Christmas Brownies (Vegan)
These rich, indulgent brownies are bursting with the flavors of the holiday season. The fudgiest of brownie bases filled with Chocolove Peppermint in Dark Chocolate chunks, infused with the festive combination of almond and peppermint extracts, and topped with a thick, creamy almond- and peppermint-infused buttercream. This delightfully festive dessert is finished with a layer of crushed candy canes and a dash of fun, seasonal sprinkles. These brownies are quick, easy, dairy and egg-free; the perfect addition to your holiday baking whether it be hosting, gifting or self-indulging.
What you will need:
These brownies are bursting with Christmas flavors—chocolate, peppermint, candy canes, and almond extract. I used Yum Earth Organic Candy Canes (no Red 40), and along with almond and peppermint extract, I packed them with chunks of Chocolove Peppermint in Dark Chocolate. For a festive touch, I optionally topped them with Supernatural “Into the Woods” dye-free holiday sprinkles. The rest of the ingredients are simple, pantry-friendly staples.
Ingredients:
Brownies
- all-purpose flour
- cane sugar – I used Zulka Pure Cane Sugar
- dark chocolate – I used Lindt Excellence 70% chocolate bar
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- peppermint extract
- almond extract
- ground flax seed
- plant based yogurt – I used Silk Vanilla Almond Milk Yogurt
- Chocolove Peppermint in Dark Chocolate (2 bars)
Buttercream
- powdered sugar – I used Zulka Powdered Pure Cane Sugar
- plant based butter with salt
- plant based heavy cream – I used Country Crock Dairy Free Heavy Cream
- almond extract
- peppermint extract
Decorations (optional)
- candy canes – I used Yum Earth Organic Candy Canes
- holiday sprinkles – I used Supernatural “Into the Woods” sprinkles
How to:
Let’s start by preparing the brownies. Preheat the oven to 350°F, line an 8×8 square pan with parchment paper and go ahead and roughly chop the Chocolove Peppermint in Dark Chocolate. You will need a little over one- and one-half bars (150 grams) of Chocolove chocolate.
The next step is to prepare the egg replacement, which is a combination of ground flaxseed, yogurt, and water. To a small container, add the ground flaxseed, room-temperature yogurt, and water. Whisk the ingredients together and set aside for 5 minutes to thicken.
While the egg replacement thickens, melt the butter and chocolate. Break the chocolate bar into pieces and combine them with the butter in a small pot. Place the pot over medium heat. Once the butter and chocolate are melted, remove the pot from the heat and stir until the butter and chocolate are well combined. Set the pot aside.
To prepare the brownie batter, add the sugar and flax mixture to a medium bowl. Using a handheld mixer, blend the sugar and flax mixture on medium-high speed for 1 minute. Add the melted chocolate and butter along with the almond extract and peppermint extract, to the sugar mixture. Continue blending for an additional 30 seconds on medium-high speed.
Add the flour to the wet ingredients and blend on medium speed just until well combined. Add the roughly chopped Chocolove Peppermint in Dark Chocolate chunks, gently folding them into the batter. Pour the batter into the prepared pan and bake for 27 minutes. The brownies should be pulling away from the pan’s edges and a toothpick inserted should come out with minimal crumbs. Once out of the oven, leave the brownies in the pan to cool to room temperature.
Prepare the buttercream while the brownies are cooling.
Place the butter in the bowl of a stand mixer. With the balloon whisk attachment, whip the butter on high speed for 3 minutes. Add the powdered sugar and keep mixing on high for another minute, or until everything is well combined. Pour in the cold heavy cream, almond extract, and peppermint extract, and whip on high for 3-5 minutes, or until the buttercream is light and fluffy.
Once the brownies have cooled to room temperature, they’re ready for frosting. Spread the buttercream evenly over the top of the brownies, then decorate with crushed candy canes and festive holiday sprinkles if you like. Store them in an airtight container in the refrigerator for four to five days.
Alright, let’s get started. Please make, bake and enjoy!
Christmas Brownies (Vegan)
Ingredients
Brownie
- 100 grams dark chocolate – I used Lindt Excellence 70% bar (1 bar)
- 70 grams (5 tbsp) plant based butter with salt
- 250 grams (1¼ cups) cane sugar
- 150 grams (1¼ cups) all-purpose flour
- 1 tsp almond extract
- 1 tsp peppermint extract
- 2½ tbsp ground flax seed
- 4½ tbsp water
- 3 tbsp plant based yogurt – room temperature
- 150 grams (10 tbsp) Chocolove Peppermint in Dark Chocolate – roughly chopped (you will need 2 bars)
Buttercream
- 113 grams (1 stick) plant based butter with salt – room temperature
- 240 grams (2 cups) powdered sugar
- ¼ tsp almond extract
- ¼ tsp peppermint extract
- 2 tbsp plant based heavy cream – cold
Decoration (optional)
- candy canes – Yum Earth Organic Candy Canes
- holiday sprinkles – Supernatural "Into the Woods" sprinkles
Instructions
Brownie
- Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
- To a small bowl, add the ground flax seed, water and yogurt; stir to combine and set aside for 5 minutes while it thickens.
- To a small pot, add the chocolate and butter. Place the pot over medium heat until the chocolate and butter have melted. Remove the pot from the heat, stir to combine and set the pot aside.
- To a medium bowl, add the sugar and flax seed mixture. With a hand mixer on medium-high speed, blend the sugar and flax mixture for one minute. Add the chocolate/butter mixture, almond extract, and peppermint extract; continue blending on medium-high speed for another 30 seconds. Add the flour and blend on medium speed just until combined. Add the Chocolove Peppermint in Dark Chocolate chunks to the bowl and fold them into the batter.
- Pour the batter into the prepared pan and bake for 27 minutes or until the edges start pulling away from the sides of the pan and a toothpick inserted comes out with minimal crumbs. Allow the brownies to cool to room temperature before removing them from the pan.
Buttercream
- Place the butter in the bowl of a stand mixer. Whip the butter on high with a balloon whisk attachment for 3 minutes. Add the powdered sugar to the bowl and continue blending on high for another 30 seconds to a minute or until the ingredients come together. Add the almond extract, peppermint extract, and heavy cream to the bowl, blend on high speed for 3- 5 minutes.
- Once the brownies have cooled to room temperature, the buttercream can be added to the top. Spread the buttercream evenly across the top of the cooled brownies.
- Optional – Cover the top of the buttercream with a layer of crushed candy cane and/or some holiday sprinkles.
- Store the brownies in the refrigerator in an airtight container for 4 to 5 days.
