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Vegan Mint Chocolate Brownies

Fudgy and rich vegan mint chocolate brownies layered with a sweet mint chocolate chip cream filling, topped with a simple chocolate ganache. The classic mint chocolate combination!

chocolate mint brownies with crumbled chocolate on top

Vegan Mint Chocolate Brownies

If I know one thing about you guys, it’s that you LOVE brownies! You’ll absolutely love these brownies because they’re the perfect mixture between fudgey and crisp with a crinkle top. They’re the BEST vegan brownie recipe you’ll try and once you’ve made them for yourself, you’ll definitely agree with me!

These classic mint chocolate brownies are made completely from scratch! No brownie mix or shop bought frosting in sight. Baking brownies from scratch isn’t difficult at all! In fact, the brownie and mint chocolate chip cream filling are extremely quick and easy to make and doesn’t require many ingredients. You’ll be hyped with this recipe, trust me!

chocolate mint brownies with a bite taken out of one

What make’s this the BEST vegan brownie?

My brownies are not only vegan and scrumptious, but they are really easy to make! You only need a handful of ‘easy to find’ ingredients to make this recipe. Not only that, but you’ll only need a few simple techniques as-well.

  • Whipping the aquafaba and sugar together for the brownie which helps with the super smooth, crinkly top. Whipping the aquafaba helps create a light texture, while giving your that classic crinkle brownie top.
  • Melting the butter and chocolate together for pouring over the aquafaba mixture. Adding melted chocolate (along with the melted butter) into the brownie makes them insanely delicious! It makes them even more fudgy.
  • Pouring the batter into the tin and spreading it out with an off set spatula create a flat and even brownie which is the perfect base for the mint cream filling.

Looking for more chocolate treats? Check out my Vegan Shortbread Brownies, No-Bake Vegan Chocolate Cheesecakes, Vegan Baked Chocolate Cheesecake, The BEST Gluten-free Vegan Chocolate Cake, Vegan Flourless Chocolate Cake, Vegan Brownie Cookies and Classic Vegan Brownies.

chocolate brownies with a mint filling with mint leaves and grated chocolate on white grease proof paper

Ingredients you’ll need:

Here’s a list of ingredients you’ll need to make these vegan mint chocolate brownies. You can find the recipe card at the bottom of this post for the complete list, amounts and method.

Brownies:

  • Cocoa powder – Use a high quality cocoa powder.
  • Plain flour – You can use all purpose flour or a gluten-free blend.
  • Dairy-free dark chocolate – I like to use a 70% or above dark chocolate for this recipe. It creates a richer flavoured brownie.
  • Dairy-free block butter – Use room temperature vegan block butter. I like to use Naturli Vegan Block.
  • Aquafaba (chickpea brine) – Use the water from a can of chickpeas. This acts as the ‘egg’ in the recipe to create the crinkle on top of the brownie.
  • Caster sugar – Caster sugar, a white sugar or golden caster sugar works fabulous in this recipe.
  • Peppermint extract – Adding a drop of peppermint extract to the brownie helps to flavour this dessert even more. If you don’t want to add peppermint into the brownie, substitute it with vanilla extract or vanilla bean paste.
  • Dairy-free chocolate chips – Brownies have to be loaded with chocolate, that includes chocolate chips. Stir chocolate chips into the batter before baking. This will make the brownie melt in your mouth!

Mint chocolate chip cream:

  • Dairy-free block butter
  • Icing sugar – Icing sugar will help sweeten the filling.
  • Peppermint flavouring
  • Green food gel – In order to create a bright green filling, you’ll want to use a green colouring. I choose food gel as you only need a tiny am to create a vivid colour. Also, as you only use a tiny bit of food gel, it doesn’t effect the bake unlike a liquid food colour which can alter textures.
  • Dairy-free milk – If you’re nut-free, use an oat or soya milk. If you’re gluten-free, use nut based milks or soya milk. Make sure to check all ingredients if you do have allergies.
  • Dairy-free chocolate chips

Chocolate ganache

  • Dairy-free chocolate chips
  • Dairy-free cream – You can use a vegan / dairy-free single or doulbe cream, aswell as coconut cream.
mint chocolate brownie on its side showing the green mint buttercream filling
pinterest pin of mint chocolate brownies

How to make mint chocolate brownies

  1. Brownie base

    Mix all of the ingredients together, pour into a lined tin and bake.

  2. Cream filling

    Whip all of the ingredients togehter, spread over the cooled brownie and chill.

