Vegan Peppermint Brownies with Ganache
Rich and fudgy vegan peppermint brownies! Chocolate brownies with a chocolate ganache frosting and crushed peppermint on top.
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 8x8 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.)
Notes
These brownies don't taste like coffee! But the coffee or espresso makes for a more pronounced chocolate flavor.
The aquafaba is the liquid from a can of chickpeas! Whenever I open a can of chickpeas, I drain the chickpea liquid and then freeze it! Then, when you need the liquid for baking, defrost and enjoy. These 1/2 cup freezer cubes make it so easy-- 1/2 cup is about the liquid from a can.
Nutrition
Serving: 1servingCalories: 394kcalCarbohydrates: 56gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 147mgPotassium: 136mgFiber: 3gSugar: 40gVitamin A: 360IUVitamin C: 0.1mgCalcium: 69mgIron: 3mg