Easy Peppermint Brownie Truffles: Decadent No-Bake Treat!

Peppermint Brownie Truffles are truly a revelation, especially when the festive season rolls around, or you simply crave a bite of pure, unadulterated bliss. I’ve always believed that some of the best culinary creations come from combining beloved classics into something entirely new and exciting. Think of the rich, fudgy comfort of a brownie meeting the refreshing zest of peppermint, all rolled into a decadent, no-bake truffle. This exquisite treat captures the very essence of homemade indulgence without demanding hours in the kitchen, making it a modern classic in its own right during celebrations.

Why You’ll Fall in Love with These Treats

We all know the joy of a perfect brownie – that deep chocolate flavor and gooey texture. Now, imagine transforming that into a portable, pop-in-your-mouth delight. The beauty of these Peppermint Brownie Truffles lies not just in their incredible taste, a harmonious blend of intense chocolate and cool mint, but also in their delightful texture. Each truffle offers a soft, dense interior encased in a crisp chocolate shell, often adorned with crushed candy canes, providing a satisfying textural contrast. They’re incredibly easy to make, perfect for sharing at parties, or simply treating yourself to a sophisticated dessert that feels utterly gourmet. I promise, these will become a cherished part of your dessert repertoire, offering convenience without compromising on flavor.

this Recipe

Ingredients:

• For the Fudgy Brownie Base:

• 1 cup (2 sticks or 226g) unsalted butter, softened and cut into pieces
• 1 cup (170g) good quality semi-sweet chocolate chips or chopped baking chocolate
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder (Dutch-processed for a darker, richer flavor)
• ½ teaspoon salt

• For the Peppermint Truffle Filling:

• 4 ounces (113g) full-fat cream cheese, softened
• 1 teaspoon peppermint extract (adjust to taste, start with less if unsure)
• A tiny pinch of red food coloring (optional, for a subtle pink hue)

• For the Chocolate Coating:

• 24 ounces (680g) good quality melting wafers, candy melts, or chocolate chips (semi-sweet or dark chocolate work beautifully)
• 1-2 tablespoons coconut oil or vegetable shortening (optional, for smoother melting and dipping)

• For the Peppermint Garnish:

• ½ cup (about 4-6 regular size) crushed peppermint candies or candy canes

For the Fudgy Brownie Base:

Creating the perfect fudgy brownie is the foundational step for our delightful Peppermint Brownie Truffles. I always start with a homemade brownie recipe because it gives me control over the texture and richness, ensuring our truffles are exceptionally decadent. This isn’t just about baking a brownie; it’s about crafting the core of a truly memorable dessert.

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. This overhang will act as a sling, making it incredibly easy to lift the cooled brownies out of the pan later. Lightly grease the parchment paper with cooking spray or a little butter. Trust me, this tiny step saves a lot of hassle!
2. Melt Chocolate and Butter: In a large, microwave-safe bowl, combine the unsalted butter pieces and the semi-sweet chocolate chips (or chopped chocolate). Microwave on high in 30-second intervals, stirring well after each interval, until the mixture is completely melted and smooth. Alternatively, you can use a double boiler over simmering water for a gentler melt. Be careful not to scorch the chocolate! Once smooth, set this mixture aside to cool slightly while you prepare the wet ingredients. A slightly cooled chocolate mixture ensures our eggs don’t scramble when added.
3. Whisk Wet Ingredients: In a separate large bowl, whisk together the granulated sugar and the four large eggs. Continue whisking vigorously for about 2-3 minutes until the mixture becomes pale yellow and slightly thickened. This process incorporates air, which contributes to the brownies’ perfect texture – fudgy but not overly dense. Stir in the vanilla extract until just combined.
4. Combine Wet and Melted Chocolate: Pour the slightly cooled chocolate-butter mixture into the egg and sugar mixture. Whisk until everything is beautifully combined and uniform in color. You should have a glossy, rich brown batter at this stage. Don’t overmix, just enough to combine.
5. Incorporate Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. This ensures even distribution of the dry ingredients. Gradually add this dry mixture to the wet chocolate mixture, folding gently with a spatula until just combined. The key here is not to overmix! Overmixing develops the gluten in the flour, leading to tougher brownies, which we definitely want to avoid for our soft Peppermint Brownie Truffles. A few streaks of flour are perfectly fine; they will disappear during baking.
6. Bake to Perfection: Pour the brownie batter into your prepared 9×13-inch baking pan, spreading it evenly with your spatula. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. A common mistake is overbaking, which results in dry brownies. We want them fudgy! The exact baking time can vary depending on your oven, so keep an eye on them.
7. Cool Completely: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step! Do not rush this process. The brownies need to be absolutely cold, preferably chilled in the refrigerator for at least 2 hours or even overnight, before proceeding. Cold brownies are much easier to handle and crumble evenly, forming the perfect base for your Peppermint Brownie Truffles.

