Fudgy Vegan PEppermint Cream Brownies
Get in the holiday spirit with these decadent (and dairy-free) brownies.
10 – 12
About this Recipe
Bring these brownies to your next holiday party for a guaranteed crowd pleaser!
Peppermint Cream Ingredients
- 1/4 cup – vegan cream cheese (room temp)
- 1/4 cup – vegan butter (room temp)
- 2 cups – powdered sugar
- 2 tbsp – Mooala Original Almondmilk
- 1/2 tsp – peppermint extract
Chocolate Shell Ingredients
- 3 oz – dark chocolate (chopped)
- 2 tbsp – vegan butter
- 1 tbsp – flavorless oil (we recommend avocado)
- 5 tbsp – water
- 1 tbsp. – ground flax
- 1/4 cup + 2tbsps – flavorless oil (we recommend Avocado)
- 1 cup – dark or semi-sweet chocolate chips
- 1/2 cup – light brown sugar (packed)
- 1/4 cup – granulated cane sugar
- 1 tsp – vanilla
- 1 cup + 2 tbsp – flour
- 1/4 tsp. – baking soda
- 1/4 tsp – salt
- 4 Candy Canes (crushed)
Make the brownies; preheat oven to 350F and grease and line a 7×7 baking dish with parchment paper to easily remove the brownies.
In a large microwave-safe bowl, add chocolate and avocado oil and microwave in 30-second intervals, stirring until chocolate is smooth and melted. Add the sugar to the melted chocolate and mix until combined, the mix in the vanilla. Whisk in the flax egg until well combined.
Allow the brownies to cool for 30 minutes at room temperature and then pop them in the freezer for 30 minutes.
Remove brownies from the freezer and spread the peppermint cream evenly over the cooled brownies. Place back in the freezer for at least 30 minutes to set the buttercream.
Pour the chocolate on top of the chilled buttercream and spread it evenly. Top with crushed candy canes and place back in the freezer for 10 minutes to set. Then, slice and enjoy!
In a small bowl, mix together the ground flax and water to create flax eggs. Let sit for 5 minutes to gel together.
Then fold the flour, baking soda, and salt into the batter until there are no dry spots left. This is a very thick brownie batter. Add it to your baking dish and smooth it evenly across the dish. Bake for 15-20 minutes. The center should still be soft.
Make the peppermint cream; using an electric mixer, cream together the cream cheese and butter. Mix in the sifted powdered sugar. Then add in peppermint extract and Mooala Original Almond Milk 1 tbsp. at a time until you reach spreadable buttercream consistency.
Make the chocolate shell; in a microwave-safe bowl, add chocolate and butter, and heat in 30-second intervals until smooth. It will be thick. Stir in oil and mix until smooth and pourable. You want the chocolate pourable, but also spreadable. Not too drippy as it should create a thicker shell.