Vegan Peppermint Brownies with Ganache
Rich and fudgy vegan peppermint brownies! Chocolate brownies with a chocolate ganache frosting and crushed peppermint on top.
I love brownies. They are often my go-to dessert of choice, and I’ve said numerous times that I have always wanted to be the mom who regularly has a batch of brownies on her counter. Well, now I am!
And now that we are firmly in the month of December– why not take those brownies and make them peppermint brownies!? With peppermint extract and crushed candy canes on top. And, because I enjoy baking egg and dairy-free, these brownies are also vegan! If you like my vegan peppermint cookies, then you’ll love these vegan peppermint brownies!
See below for more details and tips for success, or scroll to the full recipe below.
Ingredient Notes
- These vegan peppermint brownies are super chocolatey! I use dairy-free chocolate chips from Trader Joe’s, but you can use any dairy-free brand you’d like.
- The aquafaba and combination of flaxseeds are used instead of the eggs. I always have aquafaba in my freezer– just drain the liquid off anytime you open a can of chickpeas! I use these 1/2 cup freezer trays for ease, but any container will work.
- I like using cold coffee or espresso to help make the flaxseed egg, but you can also use water.
- I don’t recommend using another flour. I’ve tested these a few times and all-purpose is the best for these.
- Earth Balance is my go-to vegan butter brand, but you can use any butter you’d like.
- Make sure you are using pure peppermint extract and not mint extract as I find that peppermint has a much better flavor than mint for these brownies.
How to Make These Vegan Peppermint Brownies
Make the Flax Egg
Whisk together the cooled coffee or water with the ground flaxseed and let sit until gelled, about 3-5 minutes.
Melt the Butter
Melt the butter, then add 6 ounces of chocolate and stir until melted and creamy.
Combine the Aquafaba and Sugar
Add the sugar to the aquafaba in the base of a stand mixer.
Whip until creamy
Whip the aquafaba until very creamy and thick, about 3-5 minutes. It should look like marshmallow cream when done.
Add the chocolate
Add the chocolate and butter mixture along with the vanilla and peppermint and whip until well combined.
Add the dry ingredients and chocolate chips
Fold in the dry ingredients, then stir in the chocolate chips.
Make the Ganache
Bake the brownies, then make the ganache by pouring warm coconut milk over chocolate chips and stir together until melted.
Garnish and Slice
Pour the ganache over the cooled brownies and sprinkle with the crushed candy canes. Let cool completely, slice and serve.
Tips for Success
The key for these vegan peppermint brownies is to really whip the aquafaba with the sugar until very creamy. This should take about 3-5 minutes.
Next, fold in the dry ingredients to the chocolate aquafaba mixture. If you use the stand mixture, you may overmix the batter. I fold the dry mixture into the wet using a spatula, but a wooden spoon works too.
I tested this recipe several times and don’t recommend making any adjustments for the sugar or the flour type. I recommend checking the brownies around 30 minutes– depending on your oven, they make take a few minutes more or less.
If you make these vegan peppermint brownies, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Peppermint Brownies with Ganache
Equipment
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons cold coffee, espresso or water*
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan butter
- 1 1/2 cup vegan chocolate chips, divided
- 1 1/4 cups sugar
- 1/2 cup aquafaba**
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Ganache Topping:
- 6 Tablespoons full-fat coconut milk
- 6 ounces chocolate chips, ~1 cup
- Crushed candy canes, for topping
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 8×8 baking pan and set aside.
- Combine the flaxseed and coffee or water and let gel for a few minutes.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder and salt.
- Place the vegan butter in a microwave-safe bowl and microwave in 30-second increments until melted. Add 6 ounces (1 cup) of chocolate chips to the warm butter and stir until melted. If needed, microwave in 10-second increments until the mixture is smooth.
- In a mixer fitted with a whisk attachment, combine the sugar and aquafaba. Whip until white, creamy and thick– it will look like marshmallow cream when done and should take about 3-5 minutes.
- Add in the flax mixture, chocolate mixture, vanilla and peppermint. Mix to combine.
- Fold the dry ingredients into the batter, taking care not to overmix. I don't use my stand mixer for this part– just a spatula to add the dry to the wet. Add in the remaining chocolate chips (~1/2 cup).
- Transfer the batter into the prepared baking pan (batter will be slightly thick). Bake for 28-32 minutes, or until a toothpick comes clean in the center.
- Remove from oven and let cool while you make the ganache.
- Pour coconut milk and a pinch of salt into a small saucepan over medium heat. Bring the coconut milk to just under a boil, with a little bubbles around the edge of the pan. Place the chocolate chips in a heat-safe bowl and pour the warm coconut milk on top. Cover with a dishtowel and let sit for about 5 minutes until the chocolate is warm. Stir until melted together, then pour over the brownies. Sprinkle with the crushed candy canes and let cool completely. Slice and serve! (You can also warm the coconut milk in the microwave, in 30-second increments until hot.)