Make your holidays extra special with this vegan recipe everyone will love.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
1 3/4 cups buckwheat flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 cups sugar
3/4 cup vegetable oil or melted coconut oil
1/2 cup non-dairy milk
1 tsp vanilla extract
1 tbsp chia seeds + 3 tbsp water
1/3 cup chocolate chips (dairy-free optional)
1 tbsp vegan butter, softened
1 tsp peppermint extract
1 tsp almond milk
1 1/2 cups powdered sugar (you may need more or less, add an extra 2 tbsp at a time until you get the consistency you prefer).
1/4 cup crushed candy canes
Preheat oven to 375 F.
Mix together chia seeds and water. Set aside.
Whisk together flour, cocoa powder, sugar and baking soda.
Add oil, non-dairy milk, vanilla and chia mixture.
Add dry mixture to the wet and stir to form a batter.
Pour into an 8×8 parchment-lined baking tray and bake for 28-30 minutes. Insert a toothpick in the centre, if it comes out clean or with a few crumbs they are done. If it comes out with any batter on it, bake a few more minutes.
Remove from oven and allow to cool completely before icing.
Meanwhile, using a hand mixer, mix all frosting ingredients except candy cane (add the powdered sugar a bit at a time until smooth and combined).
Once brownies are cool, add frosting and sprinkle with crushed candy canes.
If you use all-purpose flour instead of buckwheat, the brownies will be more cakey and crumbly
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.