Vegan Peppermint Brownies

These one-bowl baking wonders are so flipping delicious no one will suspect that they are vegan. We use a combination of pureed prunes, flaxseeds and olive oil to create holiday magic.
close up shot of a vegan brownie

These brownies are one-bowl, loaded with holiday flavor (and flair) and secretly vegan! Made with pantry staples and minimal fuss, I was able to partner with my friends, my favorites: CA Prunes to bring you these festive brownies.

overhead of brownie squares with one bite out

VEGAN PEPPERMINT BROWNIES MOISTURE BASE

Your first step when making vegan peppermint brownies is to create your moisture base. To do this, we use a prune puree that consists of prunes, cocoa powder, flaxseeds and hot water. We blitz this into oblivion, and it becomes thick and smooth. 

Using brownies in our base adds a healthy element to our brownies that isn’t normally there as prunes contain a heap of fiber, potassium and zero added sugar (so it sweetens and adds moisture). And although I LOVE the flavor of prunes, you won’t taste them one iota in these brownies.

For more info on healthy baking with prunes, click here!

cute angled shot of a vegan brownie

CHOCOLATE PEPPERMINT GLAZE

Best Chocolate for Your Brownies

Look for a dark chocolate that that has few added ingredients…your best bet is a bar of chocolate, rather than chocolate chips.

Coconut Oil

For the coconut oil measure it out when solid or weigh for the most accurate results. You can taste some coconut in the final product. If that doesn’t strike your fancy, feel free to use a nice extra-virgin olive oil. 

close up of a brownie

STORING YOUR VEGAN PEPPERMINT BROWNIES

Store your brownies in an air-tight container at room temperature. I find they’re best within one to two days of baking.

brownie with a bite out of it

MORE CA GROWN RECIPES!

Salted Honey Pear Crostata

Flaky Buttery Prune Danishes

Best Pizza + Sauce

Burnt Caramel Apples

Five-Spice Prune Bars

Cherry Jammy Streusel Muffins

For more CA Prunes recipes, click here!

Let’s make some delicious vegan peppermint brownies, shall we?

brownie with a bite out of it

Vegan Peppermint Brownies

These one-bowl baking wonders are so flipping delicious no one will suspect that they are vegan. We use a combination of pureed prunes, flaxseeds and olive oil to create holiday magic.
5 from 2 reviews
Print Save Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Course: Dessert
Cuisine: Bar Cookies
Keyword: Vegan, Brownies, Peppermint
Servings: 9 Brownies

Equipment

  • High-Speed Blender or Food Processor

Ingredients

For the Brownies

  • 8 oz (227 g) California Prunes
  • 1/2 cup (43 g) unsweetened cocoa powder (I prefer dark) sifted
  • 2 tablespoons (20 g) raw flaxseeds
  • 1/2 cup (112 g) hot water
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (170 g) dark chocolate, finely chopped
  • ½ cup (112 g) extra-virgin olive oil
  • 1 (13 g) tablespoon real vanilla extract
  • 1 (6 g) teaspoon sea salt
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 1/2 (169 g) cup all-purpose flour

For the Frosting

  • 1 cup (170 g) dark chocolate finely chopped
  • 2 tablespoons (30 g) coconut oil
  • ½ teaspoon peppermint extract

To Garnish

  • 1/3 cup candy canes crushed

Instructions

For the Brownies

  • Preheat oven to 350 F (170 C) and grease and line an 8×8-inch baking dish and set aside.
  • In a high-speed blender add the prunes, cocoa powder, flaxseeds and hot water (in that order). Blend on low for several minutes or until very smooth. Scrape down the sides and bottom of the blender to make sure that everything is well combined. Measure out about ½ cup (170 g) of the prune puree and reserve the remaining for your next batch (it freezes great!). Don’t clean your blender and set aside for the next step.
  • To a large, heat-safe bowl set over simmering water, add the sugar, dark chocolate, olive oil and ½ cup (170 g) of prune puree from above. Make sure the water doesn’t boil or touch the bottom of the bowl. Stir frequently until the chocolate is melted and then pour back into the blender and blend on low until quite smooth, no more than 1 minute.
  • Scrape the chocolate-prune mixture into a large bowl and stir in the vanilla, sea salt, baking powder and baking soda, stirring to completely incorporate. Finally, fold in the flour until just combined. The mixture will be quite thick. Spread into the prepared baking dish, smoothing the top with an offset spatula or the back of a spoon. Bake in the center of the oven for 30-35 minutes. The brownies will puff up while baking and then deflate a bit as they cool, this is fine. Set on a cool rack and let cool completely.

For the Frosting

  • To prepare your frosting, place the chocolate, coconut oil and peppermint extract in a medium bowl set over a saucepan of simmering water; don’t let the water boil or touch the bottom of the bowl. Stir until the chocolate is melted. The chocolate will be quite liquid. Stir periodically as the chocolate comes closer to room temp. Once cool to the touch pour on the brownies, leaving the raised outer edges of the brownies free of glaze. Sprinkle with the crushed peppermint candies and set aside for several hours for the glaze to set.

Video

Notes

**The frosting is more of a glaze/ganache hybrid…it will be quite liquid and then firm up. Some coconut flavor can be detected…you could also use vegan butter in the same ratio. The frosting will become quite firm if chilled, so allow to come to room temperature before serving.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

Thank you for supporting the companies, brands & agencies that support DisplacedHousewife. As a proud partner of CA Prunes, I hope when you’re shopping you’ll look for the CA Grown license plate sticker to let you know that your goods came from our beautiful state. You can also check at this link to see where your produce is coming from.

overhead shot of brownies

6 Comments

  • Kadie December 20, 2021 at 11:02 AM

    These look so good! I am not specifically vegan, but I am looking for healthier options for the holiday season and can’t wait to give these a try. Any ideas why the prunes though? What would they provide in terms of nutritional value and/or what would they be replacing? Might sound a bit ignorant, but I just don’t understand and want to learn more about healthier cooking/baking being diabetic.

    Reply
    • Rebecca Firth December 20, 2021 at 11:52 AM

      Hi Kadie! The prune purée can be used to substitute fats, eggs, sugar…they are low glycemic, loaded with fiber and a heap of vitamins and minerals. This article has more info:

      https://californiaprunes.org/expert-advice/guide-to-healthier-baking/

      I’m obviously ;) not a doctor, so you might want to chat with your doctor about using prunes as substitutes in baking (re: your diabetes).

      Let me know if you have any more questions!! xox

      Reply
  • Kelly December 15, 2021 at 10:50 AM

    5 stars
    These look amazing!! I can’t wait to make them!

    Reply
  • Sara Wagner December 15, 2021 at 8:29 AM

    Vegan??? I had to try them. The best brownie I have ever tasted. Didn’t know vegan could be so good.

    Reply
    • Rebecca Firth December 15, 2021 at 8:31 AM

      YESSSS!!!! Thanks for testing them out!! xox

      Reply

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