Can I use leftover store-bought brownies?

Absolutely. This recipe is great for rescuing brownies that got a little dry. Crumble, add frosting, and you’re golden.

My chocolate seized while melting. Help!

If it’s oily and grainy, add a teaspoon of warm water or a bit of vegetable oil and stir vigorously. If that fails, start fresh — seized chocolate is tough to fix.

Can I skip the frosting?

You need some binder to form the dough. If you want to avoid store-bought frosting, use softened cream cheese or dulce de leche (mind the flavor). Buttercream works too.

Will these melt in warm weather?

Yes. Keep them cool and avoid leaving them in hot cars or sun-exposed rooms. If your event’s outdoors on a warm day, consider keeping them chilled until serving.

Can I make them ahead?

Yes — make the truffle centers ahead and store them frozen. Dip just before your event for the freshest look.

Irresistible Peppermint Candy Cane Brownies — Festive Chocolate Bomb Recipe

Description

Decadent, fudgy brownies rolled into bite-sized balls, dipped in milk chocolate, and finished with crunchy crushed candy canes — a perfect little holiday treat.

Ingredients

Scale

1 box brownie mix (plus the eggs/oil/water called for on the box)
1/2 cup chocolate frosting
8 oz Ghirardelli melting chocolate (or melting wafers)
1 cup crushed candy canes (reserve about 3/4 cup for topping and use 1/4 cup inside)

Instructions

Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set it aside.
Mix the brownie batter following the package instructions, pour it into the prepared pan, and bake for 25–30 minutes. Remove from the oven and let the pan cool completely on a rack before handling.
When the brownies are fully cooled, transfer them to a large bowl and break them up with your hands until they’re in small crumbs.
Add 1/2 cup chocolate frosting to the crumbs and stir until the mixture comes together into a dense, pliable dough. Fold in 1/4 cup of the crushed candy canes so the peppermint is distributed throughout.
Use a medium cookie scoop to portion the mixture, then roll each portion between your palms to form smooth balls. Arrange the balls on a baking sheet lined with parchment paper or a silicone mat.
Melt the 8 oz melting chocolate in a microwave-safe bowl in 20-second bursts, stirring after each interval, until the chocolate is completely smooth. (If you’re using regular chocolate chips, stir in 1 tablespoon of coconut oil or shortening to improve the texture.)
Dip each brownie ball into the melted chocolate using a fork or dipping tool, letting excess chocolate drip back into the bowl. Return the coated truffles to the prepared baking sheet.
While the coating is still soft, sprinkle the tops with the remaining crushed candy canes so they stick to the chocolate.
Let the chocolate set fully at room temperature (or place the tray in the fridge briefly to speed things up) before serving or packing them away.

Nutrition

Calories: 426kcal
Sugar: 54g
Sodium: 217mg
Fat: 11g
Saturated Fat: 3g
Carbohydrates: 78g
Fiber: 1g
Protein: 4g
Cholesterol: 1mg