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These vegan peppermint brownies are an ideal holiday treat—extra fudgy, topped with crushed candy canes, and made in one bowl for minimal cleanup.
This is one of my favorite seasonal bakes. I love anything peppermint this time of year, and chocolate plus peppermint is a winning combination. These one-bowl peppermint brownies are a must-bake for holiday gatherings.
This recipe is loosely based on my favorite gluten-free brownies with a few adjustments to the base and a festive candy cane topping. The crushed candy canes add color, crunch, and a subtle peppermint note without being overpowering.
You can use regular or mini candy canes, or buy them pre-crushed if you prefer. If allergies are a concern, look for corn-syrup–free or organic candy canes—there are allergy-friendly options available.
Why You’ll Love These Peppermint Brownies…
- Chocolate and peppermint are a classic holiday pairing—this recipe highlights the combo without adding peppermint extract, so the mint is gentle and balanced.
- Everything mixes in one bowl by hand—no mixer required.
- They look festive and are perfect for holiday parties or gifting.
What You’ll Need…
- Dry ingredients: gluten-free flour, baking powder, and salt.
- Egg substitute: Bob’s Red Mill Egg Replacer (or 2 eggs if not making vegan).
- Flavor: brown sugar, granulated sugar, unsweetened cocoa powder, vanilla, and melted semisweet chocolate.
- Fat: vegetable or canola oil.
- Topping: crushed candy canes—adjust amount and size of pieces to your preference.
How To Make Peppermint Brownies…
Start by melting the semisweet chocolate chips in short bursts in the microwave or using a double boiler. In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, prepared egg replacer, vanilla extract, and melted chocolate. Stir until smooth.
Fold in the gluten-free flour blend, unsweetened cocoa powder, baking powder, and salt just until combined—avoid over-mixing. Pour the batter into an 8″ square pan lined with parchment paper and bake at 350°F for about 25–28 minutes. A toothpick should come out with moist crumbs attached—fully clean indicates overbaking.
When you remove the brownies, keep the oven on. Immediately sprinkle the crushed candy canes over the hot brownies and return them to the oven for 2–3 minutes so the pieces adhere without fully melting. Let the brownies rest in the pan for 5–10 minutes, then transfer to a rack to cool completely.
What Is The Best Way To Crush Candy Canes?
Place unwrapped candy canes in a sealed plastic bag (double-bag to prevent tearing) and crush with a rolling pin. Leave some larger pieces for crunch and presentation, or crush finer if you prefer smaller bits. Pre-crushed options are also available seasonally.
How To Store Peppermint Brownies…
These brownies are best the day they’re baked, when they’re softest and fudgiest. Store leftovers in an airtight container at room temperature for 1–2 days; after that they may begin to firm up and lose freshness.
📖 Recipe
Gluten Free Peppermint Brownies – Vegan
Dessert, Snack
American
brownies, chocolate, christmas, gluten free, peppermint, vegan
30 mins
30 mins
1 hr
9 brownies
Taleen Benson
Ingredients
- ¼ cup + 2 tablespoons (90ml) vegetable or canola oil
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 tablespoons Bob’s Red Mill Egg Replacer mixed with 4 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips melted
- ¾ cup gluten free flour blend
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- candy canes crushed
Instructions
-
Preheat oven to 350°F. Line an 8″ square baking pan with parchment paper and set aside.
-
In a large bowl, mix the oil, brown sugar, granulated sugar, prepared egg replacer, vanilla extract, and melted chocolate until combined. Fold in the flour, cocoa powder, baking powder, and salt.
-
Pour the batter into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
-
Remove the brownies from the oven but keep the oven on. Immediately sprinkle crushed candy canes across the top and return to the oven for 2 minutes so they adhere. Allow brownies to cool in the pan for 5–10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Follow the package directions for Bob’s Red Mill Egg Replacer. After mixing with water it needs a few minutes to thicken before using.
- If not making a vegan version, you can substitute 2 eggs for the egg replacer.
- Yields vary by how you cut the brownies; this recipe is usually cut into nine even pieces.
Did you make these peppermint brownies? Leave a comment below or tag @justastastyblog on Instagram and use #justastastyblog!