- 2 flax eggs
- ½ cup vegan butter
- ¾ cup white sugar
- ½ cup brown sugar
- ¾ cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ⅓ cup crushed peppermint candies, divided
- ½ cup chocolate ganache
Preheat the oven to 325 degrees F. Line an 8x8 baking pan with parchment paper, letting the excess paper hang over the edges.
Prepare the flax eggs
and set aside.
Fill a pot with a couple of inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot - the bottom of the bowl should not touch the water - and remove from heat. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
Stir in vanilla and peppermint extract and flax "eggs" to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, add 2 tablespoons of crushed peppermint candies and transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
While brownies are baking, prepare the chocolate ganache.
Remove brownies from the oven and let cool for at least 30 minutes. Top with chocolate ganache and sprinkle with the remaining peppermint candies. Let the ganache set up completely before slicing.
Store in an airtight container at room temperature for up to 5 days or in the freezer for 4 weeks.
Calories: 251kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 212mg | Potassium: 154mg | Fiber: 3g | Sugar: 28g | Vitamin A: 480IU | Calcium: 27mg | Iron: 1.7mg