Description
These Peppermint Mocha Sourdough Brownies combine rich cocoa, espresso, refreshing peppermint, and tangy sourdough for a plant-based holiday treat. Dairy free and vegan, they yield fudgy squares with a crackly top and molten chocolate pockets. Perfect for festive gatherings or gifting, this brownie recipe highlights sustainability by using sourdough discard and mindful ingredients. You'll love the balance of mocha warmth and peppermint brightness in every bite, and simple steps ensure reliable results for both novice and experienced bakers. Serve cooled or warmed, plain or topped with crushed candy canes, for an unforgettable vegan Christmas delight.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
2. In a large bowl whisk together flax eggs, melted coconut oil, maple syrup and coconut sugar until smooth.
3. Stir in sourdough starter, non-dairy milk, espresso powder and peppermint extract until combined.
4. Sift flour, cocoa powder and sea salt into a medium bowl, then gently fold into wet ingredients until no streaks remain.
5. Fold in chopped vegan dark chocolate until evenly distributed.
6. Spread batter into prepared pan and sprinkle with crushed candy canes if using.
7. Bake for 28–32 minutes until the top is set and a toothpick comes out with moist crumbs.
8. Cool in pan for at least 30 minutes before lifting out and slicing into squares.
9. Serve as is or drizzle with melted vegan chocolate and extra peppermint pieces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18
- Sodium: 50
- Fat: 12
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Keywords: vegan peppermint brownies, dairy free brownies, mocha brownies recipe, plant-based holiday treats, vegan christmas recipes