Candy Cane Brownie Bombs
Fudgy brownies wrapped around a creamy peppermint truffle, dipped in chocolate, and sprinkled with crushed candy canes. These festive, bite-sized treats are perfect for holiday parties, cookie swaps, or edible gifts.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 16-18 brownie bombs 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups baked brownies, crumbled (about 400g, from a box mix or homemade, fudgy not cakey)
- 3 oz cream cheese, softened (full fat recommended)
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 2 tbsp crushed candy canes (plus more for decoration)
- 8 oz semi-sweet or dark chocolate, chopped (or chocolate chips)
- 1 tbsp coconut oil or vegetable shortening (optional, for chocolate coating)
- 2–3 candy canes, crushed (for sprinkling on top)
- Optional: melted white chocolate for drizzling
Instructions
- In a medium mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and peppermint extract, and beat until fluffy and well combined. Stir in crushed candy canes. If the mixture is too soft, chill for 10 minutes.
- Scoop out small portions (about 1 tsp each) of the filling and roll into 16–18 balls. Place on a parchment-lined baking sheet and freeze for 15–20 minutes.
- Crumble baked brownies into a large bowl. If dry, add 1–2 tbsp milk or cream cheese to help bind. Mix until a soft, moldable dough forms.
- Take about 1 tbsp of brownie mixture, flatten in your palm, and wrap around a chilled peppermint center. Roll into a smooth ball. Repeat for all centers.
- Place finished brownie bombs on a parchment-lined tray and freeze for at least 20 minutes.
- In a microwave-safe bowl, combine chopped chocolate and coconut oil. Microwave in 30-second bursts, stirring after each, until smooth. Alternatively, melt in a double boiler.
- Using a fork, dip each chilled brownie bomb into the melted chocolate, letting excess drip off. Place back on the tray and immediately sprinkle with crushed candy canes (and drizzle with white chocolate if desired).
- Chill the coated brownie bombs in the fridge for at least 20 minutes, or until the chocolate is firm. Store in an airtight container in the fridge until ready to serve.
Notes
Chill the filling and brownie dough for easier handling. Use coconut oil in the chocolate for a glossy finish. If the brownie mixture is too dry, add a spoonful of milk or cream cheese; if too wet, add more brownie crumbs. Store in the fridge for up to a week or freeze for up to 2 months. Serve chilled for the best texture.
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 150
- Sugar: 15
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: candy cane brownie bombs, peppermint brownie bites, holiday dessert, Christmas treats, chocolate peppermint truffles, edible gifts, festive brownies, easy holiday recipe