Ho-ho-holy chocolate and peppermint, someone please take these away from me before I start growing a white beard and squeezing down chimneys in the middle of the night. These little bite sized brownie nuggets are seriously addictive. I’m not a big fan of sweets, but these, well, they have stolen my heart, and my willpower.
Full disclosure, this dark chocolate brownie recipe was a total accident. I was on the phone with my BFF, talking about kitchen remodeling, and trying to create this delicious concoction. As I was measuring, writing, and whisking the ingredients together, I realized that I had matched the amount of cocoa powder with the all-purpose flour—apparently I’m not as good at multi-tasking as I think I am. My first reaction was to throw it out and start fresh, then I thought, why not try it? If it didn’t turn out, no harm no foul. If it did, no wasted ingredients.
Boy am I happy that I decided to move forward instead of starting over, because these dark chocolate and peppermint vegan brownies are so decadent and delicious. They’re full of mini dark chocolate chips and crushed candy canes, and because they’re bite sized, they’re seriously a danger to your figure. Kind of like Lay’s potato chips, you can’t eat just one!
The texture of these fudgy brownies is perfect. They’re slightly cakey, but mostly chewy, just like a good brownie should be. The extra cocoa cuts the sweetness and the peppermint candy adds a festive holiday coolness to them, as well as a bit of a crunch. If you’re going to make only one holiday brownie or cookie this season, these should be it.
These are perfect for parties because your guests can pop them in their mouths and eat them. No crumbs falling on your floors or furniture! And, this recipe makes approximately three and a half dozen brownie bites, so one batch should make plenty for your holiday fun.
Another great way to serve them is with vegan ice cream. Heat them up in the oven or the microwave, put three on the bottom of a bowl, put a scoop of ice cream on top, and then crumble one more over the top of the ice cream. Swoon!
I’ll be making a few more batches of these scrumptious dark chocolate and peppermint brownies over the next few weeks. They’re the perfect Christmas dessert.
Dark Chocolate and Peppermint Brownie Bites Necessities!
The above links are affiliate links. Any Amazon purchases made through these links help support Veganosity.com at no additional cost to you.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Vegan Dark Chocolate Peppermint Brownie Bites
- 6 crushed candy canes – approximately ½ cup
- 1 1/3 cup coconut sugar
- 1 ½ sticks or 12 tablespoons melted vegan butter I use Earth Balance
- 2 tablespoons ground flax seed + 6 tablespoons water – stir to mix well and let sit for 10 minutes flax egg
- 2 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/3 cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup water
- 1/2 cup almond milk
- 2 cup vegan mini dark chocolate chips I use Enjoy Life brand
- Preheat oven to 350° and grease a mini cupcake tin
- In a medium bowl whisk the flour, cocoa powder, baking powder, and salt together
- In a large mixing bowl beat the coconut sugar, butter, flax egg, and vanilla on high speed until smooth and creamy.
- Add the flour mixture to the mixing bowl and slowly begin to blend together with the butter mixture. Add the water and the almond milk and blend until just combined.
- Stir in the chocolate chips and half of the crushed candy cane. Spoon into each muffin tin until the brownie mixture is just below the top.
- Bake for 20 to 25 minutes or until they are cracked on the top. Put on a cooling rack and sprinkle the remaining crushed candy cane on top of each brownie. Let cool then remove from the pan. Circle the tin with a sharp knife to remove any that have stuck to the pan.