Peppermint Candy Cane Brownies (Vegan GF)

These Peppermint Candy Cane Brownies are rich, fudgy and so delicious, perfect for the holidays. They are also vegan, egg-free, gluten-free and made with healthier ingredients, spread with a luscious cream cheese peppermint frosting.

If you love all things peppermint, brownies and Christmas, then these are the perfect brownies for you to bake this festive season. They are rich, fudgy and melt in your mouth delicious, while being made with more wholesome ingredients like applesauce and coconut yoghurt. They are a one-bowl bake, ideal for all the family and for sharing with friends over the Christmas period. Plus they’re a real crowd pleaser as they’ve allergy-friendly and can be made the day before.

Why will I love these brownies?

These brownies are delicious:

• Rich, chocolatey and fudgy
• Peppermint and naturally sweet
• Made with wholesome ingredients
• Naturally vegan, egg-free and dairy-free
• Easily gluten-free and nut-free
• Quick and easy to make in one bowl
• Great to serve to friends and family
• Ideal for desserts or snacks at Christmastime
• Spread with a luscious peppermint cream cheese frosting (or a yoghurt-based one)
• Fun to decorate
• Looks so appealing

If you already love the sound of these brownies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are simple and you can see the weights in the recipe card and see my favourites in the “shop the recipe” section.

For the brownies:

• Thick coconut yoghurt: this is key to a rich, dense and moist brownie. Make sure the yoghurt is really thick like Cocos Organic natural or vanilla yoghurts. Runny yoghurt will make the batter too wet.
• Almond or Biscoff cookie butter: I love using Biscoff cookie butter spread if I am making these more indulgent (and they don’t need to be gluten-free) or I use smooth, runny almond butter. Also try cashew or peanut butter or keep them nut-free with the Biscoff or sunflower seed butter or tahini.
• Applesauce: this is key to a rich, fudgy and naturally sweetened batter. Make sure it’s 100% unsweetened applesauce. You can also swap this for mashed ripe banana.
• Maple syrup: for sweetness. I also love using agave syrup (both are refined sugar free).
• Coconut oil: replaces the need for butter in these brownies. You can also swap this for avocado or olive oil.
• Chia or flaxseeds: to bind these egg-free brownies.
• Plain or GF flour: keep these brownies dense and moreish with plain flour or make them gluten-free with a gluten-free flour blend.
• Vegan chocolate protein powder: this makes the brownies cake-y and super fudgy. I use the Form chocolate protein powder (there are a few flavours) but if you prefer, you can use extra flour.
• Cocoa powder: to make these really chocolatey. Cocoa powder is better here as it’s more acidic and reacts more with the raising agents, but you can also try cacao powder.
• Raising agents and salt: for flavour and rise.
• Peppermint and vanilla essence: make sure it’s American peppermint extract/essence and not just mint as the American one is sweeter, like candy canes.
• Dark chocolate: I love the dark mint chocolate form Divine, which inspired these brownies. You can use other flavours and use chips, buttons or chop up a bar, like I did here.

For the frosting:

• Vegan butter: this is the block-style of butter and make sure it reaches room temperature to make for the fluffiest of frostings.
• Vegan cream cheese: for the classic tangy frosting, I love using cream cheese. It makes the frosting less sweet and just as delicious. I use the NUSH or Cocos ones.
• Icing sugar: for a classic frosting. You can use icing/powdered sugar alternatives, too.
• Plant based milk: to thin out the frosting. Any dairy-free milk is fine.
• Peppermint: for flavour.
• Candy canes: for adding on top. Crush your favourite peppermint sweets or candy canes into smaller pieces to add on top.

Can I try other frostings?

Yes of course, you can use:

• Protein Yoghurt Frosting
• Chocolate Ganache
• Chocolate Frosting
• Vanilla Buttercream

Are these gluten-free and nut-free?

These are easily gluten-free as long as you use gluten-free plain flour that you’d usually use for baking. To make these nut-free, check all of your ingredients like yoghurt, chocolate and protein do not contain nuts.

How do I make them?

These are simple to bake:

• Whisk together all the wet ingredients: until smooth.
• Sift in the dry ingredients: and stir again.
• Fold in the chocolate: and spread into the lined square tin.
• Bake for 25 minutes: or until fudgy.
• Allow the brownies to cool fully: first in the tin and then on a wire rack.
• Beat together the frosting: until fluffy.
• Spread the frosting over the brownies: and decorate with candy canes and more chocolate.

How long will they last?

Once decorated, keep brownies in a sealed container for 3-5 days, in the fridge overnight, but at room temperature for eating. You can freeze the unfrosted brownies for 1 month, wrapped well, and allow to defrost before decorating.

What else can I make?

If you are looking for other Christmassy ideas:

• Gingerbread Cream Cheese Cookies
• Chocolate Chip Gingerbread Layer Cake
• Gingerbread Caramel Cupcakes
• Homemade Healthier Vegan Mince Pies
• Chocolate Gingerbread Caramel Chestnut Cheesecake

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Peppermint Candy Cane Brownies so please do let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With peppermint brownie love x