Chocolate Mint Brownies
These rich and fudgy Chocolate Mint Brownies are layered with mint frosting and a chocolate ganache. The ultimate layered vegan brownies with a fresh mint flavor!
Servings: 16 brownies
Calories: 319kcal
Ingredients
Brownie layer
- 1/2 cup vegan butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup soy milk
- 1 cup all purpose flour
- 3/4 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Mint frosting
- 2 cups powdered sugar
- 4 tablespoons vegan butter, softened to room temperature
- 1 1/2 teaspoons peppermint extract
- 2-4 tablespoons soy milk
- few drops green food coloring (1/4 teaspoon)
Chocolate glaze
- 1 cup vegan chocolate chips
- 1 cup full fat coconut milk
Instructions
Make the brownies
- Preheat oven to 350℉. Line a 9x9 (or 8x8) inch pan with parchment paper and set aside. (TIP: put a little bit of vegan butter on the bottom so the parchment paper sticks to it and doesn't slide around.)
- In a large bowl, stir together the hot melted butter and sugar until well combined, then stir in the vanilla and milk.
- To the bowl with the wet ingredients, add the flour, cocoa (sift it in if chunky), baking powder and salt. Stir until just combined, but do not over mix. The mixture will be quite thick, but just keep going and it will come together.
- Dump the thick brownie batter into the pan and smooth it out with a spatula or your hands. Bake for 25-30 minutes. They will still appear undercooked in the middle and may be a little jiggly, but they firm up as they cool. If you over bake they will turn out very hard instead of fudgy.
- Allow the brownies to cool completely on a wire rack.
Make the mint frosting
- In a medium bowl using a handheld or stand mixer with a paddle attachment, beat together the powdered sugar, softened vegan butter, peppermint extract, 2 tablespoons soy milk and a few drops of green food coloring, if desired. Start on low speed and increase to high, adding milk as needed if it's too thick.
- Frost the cooled brownies and place in the refrigerator. Keep in the refrigerator for about an hour if possible.
Make the chocolate ganache
- Add the chocolate chips to a medium sized bowl. Place the coconut milk in a microwave safe bowl or measuring cup and heat in the microwave for 1 minute.
- Pour the warm cream over the chocolate chips and let sit for 3 minutes. Don't stir it yet.
- After 3 minutes, whisk together until smooth and creamy. Pour over the mint frosted brownies and return to the refrigerator to firm up.
- Cut into squares once the chocolate has firmed up a bit and enjoy! To make clean cuts, use a large sharp knife and wipe the knife off after each quick cut.
Notes
- May use another dairy free milk, such as oat, almond or coconut.
- Coconut oil may work in place of the vegan butter for the brownie layer, but I'm not sure it will work well for the mint frosting layer.
Nutrition
Calories: 319kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 111mg | Potassium: 139mg | Fiber: 2g | Sugar: 39g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg