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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.
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Prep Time 25 minutes
Cook Time 27 minutes
Cooling and chilling 2 hours 15 minutes
Total Time 3 hours 7 minutes
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.