Vegan Chocolate Peppermint Brownies

Vegan Chocolate Peppermint Brownies

Made with Native Forest Organic Classic Coconut Milk

Vegan peppermint brownies are a mint chocolate holiday dessert! These candy cane brownies are fudgy, moist, dense, and chewy. more!

They’re topped with a rich peppermint chocolate ganache and sticky-sweet crushed candy canes!

The recipe is easy to make, dairy-free thanks to Native Forest Organic Classic Coconut Milk, eggless, and gluten-free friendly.

Enjoy this chocolate peppermint dessert for Christmas, holiday parties, and more!

The base is a rich layer of moist, chewy, and ridiculously-fudgy brownies. Then, they’re topped with a smooth layer of peppermint chocolate ganache. Completed with crushed candy canes on top, it’s a chocolate-peppermint dream come true!

What’s more, these holiday brownies are pretty easy to make. The recipe uses pantry staples – like flour, cocoa, sugar, and chocolate chips.

We’ll need a few extra ingredients to elevate them from traditional brownies, though, like peppermint extract, Native Forest Organic Classic Coconut Milk, and candy canes. Grab the recipe below!

Ingredients

PEPPERMINT BROWNIES

  • 1/2 cup vegan butter
  • 1/2 cup Native Forest Organic Classic Coconut Milk
  • 1 cup dark chocolate chips, divided
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3/4 cup + 2 tbsp all-purpose flour (or gluten-free flour) (120g)
  • 3/4 cup cocoa powder (60g)
  • 1/2 tsp salt

CHOCOLATE PEPPERMINT GANACHE

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper, leaving some of the paper hanging over the edges.
  2. In a bowl, combine flour, cocoa powder, and salt. Whisk together to remove any clumps.
  3. In a large microwave-safe bowl, add the vegan butter, coconut milk, and 1/2 cup chocolate chips. Microwave for 1 minute. Immediately add the sugar, vanilla extract, and peppermint extract. Whisk together to combine, dissolving the sugar into the liquids.
  4. Add the dry ingredients into the wet ingredients. Mix together just until the flour is incorporated; do not over-mix. Gently fold in the remaining 1/2 cup chocolate chips.
  5. Immediately transfer brownie batter to the baking dish. Spread across the dish in an even layer. Bake brownies for 25-30 minutes. Remove from the oven and insert a toothpick into the center. If the toothpick comes out entirely gooey, bake for an additional 5 minutes. If it comes out with just a few crumbs, the brownies are done.
  6. Let the brownies cool completely before preparing the chocolate peppermint ganache.
  7. Add chocolate chips and coconut milk to a bowl. Microwave for 1 minute. Immediately add peppermint extract. Whisk together until smooth. Pour over the cooled brownies. Sprinkle crushed candy canes on top.
  8. Chill brownies in the refrigerator for 20-30 minutes, or until the ganache sets. Slice into 16 brownies. Enjoy!