These peppermint brownies are moist, cake-like and perfect to have as a base of a cake or on it’s own as a treat!
They’re so delicious that you won’t even know they’re vegan!
Can anyone believe that there’s only a week until Christmas? I sure can’t!
Today’s the last day of school for me before winter break begins and I have some serious holiday baking to catch up on.
First up on the list just had to be peppermint brownies because I adore candy canes and my favorite icecream flavor is mint-chip!
So how could I not make them in brownie form!?
This was the first time that I used peppermint extract and goodness that stuff is strong! My first batch actually ended up tasting like toothpaste! Yuck!
Admittedly…somehow I ended up to gobbling up a majority of them anyways because the moist texture of the brownie was just too addicting and I couldn’t put them down. 🙂
Anyways, I ended up baking up another batch and used half the amount of peppermint I originally used and they turned out perfectly! Yum 😛
One holiday recipe down, another 3 dozen to go! Okay, maybe that’s a slight exaggeration but there are so many recipes I want to make this year! I just hope that my stomach can handle all this deliciousness that’s to come on top of all the Holiday dinners I’m going to be attending!
On that note, I’m going to start baking up my ginger molasses cookies now because the dough has finally chilled enough for me to work with 🙂 So until next time!
Question of the day: What’s your favorite holiday treat to bake or eat?
This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!
- 2 tablespoons milk of choice
- ½ cup vegetable oil
- ½ cup maple syrup
- 1 teaspoon vanilla
- ⅛ teaspoon peppermint extract
- 1 cup flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ⅓ cup cane sugar (or granulated)
- ¼ cup cocoa powder
- 1 teaspoon instant coffee powder (optional)
- ¾ cup dark chocolate chips
- Preheat oven at 350F
- Whisk the vegetable oil, maple syrup, peppermint extract and vanilla together in a medium bowl until combined. Mix in the cane sugar.
- In a large bowl, sift the flour, baking powder, salt, cocoa powder and instant coffee powder (if using) together.
- Add the wet ingredients into the flour mixture and stir until just combined. Make sure that there are no lumps.
- Pour the batter into a prepared pan. Bake at 350F for 20 - 25 minutes until a toothpick comes out clean when inserted into the center.
- Set aside and let cool for 5 - 10 minutes before cutting into squares