Grain Free Vegan Peppermint Brownies
Grain Free Vegan Peppermint Brownies are fudgy, mint kissed bars with deep chocolate notes and a festive crunch. Creamy almond butter and coconut oil create a rich texture while raw cacao powder and coconut sugar deliver bold flavor. Perfect for holiday trays or an easy weeknight treat, these bars are simple to make and irresistible to share.
Equipment
- Loaf Pan
- Parchment Paper
- Stand mixer
- Small Bowl
Ingredients
- 2 tbsp ground flax seed Provide a vegan binder and egg substitute by combining with liquid; forms a gel that helps hold the brownie batter together and adds subtle nuttiness.
- 6 tbsp water Create a flax egg when mixed with ground flax seed; hydrates to gel and activates binding properties while contributing moisture to the batter.
- 1/2 cup creamy unsweetened almond butter Add creamy texture and rich nutty flavor while supplying healthy fats and structure; helps create fudgy brownies and adds moisture without dairy.
- 1/2 cup + 1 tbsp coconut oil melted Melt to incorporate smooth fat that contributes to fudgy crumb and richness; helps dissolve sugar and coat dry ingredients for even texture.
- 2/3 cup raw cacao powder Impart deep chocolate flavor and color while adding antioxidants; balances sweetness and intensifies cocoa notes for a rich brownie profile.
- 1/2 cup finely ground almond flour Provide structure and mild nutty flavor while keeping the recipe grain-free; adds body and a tender crumb without wheat-based flours.
- 2/3 cup coconut sugar Sweeten the batter with caramel-like notes and help with texture and slight chewiness; balances the bitterness of cacao and peppermint.
- 2 tsp peppermint extract Add bright, cool flavor that defines the peppermint variation and complements chocolate; a small amount goes a long way in aroma and taste.
- 1/2 tsp sea salt Enhance overall flavor by balancing sweetness and rounding bitterness; supports other flavors and slightly improves dough handling.
- 3/4 cup vegan chocolate chips Introduce pockets of melty chocolate and extra richness when folded in; elevates indulgence with gooey bursts throughout the brownies.
- 2 candy canes chopped, optional Provide optional crunchy peppermint topping and decorative flair when chopped; adds festive texture and reinforces the peppermint flavor when used.
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper (or spray with cooking spray).: When your oven reaches 350 degrees F , you should feel a steady heat when you open it and smell a faint warmth. This even heat ensures the edges and center bake at similar rates. If the oven is underheated, the brownies may stay too moist and sink. A quick oven thermometer check can prevent this common pitfall.
- Start by preparing the flax "eggs." Stir together the ground flax seed and water together in a small bowl. Allow mixture to sit, stirring occasionally, until thickened and the consistency of beaten eggs, about 15 minutes.: You will notice the mixture transform from watery to glossy and gelatinous, with a slightly nutty scent. This thickened texture is what gives structure when eggs are omitted. If you skip resting, the batter will be looser and the final texture might be crumbly or fail to bind properly.
- Transfer the flax "egg" mixture to a stand mixer, along with the almond butter and coconut oil. Beat until well-combined and creamy. Add the remaining ingredients (except chopped candy canes) and continue beating until well-combined. The batter will be thick and slightly crumbly - this is normal.: As you beat, watch the mixture become smooth and glossy, with faint streaks disappearing. The almond butter and coconut oil should emulsify into a creamy matrix that carries the dry ingredients. If the batter appears too dry, it likely needs a bit more mixing to incorporate the fats; avoid adding extra liquids which would change texture.
- Transfer the brownie batter to the prepared loaf pan and smooth into an even layer. Sprinkle with chopped candy canes (if desired). Bake on the center rack of the preheated oven for 25 to 35 minutes, until set up and brownies are cooked to desired doneness (for fudgier brownies, bake 25 minutes, and for cakier brownies, bake 30 to 35 minutes).: At this point you will feel a dense, almost dough like batter, and it may stick to your spatula. The batter should not be runny, because that density translates into fudgy brownies after baking. Overmixing can result in a drier crumb, so stop once everything is evenly moistened and you see streaks disappear.
- Remove from the oven and allow brownies to sit for 30 minutes before pulling on the parchment paper and releasing them from the loaf pan. Sprinkle with sea salt (if desired), cut into squares, and enjoy.: Smooth the top with a spatula until even, which promotes uniform baking and predictable slices. The surface should look matte and compact. If you pack it too tightly, the center may take longer to set; if you leave peaks, you will get uneven browning.
- Bake on the center rack of the preheated oven for 25 to 35 minutes, until set up and brownies are cooked to desired doneness (for fudgier brownies, bake 25 minutes, and for cakier brownies, bake 30 to 35 minutes): During baking you will smell rich chocolate filling the kitchen and see the edges pull away slightly from the pan. The top may crack a little, which is a good sign of proper rise. Press gently at the center when near the shorter time, and if a few moist crumbs cling it is fudgy; if it springs back it is cakier. Avoid opening the oven repeatedly, which causes temperature drops and uneven set.
- Remove from the oven and allow brownies to sit for 30 minutes before pulling on the parchment paper and releasing them from the loaf pan: As the brownies cool, the residual heat finishes setting the interior. You will notice the scent settle from hot chocolate steam to a warm, concentrated aroma. Cutting too soon leads to messy slices that crumble; patience yields cleaner squares and a firmer texture.
- Sprinkle with sea salt (if desired), cut into squares, and enjoy: The final touch of sea salt brightens flavors and accentuates the chocolate and peppermint. When you slice, the knife should glide through with slight resistance and reveal a glossy interior if fudgy. A common mistake is using a dull knife which tears the slice, so run the blade under hot water and dry it for cleaner cuts.
Notes
- Adjust bake time for texture Adjusting the bake window by a few minutes will change the bite from fudgy to cakier, so decide beforehand which you prefer and time the bake to the lower or upper end accordingly.
- Swap coconut sugar cautiously If you substitute another granulated sweetener, expect some flavor and moisture differences, so monitor the batter and texture closely during baking.
- Add more chocolate chips for pockets of goo Increasing the vegan chocolate chips will create molten spots that enhance the indulgence, but too many can alter bake time slightly, so check doneness earlier.
- Control peppermint intensity Start with the suggested peppermint extract amount and add more in tiny increments if you want a bolder mint profile, tasting a small spoonful of batter if desired.
- Chill to firm up If you prefer very clean slices, refrigerate the cooled loaf for 30 to 60 minutes before cutting, this firms the fats and reduces crumbly edges.
- Use fine almond flour Finely ground almond flour integrates better and yields a silkier texture, while coarser grind can produce a grainier bite.
- Gently melt coconut oil Melt to a liquid but not hot, so it blends smoothly with almond butter without separating the batter, stirring briefly if separation begins.