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Final vegan peppermint brownies stacked on a small plate
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5 from 7 votes

Vegan Peppermint Brownies

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 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 224kcal
Author Yumna Jawad



  • 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.



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. 


Calories: 224kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 260mg | Potassium: 152mg | Fiber: 3g | Sugar: 26g | Vitamin A: 360IU | Calcium: 24mg | Iron: 2mg