I discovered that peppermint extract was originally used as a medicinal tonic in ancient Egypt before becoming a beloved culinary flavor. Now, I’ve transformed this timeless essence into something extraordinary: a vegan brownie that marries deep mocha richness with cool peppermint freshness.
As someone who’s tested countless brownie recipes, I can tell you that achieving the perfect balance of fudgy interior and crackly top isn’t just luck – it’s science. The secret lies in how the ingredients interact, and I’m about to share my carefully refined method that ensures these brownies turn out perfectly every time.
Recipe
Peppermint mocha brownies represent the perfect fusion of rich chocolate, bold coffee, and refreshing mint in a completely plant-based format. These fudgy treats deliver intense flavor and satisfying texture while maintaining their vegan integrity through carefully selected ingredients that work together to create the perfect crumb.
The combination of cocoa powder and espresso creates a deep, sophisticated base, while peppermint extract adds a bright, cooling element that elevates these brownies beyond ordinary chocolate desserts. The addition of ground flaxseed acts as a binding agent, replacing traditional eggs while adding nutritional value, and the vegan chocolate chips create pockets of melted chocolate throughout.
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup cocoa powder
- 2 tablespoons instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plant-based milk
- ½ cup vegetable oil
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- ½ cup vegan chocolate chips
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, and salt. In a separate bowl, combine plant-based milk, oil, flax mixture, vanilla, and peppermint extract.
Pour wet ingredients into dry ingredients and mix until just combined. Fold in chocolate chips, then transfer batter to prepared pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Allow brownies to cool completely before cutting to achieve clean edges and prevent crumbling. The peppermint extract strength varies by brand, so start with half the amount and adjust to taste.
These brownies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months. For an extra festive touch, consider topping with crushed candy canes after baking or drizzling with melted vegan chocolate once cooled.
Step-By-Step Cooking Instructions
You’ll want to begin by gathering all your ingredients and equipment, ensuring everything is measured and ready before you start mixing.
Next, you’ll create two separate mixtures – your dry ingredients in one bowl and wet ingredients in another – before combining them together with gentle folding motions to achieve the perfect brownie batter.
Finally, you’ll transfer the batter to your prepared pan and bake until just set, letting the brownies cool completely for the ideal fudgy texture.
Step 1. Gather Ingredients and Equipment
Successful baking starts with having all your ingredients and equipment ready before you begin. For these peppermint mocha brownies, you’ll need to measure out your dry ingredients: all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, and salt.
Gather your wet ingredients next: plant-based milk, vegetable oil, vanilla extract, and peppermint extract.
You’ll also need to prepare your flax egg by mixing ground flaxseed with water and setting it aside to thicken. Don’t forget the vegan chocolate chips – they’ll create pockets of melted chocolate throughout your brownies.
For equipment, you’ll need an 8×8-inch baking pan, parchment paper, two mixing bowls (one large for dry ingredients, one medium for wet), measuring cups and spoons, a whisk, a spatula, and a cooling rack.
Line your baking pan with parchment paper, letting it hang over the sides for easy removal later.
Position your oven rack in the center position and begin preheating to 350°F. Having everything measured and ready will make the mixing process smooth and efficient.
Step 2. Mix Dry Ingredients Together
With your ingredients properly measured and organized, begin the mixing process by reaching for your large mixing bowl. Position it in front of you on a clean, flat surface where you’ll have plenty of room to work comfortably and efficiently.
Add your all-purpose flour first, followed by the granulated sugar, creating two distinct layers. Sift the cocoa powder over these base ingredients to prevent any unwanted lumps in your final brownies. Sprinkle the instant espresso powder evenly across the surface – this’ll intensify the chocolate flavor while adding that signature mocha note. Add the baking powder and salt next.
Using a whisk, combine these dry ingredients with deliberate, thorough strokes. Start from the center and work your way outward, making sure to break up any small clumps you encounter.
Continue whisking until you’ve achieved a uniform mixture with a consistent color throughout. Pay special attention to the bottom corners of the bowl, where ingredients often settle. You’ll know you’re done when the mixture looks evenly combined and has a rich, dark brown color.
