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Chocolate Peppermint Brownie Balls Recipe

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These Chocolate Peppermint Brownie Balls are a festive and indulgent treat combining rich, fudgy brownies with creamy chocolate frosting, all coated in smooth melted chocolate and sprinkled with crushed candy canes for a refreshing peppermint crunch. Perfect for holiday gatherings or anytime you crave a delightful bite-sized dessert.

Ingredients

Scale

Brownie Base

  • 1 box brownie mix (plus ingredients required on back of box, typically eggs, oil, and water)

Filling and Coating

  • 1/2 cup chocolate frosting
  • 8 oz Ghirardelli melting chocolate
  • 1 cup candy canes, crushed (divided into 1/4 cup finely crushed and 3/4 cup for sprinkling)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease or spray a 9×13 inch baking pan to prevent sticking.
  2. Make Brownie Batter: Prepare the brownie mix according to the instructions on the box, mixing in the required ingredients such as eggs, oil, and water. Pour the batter evenly into the prepared baking pan.
  3. Bake Brownies: Bake the brownies in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter. Remove from oven and allow the brownies to cool completely in the pan.
  4. Crumble Brownies: Once the brownies are fully cooled, take them out of the pan and crumble them into smaller pieces inside a large mixing bowl using your hands, breaking them down to a manageable consistency for mixing.
  5. Add Frosting: Add 1/2 cup of chocolate frosting to the crumbled brownies and mix thoroughly until you achieve a thick dough-like consistency that holds together when rolled.
  6. Mix in Candy Canes: Stir in 1/4 cup of finely crushed candy canes into the brownie-frosting mixture to infuse the peppermint flavor evenly.
  7. Form Balls: Using a cookie scooper or tablespoon, portion out the mixture and roll each portion into balls with your hands, about 1 to 1.5 inches in diameter. Place the formed balls on a cookie sheet lined with parchment paper.
  8. Melt Chocolate: Place the 8 oz of Ghirardelli melting chocolate in a microwave-safe bowl. Heat in 20-second increments, stirring between each, until the chocolate is fully melted and smooth without any lumps.
  9. Coat Brownie Balls: Dip each brownie ball into the melted chocolate, turning them with a spoon or fork to coat thoroughly. Return the coated balls to the parchment-lined cookie sheet.
  10. Sprinkle Candy Canes: While the chocolate coating is still wet, generously sprinkle the remaining crushed candy canes over the tops of the brownie balls to add a festive peppermint crunch.
  11. Set and Serve: Allow the chocolate coating to fully set at room temperature or in the refrigerator before serving or storing in an airtight container.

Notes

  • Use high-quality melting chocolate for the best glossy coat and flavor.
  • You can substitute candy canes with peppermint candy or peppermint extract if desired.
  • Store finished brownie balls in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
  • For quicker setting, place the coated balls in the refrigerator for 15-20 minutes after dipping.
  • If frosting is too stiff, microwave for 10 seconds to soften before mixing.
  • Ensure brownies are completely cooled before crumbling to avoid melting the frosting prematurely.

Keywords: Chocolate Peppermint Brownie Balls, holiday treats, peppermint dessert, fudgy brownies, chocolate coated snacks

Find it online: https://ricoloranz.com/chocolate-peppermint-brownie-balls-recipe/