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!
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!!!