Description
Moist & Fudgy Ganache Peppermint Brownies Recipe (V, GF): an easy recipe for indulgently fudgy, cool mint brownies topped with silky smooth chocolate ganache made with healthy ingredients. Vegan, Gluten-Free, Dairy-Free.
Ingredients
Peppermint Brownies
- ¼ cup natural, unsalted creamy almond butter
- ½ cup coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon peppermint extract
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons gluten free oat flour
- ½ cup vegan chocolate chips
Chocolate Topping
- ½ cup vegan chocolate chips
- ¼ cup coconut cream*
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- Make the brownies: In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed. Whisk in flax eggs, peppermint and salt.
- Add oat flour. Using a rubber spatula, fold in until well-incorporated and no flour patches remain.
- Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
- Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool.
- Make the Chocolate Topping: Use the double boiler method, or the following. In a medium, microwave-safe bowl, add Chocolate Topping ingredients: chocolate chips and coconut cream. Heat in 15-second increments until just slightly softened and melted, being careful not to burn. Stir thoroughly in between heating increments, until smooth. Switch to whisking to achieve a silky smooth texture.
- Pour melted chocolate over completely cooled brownies. Using a clean rubber spatula, smooth into an even layer. For clean slices, chill for 1-3 hours (after completely cooling). Slice into 16 brownies. Enjoy!
Notes
– Adapted from my Gluten Free Vegan Brownies.
-*How to replace coconut cream with cream from canned coconut milk: the night before, place a can of full-fat coconut milk (cans NOT marked “light”) in the fridge, being careful not to shake the contents. Day of, open the can and gently scoop the solid, white coconut layer off the top—this is coconut cream.
– Store in an airtight container for up to 1 week at room temperature. If storing in the refrigerator, brownies will firm up and keep for up to 2 weeks.
– These brownies freeze well. Store in an airtight, freezer-friendly container for up to 2 months. Thaw at room temperature for 10-20 minutes before enjoying. Or, heat in the microwave for about 10 seconds.
– More delicious Gluten Free Holiday Dessert Recipes: peppermint fudge, almond joy truffles, chocolate cupcakes
- Category: Brownies, Dessert, Holiday, Vegan, Gluten-Free, Dairy-Free, Chocolate