  3. Chocolate ganache

    Melt the ganache and pour over the chilled mint filling. Chill, slice and serve.

mint chocolate brownies on its side showing mint chocolate filling
pinterest pin of mint chocolate chip brownies with a bite taken out of one

3 layers of mint chocolate brownies

Chocolate brownie :

These chocolate brownies are extremely rich and chocolatey with cocoa powder and melted chocolate. They’re the perfect taste and texture combination for the base of these bars.

Mint chocolate chip cream:

If you love mint chocolate chip ice-cream, you’ll be hooked on these bars. The filling tastes exactly like mint chocolate chip ice-cream, loaded with peppermint flavours and lots of delicious chocolate chips. It’s even coloured mint green with edible food gel. The green contracts against the brown brownie and ganache perfectly creating a visually appealing mint chocolate treat!

Chocolate ganache:

The chocolate layer on top is a silky chocolate ganache. Mixing chocolate and cream makes for the most delicious, quick and easy ganache which is simply poured over the filing and chilled to set. Simply combine the chocolate with dairy-free cream allow to melt them pour over the brownie. Using a ganache allows the chocolate topping to set softer, as opposed to a hard, heavy chocolate layer on top. The soft chocolate is easier to cut without messing up the mint chocolate chip cream underneath.

mint chocolate brownie with a bite taken out

How to store?

Chocolate mint brownies taste best when they are room temperature or just ever so slightly chilled!

Store them in the fridge in a sealed container for about 4-5 days. Let them sit at room temperature for around 10-15 minutes before serving.

To freeze brownies, wrap them individually in grease proof paper or in a sealed container, then simply place into the freezer. Allow to fully defrost before enjoying.

mint chocolate chip brownies with a mint cream filling, chocolate ganache and grated chocolate

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!

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mint chocolate brownies on white grease proof paper

Vegan Mint Chocolate Brownies


Description

These fudgy and chewy vegan mint chocolate chip brownies are everything you ever wanted in a brownie. Full of mint and chocolate… what could be better?


Ingredients

Units Scale

Ingredients for the brownie

  • 60g of cocoa powder
  • 180g of plain flour
  • 170g of dairy-free dark chocolate
  • 110g of dairy-free block butter*
  • 120ml of aquafaba (chickpea brine)*
  • 280g of caster sugar
  • 1 teaspoon of peppermint extract
  • 20g of dairy-free chocolate chips

Ingredients for the mint chocolate chip filling

  • 115g of dairy-free block butter*
  • 245g of icing sugar
  • 1 teaspoon of peppermint flavouring
  • A small drop of green food gel
  • Dairy-free milk
  • 40g of dairy-free chocolate chips

Ingredients for the chocolate ganache

  • 100g of dairy-free chocolate
  • 60ml of dairy-free cream

Instructions

Method (brownie base)

  1. Sift the cocoa powder and flour together in a medium bowl.
  2. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
  3. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too.
  4. Add in the peppermint extract and whip on high speed to combine. The aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
  5. Pour the chocolate over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
  6. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
  7. Add in the chocolate chips and stir to combine (optional).
  8. Pour the brownie batter into the lined tin and level off with an off set spatula.
  9. Place the tin into the middle of the oven and bake for 30-35 minutes.
  10. Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.

Method (mint chocolate chip filling)

  1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
  2. Sift in the icing sugar, peppermint and green food gel, whip on high speed for a couple of minutes to incorporate it.
  3. Pour in the dairy-free milk and whip for 5-8 minutes on high speed until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.
  4. Fold in the chocolate chips.
  5. Pour the mint filling over the cooled brownie base, level out with a spoon or spatula. Place into the freezer for 25 minutes to set.

Method (chocolate ganache)

  1. Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the dairy-free cream and whip until smooth.
  2. Pour the ganache over the top of the brownie, use a spoon or off set spatula to spread it out. Place into the fridge for 10-15 minutes to set the ganache. Optional: While the ganache is still wet, sprinkle over some chocolate shavings / chunks and mint leaves.
  3. Lift the brownies out of the tin using the overhangs of grease proof paper, and place on a board.
  4. Heat a sharp knife in some warm water then slice into bars.
  5. Serve and enjoy.

Notes

To store: Store in a sealed container in the fridge, allow to come to room temperature before enjoying. Best eaten within 3-5 days of making.

What dairy-free butter to use? My favourite vegan friendly butters are Naturli Vegan Block and Flora Plant Based Alternative. Both can be found in most large uk supermarkets. 

What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use.

What brand of food gel to use?  My favourite food gel is Rainbow Dust Colours. They are suitable for vegans and are gluten-free.

  • Prep Time: 10 minutes
  • Category: brownies and bars
  • Method: Baking
  • Cuisine: American

Keywords: brownies, chocolate brownies, mint chocolate chip, vegan mint chocolate brownies

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