Preparing the Peppermint Brownie Truffle Mixture:

This is where the magic really begins to happen for our Peppermint Brownie Truffles! Turning a perfectly baked brownie into a truffle base involves a little crushing and careful mixing. This stage ensures the truffles have that dense, rich, and wonderfully moist texture we’re aiming for.

1. Crumble the Brownies: Once your fudgy brownies are completely cooled and ideally chilled, carefully lift them out of the pan using the parchment paper overhang. Remove the parchment paper. Now, it’s time to get a little messy! Place the entire brownie block into a very large mixing bowl. Using your hands, crumble the brownies into fine, uniform crumbs. Make sure there are no large chunks left, as this will affect the smoothness of our truffles. I find this part surprisingly therapeutic, transforming a solid brownie into a soft, crumbly foundation for our treats.
2. Add Cream Cheese and Peppermint: Add the softened full-fat cream cheese to the brownie crumbs. Softened cream cheese is essential for achieving a smooth, lump-free mixture. Next, add the peppermint extract. I recommend starting with 1 teaspoon and tasting the mixture before adding more. Peppermint can be quite potent, and we want a pleasant hint, not an overwhelming blast. If you’re using the optional red food coloring, add a tiny drop or two now to give the mixture a very subtle, festive pink hue that complements the peppermint flavor.
3. Mix Thoroughly: Using your hands (the best tools for this job!) or a sturdy spatula, mix the brownie crumbs, cream cheese, and peppermint extract until everything is incredibly well combined. You’re looking for a mixture that holds its shape when pressed together, resembling a thick dough. It should be moist enough to roll into balls without crumbling apart, but not sticky to the point of being unmanageable. If it feels too dry, you can add another tablespoon of softened cream cheese; if too wet, a tiny bit of powdered sugar can help, though this is rarely needed with a fudgy brownie base. The consistency is key for perfectly formed Peppermint Brownie Truffles.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the brownie truffle mixture for at least 30-60 minutes. This chilling period is vital as it firms up the mixture, making it much easier to roll into uniform balls. Trying to roll warm or soft mixture will result in a sticky, frustrating mess. Don’t skip this step if you want perfectly shaped Peppermint Brownie Truffles.

Forming and Chilling Your Peppermint Brownie Truffles:

With our mixture perfectly chilled, we’re ready to shape these into the delightful Peppermint Brownie Truffles everyone will adore. Uniformity makes for a beautiful presentation, and a good chill is your best friend for a smooth coating process.

