The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
The perfect balance of fudgy and minty, these snowball-shaped truffles will definitely be fought over at the dessert table.
Scratch-made and rolled into bite-size balls with chocolate frosting, this sweet treat is a remix of two holiday favorites – brownies and truffles!
Coated in white chocolate and decorated with a festive red drizzle and crushed candy canes, gather the whole family and celebrate the season by baking a batch of these Peppermint Brownie Truffles together!
- Cook time:
- Prep time:
- Total time:
- 20 Truffles
- 1 cup Heinen’s dark chocolate chips
- 1 stick Heinen’s unsalted butter
- 1 cup sugar
- 1/2 cup Heinen’s brown sugar
- 3 Heinen’s cage-free eggs
- 1/2 tsp. mint extract
- 1 tsp. vanilla
- 3/4 cup flour
- 1/2 cup cocoa powder
- 1/2 tsp. salt
- ¼ cup chocolate frosting, store bought
- 12 oz. white chocolate chips
- Red icing, for decoration
- Candy canes, crushed
- Preheat the oven to 350˚F.
- In a microwave-safe bowl, melt the chocolate chips and butter for about a minute.
- Add the sugars and stir to incorporate.
- Stir in the eggs, mint extract and vanilla extract.
- Mix in the flour, cocoa powder and salt.
- Pour the batter into a parchment-lined 8×8 baking dish and bake at 350˚F for 30-35 minutes.
- Remove the brownies from the oven and let them cool completely.
- Lift the cooled brownies out of the pan and crumble them into a mixing bowl.
- Add the chocolate frosting and, using a handheld mixer, combine until smooth.
- Using your hands, roll the mixture into bite-size balls and place into the fridge for 5-10 minutes.
- Melt the white chocolate chips (or dark chocolate, if preferred) and dip each brownie ball to coat the exterior. Place on parchment paper to set.
- Drizzle with red icing and add crushed candy canes or sprinkles for decoration.