In need of a last minute Christmas dessert that doesn’t require you to spend hours in the kitchen? I’ve got you covered with these festive chocolate peppermint brownies. The classic Christmas combination of chocolate and peppermint coming together in a simple dessert that is complete in 30 minutes.
Preheat oven to 180°C and line a 20cm square baking pan with baking paper.
In a large bowl, add eggs, vanilla and peppermint extract and lightly whisk. Whisk in dark brown sugar and melted butter until all combined.
Sift cocoa powder and flour into a separate bowl and then combine gradually with wet ingredients. Using a spatula to scrape down the sides, mix until combined and batter is nice and thick. Fold through dairy-free chocolate chips and spoon mixture into baking pan ensuring it is spread evenly.
Bake in oven for 15 minutes. The brownies are done when top is still soft but firm. Let cool on a wire rack completely.
Make the glaze by mixing the icing sugar, water and peppermint extract. Add a little more icing sugar if it is too thin. Drizzle glaze over the top of cooled brownies and top with crushed candy canes. Cut into squares to serve.
Notes
I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.Chocolate: I use a chopped up bar of dark chocolate in place of chocolate chips for best results but you can use any chocolate or chocolate chips you prefer.