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Who wants one of these sweet, fudgy, and indulgent chocolate frosted peppermint fudge brownies? They’re vegan, gluten free, refined sugar free, and sugar free friendly! These peppermint fudge brownies are so easy to make and will be sure to wow everyone at your next holiday gathering. They’re the perfect healthier (yet still indulgent) winter treat! You can even make them peppermint mocha flavored if you want, see notes below for how to do that.
How can I make these peppermint fudge brownies sugar free?
I used pure maple syrup in the brownie batter but you can substitute the maple syrup with a sugar free maple syrup. You can either use a sugar free dark chocolate for the frosting or make your own frosting using unsweetened chocolate and a sugar free maple syrup.
What ingredients do I need for these peppermint fudge brownies?
If you want to make these brownies, here’s what you’ll need!
- oat flour
- cocoa powder
- baking powder
- water or coffee
- peppermint extract
- vanilla extract
- oil of choice (coconut, MCT, or olive)
- almond butter (or other nut butter of choice)
- pure maple syrup
- unsweetened applesauce
- unsweetened or dark chocolate (see notes below)
- candy canes (optional, for the topping)
What if I have a nut or coconut allergy?
If you have a nut allergy you can substitute the nut butter with a seed butter (like sunflower seed butter or sesame seed butter). If you’re allergic to coconut, you will want to use olive oil in this recipe instead of coconut or MCT oil.
What if I don’t have almond butter?
If you don’t have almond butter or you don’t prefer to use it, you can use another nut butter of choice like peanut or cashew butter. I have only tried this recipe with almond butter, but I think it should work with any nut butter.
How can I turn these peppermint brownies into peppermint mocha brownies?
If you want to make these brownies peppermint mocha, simply add 1 TBS instant coffee to the brownie batter or replace the water with strongly brewed coffee. I like to use Fabula coffee because their coffee is organic, low acid, non-gmo, mold free, fair trade, freshly roasted, and specialty grade. Plus, it is delicious! If you want to try it, use my 20% off code RUTHANNE.
How do I store these brownies?
I recommend storing these brownies in a sealed container at room temperature for 3-4 days or in the fridge for up to 6 days. I like to let them sit out on the counter for awhile before storing them up so that the chocolate icing has a chance to harden. You can also store them sliced in the freezer for 2-3 months.
How do I make the chocolate icing using unsweetened chocolate?
You can make the chocolate icing using either unsweetened chocolate or dark chocolate. If you want to use unsweetened chocolate, simply follow these instructions: add 4oz unsweetened chocolate and 1 TBS coconut oil to a small saucepan and heat them over low heat until the chocolate is completely melted, stirring frequently. You can also melt them together in the microwave if preferred. If you melt the chocolate and coconut oil in the microwave, make sure to stop and stir them every minute so that they don’t burn. Once the unsweetened chocolate is melted with the coconut oil, remove it from the heat and stir in 1/4 cup plus 2 TBS maple syrup, 1 tsp pure vanilla extract, and 1/4 tsp salt. Use this icing to frost the brownies.
How do I make the chocolate icing using dark chocolate?
If you want to use dark chocolate for the icing, simply add 8oz dark chocolate and 1 TBS coconut oil to a small saucepan and heat them over low heat until the chocolate is completely melted, stirring frequently. You can also melt them together in the microwave if preferred. If you melt the chocolate and coconut oil in the microwave, make sure to stop and stir them every minute so that they don’t burn. Once the chocolate is melted, use this icing to frost the brownies.
Ready to make these brownies? Here’s the recipe!
For the Brownies
- 1 cup oat flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup oil of choice (olive oil, MCT oil, or melted coconut oil)
- 2/3 cup almond butter
- 1 cup maple syrup
- 1 cup unsweetened applesauce
- 1/4 cup water (or coffee for peppermint mocha brownies)
- 2 tsp peppermint extract
- 1 tsp vanilla extract
Icing Option 1 - Using Unsweetened Chocolate
- 4oz unsweetened chocolate
- 1 TBS coconut oil
- 1/4 cup + 2 TBS maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Icing Option 2 - Using Dark Chocolate
- 8oz dark chocolate
- 1 TBS coconut oil
- Preheat the oven to 325° and line a square 8x8 baking dish with parchment paper (or you can omit the parchment paper and simply spray the dish with cooking spray).
- While the oven preheats, mix together all of the dry ingredients in a large bowl until well combined.
- Once combined, add in all of the wet ingredients, one at a time.
- Stir the wet ingredients into the dry ingredients, making sure to thoroughly mix everything together.
- Add the batter to the prepared baking dish and bake for 45-50 minutes, until the brownies are set.
- Remove the brownies from the oven and let them cool completely. If you stick a toothpick in the center, it will come out somewhat gooey.
- While the brownies cool, prepare the icing using icing option 1 or 2. Follow the method for making the icing mentioned in the blog post above.
- Once the brownies are cooled, frost them with the chocolate icing of choice and sprinkle crushed candy canes on top.
- You can slice and serve the brownies immediately or let the icing harden before slicing and serving.
- Store brownies in a sealed container on the counter for 3-4 days or in the fridge for 5-6 days. You can also store the sliced brownies in the freezer for 2-3 months. Let the icing harden slightly before storing.
- If you use coconut oil the brownies will probably be done after 45 minutes. If you use MCT or olive oil, you will probably need to bake the brownies for 50 minutes.