These vegan, gluten-free brownies are surprisingly light yet indulgent, and take a little less than an hour to make!
Jump to RecipePeppermint Mocha is one of a popular seasonal drink for a reason! It tastes like Christmas feels– sweet, minty, and a bit overpowering.
Details
Servings
12 servings
Prep time
15 minutes
Cooking time
30 minutes
Print
Ingredients
- Brownie Ingredients
2 ripe bananas
1 cup almond flour
1/2 cup cocoa powder
1/2 cup brown sugar
1/3 cup coffee (cooled or cold brew)
1/4 cup maple syrup
1/4 cup dairy-free butter
1/2 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
- Topping Ingredients
8 oz dark chocolate bar, roughly chopped
peppermint candy canes, broken
vegan marshmallows, to taste
Directions
- Preheat oven to 350°. Place two narrowly cut parchment paper rectangles on a 8 by 8 baking pan, forming an “X”.
- Combine almond flour, cocoa powder, baking soda and salt in a mixing bowl. Set aside.
- In a separate bowl, mash bananas with a fork, pressing down and to the side to grind down large clumps. Add remaining brownie batter ingredients to mash banana, incorporating well.
- Pour combined wet ingredients into the bowl of dry ingredients.
Microwave half of the dark chocolate in a microwave-safe bowl in 15 second increments. When it is melted, stir into the batter.- Pour the batter into baking pan, and bake for around 30 minutes. At the 15 minute mark, sprinkle remaining dark chocolate, candy canes, and vegan marshmallows on top.
- When the brownies are done, a toothpick should come out clean from the center of the pan. Let cool for at least 20 minutes.
