Preheat oven to 350 degrees and spray an 8” square pan with non-stick cooking spray. Whisk eggs in a medium bowl. Add oil, water, and peppermint extract, then whisk until well-blended. Add organic brownie mix and stir until combined; batter will be thick.
Pour batter into prepared pan and spread evenly. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool to room temperature on a wire cooling rack.
Line a cookie sheet with parchment paper, set aside. Once cooled, use your hands to crumble brownies into small pieces in a large bowl. Add milk and combine until mixture becomes dough-like. Measure two tablespoons of brownie dough then shape dough around one OCHO Dark Chocolate Peppermint Mini. Form into a ball and place onto prepared pan. Repeat with remaining brownie dough and OCHO candies. Freeze truffles for 5 minutes to firm.
Place white chocolate chips in a microwave-safe bowl and heat in 30-second increments until completely melted and smooth. Remove brownie balls from freezer. Use a fork to dunk each truffle into the melted chocolate and coat completely. Place each coated truffle back onto the parchment paper. Sprinkle with crushed peppermint. Refrigerate until ready to serve!