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
- 1 and 1/2 cups dark chocolate chips
- 1/2 cup Native Forest Organic Classic Coconut Milk
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes
Instructions
- 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.
- In a bowl, combine flour, cocoa powder, and salt. Whisk together to remove any clumps.
- 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.
- 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.
- 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.
- Let the brownies cool completely before preparing the chocolate peppermint ganache.
- 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.
- Chill brownies in the refrigerator for 20-30 minutes, or until the ganache sets. Slice into 16 brownies. Enjoy!
