Peppermint Frosted Brownies

Brownie Base, Topped with Vanilla Frosting & Candy Canes

These brownies will for sure be on repeat all holiday season long. The brownie base is ultra-fudgy with the perfect amount of sweetness. The frosting and crushed candy canes take it to the next level.

You could add peppermint extract for more peppermint flavor. I would recommend ½-1 teaspoon.

Vegan butter: any vegan butter will work. Be sure it is melted. If you don’t want to use butter, you can also use liquid oil. If you aren’t vegan, you can use traditional butter.

Sugar: I used coconut sugar in this recipe. However, any granulated sugar will work, for example, monk fruit or white sugar.

Applesauce: : I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough from the frosting and candy canes.

Almond butter: I prefer almond butter in this recipe; however, any nut or seed butter will work. Be sure it is on the runnier side rather than the chunky side. Ideally, you want the only ingredient to be almonds or whatever nut/seed you’re using.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk also works.

Cacao powder: I like using cacao powder for the extra nutrients. If you don’t have this, unsweetened cocoa powder also works.

Almond flour: I haven’t tested any other flours in this recipe. The combination of almond flour and all-purpose flour create a good texture for the brownies.

All-purpose flour: I haven’t tested any other flours in this recipe.

Frosting: I used store-bought frosting. Most are vegan, just be sure to check the label. Any frosting recipe will work.

Crushed candy canes: any candy canes will work. You could omit if you would like.

Optional: chocolate chips: any chocolate will work.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Almond butter

• Nondairy milk

• Baking powder

• Cacao powder

• Almond flour

• All-purpose flour

• Frosting

• Crushed candy canes

• Optional: chocolate chips

Recipe:

• ¼ cup vegan butter

• ½ cup sugar

• ½ cup applesauce

• 1/3 cup almond butter

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 1/3 cup cacao powder

• ½ cup almond flour

• ¼ cup all-purpose flour

• 1/3-1/2 cup crushed candy cane

• Optional: 1 cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper or spray with cooking spray. Set aside.

2.    In a small bowl melt the butter. Transfer to a larger bowl and add in the sugar, applesauce, almond butter, and nondairy milk. Stir to combine.

3.    Add in the baking powder, cacao powder, almond flour, and all-purpose flour. Stir until a batter is formed. If adding chocolate chips, fold in now.

4.    Transfer to the baking pan and bake for 30-35 minutes or until a toothpick comes out clean.

5.    Allow to completely cool then add frosting and the crushed candy canes.

Be sure to store the brownies in the refrigerator in an airtight container. They should last up to one week. You can store them in the freezer to last longer.

Feel free to reach out with any questions! If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or left a comment!