Peppermint Brownies

Peppermint Brownies with chocolate chips and crushed candy canes. This recipe is vegan-friendly and absolutely perfect for a holiday gathering or to give as a gift!

Ingredients

Peppermint Brownies

• 1/2 cup vegan butter or coconut oil, melted
• 1/2 cup light brown sugar (or stevia)
• 4 tbs ground flax meal + 1/2 cup & 2 Tbs warm water, combined
• 1/4 tsp salt
• 1 cup unsweetened cocoa powder
• 2-3 Tbs to 1/4 cup non-dairy milk
• 1 tsp vanilla extract
• 2 tsp mint extract
• 1 cup flour
• 2/3 cup vegan chocolate chips
• 1-2 candy canes, crushed (save until the end)

Directions

1. Preheat the oven to 350ºF
2. In a large mixing bowl, mix together the melted butter and flax meal/water.
3. Then mix in the brown sugar and cocoa powder until well combined.
4. Add in the extracts and stir.
5. Gradually mix in the flour. If the batter becomes too thick, add a dash of the non-dairy milk. The batter shouldn’t be thin like a cake batter, but semi-thick.
6. Once the flour is fully incorporated, fold in the chocolate chips.
7. Then, pour the batter into a square baking pan lined with parchment paper.
8. Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean when poked in the center.
9. Remove the brownies from the oven and top with the candy canes, allow it to sit for 15 minutes.
10. Then, cut the brownies into squares and serve.
11. Store leftovers in the refrigerator for up to 3-4 days, and warm in the oven or microwave before enjoying again or eat cold if desired.

Nutrition Information

Nutrition Disclaimer

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