These chocolate frosted peppermint fudge brownies are unreal. They’re sweet, fudgy, and just so indulgent. The brownies are gluten free, dairy free, and refined sugar free, as well as super easy to make! They’re the perfect winter treat and a wonderful holiday dessert.
How many servings does this recipe make?
This recipe makes one 8×8 pan of brownies. I like to cut these brownies into 16 squares so I would say this recipe serves 16!
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 (I use homemade)
- cocoa powder
- salt
- baking powder
- water (or coffee for peppermint mocha brownies)
- peppermint extract
- vanilla extract
- oil of choice
- almond butter (or other nut butter of choice, see below)
- pure maple syrup
- unsweetened applesauce
- unsweetened or dark chocolate (see notes below)
- candy canes (optional, for the topping)
What kind of oil should I use in these brownies?
I like to use melted coconut oil for the brownies, but olive oil or avocado oil would also work, or any other neutral oil.
What kinds of nut butter can I use in this recipe?
I used almond butter for this recipe, but other nut butters would work as well. You’ll just want to choose a nut that pairs well with peppermint. Cashew butter, walnut butter and hazlenut butter should all work in this recipe!
How do I make homemade oat flour?
To make homemade oat flour simply blend quick, old fashioned, or rolled oats in a high speed blender (or process them in a food processor). Blend/process until a flour consistency is reached. Check out this video if you want to see how I make my own oat flour!
How do I make the chocolate frosting using unsweetened chocolate?
You can make the chocolate frosting using either unsweetened chocolate or sweetened 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 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 the chocolate every minute so it doesn’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 frosting to frost the brownies!
How do I make the chocolate frosting using dark chocolate?
If you want to use dark chocolate for the frosting, simply add 8oz dark chocolate and 1 TBS coconut oil to a small saucepan and heat 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 the chocolate every minute so that it doesn’t burn. Once the chocolate is melted, use it to frost the brownies!
How can I turn these peppermint brownies into peppermint mocha brownies?
If you want to make these brownies peppermint mocha brownies, simply add 1 TBS instant coffee to the brownie batter or replace the water with strongly brewed coffee. I like to Fabula Coffee because their coffee is organic, low acid, non-gmo, mold free, fair trade, freshly roasted, and specialty grade. If you’re not into coffee but still want the mocha flavor, you can use this herbal coffee alternative in the place of coffee!
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. After frosting, I like to let them sit out 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.
Looking for more brownie recipes?
If you love brownies, try some of my other delicious brownie recipes!
- Double Chocolate Brownies
- Creme de Menthe Brownies
- Peanut Butter Cheesecake Brownies
- Salted Caramel Popcorn Brownies
Ready to make these brownies? The full recipe is below!
Chocolate Frosted Peppermint Fudge Brownies
Ingredients
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 coconut oil, melted (or other neutral oil)
- 2/3 cup almond butter (or other nut butter)
- 1 cup pure maple syrup
- 1 cup unsweetened applesauce
- 1/4 cup water (or coffee for peppermint mocha brownies)
- 2 tsp peppermint extract
- 1 tsp vanilla extract
Frosting Option 1 (Unsweetened Chocolate Method)
- 4 oz unsweetened chocolate
- 1 tbsp coconut oil (or other neutral oil)
- 1/4 cup + 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Icing Option 2 (Dark Chocolate Method)
- 8 oz dark chocolate
- 1 tbsp coconut oil (or other neutral oil)
Instructions
For the Brownies
- Preheat the oven to 325°F and line a square 8×8 baking dish with parchment paper (or you can omit the parchment paper and simply spray the dish well with cooking spray).
- While the oven preheats, add all of the dry ingredients to a large bowl and whisk togethr. 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.Â
- While the brownies cool, prepare the frosting (see below). Once the brownies are cooled, frost them with the chocolate frosting and sprinkle crushed candy canes on top.
- You can slice and serve the brownies immediately or let the icing harden before slicing and serving.
Frosting Option 1 (Unsweetened Chocolate Method)
- Add 4oz unsweetened chocolate and 1 TBS coconut oil to a small saucepan and heat 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 the chocolate every minute so it doesn'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.
Icing Option 2 (Dark Chocolate Method)
- Add 8oz dark chocolate and 1 TBS coconut oil to a small saucepan and heat 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 the chocolate every minute so that it doesn't burn.
Video
Notes
- 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.
- For fudgey brownies, bake for 45 minutes. For more cake-like brownies, bake for the full 50 minutes.Â