Peppermint Brownies

Holiday baking season has officially begun! While all those filled cookie boxes are great, there’s just something about a fudgy, chewy, chocolatey brownie. Then you through in some festive peppermint. I mean come on, it sounds divine!

What makes these Peppermint Brownies over the top is the chocolate ganache. If you are a chocolate lover like me you know what I speak of. The more chocolate the better! You can even triple up on the chocolate by adding some additional chocolate chunks to the batter. Pure chocolate bliss!

If you enjoy this, make sure to also check out these…

Peppermint Mocha Crinkle Cookies

Candy Cane Latte

Chocolate Puff Pastry

Print Recipe

Peppermint Brownies

A little sweet, a lot chocolatey & just the right mix of peppermint to ensure that the holiday baking evokes all the Christmas feels!

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Dessert

Keyword: brownies, chocolate, christmas, holiday, peppermint, vegan, vegetarian

Servings: 9 brownies

Ingredients

• 2 tbsp ground flaxseed see notes
• 6 tbsp warm water
• 1/2 cup vegan butter, melted
• 3/4 cup sugar
• 1/2 cup cacao powder
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract
• 3/4 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2-3 candy canes crushed for topping

Chocolate Ganache

• 1/2 cup chocolate (chips, bar)
• 2-3 tbsp non-dairy milk

Instructions

• Make the flax eggs by mixing the ground flaxseeds & warm water. Stir well & set aside.
• Preheat oven to 350° & line a baking tin with parchment paper.
• Melt the butter & add the sugar, stirring until it dissolves. Add the cacao powder, vanilla & peppermint extracts. Stir well to combine. Add the flax eggs & fold in.
• Add the flour, baking soda & salt. Fold until combined.
• Pour the batter into the baking tin, spreading in an even layer. Place in oven & bake for 20-22 minutes. Remove from oven & let the brownies cool for at least 30 minutes.
• While the brownies cool make the chocolate ganache. Melt the chocolate & milk. Stir until it forms a thick, glossy texture. Set aside.
• Crush the candy canes. Place in a plastic bag & gently beat with a rolling pin.
• Once the brownies have cooled, spread an even layer of the chocolate ganache over the top of the brownies. Sprinkle with the crushed candy cane. Let the ganache set for about 15 minutes then slice as desired.

Notes

When cooking the brownies, know that they will continue to cook once removed from the oven, so you want to have them slightly undercooked.

I use cacao powder when baking, but feel free to use cocoa powder in equal ratio.

For added fun add crushed candy cane or chocolate chips to the batter.

Enjoy!!!