clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peppermint Mocha Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 9 brownies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Peppermint Mocha Brownies – such a fun baking recipe for the holidays!


  • 2 flax eggs (1 flax egg = 2 tablespoons water + 1 tablespoons ground flax meal)
  • ½ cup plant butter melted (measure before melting)
  • ½ cup coconut sugar
  • ¼ cup real maple syrup 
  • ¼ cup Califia Farms Peppermint Mocha Cold Brew Latte
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon peppermint extract
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup cocoa powder (whisk first if necessary to break up any little chunks)
  • ⅛ teaspoon xantham gum
  • 1 cup 1-to-1 gluten-free flour
  • ¼ cup dairy-free chocolate chips (mini morsels or regular size)


  • Crushed candy canes or other peppermint candy


  1. Take two small bowls and combine a flax egg in each (in each little bowl should be 1 tablespoon ground flax and 2 tablespoons water). Let sit for at least 5 minutes (or more) while you gather your other ingredients. 
  2. Preheat oven to 350 and line a 9×9 or 8×8 baking pan with parchment, leaving little flaps on either end so you can lift out brownies later on. Spray with some olive oil. Set aside.
  3. In a medium mixing bowl add the melted vegan butter, coconut sugar and maple syrup.  Whisk to combine. 
  4. Add flax eggs in and whisk gently to combine. 
  5. Add Peppermint Mocha Cold Brew Latte, vanilla extract and peppermint extract. Whisk to combine. 
  6. Add baking powder, salt, cocoa powder, gluten-free flour and xanthum gum. Use a spoon to combine. Add in chocolate chips and stir. 
  7. Pour into baking pan, spreading out evenly.
  8. Place in oven, middle rack, and let bake for 18-22 minutes. 
  9. Remove and let cool, about 15 minutes.
  10. Pull out using parchment paper flaps and place on plate to cool. 
  11. Sprinkle with crushed candy canes, if desired. Cut and serve immediately.  


  • Cocoa Powder: If your cocoa powder is clumpy at all I would recommend whisking that on its own first so you don’t have lumpy brownies.
  • Gluten-Free Flour: I used this kind.
  • Dairy-Free Chocolate Chips:  I like these.
  • 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 add an additional 1/4 teaspoon baking powder.
  • 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.