Confession: I’m not much of a chocolate lover. I’d much prefer something tart and fruity. But oh my damn, these brownies. They are fudgey, crispy, chewy and so so delicious.


Vegan Candy Cane Brownies

  • 3/4 cup semi-sweet or dark chocolate chips (you probably don’t need to buy anything special, I was able to use store brand, the ingredients didn’t list any milk products, but the package had a milk allergen alert due to the processing facility)
  • 1/2 cup vegan butter
  • 3/4 cup white sugar
  • 1/4 cup coconut sugar
  • 1/3 cup of chickpea aquafaba
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/2 tsp salt
  • 1 tbsp cocoa powder
  • 2/3 cup flour
  • An extra 1/2 cup of chocolate chips to fold in at the end

For the topping:

  • 1/4 cup coconut cream (the thick part at the top of a can of full fat coconut milk)
  • 1/2 cup semi-sweet or dark chocolate chips
  • 1/4 cup crushed candy canes

Preheat your oven to 350F. Line a square baking pan with parchment paper, I used a 6×6 Pyrex.

You’ll need to craft a double boiler for this first step. I filled a large pot with water and brought it to a boil. Then I placed a large metal mixing bowl on top and reduced it to a medium heat. Add in your 3/4 cup of chocolate chips and the butter, whisk until everything is melted and smooth. Remove from heat. Add in your sugars and whisk until smooth.

Sift/whisk together the flour, cocoa powder and salt.

Add the chickpea aquafaba to the melted chocolate mixture. Whisk and add the peppermint and vanilla extracts. Don’t beat this too much, I would suggest only whisking by hand.

Slowly add the flour mixture to the wet, folding in with a spatula. Mix until just combined. Fold in the chocolate chips. Pour into the lined pan. Bake for 30 mins, or until a toothpick comes out clean. Allow to cool before topping with ganache.

To make the ganache, slowly heat the coconut cream over low-medium heat until it starts to bubble. Pour over chocolate chips and let stand for about 2 minutes before mixing. It should melt and whisk to a glossy smooth finish. Allow to cool to room temperature and then pour over your cooled brownies. Sprinkles with crushed candy canes and the refrigerate for at least one hour before serving.

I know it seems like a lot of steps, but trust me it’s worth it! These are the gooeyist, chewyist brownies ever and you’d never know they are vegan! Certain to impress at the holiday parties this time of year 🙂

Please let me know if you try this, and be sure to tag me on instagram so I can see your vegan Christmas treats!

8 thoughts on “Vegan Candy Cane Brownies

    1. Hi Karin. I’m so sorry they didn’t work out! I’m not sure why that happened, I am remaking this recipe this week and I’ll update you. I double checked what I wrote and it matches my notes from making these last time! What brand of vegan butter did you use? I wonder if that could make a difference, I use Earth Balance, the organic one.

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      1. Chelsea, I used a coconut oil based vegan butter that I’ve been making for a couple of years. I haven’t had a problem before substituting it for EB. I can send it to you if you want. I’m on a timeline and am going to try Zsu Dever’s fudge brownie recipe with your ganache & candy canes. Question: do you whip the aquafaba? I added it as liquid, but ZD makes a meringue. Thank you for the idea!!

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      2. Hi Karin, no I didn’t whip the aquafaba, I just added it in straight as it comes after draining the chickpeas from the can.

        I’m glad you found an alternative recipe! Sorry again, but thanks for letting me know. I’m going to re-test the recipe and add some more specifics once I do 🙂

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