If you like chocolate, and if you like peppermint, you can’t go wrong with these. There is nothing poetic to be said (Just try!). You could get artsy and sprinkle a layer of crushed candy canes over the top, but I couldn’t find naturally colored candy canes around here.
The slightly undersweet brownie layer gives way to complete indulgence in the form of peppermint filling and an ever-so-crunchy chocolate shell.
Point is, ’tis the season for a rendition of a vastly popular dessert, now vegan, gluten-free, and just as unhealthy!
Wishing you and yours holiday cheer, and many sweet treats.
Triple Chocolate Peppermint Brownies (vegan, gluten-free, dairy-free, egg-free)
Inspired by Laurel V.
Brownies adapted heavily from: Wing It Vegan1/2 cup sugar
1/4 cup sorghum flour
1/4 cup brown rice flour
1/4 cup potato starch
1/2 cup cocoa (I used a dark blend cocoa)
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt1/4 cup neutral-flavored oil (such as grapeseed)
1/2 cup non-dairy milk (I used almond milk)
1 teaspoon peppermint flavor or extract1/2 cup (or more) semisweet chocolate chips (optional)
Preheat oven to 350F. Lightly oil an 8 inch square pan.
In a medium bowl, stir together all the dry ingredients.
Add the oil, milk, and peppermint, stirring well, either by hand or with a mixer. Batter will be thick, but very well combined.
Fold in the chocolate chips, if using.
Spread in prepared pan.
Bake for 16-18 minutes, until top is slightly puffed and toothpick comes out mostly clean (minus any chocolate chip evidence).
Let cool, then proceed to next step (or just eat peppermint brownies).
Peppermint Patty Filling:
2 Tablespoons organic shortening, butter, or vegan butter
3/4-1 cup powdered sugar
1/8 teaspoon peppermint flavor/extract
1/2-1 Tablespoon waterCombine first three ingredients in bowl, with mixer. Add 1/2 Tablespoon water and mix until fluffy. Add more sugar and/or water to achieve desired consistency. The goal is something spreadable, but slightly thicker than traditional buttercream. It’s not an exact science.
Spread over brownies. Freeze for 15 minutes before proceeding with the chocolate coating.
Chocolate coating:
3/4 scant cup dark chocolate chips
2 teaspoons organic shortening, butter, or vegan butter
1/8 teaspoon peppermint flavor/extractMelt chocolate chips and shortening using preferred method. Stir until glossy. Mix in peppermint flavor/extract and pour over peppermint patty layer. Cool in refrigerator or freezer, at least 15 minutes, or until chocolate is set.
Store at room temperature, or in the freezer.
Cinnamon Quill is a place to showcase my way of baking, including my love of ancient grains, bread, and cocoa. Usually vegetarian, sometimes vegan, always gluten-free. Stay a while, explore, and discover something delicious.
17 comments
Kalinda says:
Dec 15, 2011
I think these look freakin’ awesome! Peppermint patties are one of my favorite candies. Adding in chocolate brownie only makes them better.
Vegetarian, Gluten-Free Roundup: Nibbles and Sweets says:
Dec 16, 2011
[...] The Cinnamon Quill shared Triple Chocolate Peppermint Patty Brownies [...]
Cara says:
Dec 16, 2011
She’s baaaaaaaack! Woo-hoo. What a treat to see a new post from you in my inbox. Today is going to be a good day, especially once I make these delicious treats and they are in my belly
xo
Alta says:
Dec 16, 2011
Wow these look good. I think these would be a wonderful addition to my ever-growing holiday baking list!
Laurel says:
Dec 16, 2011
Oh you clever girl you. I especially love your peppermint candy layers. You ARE back and with a vengeance. We’ve all missed you. Here’s an evil tip, pull off the candy and eat it and then settle down to the brownie. Two desserts in one. <3 <3 <3
Debi says:
Dec 16, 2011
I am so glad Kalinda included these in her weekly round-up! There is nothing I love more than chocolate and peppermint. Except maybe chocolate and cinnamon.
I can’t wait to make these!
CQ Baker says:
Dec 18, 2011
Oooo chocolate and cinnamon is underrated; I’ve been discovering that combination lately and loving it.
Donna says:
Dec 16, 2011
Well, I thought I had picked out all the cookie recipes I would make, but since my husband loves, loves chocolate, I guess this will have to be at the top of my list! He will eat anything chocolate even if the cookies go stale and hard!! Anything with fruit gets eaten a couple of times, and then he doesn’t eat the cookies any longer. I like fruit better!
CQ Baker says:
Dec 18, 2011
Sound like you make a good pair…! Though chocolate is usually my first choice, I’ve really been liking jam thumbprint cookies lately
Terris says:
Dec 18, 2011
These are just my kind of holiday treat! I was a peppermint patty addict in another life, so that layer is calling my name. Looking forward to trying these!
Trish says:
Dec 18, 2011
I have been a huge fan of peppermint for years and I will have to make these today! This is my first time to your site….by way of Kalinda’s site…so happy to have found your blog.
CQ Baker says:
Dec 18, 2011
Thanks! Glad to have you here for a visit
emilyhallnyc says:
Dec 18, 2011
Made these tonight for a pair of four-year-olds. They are tough critics, but the recipe is brilliant! I substituted more brown rice flour for the sorghum, since I didn’t have any to hand.
CQ Baker says:
Dec 18, 2011
Fantastic to hear! And good to know that double the rice flour works too. Thanks for taking the time to comment and best holiday wishes to you and yours
Christina says:
Jan 5, 2012
These are so delicious! Friends were so surprised when they heard it had no gluten, eggs or dairy
Thank you so much for sharing the recipe!
Gluten Free 'N The City says:
Feb 11, 2012
I can’t wait to try these. My mouth is watering already.
elise says:
Apr 3, 2012
yowza…i just came across your blog and this is QUITE the recipe introduction.
yummmmm. cant wait to read more