Easy Peppermint Brownies (dairy-free)

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:   www.inspirationapron.com

Brownie ingredients:

• 3/4 cup + 1 tbsp all-purpose flour
• 1/2 cup organic unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup plant butter, melted (I use Country Crock)
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp strong coffee, brewed and cooled
• 1 tsp Nature’s Flavors organic pure peppermint extract (if using a grocery store brand, I recommend adding 1 extra teaspoon.)
• 1/4 cup crushed candy canes or peppermint candy

Glaze ingredients:

• 1 cup confectioners' sugar
• 1/4 tsp Nature’s Flavors organic peppermint flavor extract
• 1 tbsp vanilla almond milk or water
• Optional: red or pink food coloring

Optional garnish: Crushed candy canes or peppermint candies. (I just put them in a baggie and whack whack whack with a mallet!)

Preheat oven to 350℉/176℃ and line an 8x8 pan with parchment paper (leave a little overhang for lifting the brownies out of the pan.)

In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.

In a separate large bowl stir together butter and sugar until well combined using a fork.

Next, add eggs, coffee and peppermint extract and stir until well blended.

Add the flour/cocoa mixture and stir just until no dry ingredients remain (do not overmix.)

Pour batter into prepared pan and spread evenly to edges.

Bake in center of preheated oven 25-30 minutes or until edges start to pull away from sides and center is completely baked (check with a toothpick in center until no wet batter is found.) Remove when done and let cool completely in pan on a rack.

While brownies are cooling you can make the peppermint glaze:

Add all ingredients to a small bowl and stir vigorously until smooth.

Drizzle half of the glaze over the cooled and cut brownies, then add a few drops (or 1/8 tsp if using powder coloring) into the remaining half and stir until evenly colored, then drizzle over brownies. Add crushed peppermints or cane canes if desired and let set for 20 minutes.

Serve immediately or store in an airtight container at room temperature for up to 4 days or in refrigerator for up to 1 week. You can also freeze them safely for up to 3 months.