Peppermint Brownies

Vegan, Gluten-Free-Friendly

Makes 12-16 brownies


  • 2 flax eggs
  • 1/4 cup cashew butter or almond butter
  • 6 tablespoons coconut oil, melted
  • 1/2 cup coconut sugar
  • 1/3 cup maple syrup
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour (can substitute gluten-free flour)
  • 8 ounces vegan dark chocolate
  • 4 tablespoons vegan Earth Balance butter
  • 1 teaspoon peppermint extract
  • 3 organic candy canes, crushed


  1. Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk the almond butter through maple syrup until smooth and shiny.
  3. Add the cocoa powder in 1/4 cup increments, whisking until shiny and smooth. Add in the vanilla and salt. Stir a few times to gently incorporate.
  4. Add the flax eggs and whisk until well incorporated.
  5. Add the flour, 2 tablespoons at a time. As it gets harder to whisk, switch to folding in the flour with a rubber spatula.
  6. Pour brownie batter into pan.
  7. Prepare peppermint chocolate: over a double boiler, melt the dark chocolate with the vegan butter. Once melted, add in peppermint extract.
  8. Dollop the peppermint chocolate mixture on top of the brownie batter and swirl with a knife.
  9. Bake brownies for 15 minutes. Sprinkle with crushed candy canes on top. Bake an additional 10 minutes until a toothpick inserted in the center produces a few moist crumbs.