These vegan peppermint brownies are the perfect holiday treat! They’re extra fudgy, topped with festive candy canes, and the best part is it’s all made in one bowl!
I’m so excited to share one of my favorite holiday bakes today. I love to indulge in all things peppermint this time of year, and I personally think chocolate + peppermint is a truly winning combination (Starbucks’ iced peppermint mocha, anyone?!). These one bowl peppermint brownies are a must-bake around here.
I’ve shared my favorite gluten free fudgy brownies here before, and this Christmas brownie recipe is loosely based on that one. I did make some adjustments to the brownie base, and then I went ahead and threw crushed up candy canes on top. Not only does the candy cane topping add a festive touch, it’s the perfect hint of peppermint flavor!
Speaking of candy canes, if you are worried about allergies (specifically corn), there are a few good organic options out there. I use these because they are free of corn syrup and allergy friendly!
You can use standard size or mini candy canes, or if you want to make things even easier, you can even buy them pre-crushed 😉
Why You’ll Love These Peppermint Brownies…
- Like I said, that chocolate and peppermint combination is so perfect for this time of year. We’re not adding any peppermint extract to the brownies, so the flavor is subtle and not overpowering, but it definitely still comes through!
- Did I mention this is a one bowl peppermint brownie recipe? We’re also mixing everything up by hand, no mixer necessary!
- They just look so pretty and festive! Perfect for a holiday party.
What You’ll Need…
- The dry ingredients: gluten free flour + baking powder + salt.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- The flavor: brown sugar + granulated sugar + unsweetened cocoa powder + vanilla + melted chocolate.
- The fat: vegetable oil.
- Top it off with: crushed candy canes. Feel free to use any kind you like, and add as much or as little as you want.
How To Make Peppermint Brownies…
To make my vegan peppermint brownies, all you really are going to do is mix up the oil, egg replacer, both sugars, vanilla, and melted chocolate. I use semisweet chocolate chips and melt them in the microwave in :30 bursts. I do this in a large mixing bowl using a rubber spatula — no special equipment needed.
Next, fold in the flour, cocoa powder, baking powder, and salt. Make sure it’s all nicely incorporated but don’t over-mix. Pour brownie batter into a square baking pan lined with parchment paper. Bake on 350ºF for just about 25 minutes.
As soon as your brownies are done baking, pull them out but keep your oven on. Sprinkle the candy cane pieces on top — it may look like they won’t stick. Pop the whole thing back into the hot oven for another 2-3 minutes. We don’t want the candy canes to melt, but this will help them stick.
Finally, remember to keep your brownies in the pan for about 5-10 minutes before transferring to a cooling rack.
What Is The Best Way To Crush Candy Canes?
While your brownies are in the oven, crush up your candy canes! There are a few different ways you can do this and, as mentioned, you could also find pre-crushed candy canes in stores around the holidays. But here’s how I do mine.
I will throw all of my unwrapped candy canes into a plastic zipped-top bag, close it up, then use a rolling pin. Pro tip: you may actually want to double up and use two bags, just to avoid any tears when you are crushing.
We like the added crunch on top, so I do like to include some slightly larger pieces (plus it just makes for a pretty presentation, in my opinion). It goes without saying that you can crush the candy canes up more than I did if you want smaller pieces.
How To Store Peppermint Brownies…
These brownies really are best enjoyed the day you bake them, as that is when they’ll be their softest and fudgiest. You can store any leftovers in an airtight container at room temperature and have them in the next 1-2 days, but after that they will likely start to harden and not taste as fresh.
Peppermint Brownies – Gluten Free, Vegan
- ¼ cup + 2 tablespoons (90ml) vegetable or canola oil
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips melted
- ¾ cup gluten free flour blend
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- candy canes crushed
- Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
- In a large bowl, mix the oil, brown sugar, granulated sugar, egg replacer, vanilla extract, and melted chocolate until combined. Fold in the flour, cocoa powder, baking powder, and salt.
- Pour the batter into the prepared baking pan. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with crumbs stuck to it (you do not want the toothpick to be entirely clean here, as that will indicate that you've over-baked).
- Remove the brownies from the oven but keep the oven on. Immediately after removing, sprinkle crushed candy canes on top of brownies. Place back into the oven for another 2 minutes. Allow brownies to cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- This recipe may yield more or less brownies depending on how large or small you cut them. I like to cut mine evenly into 9 pieces.
Did you make my peppermint brownies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!