Get the Recipe: Vegan Peppermint Brownies (Gluten-free)
Fudgy, rich and chocolatey, these gluten-free vegan peppermint brownies make a delicious holiday treat. They're finished with a minty icing, ready to be served as a Christmas dessert.
Ingredients
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
Equipment
- Conventional oven
- Square baking tin
- 2 Large mixing bowls
- Whisk
Instructions
- 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.
Video
Serving: 16g, Calories: 301kcal, Carbohydrates: 42g, Protein: 3g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 202mg, Potassium: 235mg, Fiber: 4g, Sugar: 23g, Vitamin A: 409IU, Calcium: 65mg, Iron: 2mg