Chocolate Peppermint Brownies

From the Silk test kitchen

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Servings
16
Total Time
30 min
+ 30 min baking

+ 1 hr to chill

Chocolate Peppermint Brownies
Ingredients

Brownie layer

  • 1/3 cup (75 ml) canola oil
  • 1/4 cup (60 ml) Silk soy beverage or almond beverage, any flavour
  • 1/2 cup (125 ml) unsweetened cocoa powder
  • 3/4 cup (175 ml) sugar
  • 2 eggs or the equivalent in egg substitute
  • 1 tsp (5 ml) vanilla
  • 2 Tbsp (30 ml) cornstarch
  • 1/2 cup (125 ml) almond flour
  • 1/2 tsp (2 ml) baking powder
  • 1/4 tsp (1 ml) salt

Mint layer

  • 1 1/2 cup (350 ml) powdered sugar
  • 3 Tbsp (45 ml) margarine (or butter)
  • 2-3 Tbsp (30- 45 ml) Silk soy, almond or coconut beverage, any flavour
  • 1 tsp (5 ml) peppermint extract
  • 2-3 drops green food colouring, if desired

Chocolate glaze

  • 2 oz (60 ml) unsweetened chocolate
  • 2 Tbsp (30 ml) margarine (or butter)

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Preparation
  • Preheat oven to 180°C (350°F).
  • Coat an 8-inch square pan with cooking spray.
  • In a large bowl, whisk together oil, Silk, cocoa and sugar until well combined.
  • Add eggs and vanilla and beat until smooth.
  • Add cornstarch, flour, baking powder and salt and mix to combine.
  • Spread into prepared pan and bake 25 minutes. Cool completely.
  • While brownies are cooling, prepare mint layer.
  • Beat powdered sugar and margarine until creamy.
  • Add enough Silk to make frosting spreadable.
  • Stir in peppermint extract and food colouring, if desired. Frost cooled brownies and chill until set, about 15 minutes.
  • Meanwhile, melt chocolate and margarine.
  • Pour chocolate mixture over chilled, frosted brownies.
  • Chill until set, about 1 hour.
  • Cut into squares with a hot, sharp knife to serve. Refrigerate any leftovers.