Perfectly fudgy vegan peppermint brownies with mint frosting and chocolate ganache make the ultimate festive treat for parties and gifting!
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Why You'll Love This Recipe for Mint Brownies
All summer, I've enjoyed scoop after scoop of vegan mint chocolate chip ice cream. Now that the holiday season is here, these mint chocolate brownies are the perfect brownie upgrade to get you in the holiday spirit.
In this recipe, gooey, fudgy chocolate-chip-filled brownies are layered with vegan mint frosting and chocolate ganache. The cool peppermint cuts through the sweetness and balances every bite, making an indulgent treat perfect for a sweet tooth.
Best of all, even with 3 separate elements, peppermint brownies are easy to make with basic pantry staples. If you're like me, you'll be making them all holiday season for Christmas parties, potlucks, treat trays, and gifting!
Looking for more treats? You'll love these red velvet crinkle cookies, vegan peanut butter and jelly thumbprint cookies, and this easy vegan chocolate peanut butter pie.
Ingredient Notes
Refer to the recipe card below for the full list of ingredients and quantities.
- All-purpose Flour: Sub up to 50% with whole wheat flour if preferred, or use a gluten-free AP flour blend (like King Arthur/Bob's Red Mill), though the brownies might be denser/drier.
Recipe Variations and Add-Ins
There are several tasty ways to customize this recipe for peppermint brownies, including:
- Vegan cream cheese mint frosting: Prepare vegan cream cheese frosting and add peppermint extract.
- Coconut cream frosting: Whip the coconut cream with a little powdered sugar and mint extract. It's super fluffy and doesn't require as much sugar.
- Espresso powder: Just 1 teaspoon deepens the chocolate flavor.
- Add-ins: Add chopped nuts or mini vegan marshmallows to the brownie batter, or add a layer of vegan thin mints or Oreos.
- Toppings: Sprinkle with flaky salt (to balance the flavor), crushed peppermint candies/candy canes, or green, red, and white sprinkles (great for Christmas).
- Vegan white chocolate: To substitute semi-sweet choc, for peppermint bark brownies.
How to Make Peppermint Chocolate Brownies
Step 1: Preheat the oven to 350°F/175°C, and line a 9x13-inch deep baking dish with parchment paper, leaving overhang. In a large bowl, use an electric mixer to cream the vegan butter and sugars until light and fluffy. Then, mix in the applesauce and vanilla.
Step 2: In a separate bowl, whisk the flour, cocoa powder, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and stir until just combined - a few dry streaks are fine.
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Step 3: Fold in the vegan chocolate chips, then spread the batter in the pan. Bake the brownies for 40-45 minutes, or until the top has set and a toothpick inserted into the center comes out mostly clean. Cool them in the pan on a cooling rack until completely cooled (3-4 hours).
Step 4: In a large bowl, beat the butter until creamy. Add ½ cup powdered sugar and 1 tablespoon plant-based milk, and mix well. Repeat, adding the sugar in increments. Only add more plant-based milk if needed for a spreadable consistency.
Moist crumbs (not wet batter) are a good sign - that means fudgy brownies.
Step 5: Stir in the peppermint extract and optional green food coloring to your desired color (I started with ½ teaspoon using liquid color. Gel will require less). Spread the mint frosting evenly over the brownies and chill for one hour.
Step 6: In a microwave-safe bowl, microwave the vegan chocolate and 1 tablespoon butter for 35 seconds, stir, then repeat in 30-second bursts, stirring between, until completely melted. Cool slightly, pour over frosted brownies, and spread evenly. Chill the mint layered brownies until set, then slice and serve!
Alternatively, use a double boiler to reduce the risk of burning the chocolate.
FAQs
The batter will store for 2 days in the fridge. Bring it to room temp for 30 minutes before continuing the recipe.
Sure - though you may need two boxes for a 9x13-inch dish. I also can't guarantee results, as different brands have different flavors and textures (i.e., cakier vs fudgier).
You could use a 9 or 10-inch square baking tray - the brownie thickness and baking time will vary, though.
Pro Recipe Tips
- Measure the flour correctly: Fluff it in its bag with a fork, spoon it into the measuring cup, then level the top. That way, you avoid adding too much (which can lead to dense, dry brownies).
- Don't over-mix: Mix batter just enough to combine the ingredients. Otherwise, you'll get dense, tough brownies.
- Cool before frosting: Otherwise, the frosting will melt right off.
- Flavor with mint to taste: Too much can taste toothpaste-y. Start with a little and adjust to taste.
- For clean cuts: Dip a sharp knife in hot water and wipe clean between slices. It's tricky to get them perfect, but this definitely reduces mess.
Serving Suggestions
Enjoy a frosted mint brownie alone or with a scoop of vegan vanilla ice cream and/or a coffee, hot chocolate (like this dairy-free peppermint hot chocolate), or even this super creamy vegan eggnog.
Storage Instructions
Room temperature: This is best only in a cool environment. Store the mint frosted brownies in an airtight container for 2-3 days.
Fridge: In an airtight container for 5-7 days.
Freezer: Whole or sliced, wrapped in plastic, then in a Ziplock/Stasher, for up to 3 months. Thaw in the refrigerator overnight.
More Vegan Dessert Recipes
If you tried this peppermint chocolate brownies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Peppermint Chocolate Brownies
Equipment
- electric mixer
Ingredients
Brownies
- ½ cup salted vegan butter at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 (3.9-ounce) packs of unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup unsweetened cocoa powder
- 12 ounces vegan semi-sweet chocolate chips
Mint Frosting Layer
- ½ cup vegan butter at room temperature
- 2 ½ cups powdered sugar
- 1 to 3 tablespoons plant-based milk
- 1 teaspoon peppermint extract
- Green food coloring (optional)
Chocolate Layer
- 1 tablespoon vegan butter
- 2 heaping cups vegan semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch deep baking pan with parchment paper and set aside.
- In a large bowl, use an electric mixer to cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Add the applesauce and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cocoa powder.
- Add the dry ingredients to the wet mixture and mix until almost combined-some dry flour is okay.
- Fold in the vegan chocolate chips and mix just until no dry flour remains. Do not over-mix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and allow to cool completely on a wire rack for 3 to 4 hours. Do not frost until fully cooled.
- In a large bowl, beat the vegan butter with an electric mixer until creamy.
- Add ½ cup powdered sugar and 1 tablespoon plant-based milk. Mix well. Repeat until all sugar is added, adding more plant-based milk only if needed for spreadability.
- Stir in the peppermint extract.
- Optionally, add green food coloring ½ teaspoon at a time until the desired color is reached.
- Spread the mint frosting evenly over the cooled brownies. Place in the refrigerator for 1 hour to set.
- In a microwave-safe bowl, combine the vegan chocolate chips and 1 tablespoon of vegan butter. Microwave for 35 seconds, stir, then microwave again for 30 seconds. Stir and repeat as needed until fully melted-be careful not to burn the vegan chocolate.
- Let the vegan chocolate cool slightly but remain pourable. Pour it over the frosted brownies and spread evenly.
- Refrigerate for another hour to fully set the vegan chocolate layer.
- Slice and serve!
Notes
- Don't over-mix: Mix batter just enough to combine the ingredients. Otherwise, you'll get dense, tough brownies.
- Cool before frosting: Otherwise, the frosting will melt right off.
- Flavor with mint to taste: Too much can taste toothpaste-y. Start with a little and adjust to taste.
- For clean cuts: Dip a sharp knife in hot water and wipe clean between slices. It's tricky to get them perfect, but this definitely reduces mess.
Andrea says
These peppermint brownies are the best!