Vegan Peppermint Brownies

5 from 7 votes

Vegan Peppermint Brownies have a rich & fudgey taste of traditional brownies but with no eggs/butter. The peppermint taste makes them great for the holidays

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 224kcal

Author Yumna Jawad

Equipment

Ingredients

4 tablespoons ground flaxseed
1/2 cup + 2 tablespoons water
1/2 cup vegan butter melted
1 cup granulated sugar
1/2 cup dark brown sugar lightly packed
1 teaspoon pure peppermint extract
1 cup all purpose flour
1 cup cocoa powder
1 teaspoon salt
1 cup non-dairy chocolate chips

Instructions

Preheat the oven to 350ºF and line a 9 x 9 baking pan with parchment paper.
Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken.
In a large microwave-safe bowl, melt the vegan butter. Then whisk the butter with the granulated sugar and the brown sugar until creamed. Add the flax eggs and peppermint and whisk until evenly combined.
Over the same large bowl, sift in the flour, cocoa powder and salt. Add the salt and stir with a large wooden spoon until just combined, do not overmix.
Fold in the chocolate chips. Pour the batter into the prepared pan and smooth out the top.
Bake in the preheated oven for 40-45 minutes, until the middle of the brownies no longer jiggles and is just set.
Remove from the oven, sprinkle the crushed peppermint on top, and allow to cool in the pan for 15 minutes.
Then pull the brownies out, using the parchment paper and let cool on a wire rack for another 15-30 minutes before slicing and serving.

Video

Notes

Recipe: This recipe is adapted from Nora Cooks.

Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge.

Note: Some found the original 1 tablespoon of peppermint extract too strong, so I reduced it. Myself, I LOVE this recipe with the tablespoon, so if you are a fan of peppermint, you can try the tablespoon for a more robust peppermint flavor.

Nutrition