Our Peppermint Mocha Brownies are a new family favorite treat in our house – we love the light peppermint flavor and the gooey chocolate (feel free to omit the dairy-free chocolate chips if you like yours a little less chocolatey). Perfect for the holidays!
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The Best Peppermint Mocha Brownies
We cannot wait for all of you to try these festive chewy brownies! Made a little extra-special with the help of some crushed candy canes on top. Perfect for a little weekend baking project and then enjoy with all your family and friends at a holiday party or family gathering. The whole family is going to quickly devour them!
Looking for More Festive Treats?
If you love a holiday treat as much as we do, you definitely need to try our Peppermint Christmas Crack!
Why You Will Love this Recipe
- Quick: You use just one bowl to toss the simple ingredients together and then in the oven they go! Really quick and easy.
- Peppermint Mocha: I mean, who doesn’t love that combination of coffee + chocolate + peppermint!
- Vegan + GF: I love that these are a yummy vegan + gluten-free option!
What You Will Need
- flax eggs – to keep these easy brownies vegan, simply mix up some water and flax meal to create a flax egg.
- vegan butter – option to use a plant-based butter or regular butter is great too!
- coconut sugar & real maple syrup – a little bit of each for that touch of natural sweetness.
- peppermint mocha cold brew latte – we picked up the one by Califia Farms at our local grocery store.
- vanilla extract & peppermint extract – added for the best flavor when making baked goods.
- baking powder & kosher salt – essential baking ingredients added to help with the structure.
- cocoa powder – perfect for all that chocolatey goodness!
- xanthan gum – this will keep your brownies gluten-free, plus light and fluffy.
- 1-to-1 gluten-free flour – option to sub with all-purpose flour but nobody will be able to tell the difference.
- dairy-free chocolate chips – an optional addition to add even more chocolate.
- crushed candy canes – a great addition on the top to make them festive!
How To Make Peppermint Mocha Brownies
The first steps to making this easy recipe are to whisk all the ingredients together in one large mixing bowl.
Pour the prepared batter into a square baking pan that is lined with parchment paper and sprayed with non-stick cooking spray. Option to add some more chocolate chips, if desired.
Bake at 350 degrees F for 18-22 minutes. Carefully remove from the oven and let cool for 15 minutes.
Cut into squares and add some crushed candy canes, if desired.
Storage
You can leave them out on the counter overnight, but since they don’t have preservatives in them I would recommend keeping them in the refrigerator after 24 hours or so! They will keep in there for 5-7 days.
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Other Holiday Treats You Might Like
Peppermint Mocha Brownies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Our quick and easy Peppermint Mocha Brownies recipe is such a fun baking recipe for this holiday season, that everyone will love!
Ingredients
- 2 flax eggs (1 flax egg = 2 tablespoons water + 1 tablespoons ground flax meal)
- ½ cup plant-based butter, melted
- ½ cup coconut sugar
- ¼ cup real maple syrup
- ¼ cup peppermint mocha cold brew latte (we used Califia Farms)
- 1 teaspoon vanilla extract
- ⅛ teaspoon peppermint extract
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup cocoa powder
- ⅛ teaspoon xanthan gum
- 1 cup 1-to-1 gluten-free flour
- ¼ – ⅓ cup dairy-free chocolate chips (mini morsels or regular size)
Toppings:
- Crushed candy canes or other peppermint candy
Instructions
- Flax Eggs: Put 1 tablespoon ground flax and 2 tablespoons water, each in a separate small bowl. Mix to combine and let sit for at least 5 minutes (or more), while you gather the other ingredients.
- Prep: Preheat oven to 350 degrees F and line a 9×9 or 8×8 baking dish with parchment paper, leaving little flaps on either end so you can easily lift out the brownies. Spray with nonstick cooking spray. Set aside.
- Combine Wet Ingredients: In a large bowl, add the melted vegan butter, coconut sugar and maple syrup. Whisk to combine. Add flax eggs to the bowl and whisk again. Add peppermint mocha cold brew latte, vanilla extract and peppermint extract. Whisk to combine.
- Dry Ingredients: Now add the baking powder, salt, cocoa powder, gluten-free flour and xanthum gum to the bowl. Use a spoon to combine. Add in chocolate chips and stir one more time.
- Bake: Pour brownie batter into the prepared baking pan, spreading out evenly. Place in oven, middle rack, and let bake for 18-22 minutes.
- Cool + Serve: Remove and let cool, about 15 minutes. Pull out brownies, using parchment paper flaps and place on a plate to cool. Sprinkle with crushed candy canes, if desired. Cut and serve immediately.
Notes
- Chocolate: Feel free to add more chocolate chips, if you like your brownies really chocolatey OR you can omit them if you don’t like really chocolatey brownies.
- Fluffy Brownies: If you like more a light and fluffy brownie, I would recommend adding an additional 1/4 teaspoon baking powder.
- Storage: You can leave them out on the counter overnight and then we recommend keeping them in the refrigerator after 24 hours or so. They will keep in there for 5-7 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 238
- Sugar: 17.2 g
- Sodium: 48.7 mg
- Fat: 11.3 g
- Carbohydrates: 35.1 g
- Protein: 2.1 g
- Cholesterol: 27.1 mg
Michelle says
Hi thanks for this recipe…excited to try it. I think there’s an error in instruction #1 – should it say one tsp of flaxseed?
Erin says
Just fixed it! Thank you!