These rich and fudgy 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 duo, then you are going to love these vegan Chocolate Mint Brownies!
It all starts with a layer of gooey, rich, and fudgy vegan brownies. From there, a mint green vegan buttercream is spread on top before they’re finished with a layer of chocolate ganache on top. Does that sound like the best vegan brownie or what?
Whether you make a batch of mint brownies for St. Patrick’s day, the holidays, or to make the chocolate mint lovers in your life happy, this rich and chocolatey dessert is guaranteed to be a hit!
Ingredients needed (with 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
- Soy 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 making substitutions here.
- Peppermint extract – For the refreshing mint flavor in the frosting.
- Green food coloring – I used liquid food coloring but gel food coloring also works well. If you use gel, just know that you’ll need to use a smaller amount because it’s much more concentrated.
- Vegan chocolate chips – Some of my favorite dairy free chocolate chips are the Trader Joe’s and Enjoy Life brands. Always check the ingredients 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 it firm up and solidify as it cools.
How to make chocolate mint brownies
Find the complete printable recipe with measurements below in the recipe card.
Stir the melted butter, sugar, vanilla, and milk together in a large bowl. Then sprinkle the flour, cocoa, baking powder, and salt over the wet mixture and gently stir to combine, being careful not to over-mix.
Transfer the thick brownie batter to the pan and smooth it out to the edges with a spatula or your hands, then bake. The brownies may look a little underdone or jiggly 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 the powdered sugar, softened vegan butter, peppermint extract, soy milk, and a few drops of green food coloring together until smooth and fluffy. Thin it out with a few drops of milk as needed.
Spread the mint frosting over the cooled brownies, then place them in the fridge to firm up for 1 hour.
Lastly, make the chocolate ganache by placing the chocolate chips in a bowl and heating the coconut milk in the microwave. Pour the warm cream over the chocolate and let it sit for a few minutes (do not stir). Afterward, stir the two together until you have a smooth and creamy chocolate sauce.
Pour the ganache over the mint-frosted brownies, then place them back in the fridge to set.
Once the chocolate is firm, slice the brownies into squares. Enjoy!
Tips and tricks
- Only stir the dry ingredients into the wet ingredients until they all just come together and no dry flour streaks remain. If you overmix the batter, the brownies will be dense and not as fudgy.
- Give the brownies plenty of time to chill in the fridge between adding the mint icing and ganache. This will prevent the layers from becoming a melted mess!
- For the cleanest brownie slices, run the blade of a knife under hot running water or wipe the blade after every slice.
Frequently asked questions
You can try making the brownies with a 1:1 gluten free flour blend, but I haven’t tested it. Or make my Gluten Free Vegan Brownies instead and top them with the mint frosting and chocolate glaze once they’re cool.
The frosted brownies will last for up to 1 week in an airtight container in the fridge. Let them sit on the kitchen counter for 15 to 20 minutes before serving to help them soften a little.
Yes, you can freeze just the brownie layer or the layered mint brownies for up to 3 months. Wrap the individual bars or the entire batch in a layer of plastic and foil to prevent freezer burn.
Want more vegan brownie recipes?
Make the brownies
-
Preheat oven to 350℉. Line a 9×9 (or 8×8) inch pan with parchment paper and set aside. (TIP: put a little bit of vegan butter on the bottom so the parchment paper sticks to it and doesn’t slide around.)
-
In a large bowl, stir together the hot melted butter and sugar until well combined, then stir in the vanilla and milk.
-
To the bowl with the wet ingredients, add the flour, cocoa (sift it in if chunky), baking powder and salt. Stir until just combined, but do not over mix. The mixture will be quite thick, but just keep going and it will come together.
-
Dump 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 appear undercooked in the middle and may be a little jiggly, but they firm up as they cool. If you over bake they will turn out very hard instead of fudgy.
-
Allow the brownies to cool completely on a wire rack.
Make the mint frosting
-
In a medium bowl using a handheld or stand mixer with a paddle attachment, beat together the 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 it’s too thick.
-
Frost the cooled brownies and place in the refrigerator. Keep in the refrigerator for about an hour if possible.
Make the chocolate ganache
-
Add the 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.
-
Pour the warm cream over the chocolate chips and let sit for 3 minutes. Don’t stir it yet.
-
After 3 minutes, whisk together until smooth and creamy. Pour over the mint frosted brownies and return to the refrigerator to firm up.
-
Cut into squares once the chocolate has firmed up a bit and enjoy! To make clean cuts, use a large sharp knife and wipe the knife off after each quick cut.
- May use another dairy free milk, such as oat, almond or coconut.
- Coconut oil may work in place of the vegan butter for the brownie layer, but I’m not sure it will work well for the mint frosting layer.
Calories: 319kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 111mg | Potassium: 139mg | Fiber: 2g | Sugar: 39g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
