Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13" baking pan with non-stick spray.
- Prepare the brownie batter according to the package instructions, then pour into the prepared baking pan.
- Bake for 25-30 minutes, checking doneness with a toothpick, then let cool completely.
- Crumble the cooled brownies into fine pieces in a large mixing bowl.
- Mix in the chocolate frosting until a dough-like consistency forms.
- Fold in the crushed candy canes into the brownie mixture.
- Scoop and roll the mixture into 1-inch balls and place on a lined cookie sheet.
- Melt the Ghirardelli chocolate in a microwave-safe bowl, stirring until smooth.
- Dip each brownie ball into the melted chocolate, allowing excess to drip off.
- Sprinkle remaining crushed candy canes on top of each truffle while chocolate is still wet.
- Let the chocolate set completely at room temperature before serving.
Nutrition
Notes
These truffles can be stored in an airtight container for up to a week or refrigerated for longer freshness.
