Peppermint Brownies with Mint Chocolate Ganache
Last Updated on January 25, 2023 by Annie
Fudgy peppermint brownies topped with a mint chocolate ganache and sprinkled with crushed candy cane, what more could your holidays want? These decadent and dairy-free peppermint brownies are a one-bowl recipe perfect for any holiday gathering.
These fudgy peppermint brownies take everything you love about a classic chocolate brownie and kick it up a notch for the holidays with a kiss of peppermint. With a subtle peppermint flavor in the brownie and a luscious mint chocolate ganache there is no better way to do up the holidays than with these delicious and dairy-free brownies.
Made in one bowl and ready in a half-hour, there is no excuse to skip these dairy-free peppermint brownies this winter. Whip up a batch and dish them out with a warm mug or two of peppermint hot chocolate, you truly can’t go wrong!
Reasons to Love these Peppermint Brownies
If you are a chocoholic like me then you probably don’t need too many reasons to mosey on over to the kitchen and whip up a batch of these fudgy mint chocolate brownies.
- One bowl recipe makes clean up from this mint chocolate brownie a breeze!
- Ready in about 30 minutes so you really don’t have to wait too long for fudgy brownie goodness!
- Mint + Chocolaty Goodness. What more could you want this holiday season?!?
How to Make Dairy-Free Peppermint Brownies
Ingredients You’ll Need
- Vegan butter– Melted and cooled. I used Country Crock’s Plant-Based Butter sticks for this recipe.
- Sugar– Granulated sugar sweetens this decadent brownie recipe.
- Eggs– Two room temperature eggs help bind the brownies together.
- Vanilla + Peppermint– Gives a hint of minty flavor.
- Flour + Salt– Provides structure and brings out the chocolaty flavor.
- Cocoa Powder– Sifted to remove any clumps.
- Dairy-Free Chocolate Chips– For an extra boost of chocolate!
- Mint chocolate ganache– Made with a mix if dairy-free chocolate chips, non-dairy milk, peppermint extract, and crushed candy canes.
Step-By-Step Directions
- Prepare for baking: Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper. Set to the side.
- Melt vegan butter: In a large mixing bowl, melt plant-based butter and allow to cool.
- Add wet ingredients: Once cooled add sugar, eggs, vanilla, and peppermint extract.
- Whisk to combine the wet ingredients.
- Sift dry ingredients: Over the wet ingredients sift, flour, cocoa powder, and salt.
- Fold the dry ingredients into the wet ingredient mixture until combined.
- Add chocolate chips and fold into the brownie batter.
- Bake: Pour the batter into the prepared 8×8-inch baking dish and bake for 25 minutes.
- Cool: Remove from the oven and allow to cool while you make the peppermint ganache.
- Get chocolate ready: In a medium-sized mixing bowl add dairy-free chocolate chips.
- Heat non-dairy milk: In a microwave safe liquid measuring cup heat non-dairy milk in the microwave for about 45 seconds.
- Pour and rest: Pour the hot non-dairy milk over the chocolate chips and let sit for 5 minutes.
- Stir to mix the non-dairy milk and dairy-free chocolate chips. Heat an additional 10-15 seconds if the chocolate chips do not all melt into the dairy-free milk.
- Flavor: Add the peppermint extract and stir to combine.
- Frost: Pour the ganache over the brownies and spread to frost.
- Garnish: Sprinkle the top with crushed peppermint candy canes and slice to serve.
Helpful Kitchen Tools
Here are just a few different tools used in this recipe to help make it flow.
- Glass Mixing Bowls– Microwave safe and perfect for whipping up these seasonal chocolate brownies.
- 8×8-inch Baking Pan– Gives you perfectly squared corners and is super easy to clean!
- Fine-mesh strainer– Instead of having a sifter, I used a fine mesh strainer to sift dry ingredients.
Dairy-Free Changes to Peppermint Brownies
To help keeps these decadent brownies deliciously dairy-free, here are the swaps I made with dairy-free ingredients.
- Plant-based butter- Swap the regular butter for plant-based butter, I used Country Crock Plant Butter.
- Cocoa powder- Be sure to check that you are using a vegan/dairy-free cocoa powder.
- Chocolate chips- Swap semi-sweet chocolate chips for a dairy-free semi-sweet chocolate chips for both the brownie batter and the mint chocolate ganache.
- Non-dairy milk– I used oat milk to help make the mint chocolate ganache.
Storing and Serving Suggestions
The two best ways to store these decadent brownies include:
- Room temperature: Keep in an airtight container for up to 3 days.
- Freezer: Stash these mint chocolate brownies in the freezer, in a freezer safe container for up to 3 months. (Ours lasted less than a week…)
When you are ready to indulge in these deliciously dairy-free mint chocolate brownies, here are my favorite ways to dish them out.
- Just a little warm and freshly frosted.
- With a mug of peppermint hot chocolate.
- From the freezer with a scoop of dairy-free vanilla ice cream.
- Warmed and topped a la mode style with dairy-free mint chocolate cookie ice cream!
More Holiday Treats to Bake Next
If you tried this Chocolate Peppermint Brownie recipe feel free to leave a comment below, I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Peppermint Brownies with Mint Chocolate Ganache
Decadent and dairy-free these delicious peppermint brownies topped with a mint chocolate ganache are the holiday treat your winter needs!
Ingredients
Mint Chocolate Brownies
- ½ cup Plant-Based Butter melted and cooled
- 1 cup Sugar
- 2 Eggs room temperature
- 1 teaspoon Vanilla
- ½ teaspoon Peppermint Extract
- ¾ cup Flour all-purpose
- ½ cup Cocoa Powder
- ¼ teaspoon Salt
- ¼ cup Chocolate Chips dairy-free
Mint Chocolate Ganache
- 1 cup Chocolate Chips dairy-free
- ¼ cup Non-dairy Milk
- ¼ teaspoon Peppermint Extract
- Crushed Candy Canes to top
Instructions
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Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper. Set to the side.
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In a large mixing bowl, melt ½ cup plant-based butter and allow to cool.
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Once cooled add 1 cup sugar, 2 eggs, 1 teaspoon vanilla, and ½ teaspoon peppermint extract. Whisk to combine the wet ingredients.
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Over the wet ingredients sift, ¾ cup flour, ½ cup cocoa powder, and ¼ teaspoon salt.
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Fold the dry ingredients into the wet ingredient mixture until combined. Add ¼ cup chocolate chips and fold into the brownie batter.
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Pour the batter into the prepared 8×8-inch baking dish and bake for 25 minutes.
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Remove from the oven and allow to cool while you make the peppermint ganache.
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In a medium-sized mixing bowl add 1 cup dairy-free chocolate chips.
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In a microwave safe liquid measuring cup heat ¼ cup non-dairy milk in the microwave for about 45 seconds.
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Pour the hot non-dairy milk over the chocolate chips and let sit for 5 minutes. Stir to mix the non-dairy milk and dairy-free chocolate chips.
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Heat an additional 10-15 seconds if the chocolate chips do not all melt into the dairy-free milk. Add ¼ teaspoon peppermint extract and stir to combine.
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Pour the ganache over the brownies and spread to frost.
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Sprinkle the top with crushed peppermint candy canes and slice to serve.
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