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Double Chocolate Peppermint Brownies {vegan}

Foodie Loves Fitness
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 12
Calories 220 kcal

Ingredients
  

For the brownie batter:

  • 3 oz bittersweet chocolate chopped (ensure it's vegan if necessary - cocoa butter is vegan, milk fat is not)
  • 1/2 cup whole wheat all purpose flour
  • 1/2 cup white all purpose flour
  • 1/2 cup cane sugar
  • 1/4 cup Earth Balance or other vegan buttery spread*
  • 1/4 cup light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 TBSP vegetable oil
  • 2 TBSP ground flaxseed meal*
  • 6 TBSP water*
  • 1 TSP baking powder
  • 1/2 TSP peppermint extract
  • 1/2 TSP salt

For the peppermint frosting & topping:

  • 1 cup confectionary sugar
  • 2 TBSP almond milk*
  • 2 TBSP Earth Balance or other vegan buttery spread*
  • 2 TBSP unsweetened cocoa powder
  • 1/2 TSP peppermint extract
  • 50 g/10 mini peppermint candy canes

Instructions
 

  • Preheat oven to 350 degrees. Grease an 8x8 baking pan.
  • In a medium mixing bowl, combine the flaxseed meal and water. Stir and let it sit to thicken.
  • Melt the 1/4 cup Earth balance in a small pot over low heat. Slowly add in the bittersweet chocolate, stirring often until it's melted and smooth.
  • Pour the chocolate/buttery spread mixture into the mixing bowl. Add in the vegetable oil, peppermint extract, flaxseed mixture, light brown and cane sugars. Use an electric mixer to combine well.
  • In another bowl, combine the flours, 1/4 cup cocoa powder, baking powder and salt. Sift together, then slowly add into the wet mixture bowl. Beat until combined well.
  • Pour the brownie batter into the pan, and bake for 17 minutes, or until a toothpick comes out clean when inserted into the middle of the batter.
  • While the brownies are cooking, make the frosting: Combine all of the frosting ingredients except the candy canes in a mixing bowl. Beat with an electric mixer 3-5 minutes, or until it's smooth and creamy. Place frosting in the fridge to thicken up.
  • Place the candy canes in a plastic bag and crush into tiny pieces. You can use a mojito mint crusher as I did, a meat tenderizer, or any kitchen gadget that'll break the candy up well.
  • Once the brownies are done cooking, remove from oven and place on a wire rack to cool. Allow to cool for at least 20 minutes before spreading the frosting evenly on top.
  • Sprinkle the crushed candy canes on top, and cut into 12 squares. Stick the brownies in the fridge if you'd like the frosting to thicken up a bit before enjoying.

Notes

*Note: You can use regular butter, milk, and eggs in place of the Earth Balance, almond milk, and flax eggs (flaxseed meal + water) if you desire.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 37gProtein: 2gFat: 9gSaturated Fat: 2.5gFiber: 2gSugar: 26g
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