Description
Candy Cane Brownie Bombs are a rich, festive holiday dessert with fudgy brownie shells, a creamy peppermint center, and a smooth white chocolate topping finished with crushed candy canes. They are an easy recipe for Christmas dessert boards, holiday food ideas, party treats, and sweet make-ahead dessert ideas when you want a fun chocolate peppermint bite everyone remembers.
Ingredients
1 box brownie mix
eggs, oil, and water called for on the brownie mix box
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder, optional
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/4 teaspoon peppermint extract
2 tablespoons crushed candy canes, plus more for topping
10 ounces white chocolate or white melting wafers
1 teaspoon coconut oil, optional
Instructions
1. Prepare the brownie mix according to the package directions, adding the vanilla extract and optional cocoa powder. Bake in an 8×8-inch or 9×9-inch pan and let the brownies cool completely.
2. Beat the cream cheese and butter until smooth. Mix in the powdered sugar and peppermint extract, then stir in the crushed candy canes.
3. Scoop small teaspoon-sized portions of the filling onto a lined tray and freeze for 20 to 30 minutes until firm.
4. Crumble the cooled brownies into a large bowl and press the crumbs together until they become soft and moldable. If needed, knead briefly until the mixture holds its shape.
5. Flatten a portion of brownie mixture in your hand, place a frozen peppermint filling piece in the center, and wrap the brownie around it. Roll into a smooth ball or dome.
6. Place the shaped brownie bombs on a lined tray and chill for 20 to 30 minutes.
7. Melt the white chocolate with the coconut oil, if using, until smooth.
8. Spoon or dip the tops of the brownie bombs with melted white chocolate and immediately sprinkle with extra crushed candy canes.
9. Let the topping set, then serve chilled or at cool room temperature.
Notes
Use fudgy brownies, not cakey brownies, so the mixture shapes easily around the filling.
Freeze the peppermint centers before assembling to keep them neat and easy to wrap.
Add the crushed candy canes right after the white chocolate goes on so they stick well before the coating sets.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 265
- Sugar: 24g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg