Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Peppermint brownies topped with white chocolate and candy canes.

Peppermint Brownies

Print Recipe
These rich and fudgy Peppermint Brownies are finished with festive candy canes and a white chocolate drizzle for the perfect holiday treat! 
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Calories 458
Author Jessica Hylton

Ingredients

  • 1 cup chocolate chips melted for batter, (188g)
  • 1 cup all purpose flour (133.75g)
  • ½ teaspoon sea salt (2.5ml)
  • ¼ teaspoon baking soda (1.25ml)
  • 2 flax eggs Learn how to make a flax egg or see notes* OR Two Bob's Red Mill Egg Replacer, my preferred choice
  • ¾ cup brown sugar or cane sugar or coconut sugar, (158g)
  • ½ teaspoon peppermint extract (2.5ml)
  • ½ cup melted coconut oil or any other neutral oil, (100g)
  • ¼ cup water (60ml)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1 cup chocolate chips unmelted for mix-ins, (188g)

WHITE CHOCOLATE CANDY CANE TOPPING:

  • ¼ cup white chocolate (32g)
  • ½ teaspoon coconut oil (2.5ml)
  • a small drop of peppermint extract
  • 2 crushed candy canes

Instructions

  • Preheat oven to 325°F/160°C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, peppermint extract, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer, really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
  • Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
  • When finished, remove from oven and allow to cool completely in the pan on a wire rack.
  • After brownies have cooled, Prepare white chocolate candy topping. Drizzle over brownies then sprinkle candy canes on top.
  • Slice into 9, 12 or 16 slices. Enjoy!

WHITE CHOCOLATE CANDY CANE TOPPING:

  • Melt 1/4 cup white chocolate in the microwave for 30 seconds. Stir in coconut oil and peppermint extract and mix until smooth. Place in a ziplock bag and cut off a corner.

Notes

  • *Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up. Since flax meal has natural oils in it, it can produce a slightly oil bottom, so I would highly recommend using the egg replacer if you can! I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results
    are phenomenal! I make two eggs as per the package instructions!
  • TO MAKE GLUTEN FREE: You can use gluten free all purpose flour mix.
  • VERY important notes re the brownies: It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I highly recommend chocolate chips with cocoa butter as a primary ingredient for that crackly top (I love enjoy life or Guittard dairy free chips
    for this).
  • Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
  • The pan size makes a huge difference! If you do not use an 8×8 pan, e.g. if you use
    smaller, your brownies will not be ready in the right amount of time. If you use a larger pan, they will be ready faster.
  • PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway
    through cooling with a plastic knife.
  • Ensure your oven is properly calibrated, and remember your brownies will not be
    properly set until they are cooled down.

Nutrition

Calories: 458kcal | Carbohydrates: 56g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 69mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 83mg | Iron: 4mg