1. Prepare Your Workspace: Line a baking sheet with parchment paper or wax paper. This is where your rolled truffles will rest before their chocolate bath. Having it ready beforehand streamlines the process.
2. Scoop and Roll: Remove the chilled brownie mixture from the refrigerator. Using a small cookie scoop (about 1 tablespoon in size) is ideal for creating consistently sized truffles. Scoop out portions of the mixture, then use your hands to roll each portion into a smooth, compact ball. Aim for uniformity – it makes your final Peppermint Brownie Truffles look professionally made. If the mixture starts to get too warm and sticky, pop it back into the fridge for 10-15 minutes to firm up again. I often find it helpful to lightly moisten my hands with water to prevent sticking while rolling, especially if I’m making a large batch.
3. Second Chill is Essential: Once all the truffle balls are rolled, arrange them on your prepared baking sheet. Place the baking sheet back into the refrigerator for at least 1-2 hours, or even the freezer for 30 minutes. This second chill is perhaps the most important step for successful dipping. The truffles need to be very firm and very cold. This prevents them from collapsing or crumbling when dipped into warm chocolate, and it helps the chocolate coating set quickly and smoothly. Cold truffles are the secret to perfectly coated Peppermint Brownie Truffles.

Coating the Peppermint Brownie Truffles with Chocolate:

Now for the luscious chocolate coating! This step transforms our humble brownie balls into elegant Peppermint Brownie Truffles. Mastering the dipping technique will give them that professional, glossy finish.

1. Prepare the Crushed Peppermint: Before you even start melting the chocolate, prepare your crushed peppermint candies. Place them in a sturdy freezer bag and crush them using a rolling pin or a heavy pan. You want a mix of fine dust and small, chunky pieces for texture and visual appeal. Set this aside in a shallow bowl; you’ll need it immediately after dipping.
2. Melt the Chocolate Coating: Choose your preferred method for melting the coating chocolate.
• Microwave Method: Place the chocolate melting wafers, candy melts, or chocolate chips (along with coconut oil/shortening, if using) in a deep, microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring thoroughly after each. Continue until the chocolate is almost completely melted and smooth. Stirring gently helps to distribute the heat and prevent scorching. You want a smooth, flowing consistency, not overly hot.
• Double Boiler Method: Place the chocolate and coconut oil/shortening in a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water). Stir frequently until the chocolate is completely melted and smooth. This method offers more controlled heating and results in a very glossy finish.

A note on chocolate type: Melting wafers or candy melts are formulated for easy melting and a smooth, hard set, making them ideal for dipping. If using regular chocolate chips, adding a tablespoon or two of coconut oil or vegetable shortening will help thin the chocolate and make it easier to work with, resulting in a smoother, more resilient coating for your Peppermint Brownie Truffles.

3. Dip the Chilled Truffles: Retrieve your very cold brownie truffles from the refrigerator or freezer. Working with one truffle at a time, drop it into the melted chocolate.
• Using a fork or dipping tool: The easiest way to dip is by using a specialized chocolate dipping fork or a regular dinner fork. Drop a truffle into the melted chocolate, push it down with the fork to coat completely, then lift it out, gently tapping the fork against the side of the bowl to allow excess chocolate to drip off.
• For a smoother finish: Aim for a thin, even coat. Too much chocolate can create a heavy, thick shell.
4. Transfer and Garnish Immediately: As soon as you lift a coated truffle out of the chocolate, carefully slide it off the fork onto your parchment-lined baking sheet. Immediately, while the chocolate is still wet, sprinkle the top generously with the crushed peppermint candies. The warmth of the truffle will quickly set the chocolate, so speed is important here to ensure the peppermint adheres properly. This creates that beautiful, festive finish on your Peppermint Brownie Truffles.
5. Repeat and Re-chill: Continue this process with the remaining truffles, melting more chocolate if necessary as you go (it may cool and thicken). If your truffles start to soften too much from handling, pop them back into the fridge for a few minutes before continuing to dip.

Finishing Touches: Decorating Your Peppermint Brownie Truffles:

The final decorative flourish is what truly defines these as “Peppermint Brownie Truffles.” The contrast of the rich chocolate with the vibrant red and white of the peppermint candy is simply irresistible!

