Go Back
–+ servings
Peppermint brownie squares with mint frosting and chocolate topping.
Print Recipe
5 from 1 vote

Vegan Peppermint Brownies

Fudgy vegan peppermint brownies with a cool mint frosting and a smooth chocolate topping. An easy make-ahead treat for holiday parties, cookie trays and gifting.
Prep Time25 minutes
Cook Time45 minutes
Cool and Chill5 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 16 squares
Calories: 482kcal
Author: Toni

Equipment

Ingredients

Brownies

  • ½ cup salted vegan butter softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 (3.9-ounce) snack cups unsweetened applesauce about ¾ cup
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 12 ounces vegan semisweet chocolate chips about 2 cups

Mint frosting

  • ½ cup vegan butter softened
  • 2 ½ cups powdered sugar
  • 1 to 3 tablespoons unsweetened plant-based milk
  • 1 teaspoon peppermint extract plus more to taste
  • green food coloring optional

Chocolate layer

  • 2 heaping cups vegan semisweet chocolate chips
  • 1 tablespoon vegan butter

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9x13-inch baking dish with parchment paper, leaving some overhang.
  • In a large bowl, use an electric mixer to cream the vegan butter, granulated sugar and brown sugar until light and fluffy.
    Vegan butter and sugars creamed until light and fluffy in a stand mixer bowl, with the whisk attachment beside it.
  • Add the applesauce and vanilla extract and mix until well combined.
  • In a medium bowl, whisk the flour, cocoa powder, baking powder and baking soda.
    Flour, cocoa powder, baking powder and baking soda in a metal bowl with a whisk.
  • Add the dry ingredients to the wet ingredients and mix until almost combined. A little dry flour is okay.
  • Fold in the chocolate chips until no dry flour remains, then spread the batter evenly in the pan. Don’t overmix.
    Thick chocolate chip brownie batter spread in a parchment-lined baking dish.
  • Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with moist crumbs.
    Baked chocolate chip brownies in a parchment-lined baking dish.
  • Let the brownies cool completely in the pan on a cooling rack, 3 to 4 hours, before frosting.
  • For the frosting, beat the vegan butter in a large bowl until creamy. Add ½ cup powdered sugar and 1 tablespoon plant-based milk and mix well. Repeat until all the sugar is added, adding more milk only if needed to make it spreadable.
    Vegan buttercream with a few drops of green food coloring in a stand mixer bowl, with the whisk attachment and a black spatula.
  • Mix in the peppermint extract. Add green food coloring a little at a time, if using, until you reach the color you like.
    Pale green mint frosting in a metal mixing bowl with a black spatula.
  • Spread the mint frosting evenly over the cooled brownies and refrigerate for 1 hour to set.
    Mint frosting spread over the cooled brownies on parchment paper on a cooling rack.
  • In a microwave-safe bowl, microwave the chocolate chips and 1 tablespoon vegan butter for 35 seconds and stir. Heat in 30-second bursts, stirring between each, until melted and smooth.
    Melted vegan chocolate stirred smooth in a glass bowl with a spatula.
  • Let the chocolate cool slightly, then pour it over the frosting and spread it evenly.
  • Refrigerate for 1 hour, until the chocolate is set. Slice into 16 squares and serve.
    Peppermint brownie squares with mint frosting and chocolate topping.

Notes

  • Stir the batter just until combined. Overmixing makes dense, tough brownies.
  • Cool the brownies completely before frosting, or the frosting will melt.
  • Peppermint is strong, so start with 1 teaspoon and add more to taste.
  • For clean slices, dip a sharp knife in hot water and wipe it clean between cuts.
  • Store in an airtight container in the fridge for up to 7 days.

Nutrition

Calories: 482kcal | Carbohydrates: 68g | Protein: 3g | Fat: 25g | Saturated Fat: 12g | Sodium: 215mg | Fiber: 4g | Sugar: 55g