Introduction

These Chocolate Peppermint Brownie Balls are a festive and delicious treat, perfect for the holiday season or any time you crave a rich chocolatey snack with a minty twist. Bite-sized and coated in smooth chocolate with a crunchy peppermint topping, they are sure to impress.

The image shows several round chocolate truffles on a white marbled surface with red-striped cloth underneath. Each truffle has a smooth, shiny milk chocolate outer layer, some with thin chocolate drizzle on top. One truffle is broken in half, revealing a dark chocolate filling mixed with small red and white bits inside. Crushed red and white candy pieces are sprinkled on top of some truffles and scattered around them. The focus is mainly on the broken truffle at the center with others blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box brownie mix (plus ingredients listed on the box)
1/2 cup chocolate frosting
8 oz Ghirardelli melting chocolate
1 cup candy canes (crushed)

Instructions

Step 1: Preheat your oven to 350°F and coat a 9×13-inch baking pan with non-stick spray.
Step 2: Prepare the brownie batter according to the directions on the box, then pour it into the prepared pan.
Step 3: Bake the brownies for 25-30 minutes. Once done, remove from the oven and let them cool completely.
Step 4: When cooled, scoop the brownies into a large mixing bowl and crumble them into smaller pieces using your hands.
Step 5: Add the chocolate frosting to the bowl and mix until the mixture forms a thick, dough-like consistency.
Step 6: Stir in 1/4 cup of the finely crushed candy canes for a peppermint flavor in the center.
Step 7: Using a cookie scooper, portion out the dough and roll it into balls. Place the balls on a cookie sheet lined with parchment paper.
Step 8: Melt the Ghirardelli melting chocolate in a microwave-safe bowl in 20-second increments, stirring between each until smooth and fully melted.
Step 9: Dip each brownie ball into the melted chocolate, coating it completely, then return it to the cookie sheet.
Step 10: While the chocolate coating is still wet, sprinkle the remaining crushed candy canes on top of the brownie balls for a festive crunch.

Tips & Variations

For an extra minty kick, add a drop of peppermint extract to the brownie batter or frosting.
Use white chocolate melting wafers instead of dark chocolate for a sweeter, creamier coating.
Swap candy canes for crushed peppermint candies or even crushed Andes mints for a different texture.
Store the brownie balls in the fridge to keep the chocolate coating firm and fresh longer.

Storage

Store the brownie balls in an airtight container in the refrigerator for up to one week. To enjoy, allow them to come to room temperature for about 10 minutes before serving. You can also freeze them for up to 2 months; thaw in the fridge overnight before eating.

How to Serve

A group of round chocolate truffles are placed on a white rectangular plate with a red and white striped cloth under them. Each truffle is covered in smooth milk chocolate with small crushed peppermint candy pieces sprinkled on top, adding red and white texture. One truffle in the front is bitten, showing a dark, crumbly chocolate inside mixed with bits of peppermint. Extra crushed peppermint is scattered around the plate and cloth, creating a festive look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of a box mix?

Absolutely! Homemade brownies work great and can add a personal touch to this recipe. Just make sure they are fully cooled before crumbling and mixing with the frosting.

What if I don’t have candy canes on hand?

If candy canes aren’t available, you can substitute with crushed peppermint candies or skip the peppermint topping altogether—though it adds a nice festive flavor and crunch.

Chocolate Peppermint Brownie Balls Recipe

Print Recipe

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4.6 from 82 reviews

These Chocolate Peppermint Brownie Balls are a festive and indulgent treat combining rich, fudgy brownies with creamy chocolate frosting, coated in smooth melted chocolate and topped with crunchy crushed candy canes. Perfect for holiday parties or gifting, they offer a delightful blend of chocolate and refreshing peppermint flavors in bite-sized form.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Approximately 24 brownie balls 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 box brownie mix (plus required ingredients listed on the box)

Mix-ins and Coating

1/2 cup chocolate frosting
8 oz Ghirardelli melting chocolate
1 cup candy canes, crushed (divided as 1/4 cup mixed in batter, 3/4 cup for topping)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick spray to ensure the brownies do not stick.
Make Brownie Batter: Prepare the brownie mix according to the directions on the box, then pour the batter evenly into the prepared baking pan.
Bake Brownies: Bake the brownies for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let the brownies cool completely in the pan.
Crumble Brownies: Once the brownies are fully cooled, transfer them to a large mixing bowl and crumble them into smaller pieces using your hands for an even texture.
Add Frosting: Add 1/2 cup of chocolate frosting to the crumbled brownies and mix thoroughly until the mixture achieves a thick, dough-like consistency suitable for rolling into balls.
Mix in Candy Canes: Incorporate 1/4 cup of finely crushed candy canes into the brownie-frosting mixture for a peppermint burst within the balls.
Shape Brownie Balls: Using a cookie scooper or spoon, portion out the dough and roll each portion into a smooth ball. Arrange the balls on a baking sheet lined with parchment paper.
Melt Chocolate Coating: Place the 8 oz of Ghirardelli melting chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each session until the chocolate is fully melted and smooth.
Coat Brownie Balls: Dip each brownie ball into the melted chocolate, fully coating it, then return it to the parchment-lined baking sheet.
Add Topping: While the chocolate coating is still wet, sprinkle the remaining crushed candy canes generously over each coated brownie ball to finish the festive look and add crunchy peppermint flavor.

Notes

Allow brownies to cool completely before crumbling to avoid melting the frosting prematurely.
Use high-quality melting chocolate for a smooth and glossy finish.
Store brownie balls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a more intense peppermint flavor, add peppermint extract to the frosting before mixing.
These treats can be frozen for up to 1 month; thaw before serving.

Keywords: brownie balls, chocolate peppermint, holiday treats, festive desserts, no-bake chocolate dessert