Peppermint Bark Dark Chocolate Brownies

Having dietary restrictions during the holidays can be tough, especially when you’re craving a sweet treat. I know this first hand, which is why I set out to put together a brownie recipe that you would never know is gluten & dairy free. These brownies are rich with dark chocolatey flavors and a fudgy texture. The creamy chocolate ganache on top takes the indulgent tastes to the next level, and allows you to add as much of the crunchy peppermint flakes on top as you want. With so much chocolate in every bite, nobody will ever think these brownies are gluten & dairy free!

Make it Gluten Free: This recipe is already gluten free!

INGREDIENTS

BROWNIES

• ½ cup of cornstarch
• ¼ cup unsweetened cocoa powder
• 1 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 6 tablespoons of Earth Balance Vegan Butter
• 1 bag (10 oz) of Enjoy Life Semi-Sweet Dairy Free Chocolate Chips
• 1/3 cup of sugar
• 1 teaspoon of vanilla extract
• 2 eggs
• ½ cup of chopped walnuts

GANACHE

• ½ cup of canned unsweetened coconut milk or cream
• ½ cup of Enjoy Life Semi-Sweet Dairy Free Chocolate Chips
• ½ teaspoon of vanilla extract
• 8-10 mini candy canes

STEPS

1.      Preheat the oven to 350 degrees, and line your brownie pan with parchment paper & nonstick cooking spray.

2.      In a large bowl, combine ½ cup of cornstarch, ¼ cup of cocoa powder, 1 teaspoon of cinnamon, & 1/8 teaspoon of nutmeg, and mix until well combined. Set aside.

3.      In a medium glass bowl, add 6 tablespoons of Earth Balance vegan butter, and ½ a bag of Enjoy Life dairy free chocolate chips, and microwave for 30 seconds. Mix together and add remaining chocolate chips, and continue to microwave in 30 second increments until fully melted.

4.      Add the melted chocolate and butter mixture to the large bowl with the dry ingredients and mix until they are combined.

5.      Stir in the 1/3 cup of sugar and 1 teaspoon of vanilla extract to the mixture.

6.      Add the eggs (one at a time) to the mixture and continue to stir.

7.      Once all the ingredients are combined into the brownie batter, fold in the ½ cup of chopped walnuts.

8.      Pour the brownie batter into your lined baking pan & bake for 40 minutes.

9.      While the brownies bake, add ½ cup of dairy free chocolate chips & ½ teaspoon of vanilla extract to a small bowl & set aside. Then, in a small sauce pan over medium heat, add a ½ cup of canned coconut milk & heat until it begins to boil.

10.   Once the coconut milk begins to bubble, remove from the stove and pour over the chocolate chips in the bowl. Mix until the chocolate melts and fully combines with the coconut milk. Set the bowl in the fridge to stiffen, about 30 minutes to an hour.

11.   When the brownies are done baking, set aside to cool. Take your candy canes & place them in a plastic bag. Place the bag on a cutting board, and smash the bag with a wooden spoon to break up the candy canes into small pieces.

12.   Once the brownies & the chocolate ganache are fully cooled, Take a spoon and spread the ganache to fully cover the top of the brownies with a thick chocolatey top layer. Then take a few handfuls of the crushed candy cakes and sprinkle on top of the ganache layer.

13.   You can cut the brownies into two inch squares and serve immediately. Or you can freeze the brownies for an hour to harden the chocolate ganache.