One week till Christmas guys!!! I have been working with my head down for months and months and this week, I am going to take it easy. That means spending lots of time with the girls, Christmas shopping, actually finding time to go to the gym, baking, and trying to get a little more into the Christmas season. Oh! By popular demand I will also have time to do a Christmas decoration tour on instagram, so stay tuned ☺
And all of that stuff is good because I keep thinking I don’t feel as Christmasy as usual. It’s probably because I have been so focused on work- so it’s time to do some immersive therapy since this is my very favorite time of the year!
Ohhhhh. Did I mention I have a birthday this week? 39 years old on the 21st, so that’s something too. Just one more year until I have quite a big one!
Ion to the good stuff- I posted these amazing Christmasy brownies a couple weeks ago on insta-stories and I got a LOT of messages wanting the recipe! So sorry to have kept you waiting, but without further ado, here you go!
You have fudgy chocolate mocha peppermint brownies studded with white chocolate chips (yum!) and slathered in chocolate mocha ganache and crispy candy canes! Turns out that dark chocolate, coffee, peppermint and white chocolate are a heavenly combo and I am really into it. We made a big batch so that we have an arsenal in the freezer for all our after dinner cravings, but we also have enough to add to our Christmas dinner cookie platter! I am really looking forward to that…
- 2 cups all purpose gluten free flour (I use Bobs Red Mill GF all-purpose baking flour)
- 1 ½ cups sugar
- ⅓ cup unsweetened dark cocoa powder
- 1 ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- ⅓ cup brewed espresso or very strong coffee
- ½ cup aquafaba (canned garbanzo bean liquid)
- ½ cup vegan white chocolate chips
- Mocha Ganache
- 1 cup unsweetened coconut cream
- 1 tablespoons espresso
- 10 ounces vegan chocolate chips
- 6 candy canes, crushed
- For the Brownies:
- Preheat the oven to 325 degrees. Prepare an 9x13 jelly roll pan (a ¼ sheet pan) with parchment and coconut oil spray.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder and salt. With the mixer running on low, add the oil, vanilla, peppermint extract, aquafaba and espresso and combine until you have a uniform, thick batter. Fold in white chocolate chips.
- Transfer the batter to the prepared pan and bake at 325 degrees for 30 minutes.
- For the Ganache, simmer the coconut cream and espresso together. Remove from the heat and add the chocolate chips. Whisk them in until glossy then set it aside to cool.
- When the brownies have cooled, slather them with the ganache and sprinkle them with the candy canes. Slice and serve! (sometimes I will put them in the freezer for 15 minutes so that I can make a cleaner slice on the brownies)
That peppermint crumble though…
Love love love these minty treats! They are so pretty and festive. Happy *almost* birthday!
I need the pan!
Peppermint and chocolate are made for each other!
For the mocha ganache, is the 1 tablespoon of espresso brewed espresso or ground espresso? This looks delicious!!
brewed Tamara! hope you like them!!
These are major nom!!!