These rich and gooey chocolate mint brownies are layered with mint frosting and a chocolate ganache. The ultimate layered vegan brownies with a fresh mint flavor!
If you believe that chocolate and mint are the perfect pairing, then you’re going to love these Vegan Chocolate Mint Brownies!
It all starts with layers of gooey, rich and fudgy vegan brownies. From there, a mint green vegan buttercream is spread on top before finishing with a layer of chocolate ganache. Does this sound like the best vegan brownie or what?
Whether you’re making a batch of mint brownies for St. Patrick’s Day, the holidays, or to please the chocolate mint lover in your life, this rich and chocolatey dessert is guaranteed to be a hit!
Required components (including substitutions)
- Vegan butter – Melted vegan butter adds a good amount of moisture to the brownie batter.
- sugar – Granulated white or cane sugar is best.
- Vanilla extract
- i am milk – Or you can use any non-dairy milk you already have at home, like oat milk or cashew milk.
- All purpose flour – This is my go-to flour in almost all of my brownie recipes, like these eggless brownies and brownie bites. A quality gluten free flour might work but I haven’t tried it.
- Cocoa powder – Use natural cocoa powder, not Dutch process.
- Baking powder
- salt
- powdered sugar – This not only sweetens the mint frosting but also gives it a light and fluffy texture. I don’t recommend replacing here.
- Peppermint extract – For a refreshing mint flavor in frosting.
- Green food coloring – I used liquid food color but gel food color works well too. If you use the gel, just know that you need to use a small amount because it is very concentrated.
- Vegan Chocolate Chips – Some of my favorite dairy-free chocolate chips are Trader Joe’s and Enjoy Life brands. Always check the ingredient list for milk fat or butter oil before you buy.
- Coconut milk – Full-fat canned coconut milk adds richness to the chocolate ganache and helps harden and firm it as it cools.
How to Make Chocolate Mint Brownies
Find the complete printable recipe with measurements below on the recipe card.
In a large bowl, stir together the melted butter, sugar, vanilla, and milk. Then sprinkle the flour, cocoa, baking powder and salt over the wet mixture and gently stir to combine, being careful not to overmix.
Transfer the thick brownie batter to the pan and smooth the edges with a spatula or your hands, then bake. The brownies may look a little undercooked or mushy when they come out of the oven, but they firm up nicely as they cool.
Make the mint frosting while you wait for the brownies to cool. Beat together powdered sugar, softened vegan butter, peppermint extract, soy milk and a few drops of green food coloring until smooth and fluffy. Thin with a few drops of milk as required.
Spread the mint frosting over the cooled brownies, then refrigerate them for 1 hour to harden.
Finally, put the chocolate chips in a bowl and heat the coconut milk in the microwave to make the chocolate ganache. Pour the warm cream over the chocolate and let sit (do not stir) for a few minutes. Then, stir the two together until you have a smooth and creamy chocolate sauce.
Pour the ganache over the mint-frosted brownies, then refrigerate to set.
Once the chocolate has hardened, cut the brownies into squares. Enjoy!
strategy
- Just stir the dry ingredients into the wet ingredients until they are all combined and there are no dry flour streaks. If you overmix the batter, the brownies will be dense and not mushy.
- Allow the brownies plenty of time to chill in the fridge between adding the mint icing and ganache. This will prevent the layer from becoming a melted mess!
- For the cleanest brownie slices, run a knife blade under hot running water or wipe the blade after each slice.
Frequently Asked Questions
You can try making the brownies with a 1:1 gluten free flour mix, but I haven’t tested it. Or make my gluten free vegan brownies instead and top with mint frosting and chocolate glaze once cooled.
Frosted brownies will last up to 1 week in an airtight container in the refrigerator. Let them sit on the kitchen counter for 15 to 20 minutes to soften a bit before serving.
Yes, you can freeze just brownie layers or layered mint brownies for up to 3 months. Wrap individual bars or entire batches in a layer of plastic and foil to prevent freezer burn.
Want more vegan brownie recipes?
Make the brownies
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Preheat oven to 350℉. Line a 9×9 (or 8×8) inch pan with parchment paper and set aside. (Tip: Put some vegan butter on the bottom so the parchment paper sticks to it and doesn’t slide around.)
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In a large bowl, whisk together the hot melted butter and sugar until well combined, then stir in the vanilla and milk.
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In the bowl with the wet ingredients, add the flour, cocoa (sift it if it’s sticky), baking powder, and salt. Stir until just combined, but do not overmix. The mixture will be quite thick, but keep going and it will come together.
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Drop the thick brownie batter into the pan and smooth it out with a spatula or your hands. Bake for 25-30 minutes. They will still look cooked in the middle and may be a little mushy, but they will firm up as they cool. If you overbake, they will be too hard instead of fudgy.
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Allow the brownies to cool completely on a wire rack.
Make the mint frosting
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In a medium bowl using a handheld or stand mixer with a paddle attachment, beat together powdered sugar, softened vegan butter, peppermint extract, 2 tablespoons soy milk, and a few drops of green food coloring, if desired. Start on low speed and increase to high, adding milk as needed if too thick.
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Frost the cooled brownies and refrigerate. Refrigerate for about an hour if possible.
Make chocolate ganache
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Add chocolate chips to a medium-sized bowl. Place the coconut milk in a microwave safe bowl or measuring cup and heat in the microwave for 1 minute.
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Pour the warm cream over the chocolate chips and let sit for 3 minutes. It still does not stir.
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After 3 minutes, beat together until smooth and creamy. Pour over mint frosted brownies and return to refrigerator to harden.
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Once the chocolate hardens a bit, cut into squares and enjoy! To make clean cuts, use a large, sharp knife and wipe the knife after each quick cut.
- Other dairy-free milks can be used, such as oat, almond or coconut.
- Coconut oil might work in place of vegan butter for the brownie layer, but I’m not sure it would work well for the mint frosting layer.
Calories: 319kcal | Sugars: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fats: 2g | Monounsaturated fats: 3g | Sodium: 111mg | Potassium: 139mg | Fiber: 2g | Sugar: 39g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg