Go Back
–+ servings
vegan peppermint brownies

Peppermint Mocha Brownies

Decadent double-chocolate brownies. Peppermint and a hint of coffee flavor add a festive twist to this classic dessert.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 servings
Author: Sarah Sullivan

Ingredients

  • 2 cups all-purpose flour or sub gluten-free
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 tablespoon instant coffee optional
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chunks
  • 1/4 cup crushed candy canes optional

Instructions

  • Preheat oven to 350°F. Grease a 9x13" baking pan. Whisk together flour, cocoa, baking powder, salt and sugar.
  • Make a well and stir in water, instant coffee, oil, applesauce and extracts. Fold in chocolate chips and 2 tablespoons crushed candy canes.
  • Bake in preheated oven for 25-30 minutes or until edges are visibly cooked and center is set.
  • Sprinkle remaining crushed candy cane over brownies while still slightly warm.

Notes

For fudgy brownies, cook for closer to 25 minutes. They may seem slightly undercooked when they first come out of the oven, but they'll firm up as they cool. 30 minutes will result in more cake-like brownies. Brownies will get more moist overnight.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.