Vegan Peppermint Brownies
Peppermint and chocolate belong together. You simply cannot convince me otherwise. The flavor combo also just tastes like Christmas to me. And as you all can tell, I’m most certainly still on the holiday baking train.
Now, lets talk about these brownies. The base is an ultra-fudgy, dense brownie that is then topped with a thick layer of peppermint vanilla buttercream, then that’s topped with a layer of chocolate and a hefty sprinkling of of crushed candy cane. Drooling yet?
I’m not going to blabber on much more about these because they pretty much speak for themselves. However, I’d like to note, the key here with these brownies is to not overbake them. You want the edges to be just set. The center will feel underbaked, that’s okay! Carry-over cooking will take care of the rest.
Trust me, the key to fudgy brownies is underbaking.
Now, let’s bake. As always, tag me on Instagram if you make these! @Bitchy_Baker or use the hashtag #BitchyBaker. I’d love to see your creations.
Take care <3
Vegan Peppermint Brownies
Yield: 16 brownies
Time: 45 minutes
2 tablespoons ground flax meal (alternately you may use chia seeds, see note)
6 tablespoons warm water
1 cup all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
1/2 cup melted vegan butter
3/4 cup chopped bittersweet chocolate (or dairy-free dark chocolate chips)
3/4 cup dark brown sugar
1 teaspoon vanilla
Peppermint Vanilla Buttercream Ingredients:
1/4 cup softened vegan butter
2 1/2 cups powdered sugar (or as needed)
1 teaspoon peppermint extract (or to taste)
1 teaspoon vanilla extract
1-2 drops red food coloring (or you can use beet juice)
1-2 tablespoons non-dairy milk
3/4 cup chopped dark chocolate (melted)
2 tablespoons vegan butter
about 1/3 cup crushed candy cane- I used five candy canes that I threw in a ziploc bag and whacked with a rolling pin
Make the Brownies: Spray an 8x8 baking pan, line with parchment. Preheat oven to 350 F. Stir together the flax meal and warm water, set aside until it thickens. This will take 5-10 minutes. In the meantime; whisk together the flour, cocoa and salt. In a small sauce pan, heat the butter and chocolate until smooth and melted. Pour the butter mixture into the dry ingredients. Add the brown sugar and vanilla. Stir until combined. The batter will be very thick. Spread the batter into the prepared pan. Bake at 350 F, center rack, for 18-20 minutes. The edges should be just set. The center will feel underbaked, this is totally okay. Remove from oven and allow to cool completely.
Make the Frosting: Cream the butter and powdered sugar until fluffy. Add the peppermint extract, vanilla and one drop of red food coloring. Continue whipping to combine. Add a tablespoon of milk if needed. Alternately, if the buttercream doesn’t feel thick enough, you may add more powdered sugar. Spread the buttercream over the cooled brownies.
Top the Brownies: Melted the chocolate chips and butter together over a double boiler (or in the microwave). Pour over the frosted brownies and spread evenly. Sprinkle with the crushed candy canes.
Refrigerate: Refrigerate the brownies for 1-2 hours to allow the topping and frosting to set. Then you may slice and serve. Enjoy!