Vegan Peppermint Brownies (with Mint Frosting)

These vegan peppermint brownies are three layers of holiday happiness: a fudgy chocolate chip brownie, a cool mint frosting and a smooth chocolate topping. They're made with pantry staples and no eggs or dairy, and they're my favorite brownie to bring to Christmas parties, potlucks and cookie trays.

All summer I enjoyed scoop after scoop of my vegan mint chocolate chip ice cream. Once the holidays come around, these mint chocolate brownies take its place, usually next to a mug of vegan peppermint hot chocolate.

Why You'll Love These Vegan Peppermint Brownies

• Three easy layers: Fudgy brownies, mint frosting and chocolate, each made in one bowl.
• No eggs needed: Applesauce keeps the brownies moist and fudgy.
• Pantry staples: Vegan butter, sugar, flour, cocoa powder, chocolate chips and peppermint extract.
• Make-ahead friendly: They need time to cool and set anyway, so they're perfect to make the day before a party.

Looking for more holiday treats? Try my vegan red velvet crinkle cookies, vegan peanut butter and jelly thumbprint cookies or easy vegan chocolate peanut butter pie.

Ingredients

For the brownies:

• Vegan butter: Softened to room temperature so it creams with the sugars. I use salted vegan butter for the brownie layer.
• Granulated and brown sugar: Brown sugar keeps the brownies moist and chewy.
• Unsweetened applesauce: Two snack cups take the place of eggs.
• Dry ingredients: All-purpose flour, cocoa powder, baking powder and baking soda.
• Vegan semisweet chocolate chips: Folded into the batter for extra fudgy pockets.

For the mint frosting:

• Vegan butter and powdered sugar: Beaten together into a smooth buttercream.
• Plant-based milk: Just a splash to make it spreadable. I use unsweetened soy milk.
• Peppermint extract: Start with the amount in the recipe card and add more to taste.
• Green food coloring (optional): I used about ½ teaspoon of liquid coloring for a pale mint green. Gel coloring needs less.

For the chocolate layer:

• Vegan semisweet chocolate chips and a little vegan butter: Melted together for a smooth topping that slices cleanly.

See the recipe card below for the full ingredients list and amounts.

Peppermint extract, not mint extract. Mint extract usually includes spearmint, which can taste like chewing gum. Peppermint extract gives that classic candy cane flavor.

How to Make Vegan Peppermint Brownies

Step 1: Cream the butter and sugars. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 9x13-inch baking dish with parchment paper. Beat the vegan butter, granulated sugar and brown sugar until light and fluffy, then mix in the applesauce and vanilla.

Step 2: Whisk the dry ingredients. In a separate bowl, whisk the flour, cocoa powder, baking powder and baking soda. Add them to the wet ingredients and mix until almost combined.

Step 3: Add the chocolate chips. Fold in the chocolate chips until no dry flour remains, then spread the batter evenly in the pan.

Step 4: Bake and cool. Bake for 40 to 45 minutes, until a toothpick in the center comes out with moist crumbs. Let the brownies cool completely, 3 to 4 hours.

Step 5: Make the mint frosting. Beat the vegan butter until creamy. Add the powdered sugar ½ cup at a time with a splash of plant-based milk, then mix in the peppermint extract and green food coloring, if using.

Step 6: Frost and chill. Spread the mint frosting over the cooled brownies and refrigerate for 1 hour to set.

Step 7: Melt the chocolate. Microwave the chocolate chips and 1 tablespoon of vegan butter for 35 seconds, stir, then heat in 30-second bursts until smooth.

Step 8: Top, chill and slice. Let the chocolate cool slightly, spread it over the frosting and refrigerate for 1 hour until set. Slice into 16 squares and serve.

Moist crumbs, not wet batter. That's how you know the brownies are done and will stay fudgy.

What to Serve with Peppermint Brownies

Enjoy them on their own or with a scoop of vegan vanilla ice cream. For a holiday party, set them out with mugs of vegan peppermint hot chocolate, glasses of vegan eggnog or a bowl of non-alcoholic Christmas punch. On a holiday treat tray, they're lovely next to peanut butter balls with Rice Krispies and vegan chocolate truffles.

How to Store Vegan Peppermint Brownies

Room temperature: In an airtight container for 2 to 3 days, only if your kitchen is cool.

Fridge: In an airtight container for 5 to 7 days.

Make them the day before. The layers need time to cool and set, so they're easiest to slice the next day.

Ideas I Haven't Tried Yet

I haven't tested these yet, but they'd be fun to try:

• Mint cream cheese frosting: My vegan cream cheese frosting with a little peppermint extract.
• Whipped coconut cream frosting: Lighter and less sweet.
• Espresso powder: About 1 teaspoon in the batter to deepen the chocolate flavor.
• Add-ins: Chopped nuts or mini vegan marshmallows in the batter, or a layer of vegan thin mint cookies or Oreos.
• Toppings: Crushed candy canes, flaky salt or red and green sprinkles on the chocolate before it sets.
• White chocolate topping: Vegan white chocolate in place of the semisweet for a peppermint bark look.
• Other flours: Up to half whole wheat flour, or a 1-to-1 gluten-free flour blend.
• Boxed brownie mix: Two boxes of a vegan brownie mix for the 9x13-inch pan.
• Freezing: I haven't frozen these yet. If you try it, I'd wrap the sliced squares well, freeze them in a freezer bag and thaw them in the fridge overnight.

If you try one, let me know in the comments!

FAQs

Did you make these vegan peppermint brownies? I'd love to hear how they turned out! Leave a 🌟 star rating and a 📝 comment below and tell me where you served them.