Step 3. Combine Wet Ingredients Separately
In a separate medium bowl, start preparing your wet ingredients for the perfect mocha peppermint brownies.
Begin by mixing the ground flaxseed with water until it forms a thick, egg-like consistency. Let this mixture sit for about 5 minutes to properly gel while you gather your remaining wet ingredients.
Pour the plant-based milk into the bowl, followed by the vegetable oil. The milk provides moisture while the oil ensures your brownies achieve that coveted fudgy texture.
Add the vanilla extract, which enhances the chocolate notes, and carefully measure in the peppermint extract. Since peppermint extracts vary in strength, it’s wise to start with half the amount and adjust to taste.
Using a whisk, blend all the wet ingredients together until they’re thoroughly combined and smooth. You’ll want to ensure the flax mixture is fully incorporated, with no lumps remaining.
The resulting mixture should be uniform in consistency and have a subtle minty aroma. This wet ingredient combination will create the perfect foundation for your rich, fudgy peppermint mocha brownies once it’s mixed with the dry ingredients.
Step 4. Blend Wet Into Dry Ingredients
Once your wet ingredients are perfectly combined, make space on your counter for the bowl of dry ingredients.
You’ll want to create a well in the center of your flour mixture, similar to making pasta dough, which will help prevent flour clouds and ensure even incorporation.
Pour your wet mixture slowly into the well, using a rubber spatula to guide the liquid. As you begin folding, work from the center outward, gradually incorporating the dry ingredients into the wet.
Don’t overmix – you’re looking for the moment when the last streak of flour disappears. The batter should be thick and glossy, with a consistency similar to pudding.
Now’s the time to fold in your vegan chocolate chips. Use broad, gentle strokes to distribute them evenly throughout the batter.
You’ll notice the espresso powder and peppermint extract creating an enticing aroma that hints at the mocha-mint flavor profile to come. The batter should look uniform but not overworked – stop mixing as soon as the chips are evenly distributed to ensure your brownies will have that perfect fudgy texture.
Step 5. Bake and Cool Brownies
The art of baking brownies requires careful attention to timing and temperature.
Pour your prepared batter into the parchment-lined 8×8-inch pan, ensuring it’s spread evenly into the corners. The parchment paper will make removal effortless once they’re cooled.
Slide your pan into the preheated 350°F oven, positioning it in the center rack for even heat distribution.
Set your timer for 25 minutes, though you’ll want to start checking at this point rather than relying solely on time. Insert a toothpick into the center – you’re looking for moist crumbs, not wet batter. If it comes out completely clean, you’ve gone too far.
Once they’ve reached that perfect fudgy consistency, remove from the oven and place on a cooling rack.
Don’t be tempted to cut into them immediately – patience is crucial here. Let them cool completely at room temperature, which typically takes about two hours. The cooling process allows the chocolate to set properly, ensuring clean cuts and that perfect brownie texture.
Once cooled, lift the parchment to remove the entire block, then slice into squares using a sharp knife.
Why I Love This Dish
Beyond the classic brownie’s charm, I’ve fallen head over heels for these peppermint mocha brownies because they bring together three of my favorite flavors in one irresistible treat. The combination of rich chocolate, bold coffee, and cooling peppermint creates a sophisticated flavor profile that I find utterly captivating.
I particularly love how these brownies bring holiday spirit to my kitchen throughout the year. As someone who appreciates both indulgence and mindful eating, I’m drawn to their vegan-friendly ingredients that don’t compromise on taste or texture. The fudgy interior paired with a slightly crisp top hits all the right notes for me.
What I treasure most about this recipe is its versatility. When I’m craving something special on a quiet evening, a single square satisfies perfectly.
Yet when I bring these to gatherings, they never fail to spark conversation and delight among friends – even those who typically shy away from vegan desserts. I’ve found that the espresso powder adds depth that transforms these from simple brownies into something truly memorable, while the peppermint keeps them uniquely refreshing.
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