Fudgy, rich and chocolatey, these vegan peppermint brownies make a delicious holiday treat. They’re finished with a minty icing, ready to served as a gluten-free Christmas dessert.
My final essays of 2020 have been submitted and I’m back from university to enjoy some quality time with my oven over Christmas. Finally, I have enough time to do some baking! During the holidays, I love experimenting with festive flavors like cinnamon, gingerbread and, of course, peppermint.
Brownies are one of my favourite desserts; not only are they easy and quick to make, but they always turn out so indulgent. However, the hardest part of making brownies is making their flavor unique. As much as I love plain chocolate, these vegan peppermint brownies are an exciting, festive twist on the classic recipe.
About these gluten-free vegan peppermint brownies
Each bite of these vegan peppermint brownies tastes like Christmas. The minty flavor is subtle and elegant (think candy canes, not toothpaste!) and helps add a hint of freshness to the moist, chocolatey base. Plus, they’ll make your kitchen smell incredible.
The brownies contain both cacao powder and dark chocolate so they’re twice as chocolatey. The texture is chewy and fudgy, securing their place as a really rich and decadent treat. I love enjoying them as a dessert after a warming wintery meal, or as an afternoon snack while I’m watching a Christmas film.
Why you will love these vegan peppermint brownies
- Rich and fudgy
- Perfect for the holidays
- Super chocolatey
- Great for sharing
- Delicious mint and chocolate flavor combination
Ingredients and substitutions
These vegan peppermint brownies and icing require a few ingredients but most of them you probably already have in your cupboard!
- Ground flaxseed. We’ll mix this with water to make flax eggs.
- Coconut sugar. I love coconut sugar as it has more benefits than regular sugar.
- Rice flour.
- Baking powder
- Cacao powder.
- Xanthan gum. If you’re gluten-free baking then this is a staple ingredient as it helps bind the brownies together.
- Vegan butter.
- Dark chocolate. Most dark chocolate is naturally vegan but always check the label.
- Peppermint extract. Use this sparingly, otherwise you may get an artificially minty taste.
- Icing sugar.
- Plant based milk. You can use whichever, as long as it’s unsweetened.
- Green food coloring. For some festive color!
How to make these vegan peppermint brownies
First, preheat the oven to 180 degrees C/350 F and lightly grease a square baking tin with vegan butter.
Then, in a large mixing bowl, combine the ground flaxseeds and water. Set this aside for 10 minutes – these are your flax eggs.
In a different mixing bowl, whisk together the coconut sugar, rice flour, cornmeal, baking powder, cacao powder, xanthan gum and salt.
Next, add the melted vegan butter, melted dark chocolate and peppermint extract and whisk together once more.
Then, pour the batter into the baking tin and bake in the preheated oven for 25 minutes. Try not to overbake as this will make the texture less fudgy.
Meanwhile, prepare the icing by stirring together vegan butter, icing sugar, plant based milk, food coloring and peppermint extract.
Finally, allow the brownies to cool for 5 minutes before drizzling with the icing, slicing and serving.
Tips and tricks
- Add the peppermint extract gradually to ensure the flavor is subtle and elegant – we don’t want brownies that taste like toothpaste!
- Make sure you don’t overbake the brownies otherwise they’ll lose their fudgy texture. Your brownies continue to bake once they’re out of the oven so even if they look a little underdone, the likelihood is, once they’ve cooled they’ll be perfect.
- To ensure the brownies hold their shape and the icing sets properly, make sure they’re completely cooled before cutting and icing.
- If you don’t like peppermint, you can try my salted caramel brownies, or sweet potato brownies.
Storing and freezing
As long as they’re in an airtight container, these vegan peppermint brownies last for quite a few days after baking. If you keep them in the fridge they’ll last 4-5 days, or 2-3 if left at room temperature.
If you want to freeze the brownies, then let them cool completely after baking. It’s better to leave them uncut, and wrap the whole, cooled slab in foil or plastic wrap. Remember to defrost thoroughly before eating.
Other delicious festive bakes
- Gluten-free Vegan Snickerdoodles
- Vegan Almond Cookies (6 Ingredients!)
- Chickpea Cinnamon Apple Cake
- Gluten-free Vegan Gingerbread Waffles
I’d love to know, what’s your favourite brownie flavor? If you do bake these gluten-free vegan peppermint brownies, then please tag me on Instagram (@earthofmariaa) so I can envy your creations. Remember to leave feedback with a rating below too, so I can see what you think of this recipe.
Vegan Peppermint Brownies (Gluten-free)
- Conventional oven
- Square baking tin
- 2 Large mixing bowls
For the brownies
- ½ cup ground flaxseed
- 1 cup water
- 2 cups coconut sugar
- ¾ cup rice flour
- ⅓ cup cornmeal
- 3 tbsp cornmeal altogether you'll have ⅓ cup and 3 tbsp of cornmeal
- 1 tbsp baking powder
- ¼ cup cacao powder
- 1 tsp xanthan gum
- ½ tsp salt
- ½ cup vegan butter melted
- 6 oz dark chocolate melted
- 2 tsp peppermint extract
For the icing
- 1 cup icing sugar
- 3 tbsp plant-based milk
- ½ tsp green food coloring
- ½ tsp peppermint extract
- Preheat the oven to 180 degrees C/350 F and lightly grease a square baking tin with vegan butter.
- In a large mixing bowl, combine the ground flaxseeds and water, and set aside for 10 minutes.
- In a different mixing bowl, whisk together the coconut sugar, rice flour, cornmeal, baking powder, cacao powder, xanthan gum and salt.
- Add the vegan butter, dark chocolate and peppermint extract and whisk together once more.
- Pour the batter into the baking tin and bake in the preheated oven for 25 minutes. Try not to overbake as this will make the texture less fudgy.
- Meanwhile, prepare the icing by stirring together the vegan butter, icing sugar, plant based milk, food coloring and peppermint extract.
- Allow the brownies to cool for 5 minutes before drizzling with the icing, slicing and serving.