Brownies and peppermint and white chocolate rolled up into one tasty truffle treat. Perfect for a gift placed in a pretty tissue paper line white box tied up with a bow. Merry Christmas!
Step 1
Brownie Filling:
- 1 Cup Butter
- 2 Cups Granulated Sugar
- 2 Teaspoons Pure Vanilla Extract
- 4 Large Eggs
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 1 Cup Cocoa Powder
- 1 Cup Unbleached White Flour
Note: This is also a great brownie recipe.
In a large glass microwave safe bowl melt butter checking every 20 seconds. Mixing by hand stir in sugar. Then add vanilla, eggs, baking powder and salt and stir just until blended. Add coco and flour mixing just until all ingredients are incorporated. Do not over mix.
Pour into a buttered 9 x 14 pan at 350 degrees for 30-35 minutes. Do not over bake. Allow to cool.
Using an ice cream scooper scoop out balls of brownie. Form into 1 1/2 to 2 inch balls.
Step 2
White Chocolate:
- 12 ounces of Real White Chocolate
- Optional- 3 Drops of Pure Essential Peppermint Oil (we use doTerra brand since it's purest)
Note: Real white chocolate has cocoa butter in the ingredients list. Brands such as Bakers.
With a sharp chefs knife chop white chocolate into small chunks. In a medium microwave safe glass bowl melt the white chocolate chunks. Check and stir the chocolate every 20 seconds until fully melted. Optional- stir in pure peppermint oil.
Dip brownie balls into the white chocolate using a fork. Tap the excess white chocolate off the brownie balls by tapping mid-handle of the fork on the side of the bowl. Place on a piece of wax or parchment paper.
Step 3
Candy Cane Topping:
- 12 Package of Peppermint Candy Canes
In a large gallon sized zipper bag place 6 peppermint candy canes. Hit the candy canes while in the bag with a hammer to crush the candy canes.
Sprinkle crush candy cane over the top of each white chocolate dipped brownie ball.
Allow white chocolate to completely set and store in a airtight container.
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