Super Fudgy Vegan Peppermint Brownies with White Chocolate Peppermint Frosting
Fudgy and decadent vegan peppermint brownies are the perfect festive holiday treat! So easy to make, and topped with a lush white chocolate peppermint cream cheese frosting that’s mouthwatering! No one will know these peppermint brownies vegan and dairy free!
Why you need to try these peppermint brownies:
If you’re looking to serve an impressive and delicious holiday dessert this season, then you need to give these fudgy vegan peppermint brownies a go.
These are no ordinary brownie recipe (though my classic vegan brownies recipe and my gluten free Oreo brownies are a treat!). This peppermint brownie recipe is ultra rich and fudgy, with just a hint of peppermint in the actual batter.
Then to bring through the real peppermint flavor, we’re topping these brownies with a lush and creamy white chocolate cream cheese peppermint frosting that you could basically eat with a spoon it’s so good. Sprinkle on some crushed peppermint candy canes for the ultimate chocolate and peppermint treat!
And these brownies are SO easy to make. Naturally vegan, dairy free, and no eggs, you’ll love how easily these brownies bake!
Serve at your next holiday party, or even switch up your cookie exchange with these 😉 And hint: they go perfectly with these copycat vegan cranberry bliss bars!
Overview: how to make peppermint brownies:
Don’t worry- if you’ve only made boxed brownies all your life, making brownies from scratch is still very easy. And these vegan peppermint brownies are just as approachable.
The base of this recipe is using my vegan brownies recipe, but adding a peppermint flavor twist. You can also easily make this recipe gluten free by swapping in King Arthur Measure for Measure gluten free flour!
You’ll start by creaming together the aquafaba and the sugar. Aquafaba, or chickpea brine, is very similar to egg whites, so the mixture will begin to foam and almost create ribbons as you cream the two together for about 3 minutes.
Then add in the vanilla and peppermint extracts, along with your vegan flax egg, and mix again.
Next, pour in the melted chocolate and vegan butter mixture, and cream until smooth.
Finally, add in the dry ingredients: flour, cocoa powder, baking powder, and a pinch of sea salt. Mix until you achieve a consistent brownie batter, but be careful not to over mix!
Then pour your brownie batter in, and bake!
How to make White Chocolate Frosting:
The best part about these fudgy and rich vegan brownies is, in my opinion, the vegan white chocolate frosting on top.
With the tang of the cream cheese and the refreshing coolness of the peppermint, the white chocolate frosting won’t make these brownies too sweet, but rather indulgent and decadent.
The key to any white chocolate buttercream, however, is ensuring that you’re using melted and cooled white chocolate.
You don’t want to melt your vegan butter and cream cheese by adding in hot white chocolate! Make sure that you’ve melted the white chocolate and given it time to cool off.
Next, you’ll simply cream together the vegan butter and cream cheese until fluffy, and add in the powdered sugar and peppermint extract. Pour in the white chocolate, and cream everything together until fluffy!
How to know when brownies are done:
This is the trickiest part of the recipe: determining when brownies are done! You don’t want cakey brownies, but you also don’t want underdone.
The key is to use a toothpick and poke the center of the brownies. If the toothpick comes out nearly clean, but still some wet batter on it, they’re done!
You’re just going to love these super decadent and rich peppermint brownies! If you make them, please let me know by leaving a comment down below, as well as a rating! This helps other readers decide whether or not to make them 🙂
As always, I’d love to see your beautiful creations on Instagram, Pinterest, and TikTok, so be sure to tag @the_bananadiaries there!
Happy baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Super Fudgy Vegan Peppermint Brownies with White Chocolate Peppermint Frosting
- Prep Time: 10
- Cooling time: 60
- Cook Time: 35
- Total Time: 1 hour 45 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Fudgy and decadent vegan peppermint brownies are the perfect festive holiday treat! So easy to make, and topped with a lush white chocolate peppermint cream cheese frosting that’s mouthwatering! No one will know these peppermint brownies vegan and dairy free!
Ingredients
Brownies:
- 1 3/4 cup (220 g) all-purpose flour or gluten free 1:1 baking flour
- 1/2 cup (50 g) grams cocoa powder
- 1 tsp baking powder
- 1/8 tsp fine sea salt
- 1/2 cup (113 g) unsalted vegan butter or coconut oil, melted
- 6 ounces vegan chocolate chips
- 1 1/4 cup (250 g) granulated sugar or coconut sugar
- 1 tbsp ground flaxseed mixed with 1/4 cup water
- 1/2 cup (120 mL) aquafaba
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup chocolate chips
White Chocolate Peppermint Cream Cheese Frosting:
- 1/2 cup (113 g) vegan butter, room temperature
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 1 cup (170 g or 6 ounces) vegan white chocolate chips, melted and cooled to room temperature
- 1 tsp peppermint extract
- 1/2 cup crushed vegan peppermint candies, crushed
Instructions
- Prep: Preheat the oven to 350F and line an 8×8″or 9×9″ pan with parchment paper. Measure out all ingredients. Make sure you’ve mixed together the flax seed and the water to create the “flax egg.”
- Whisk: In a medium bowl, sift in the flour, cocoa powder, baking powder, and salt. Whisk together, then set aside.
- Melt the chocolate: In a microwave bowl, heat the vegan butter until hot and melted. Add in the chocolate chips, and stir until the chocolate chips are melted. Set aside.
- Mix the wet ingredients: In a large bowl, use a hand mixer or a stand mixer to cream together the sugar and aquafaba until frothy and foamy, about 3 minutes. The mixture will start to form thicker ribbons as it’s being mixed. Then add in the flaxseed “egg,” along with the vanilla extract and peppermint extract.
- Add in the chocolate: Pour in the melted chocolatebutter mixture, and mix again until completely combined.
- Finish the batter: Add in the flour mixture, and use a rubber spatula to mix just until the dry is about to be fully incorporated. Then fold in the additional chocolate chips until evenly distributed (being careful not to over-mix).
- Bake: Spread the batter into the prepared pan to the edges. Place the baking pan into the oven and bake for 32-35 minutes, or until the toothpick comes out NEARLY clean. It’s okay if the middle is still a bit wiggly. It will solidify more as it rests. If you bake these brownies longer, they will be more cake-y than fudgy.
- Cool: Remove from the oven and let the brownies cool completely before you make the frosting.
- To make the white chocolate peppermint cream cheese frosting: In a large bowl with a hand mixer or a stand mixer, cream together the vegan butter and cream cheese until combined. Then add in the powdered sugar, along with the peppermint extract, and cream together until fully combined. Pour in the melted white chocolate, and mix again until combined.
- Spread: Spread the frosting onto the cooled brownies. Sprinkle with crushed candy canes. For clean slices, place the brownies into the refrigerator to set for 20 minutes.
- Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Notes
Gluten free: I recommend using King Arthur measure-for-measure flour.
What might I substitute for the aquafaba? These sound delish…but I don’t have any aquafaba on hand! Thanks!
Hi Deanna! Aw thank you! For the crinkle top, I really do recommend sticking with the aquafaba- it also really does help to bind these brownies together! You could potentially substitute in 2 tbsp of ground flaxseed with 1/2 cup water, but I haven’t personally tested this so I can’t speak to the results!