Description
Irresistible Candy Cane Brownie Bombs Chocolatey treats featuring rich, fudgy brownie centers coated in smooth chocolate and rolled in crushed candy canes. These festive holiday desserts combine intense chocolate flavor with refreshing peppermint crunch, creating the perfect bite-sized indulgence that’s ready in just 45 minutes using simple techniques.
Ingredients
1 batch fudgy brownies (9x13 inch pan), baked and completely cooled
½ cup cream cheese, softened to room temperature
2 tablespoons powdered sugar
½ teaspoon pure peppermint extract
16 ounces semi-sweet chocolate, finely chopped
2 tablespoons coconut oil
1 cup crushed candy canes (about 12 regular-sized candy canes)
Additional crushed candy canes for garnish and coating
Instructions
1. Bake brownies according to your favorite recipe, removing when slightly underdone. Cool completely for at least 2 hours.
2. Line two baking sheets with parchment paper. Crush candy canes in a heavy-duty bag using a rolling pin until you have a mixture of powder and small chunks.
3. In a large bowl, beat softened cream cheese with powdered sugar and peppermint extract for 2 minutes until smooth and fluffy.
4. Cut away crusty edges from cooled brownies. Crumble the soft interior into fine crumbs using your hands or food processor.
5. Add brownie crumbs to cream cheese mixture and mix with hands until completely combined and mixture holds together when squeezed.
6. Using a 1½ tablespoon cookie scoop, portion mixture and roll into smooth balls between your palms. Place on prepared baking sheets.
7. Refrigerate formed balls for 30 minutes until firm.
8. Melt chocolate with coconut oil in microwave in 30-second intervals, stirring between each, until completely smooth.
9. Remove 6-8 chilled brownie bombs at a time. Insert a toothpick into each and dip completely into melted chocolate, allowing excess to drip off.
10. Immediately roll chocolate-coated bomb in crushed candy canes while chocolate is wet, ensuring complete coverage.
11. Place coated bombs on parchment paper, remove toothpick, and smooth any holes with extra chocolate if needed.
12. Refrigerate coated bombs for 15-20 minutes until chocolate shell hardens completely before serving or storing.
Notes
Underbake brownies slightly for fudgy texture—they should have slight jiggle in center.
Use only soft brownie centers, discarding crispy edges for best texture.
Keep chocolate warm during coating process for smooth, even coverage.
Work quickly when applying candy canes—chocolate sets within 30 seconds.
Add coconut oil to chocolate if too thick; consistency should resemble heavy cream.
Store in airtight container at cool room temperature for 5 days, refrigerate for 2 weeks, or freeze uncoated balls for 2 months.
Bring refrigerated bombs to room temperature 30 minutes before serving for best fudgy texture.
Substitute white chocolate coating for elegant variation—add peppermint extract to white chocolate for flavor.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 185
- Sugar: 18g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: candy cane brownie bombs, chocolate peppermint dessert, holiday treats, Christmas desserts, brownie balls