🍫 Peppermint Hot Cocoa Brownies (Vegan Holiday Dessert)

These Peppermint Hot Cocoa Brownies are pure holiday magic — chewy, fudgy, and infused with that cozy peppermint-chocolate flavor that instantly feels like Christmas.

Each bite is rich and melty, with a soft cocoa center and a cool minty finish. Topped with crushed candy canes and a drizzle of melted chocolate, they’re as beautiful as they are decadent.

And the best part? They’re completely vegan, dairy-free, and can be made gluten-free — no one will ever guess. It’s the kind of dessert that looks bakery-level but comes together in one bowl. 🎅

💚 Why You’ll Love This Recipe

• 🍫 Fudgy & Rich: Soft, gooey, and chocolate-packed.
• 🌱 Vegan & Dairy-Free: No eggs or butter — just pure cozy goodness.
• 🍬 Festive & Beautiful: Crushed candy canes = holiday aesthetic gold.
• ⏱️ Simple & Quick: One bowl, no fuss, total indulgence.
• 📸 Pinterest Gold: Chocolate drizzle + candy cane = viral-worthy.

Imagine your favorite holiday drink — peppermint hot cocoa — turned into a decadent dessert you can slice and share. These brownies have that same warmth and comfort, with melty chocolate and sweet mint flavor that pairs perfectly with a cozy night in and a cup of coffee. ☕🎄

They’re nostalgic, festive, and pure joy — basically, Pinterest in dessert form.

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🍫 Peppermint Hot Cocoa Brownies (Vegan Holiday Dessert)

Cooking Method: Baking Courses: Dessert

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Best Season: Fall, Winter

Description

Rich, fudgy, and festive — these Vegan Peppermint Hot Cocoa Brownies taste like holiday joy in every bite. 🎄
Made with cocoa, maple syrup, and crushed candy canes for the ultimate cozy dessert.

Ingredients

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Scale

1/2x 1x 2x 3x

• ½ cup melted coconut oil
• ¾ cup pure cane sugar or coconut sugar
• ¼ cup pure maple syrup
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• ¾ cup all-purpose or gluten-free flour
• ½ cup cocoa powder
• ½ tsp baking powder
• Pinch of salt
• ½ cup dark chocolate chips
• 2 tbsp crushed candy canes (for topping)

Optional: drizzle with melted vegan chocolate or dust with cocoa powder.

Instructions

Preheat & Prep:

1. Preheat oven to 350°F (175°C). Line an 8x8” pan with parchment paper.
   

Mix Wet Ingredients:

1. Whisk melted coconut oil, sugar, maple syrup, peppermint, and vanilla in a bowl.
   

Add Dry Ingredients:

1. Stir in flour, cocoa powder, baking powder, and salt until smooth. Fold in chocolate chips.
   

Bake:

1. Pour into pan and bake for 25–28 minutes until edges are set but center is slightly soft.
   

Cool & Decorate:

1. Sprinkle crushed candy canes on top. Drizzle melted chocolate if desired.
   

Note

🌟 Tips

• Don’t overbake — the center should stay fudgy.
• Chill for 10 minutes before cutting for clean slices.
• Add 1 tsp espresso powder for deeper chocolate flavor.
• Store in airtight container up to 5 days (or freeze 2 months).