amount.
• Semisweet chocolate chips and coconut oil — The chips provide the shell, and the oil helps the melted chocolate coat the chilled balls more smoothly. Refined coconut oil keeps its flavor neutral; unrefined oil may add a coconut note.
• Crushed candy canes — They add peppermint crunch and a bright finish. Crush them into small pieces so they cling to the coating instead of weighing it down.

From Brownie Batter to a Smooth Chocolate Shell

Bake the Brownie Base

Heat the oven to 350°F and line an 8-inch square pan with parchment. Whisk the melted butter and sugar until glossy, then whisk in the eggs one at a time followed by the vanilla. Fold in the cocoa, flour, and salt just until no dry streaks remain; overmixing at this point can make the brownies tougher. Spread the batter evenly and bake for 22 to 27 minutes, until a toothpick in the center comes out with a few moist crumbs.

Cool Completely, Then Mix the Center

Let the brownies cool in the pan for about 1 hour before crumbling them. Warm brownies can soften the cream cheese and make the mixture harder to shape, so wait until the pan no longer feels warm. Stir the softened cream cheese and peppermint extract until smooth, then mix that into the brownie crumbs until everything is evenly combined. You’re looking for a consistent mixture with no streaks of plain cream cheese.

Chill and Roll Even Portions

Cover the mixture and refrigerate it for 30 minutes, until firm enough to shape. Line a rimmed baking sheet with parchment, then scoop the mixture into 24 portions of about 1 tablespoon each. Roll each portion between your hands into a ball and arrange the balls on the sheet. Refrigerate them for another 30 minutes so they’re firm when they go into the melted chocolate.

Dip, Top, and Let the Coating Set

Combine the semisweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is smooth; stirring between intervals helps the chips melt evenly. Dip each chilled ball, let the excess chocolate drip off, and return it to the lined baking sheet. Add crushed candy canes right away, before the coating sets, then refrigerate for about 15 minutes until the chocolate is firm.

Two Simple Ways to Change the Truffle Center or Shell

Questions That Come Up When Making Brownie Truffles

Peppermint Brownie Truffles

Peppermint brownie truffles combine fudgy brownie crumbs and peppermint cream cheese in a smooth semisweet chocolate coating. Crushed candy canes add a crisp, minty finish to each bite-sized treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 27 minutes mins

Cooling and chilling 2 hours hrs 15 minutes mins

Total Time 3 hours hrs 7 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 195

Ingredients Equipment Method Notes

Ingredients

  

For the brownies

• 0.5 cup unsalted butter melted
• 1 cup granulated sugar
• 2 eggs large
• 1 tsp vanilla extract
• 0.33 cup unsweetened cocoa powder
• 0.5 cup all-purpose flour
• 0.25 tsp kosher salt

For the truffles

• 4 oz cream cheese softened
• 0.5 tsp peppermint extract

For the coating

• 12 oz semisweet chocolate chips
• 1 tbsp coconut oil
• 0.25 cup candy canes crushed

Equipment

• 1 8-inch square baking pan
• 1 rimmed baking sheet
• 1 microwave

Method

 

Bake the brownies

1. Preheat the oven to 350°F.
2. Line an 8-inch square baking pan with parchment paper.
3. In a medium bowl, whisk the melted butter and sugar until glossy.
4. Whisk in the eggs one at a time, then whisk in the vanilla extract.
5. Add the cocoa powder, flour, and salt, and fold just until no dry streaks remain.
6. Spread the batter evenly in the prepared pan.
7. Bake for 22 to 27 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool the brownies completely in the pan, about 1 hour.

Form the truffles

1. In a medium bowl, stir the softened cream cheese and peppermint extract until smooth.
2. Crumble the cooled brownies into a large bowl, add the cream cheese mixture, and mix until evenly combined.
3. Cover and refrigerate the mixture for 30 minutes, until firm enough to shape.
4. Line a rimmed baking sheet with parchment paper.
5. Scoop the mixture into 24 portions of about 1 tablespoon each.
6. Roll the portions into balls.
7. Refrigerate the brownie balls for 30 minutes, until firm.

Coat the truffles

1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
2. Heat in 30-second increments, stirring between each, until smooth.
3. Dip each chilled brownie ball in the melted chocolate and let the excess drip off.
4. Place each coated brownie ball on the lined baking sheet.
5. Immediately sprinkle with crushed candy canes.
6. Refrigerate for about 15 minutes, until the chocolate coating is set.

Notes

For clean, even coating, keep the brownie balls chilled until dipping and work in batches. Store covered in the refrigerator for up to 5 days; freeze in an airtight container for up to 2 months. For a dairy-free version, use plant-based butter and cream cheese and dairy-free chocolate chips.