Mint Brownie Truffles made with brownies that have a touch of mint, coated with milk chocolate, and drizzled melted Andes candies. Perfect for the upcoming holidays or any time of the year.
Brownies are always a favorite dessert in our house, the mint and chocolate coating on these brownie truffles take this treat over the top.
With the holiday right around the corner, it is always a super busy time. There is always a lot of baking going on in our house, so it is always nice to have some easy recipes for the season that the family loves.
This recipe is always on the list for holiday treats.
- Don’t overbake the brownies. Overbaked brownies will prevent the balls from sticking together.
- If the brownie edges are crispy, remove them before rolling the balls.
- Use a fork to break up the brownies, it makes it really easy to do.
- Roll the balls to be about 1 1/4-inches. If you prefer larger or smaller that will work too.
- Refrigerate the brownie balls for about 1/2 hour before dipping them in the chocolate.
- Use a fork for dipping the brownie balls in the melted chocolate. Let the excess chocolate drip off of the balls before setting them on the wax paper.
- Store in the refrigerator. Also, you can freeze these.
Steps for making Mint Brownie Truffles
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.
In a large saucepan add the butter and cocoa. Over medium heat melt the butter and the cocoa together.
Stir in the sugar. Beat the eggs in one at a time. Stir in the mint extract.
Stir in the flour. Add the chopped mints and stir in.
Spread in the prepared pan. Place in the preheated oven and bake for 20 to 25 minutes or until the edges start to pull a little from the sides of the pan.
Once the brownies are baked remove them from the oven and place them on a cooling rack until completely cooled.
When the brownies are completely cooled take a fork and break them apart into small pieces.
With your hands enough of the brownie to make a ball that is around 1 1/4-inches round.
Place the balls in the refrigerator for about one-half hour to chill. Line a baking sheet pan with sides with wax paper or parchment paper.
While the balls are in the refrigerator make the chocolate coating. Add milk chocolate chips and shortening to a microwave-safe bowl and microwave until the chocolate is melted in 20-second intervals, stirring after each time.
Once you are ready to coat the brownie bites, use a fork to dip the balls in the melted chocolate. Once the ball is coated with the chocolate, let the excess chocolate drip off before setting it on the wax paper-lined tray. Melt the twelve more Andes candies and drizzle over the chocolate coating. Chill until the chocolate is dried. Store in the refrigerator.
Looking for other chocolate treats? Check these out:
- Easy Chocolate Topped Cashew Toffee
- Peanut Butter Balls
- Chocolate Covered Caramel Peanut Pretzel Bites
Mint Brownie Truffles
- 3/4 cup cocoa
- 3/4 cup butter
- 2 cups sugar
- 4 large eggs
- 1/4 teaspoon mint extract
- 1 1/3 cup flour
- 24 Andes mint candies finely chopped
- 3 cups milk chocolate chips
- 3 tablespoons shortening
- 12 Andes mint candies melted
- Preheat the oven to 350 degrees F. Grease a 9 X 13-inch baking pan.
- In a large saucepan add the cocoa and butter, over medium heat melt butter and cocoa until the butter is all melted and the cocoa is blended in.
- Stir in the sugar. Beat the eggs in one at a time until well mixed. Stir in the mint extract.
- Stir in the flour. Add the chopped Andes mints and stir in.
- Spread the batter in the prepared pan. Place in the preheated oven and bake 20 to 25 minutes or until the edges start to pull away from the pan.
- Remove from the oven, place them on a cooling rack, and cool completely.
- Once the brownies are cooled, crumble the brownies with a fork.
- Roll the brownie crumbles into 1 1/4-inch balls. Make sure that they are rolled tight so that they don't fall apart.
- Once all of the balls are rolled place in the refrigerator and chill for about 1/2 hour.
- While the balls are being chilled melt the chocolate. In a medium microwave-safe bowl add the chocolate chips and shortening. Heat the chocolate for 20 seconds at a time stirring after each interval until melted.
- When the balls are chilled using a fork dip the balls in the melted chocolate and coat well. Let the excess chocolate drip off of the candies before placing them on the wax paper/parchment paper.
- Melted the remaining 12 Andes mint candies and drizzle over top of the chocolate coating.
- Chill until the chocolate has hardened. Store in an airtight container in the refrigerator.
- Do not over bake the brownies. You will want them to be moist so that the crumbles stick together.
- Use a fork to break the brownie apart into crumbs.
- Roll the crumbs into about 1 1/4-inch balls.
- Use a fork when coating the balls with the melted chocolate.
- Store the truffles in the refrigerator.