Rich, fudgy and delicious vegan and gluten-free brownies made with healthier ingredients and they are perfect for Christmas. Decorate these dark mint chocolate brownies with peppermint cream cheese buttercream and candy canes for a fun festive twist on everyone’s favourite chocolate dessert.
By Nourishing Amy
Peppermint Candy Cane Brownies
Prep Time: 20
Serves: 9 People
Ingredients
For the Brownies
120g thick coconut yoghurt
120g smooth Biscoff cookie spread or almond butter
100g applesauce
3 tbsp (45ml) maple syrup
2 tbsp (30ml) melted coconut oil
1 tbsp ground chia seeds or flaxseeds
60g plain or gluten-free plain flour
40g vegan chocolate protein powder
40g cocoa powder
½ tsp bicarbonate of soda
½ tsp peppermint extract
½ tsp vanilla essence
A pinch of salt
60g Dark Mint Chocolate, chopped small
For the Frosting
45g vegan butter, softened
20g vegan cream cheese
150g icing sugar
1 tbsp plant-based milk
¼ tsp peppermint extract
To Decorate
Extra chocolate, chopped
Candy canes, crushed
Method
Step 1
Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with baking paper
Step 2
For the brownie batter: whisk together the yoghurt, Biscoff spread, applesauce, syrup, coconut oil and chia seeds until smooth. Sift in the flour, protein powder, cocoa powder, bicarbonate of soda and add the peppermint, vanilla and salt. Stir to a thick brownie batter and fold in the chopped chocolate
Step 3
To bake: spread the brownie batter into the tin and smooth over the top. Bake in the middle of the oven for 25 minutes, until an inserted skewer comes out basically clean – the middle will be slightly fudgy
Step 4
Allow to cool for 20 minutes then carefully lift out the tin to cool fully
Step 5
For the frosting: in a bowl or freestanding mixer, beat together the butter and cream cheese until soft. Gradually beat in the icing sugar, milk and peppermint until really fluffy and creamy
Step 6
To decorate: spread the frosting all over the brownies, add on some extra chocolate and crushed candy canes. Slice into 9 squares and enjoy
Step 7
Eat straight away or keep in a sealed container for 3-5 days, in the fridge overnight. You can freeze the unfrosted brownies for 1 month, wrapped well, and allow to defrost before decorating
