Vegan Peppermint Chocolate Chunk Brownies
These vegan peppermint chocolate chunk brownies are rich, fudgy, and festive. They make an easy and crowd-pleasing addition to any holiday spread!
Servings: 12 brownies
Ingredients
Chocolate Chunk Brownies
- ½ cup Stevia In The RawⓇ Bakers Bag
- ½ cup coconut sugar
- ½ cup pourable tahini*
- 1 teaspoon pure vanilla extract
- 1 ¼ cups oat flour
- ⅓ cup cocoa powder
- 2 tablespoons ground flaxseed
- 1 ½ teaspoons aluminum-free baking powder
- ½ teaspoon fine sea salt
- ⅓ cup filtered water
- ½ cup non-dairy chocolate chunks or chocolate chips
Mint Chocolate Fudge Glaze
- ½ cup non-dairy chocolate chunks or chocolate chips
- 3 tablespoons unsweetened plain plant-based milk
- 2 tablespoons cocoa powder
- 3 to 4 drops peppermint oil or ¼ to ½ teaspoon peppermint extract to taste
Optional Topping
- 2 vegan candy canes crushed
Instructions
For the Chocolate Chunk Brownies
- Preheat the oven to 350F. Line an 8 x 8-inch square baking pan with parchment paper. (Double-check your pan size—a 9 x 9-inch pan won't work for this recipe.)
- In a large mixing bowl, beat together the Stevia In The RawⓇ, coconut sugar, tahini, and vanilla for 1 minute using a stand mixer with the paddle attachment (or a hand mixer with the beater attachments if you don't have a stand mixer).
- In a medium mixing bowl, whisk together the oat flour, cocoa powder, ground flaxseed, baking powder, and sea salt. Place the water within reach of the mixer.
- With the mixer on low, slowly add the oat flour mixture to the tahini mixture. Then, immediately add the water, increase to medium speed, and beat for 15 seconds, or until incorporated. The dough should be moist and pulled together in large mounds as it moves around the mixing bowl, not dry and broken into small crumbles. Note: If the dough appears dry and crumbly (it likely will if you're using a hand mixer), add another 1–2 tablespoons water. A little liquid goes a long way in this recipe, so start with 1 tablespoon and mix again before determining whether or not a second tablespoon is needed. Adding more liquid may increase the baking time by a minute or two, so adjust as needed.
- Fold the chocolate chunks into the batter/dough.
- Scoop the brownie dough into the lined pan, and use your fingers or a spatula to press and spread it into an even layer.
- Bake for 14–18 minutes, or until the edges appear slightly crackled and a toothpick inserted into the center comes out mostly clean with a few moist crumbs at the tip. Lean toward underbaking if you're questioning doneness, as this will ensure a dense, fudgy texture.
- Let cool completely in the pan. In a pinch, cool at room temperature for 5 minutes and then transfer to the refrigerator to expedite the cooling process.
For the Mint Chocolate Fudge Glaze
- Once the brownie has cooled, make the chocolate glaze. Melt the chocolate over low heat, being very careful not to scorch.
- Remove from the heat and whisk in the plant-based milk, cocoa powder, and peppermint oil until smooth and glossy.
- Pour the glaze over the brownie and tilt the pan back and forth to evenly coat the surface. Sprinkle with the crushed candy canes (if using).
- Chill for 1 hour, or until the glaze is set and the brownie is chilled through. Then, gently lift the brownie out of the pan, and slice into 12 bars.
- Return the brownies to the parchment-lined pan and loosely cover with foil.
- Serve the brownies chilled and store in the refrigerator.