Chocolate Peppermint Brownie Balls

These chocolate peppermint brownie balls bring together the rich fudginess of homemade brownies with the refreshing crunch of crushed candy canes and a smooth milk chocolate coating. Perfect for holiday parties or cozy nights by the fire, they deliver that festive flair with every bite.

I first made these one Christmas season when I needed a quick dessert to bake with the kids. Now they ask for this recipe every year as part of our holiday tradition.

Ingredients

• Brownie mix and ingredients on the box: forms the rich, fudgy base. Choose your favorite brand for best flavor
• Chocolate frosting: acts as a binder while adding extra chocolate creaminess
• Ghirardelli melting chocolate: melts smoothly and hardens with a glossy finish for coating
• Candy canes crushed: provide that signature peppermint crunch. Use fresh crushed candy canes for maximum flavor and color
• Non-stick spray: ensures easy removal from the baking pan, allowing brownies to cool without sticking

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit then coat a 9 by 13 inch baking pan with non-stick spray. This prevents sticking and helps the brownies come out cleanly.

Bake the Brownies:

Prepare the brownie batter exactly following the directions on the box. Pour it evenly into the prepared pan and bake for 25 to 30 minutes. The edges should be set and the center slightly soft. Cool completely after baking to make handling easier.

Crumble and Mix:

Once fully cooled, scoop the baked brownies into a large mixing bowl. Use your hands to crumble them into smaller pieces to form a crumbly texture suitable for mixing with frosting.

Add Frosting and Candy Cane:

Scoop in half a cup of chocolate frosting and mix it thoroughly into the brownie crumbs until you get a thick dough-like mixture. Then fold in one quarter cup of finely crushed candy canes, distributing peppermint flavor evenly.

Shape the Balls:

Using a cookie scooper or spoon, portion out the dough and roll each portion into a smooth ball. Place the balls on a cookie sheet lined with parchment paper to keep things neat.

Melt and Coat:

Heat your melting chocolate in a microwave-safe bowl using 20 second bursts. Stir between bursts until fully melted and smooth for the perfect coating. Dip each brownie ball into the melted chocolate, rolling to coat thoroughly.

Add Final Peppermint Touch:

Place the coated balls back on the parchment-lined sheet. While the chocolate is still wet, sprinkle the tops generously with the remaining crushed candy canes for a festive finish.

Set and Enjoy:

Let the chocolate coating set completely before serving or storing to avoid smudging or melting.

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My favorite part of this recipe is crushing the candy canes with my kids. It feels like wrapping our kitchen in holiday magic as peppermint scent fills the air, creating warm memories beyond just delicious treats.

Storage Tips

Store these brownie balls in an airtight container in the refrigerator to keep the chocolate coating firm. They will keep well for up to one week chilled. For longer storage, freeze them in a single layer on a baking sheet then transfer to a sealed freezer bag. Thaw before serving.

Ingredient Substitutions

If you do not have Ghirardelli melting chocolate, good quality chocolate chips will work too though they may not set as shiny. Cream cheese frosting can be used in place of chocolate frosting for a tangy contrast. You can swap candy canes with crushed peppermint candies if preferred.

Serving Suggestions

Serve these brownie balls chilled or at room temperature with a cup of hot cocoa or coffee for ultimate holiday indulgence. They also make lovely edible gifts when wrapped in festive bags tied with ribbon.

Cultural Context

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Peppermint and chocolate is a classic holiday combination rooted in the winter tradition of candy canes symbolizing the Christmas spirit. Incorporating candy canes into holiday desserts adds a nostalgic note that reminds many of seasonal celebrations and family gatherings.

Recipe FAQs

→ What type of chocolate works best for coating?

Milk chocolate melts smoothly and provides a creamy coating, perfectly complementing the rich brownie interior.

→ Can I use homemade brownies instead of boxed mix?

Yes, homemade brownies with a dense fudge texture work wonderfully for shaping into balls and coating.

→ How should I crush the candy canes?

Place candy canes in a plastic bag and gently crush with a rolling pin for even-sized pieces that add texture and flavor.

→ Can I store these brownie balls for later?

Store them in an airtight container in the refrigerator to keep the chocolate coating firm and flavors fresh.

→ Is there a substitute for chocolate frosting?

Yes, you can use cream cheese frosting or a thick ganache to bind the crumbed brownies as well.

→ What’s the best way to melt the chocolate coating?

Melt the chocolate in short intervals in the microwave, stirring between each to prevent burning and ensure smooth texture.