Candy Cane Brownie Bombs
Candy Cane Brownie Bombs are a delightful treat that combines rich chocolate brownie bites with a creamy peppermint filling, all coated in chocolate and topped with crushed candy canes. These indulgent bites are perfect for holiday parties, gift-giving, or simply enjoying at home!
Ingredients List
For the Brownie Base:
- 1 box (about 18.5 oz) brownie mix (plus ingredients required on the box, usually eggs, oil, and water)
- 1/2 cup (90g) semi-sweet chocolate chips (optional, for added richness)
For the Peppermint Filling:
- 1/2 cup (115g) cream cheese (softened)
- 1/4 cup (60g) powdered sugar
- 1 teaspoon peppermint extract
- 1 tablespoon milk (adjust for consistency)
For the Coating:
- 8 oz (225g) semi-sweet chocolate (or milk chocolate, for melting)
- 1/2 cup (about 60g) crushed candy canes (for garnish)
Timing
Making Candy Cane Brownie Bombs is a fun and festive process! Here’s a breakdown of the timing:
- Preparation Time: 20 minutes
- Baking Time: 25-30 minutes
- Cooling Time: 30 minutes
- Chilling Time: 1 hour (optional)
- Total Time: Approximately 2 hours
Step-by-Step Instructions
Step 1: Bake the Brownies
- Preheat Oven: Preheat your oven according to the brownie mix package instructions (usually around 350°F or 175°C).
- Prepare the Brownie Batter: In a large bowl, prepare the brownie mix according to the package instructions. Stir in the chocolate chips if using.
- Bake: Pour the brownie batter into a greased 9×9-inch baking dish and bake according to the package instructions (usually 25-30 minutes). Bake until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Allow the brownies to cool completely in the pan.
Step 2: Make the Peppermint Filling
- Mix Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, peppermint extract, and milk until smooth and creamy. Adjust the milk as needed to achieve a spreadable consistency.
Step 3: Form the Brownie Bombs
- Crumble Brownies: Once the brownies are completely cool, crumble them into a large bowl until they resemble fine crumbs.
- Combine with Filling: Add the peppermint filling to the brownie crumbs and mix until well combined.
- Shape the Balls: Using your hands, form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. You should get about 20-24 brownie bombs.
- Chill: Place the brownie bombs in the refrigerator for at least 30 minutes to firm up.
Step 4: Coat the Brownie Bombs
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring until smooth.
- Dip the Bombs: Remove the brownie bombs from the refrigerator. Dip each ball into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and allow excess chocolate to drip off.
- Garnish: Immediately sprinkle crushed candy canes on top of the chocolate coating before it sets.
- Set: Place the coated brownie bombs back on the parchment-lined baking sheet. Allow them to set at room temperature or refrigerate until the chocolate is firm.
Nutritional Information
Here’s a rough estimate of the nutritional content per brownie bomb (based on a recipe yielding about 20 bombs):
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 50mg |
| Total Carbohydrates | 19g |
| Dietary Fiber | 1g |
| Sugars | 10g |
| Protein | 2g |
Tips for Success
- Chill the Filling: Chilling the brownie bombs helps them hold their shape when coating with chocolate.
- Use Good Quality Chocolate: For the coating, using high-quality chocolate will enhance the flavor of the brownie bombs.
- Customize: Feel free to experiment with different extracts (like vanilla) or add mini chocolate chips to the filling for extra texture.
Common Mistakes to Avoid
- Overbaking the Brownies: Keep an eye on the brownies while baking; overbaking can lead to dry brownie bombs.
- Not Chilling Enough: Ensure the brownie bombs are adequately chilled before coating to prevent them from falling apart.
Storing Tips
- Room Temperature: Store leftover brownie bombs in an airtight container at room temperature for up to 1 week.
- Refrigeration: For longer storage, keep them in the refrigerator for up to 2 weeks.
- Freezing: You can freeze the uncoated brownie bombs for up to 3 months. Thaw in the refrigerator before coating them with chocolate.
Conclusion
Candy Cane Brownie Bombs are a festive and delicious treat that combines the rich flavors of chocolate with the refreshing taste of peppermint. These bites are sure to be a hit during the holiday season and beyond!
FAQs
Can I use a different flavor extract?
Yes! You can substitute the peppermint extract with other flavors like vanilla or almond for a different twist.
Can I make these ahead of time?
Absolutely! You can prepare the brownie bombs and coat them in chocolate a day in advance.
How do I make these gluten-free?
Use a gluten-free brownie mix to make these brownie bombs gluten-free.
Candy Cane Brownie Bombs
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients
- For the Brownie Base:
- 1 box (about 18.5 oz) brownie mix (plus ingredients required on the box, usually eggs, oil, and water)
- 1/2 cup (90g) semi-sweet chocolate chips (optional, for added richness)
- For the Peppermint Filling:
- 1/2 cup (115g) cream cheese (softened)
- 1/4 cup (60g) powdered sugar
- 1 teaspoon peppermint extract
- 1 tablespoon milk (adjust for consistency)
- For the Coating:
- 8 oz (225g) semi-sweet chocolate (or milk chocolate, for melting)
- 1/2 cup (about 60g) crushed candy canes (for garnish)
Instructions
Step 1: Bake the Brownies
- Preheat Oven: Preheat your oven according to the brownie mix package instructions (usually around 350°F or 175°C).
- Prepare the Brownie Batter: In a large bowl, prepare the brownie mix according to the package instructions. Stir in the chocolate chips if using.
- Bake: Pour the brownie batter into a greased 9x9-inch baking dish and bake according to the package instructions (usually 25-30 minutes). Bake until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Allow the brownies to cool completely in the pan.
Step 2: Make the Peppermint Filling
- Mix Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, peppermint extract, and milk until smooth and creamy. Adjust the milk as needed to achieve a spreadable consistency.
Step 3: Form the Brownie Bombs
- Crumble Brownies: Once the brownies are completely cool, crumble them into a large bowl until they resemble fine crumbs.
- Combine with Filling: Add the peppermint filling to the brownie crumbs and mix until well combined.
- Shape the Balls: Using your hands, form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. You should get about 20-24 brownie bombs.
- Chill: Place the brownie bombs in the refrigerator for at least 30 minutes to firm up.
Step 4: Coat the Brownie Bombs
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring until smooth.
- Dip the Bombs: Remove the brownie bombs from the refrigerator. Dip each ball into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and allow excess chocolate to drip off.
- Garnish: Immediately sprinkle crushed candy canes on top of the chocolate coating before it sets.
- Set: Place the coated brownie bombs back on the parchment-lined baking sheet. Allow them to set at room temperature or refrigerate until the chocolate is firm.
