Vegan Peppermint Brownies
User Reviews
5
Vegan Peppermint Brownies
Description
This vegan brownie recipe uses a flaxseed and water mixture to replace eggs, ensuring a moist, dense texture. Vegan butter is melted and mixed with both sugars, then combined with peppermint extract for a cool flavor highlight. The dry ingredients include all-purpose flour, cocoa powder, and salt, sifted in and gently stirred to avoid toughness. Vegan chocolate chips folded in provide additional chocolate bursts. The batter is baked until the center is set but not dry.
Once baked, crushed peppermint is sprinkled on the surface while still warm, allowing it to lightly melt and stick. After cooling in the pan and then on a rack, the brownies develop a firm yet fudgy crumb with a balance of chocolate and peppermint notes. These are ideal for those seeking a vegan dessert with a winter or holiday touch.
Because of the peppermint, the flavor is cooling and subtle, but can be adjusted by increasing the extract amount. Baking until just set prevents dryness, helping achieve a fudgy texture. These brownies keep well in the fridge, maintaining moisture over several days.
Ingredients
- 4 tablespoons Flaxseed ground
- 1/2 cup plus 2 tablespoons water
- 1/2 cup vegan butter melted
- 1 cup granulated sugar
- 1/2 cup dark brown sugar lightly packed
- 1 teaspoon peppermint extract pure
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 cup chocolate chips vegan
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.
Notes
- Store leftovers in an airtight container in the refrigerator for 5 to 7 days to maintain freshness.
- The original recipe calls for 1 tablespoon of peppermint extract, but this was reduced to 1 teaspoon due to its strong flavor; adjust to your taste preference.
- Using ground flaxseed mixed with water works as an effective egg replacer to maintain texture in vegan baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 260mg | 11% |
| Potassium | 152mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 360IU | 7% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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