1. Setting the Coating: Once all your Peppermint Brownie Truffles are dipped and garnished, place the baking sheet back into the refrigerator for at least 15-30 minutes. This allows the chocolate coating to fully set and harden, ensuring a clean, non-sticky exterior. You’ll know they’re ready when the chocolate is firm to the touch and has a slight snap when you bite into it.
2. Optional Drizzles (for extra flair): If you want to take your presentation up a notch, you can melt a small amount of white chocolate or even some green candy melts. Using a spoon or a piping bag with a very small tip, drizzle decorative lines over the set chocolate truffles. This adds an extra layer of visual appeal and a touch of professional polish to your Peppermint Brownie Truffles. Make sure any drizzles are completely set before handling.
3. Storage: Store your finished Peppermint Brownie Truffles in an airtight container in the refrigerator for up to 1 week. They are delightful served chilled, but also taste wonderful if allowed to come to room temperature for about 10-15 minutes before serving, which softens the brownie interior slightly.
4. Serving Suggestions: These Peppermint Brownie Truffles are perfect for holiday platters, as homemade gifts, or simply as a special treat for yourself and loved ones. Their intense flavor and festive appearance make them a standout dessert. Pair them with a hot cup of coffee, a glass of cold milk, or even a shot of espresso for a truly indulgent experience. Enjoy the fruit of your labor – these delicious homemade Peppermint Brownie Truffles!

Conclusion:

Well, my friends, we’ve journeyed through the creation of what I truly believe is one of the most irresistible and rewarding treats you can possibly make. From the first melt-in-your-mouth bite, you’ll understand exactly why this recipe isn’t just a suggestion, but a delightful culinary imperative. The sheer genius of combining dense, fudgy brownie goodness with the exhilarating coolness of peppermint, all enrorobed in a luscious chocolate shell, is something truly special. It’s a treat that transcends seasons, though I must confess, it absolutely shines during the holidays. It’s the kind of indulgence that makes you close your eyes and savor every single nuance, a symphony of textures and flavors that dance on your palate. I often find myself reaching for another, and another, because they’re simply that good – perfectly balanced, incredibly decadent, and surprisingly simple to whip up, despite their impressive appearance.

This recipe isn’t just about making a dessert; it’s about crafting moments of pure joy. Whether you’re a seasoned baker or someone just starting their sweet adventure in the kitchen, these delightful morsels are incredibly forgiving and immensely rewarding. The minimal effort required belies the gourmet results, making them an absolute winner in my book for any occasion. They transform a simple afternoon into a special event and turn a regular dessert spread into something truly memorable. Each one is a tiny sphere of happiness, promising a burst of cool mint and deep chocolate flavor with every single bite. The experience of creating something so utterly delicious with your own hands, and then sharing that joy, is unparalleled.

Serving Suggestions & Delightful Variations:

Now, for the fun part beyond just devouring them straight from the fridge! These incredible morsels are incredibly versatile. For a sophisticated touch, arrange them artfully on a tiered dessert stand at your next gathering. They look absolutely stunning nestled in mini paper cupcake liners, perhaps alongside a bowl of fresh berries or a platter of other small treats. Imagine serving them chilled with a steaming cup of freshly brewed coffee, a rich espresso, or a warm mug of hot cocoa – the perfect counterpoint to the vibrant minty sweetness. They also make magnificent edible gifts! Package a handful in a beautiful cellophane bag tied with a festive ribbon, or arrange them in a charming tin. Trust me, anyone receiving such a thoughtful, homemade present will be utterly thrilled.

Feeling a bit adventurous? Let’s talk variations! While the classic rendition is perfection, there’s always room to play. For an extra textural contrast, try rolling some of the finished truffles in finely chopped toasted pecans or walnuts instead of just the peppermint candy. You could also experiment with a different chocolate coating – perhaps a rich dark chocolate for an intensely bittersweet profile, or even a white chocolate for a creamier, milder finish. A drizzle of contrasting chocolate over the top (dark chocolate over white-coated truffles, or vice-versa) adds a beautiful artistic flair. Another idea is to incorporate a tiny hint of orange zest into the truffle mixture itself before chilling; the citrusy brightness pairs beautifully with both chocolate and mint. Or, for a truly decadent twist, consider adding a very small amount of a complementary liqueur, like a coffee or peppermint schnapps, to the brownie mixture for an adult-only version. The possibilities are truly endless, and each variation simply enhances the magic of the core recipe.

