These peppermint brownie truffles are a simple, crowd-pleasing holiday treat. Rich brownie centers meet crisp peppermint candy and a glossy chocolate shell for a dessert that tastes like a chocolatey, minty bite of winter. They are easy to make, have a soft, fudgy texture inside, a shiny snap of chocolate outside, and a bright peppermint crunch on top. For another minty idea, check out this peppermint truffles recipe.
Recipe Information
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Servings: 24 truffles
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 160 kcal (approximate)
- Protein: 2 g
- Carbohydrates: 19 g
- Fat: 10 g
- Fiber: 1.5 g
- Sugar: 13 g
- Sodium: 80 mg
Why Make This Peppermint Brownie Truffles
These truffles are fast, festive, and full of flavor. They turn a simple boxed brownie mix into an elegant bite-sized treat. The peppermint adds a bright, cooling contrast to the deep chocolate, and the chocolate coating gives a smooth, glossy finish that looks professional. They are perfect for holiday parties, cookie exchanges, or an easy homemade gift.
How to Make Peppermint Brownie Truffles
This recipe uses a boxed brownie mix for speed, then transforms the baked brownies into truffles with crushed peppermint and a melted chocolate coating. The process is mostly hands-on assembly and chilling — no special skills required.
Ingredients:
- 1 box brownie mix
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup crushed peppermint candies
- 1 cup chocolate chips
- 1/2 cup white chocolate chips
- 1 tablespoon vegetable oil (for coating)
- Extra crushed peppermint for garnish
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper. Prepare the brownie mix according to the package instructions, adding the 1/4 cup water, 1/4 cup vegetable oil, and 1 large egg. Pour into the prepared pan and smooth the top.
Step 2: Mixing
Bake the brownies as directed on the box, usually about 20–25 minutes, then let them cool completely in the pan. Once cooled, crumble the brownies into a large bowl and mix in 1 cup crushed peppermint candies until the pieces are evenly distributed.
Step 3: Cooling
Form the brownie and peppermint mixture into small, even balls (about 1 inch each) using your hands or a small scoop. Place the formed balls on a baking sheet lined with parchment. Freeze the truffles for about 30 minutes until they are firm — this helps them hold shape when dipped.
Step 4: Finishing
Melt the chocolate chips with 1 tablespoon of vegetable oil in a microwave (in 30-second bursts, stirring each time) or in a double boiler until smooth. Dip each chilled truffle into the melted chocolate, tapping off excess, then place back on the baking sheet. Sprinkle each dipped truffle with extra crushed peppermint. Refrigerate the truffles until the coating is fully set, about 15–30 minutes, then serve.
How to Serve Peppermint Brownie Truffles
Serve these truffles on a festive platter or in paper candy liners for a polished look. They pair well with coffee, hot chocolate, or a glass of milk. For gifting, arrange them in a small box with tissue paper and a ribbon. They make a lovely after-dinner bite or addition to dessert platters.
How to Store Peppermint Brownie Truffles
- Room temperature: Store for up to 2 days in an airtight container in a cool place.
- Refrigerator: Keep in an airtight container for up to 10 days. Let them sit at room temperature for 10–15 minutes before serving for best texture.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Expert Tips for Perfect Peppermint Brownie Truffles
- Chill well: Firm truffles dip more cleanly and give a smoother coating.
- Use a small scoop for even-sized truffles — they look nicer and set evenly.
- Don’t overheat chocolate: Melt slowly and stir often to prevent seizing.
- Swap oils if needed: Use coconut oil instead of vegetable oil for a slightly different flavor and glossy finish.
- For cleaner dips: Hold the truffle on a fork, tap the fork gently on the bowl edge to remove excess chocolate, then lift with a toothpick and place on parchment.
- Texture note: If the brownie mix seems too dry to form balls, add a teaspoon of milk or a little leftover melted chocolate to bind.
Delicious Variations
- Dark Chocolate Peppermint: Use dark chocolate chips for coating for a richer flavor.
- White Chocolate Center: Mix 1/2 cup white chocolate chips into the brownie crumb mixture for creamy pockets inside.
- Minty Ganache Fill: Add a spoonful of mint-flavored ganache to the center before coating for an extra mint burst.
- Nutty Crunch: Add 1/2 cup finely chopped toasted almonds or pecans to the mixture for a crunchy texture.
- Spicy Twist: Add 1/4 teaspoon ground cinnamon or a pinch of cayenne for a warm, surprising note.
Frequently Asked Questions
Q: Can I use homemade brownies instead of a boxed mix?
A: Yes. Bake your favorite homemade brownies, let them cool completely, then crumble and follow the same steps. The flavor will be richer but the process is identical.
Q: Why freeze the truffles before dipping?
A: Freezing firms the centers so they hold shape and gives a crisp, clean coating when dipped. If you skip freezing, the truffles may fall apart or the coating will be thicker and messier.
Q: How do I prevent the chocolate coating from cracking?
A: Tempering chocolate properly helps, but for ease, melt slowly and add a small amount of vegetable or coconut oil (as the recipe says) to keep the coating smooth and less likely to crack when chilled.
Q: Can I make these nut-free or dairy-free?
A: Yes. Use dairy-free chocolate chips and check your brownie mix for dairy or nuts. Many boxed mixes are dairy-free; if not, use a compatible homemade recipe.
Q: How long will truffles keep their crunch from the crushed peppermint?
A: The crushed peppermint will stay fairly crunchy for several days if stored in an airtight container in the fridge. If you expect long storage, add a final sprinkle of crushed peppermint just before serving to keep the top extra crisp.
Q: Can I freeze the truffles after coating?
A: Yes. Freeze them on a tray first, then transfer to a freezer container to avoid sticking. Thaw in the refrigerator overnight before serving.
Q: What size should I make the truffles?
A: About 1 inch (small bite-size) is ideal — it yields roughly 24 truffles from one brownie mix and gives a good chocolate-to-center ratio.
Conclusion
These peppermint brownie truffles are a quick, festive treat that’s rich, minty, and easy to make — perfect for holiday gatherings, gifts, or a cozy night in. If you want another recipe with similar flair and clear step-by-step photos, check out this helpful guide: Peppermint Brownie Truffles – Inside BruCrew Life. Give them a try and enjoy the warm chocolate and bright peppermint contrast in every bite.
Print
Peppermint Brownie Truffles
- Total Time: 65 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
These peppermint brownie truffles are a simple, crowd-pleasing holiday treat with a rich brownie center, crisp peppermint candy, and a glossy chocolate shell.
Ingredients
- 1 box brownie mix
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup crushed peppermint candies
- 1 cup chocolate chips
- 1/2 cup white chocolate chips
- 1 tablespoon vegetable oil (for coating)
- Extra crushed peppermint for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. Prepare the brownie mix according to the package instructions, adding water, vegetable oil, and the egg. Pour into the prepared pan and smooth the top.
- Bake the brownies as directed on the box (20–25 minutes), then let them cool completely in the pan. Once cooled, crumble the brownies into a large bowl and mix in the crushed peppermint candies until evenly distributed.
- Form the brownie and peppermint mixture into small, even balls (about 1 inch each). Place the formed balls on a baking sheet lined with parchment and freeze for about 30 minutes until firm.
- Melt the chocolate chips with vegetable oil in a microwave or double boiler until smooth. Dip each chilled truffle into the melted chocolate, tapping off excess, then place back on the baking sheet. Sprinkle with extra crushed peppermint and refrigerate until coating is fully set (15–30 minutes), then serve.
Notes
For best texture, let truffles sit at room temperature for 10–15 minutes before serving. They can also be frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 160
- Sugar: 13g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