Your Turn to Create and Share!

So, what are you waiting for? I wholeheartedly encourage you to dive into your kitchen and experience the pure joy of making these incredible treats. There’s simply no denying the magic that happens when rich, fudgy chocolate meets the invigorating burst of peppermint, especially when crafted into these delightful Peppermint Brownie Truffles. They are a testament to how simple ingredients can come together to create something truly extraordinary. Don’t be shy – gather your ingredients, follow the steps, and prepare to be utterly charmed by the results. Once you’ve made them, I would absolutely love to hear about your experience! Did you stick to the classic, or did you get creative with variations? What was your favorite part of the process? Please share your triumphs, your serving suggestions, and especially your photos! Tag me on social media, leave a comment below, or just send a message. Your feedback and creativity inspire me, and I can’t wait to see the wonderful treats you bring to life. Happy baking, and happy indulging!

Peppermint Brownie Truffles

Decadent no-bake peppermint brownie truffles combining rich chocolate brownies with a creamy frosting center, coated in chocolate, and topped with refreshing crushed candy canes. An exquisite, easy-to-make treat perfect for festive occasions or as a gourmet indulgence.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
15 Minutes

Servings
48 truffles

Ingredients

• 1 box brownie mix (plus ingredients on back of box)
• 1/2 cup chocolate frosting
• 8 oz Ghirardelli melting chocolate
• 1 cup crushed candy canes

Instructions

1. Step 1
   Prepare and bake the brownie mix according to the package directions, typically in a 9×13-inch pan. Allow the brownies to cool completely on a wire rack. For best results, chill the cooled brownies in the refrigerator for at least 2 hours or overnight, as cold brownies are much easier to handle and crumble evenly.
2. Step 2
   Once completely cooled and chilled, carefully lift the brownies out of the pan. Crumble the entire brownie block into fine, uniform crumbs in a very large mixing bowl. Add the 1/2 cup of chocolate frosting and mix thoroughly with your hands or a sturdy spatula until everything is incredibly well combined and resembles a thick, dough-like mixture that holds its shape when pressed.
3. Step 3
   Line a baking sheet with parchment paper. Using a small cookie scoop (about 1 tablespoon in size), scoop out portions of the brownie mixture, then roll each portion into a smooth, compact ball. Arrange the rolled truffles on your prepared baking sheet. Place the baking sheet back into the refrigerator for at least 1-2 hours (or the freezer for 30 minutes) until the truffle balls are very firm. This second chill is essential for successful dipping.
4. Step 4
   Prepare your crushed candy canes by placing them in a sturdy bag and crushing them with a rolling pin; set aside. Melt the 8 oz Ghirardelli melting chocolate according to package directions. This can typically be done in a microwave on 50% power in 30-second intervals, stirring thoroughly after each, until smooth and flowing, or using a double boiler for a more controlled melt. Ensure the chocolate is smooth and not overly hot.
5. Step 5
   Retrieve your very cold brownie truffles from the refrigerator/freezer. Working with one truffle at a time, drop it into the melted chocolate. Use a fork or a specialized dipping tool to coat it completely, gently tapping the fork against the side of the bowl to allow excess chocolate to drip off. Immediately slide the coated truffle onto your parchment-lined baking sheet and generously sprinkle the top with the crushed candy canes while the chocolate is still wet. Repeat this process with the remaining truffles, remelting chocolate if it thickens.
6. Step 6
   Once all truffles are dipped and garnished, place the baking sheet back into the refrigerator for at least 15-30 minutes to allow the chocolate coating to fully set and harden. Store your finished Peppermint Brownie Truffles in an airtight container in the refrigerator for up to 1 week. They are delightful served chilled, or allowed to come to room temperature for 10-15 minutes before serving for a slightly softer interior.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

November 29, 2025 by Melissa