Vegan Mint Chocolate Brownies

Name: Vegan Mint Chocolate Brownies
Ingredients: 120 g aquafaba; 280 g caster sugar; 1 tsp peppermint extract; 170 g vegan dark chocolate, melted; 110 g vegan butter, unsalted, melted; 60 g cocoa powder; 180 g plain flour; 30 g vegan chocolate chips; 115 vegan butter, cubed, softened; 245 g icing sugar; 1 tsp peppermint extract; green food colouring, as needed; 1 Tbsp water; 100 g vegan cream; water, as needed; 130 g vegan dark chocolate, broken up

Delicious fudgy brownies topped with a mint icing and a rich ganache topping. We've use food colouring to give the icing a light green colour, but you can leave it out if you prefer.

Difficulty

Low

Time

105 min

Author

Kenwood

This recipe is prepared with:

Products

QuickMix Go - Storm Blue HMP40.000GY

Ingredients

Servings

For the brownie

120 g aquafaba
280 g caster sugar
1 tsp peppermint extract
170 g vegan dark chocolate, melted
110 g vegan butter, unsalted, melted
60 g cocoa powder
180 g plain flour
30 g vegan chocolate chips

For the filling

115 vegan butter, cubed, softened
245 g icing sugar
1 tsp peppermint extract
green food colouring, as needed
1 Tbsp water

For the topping

100 g vegan cream
water, as needed
130 g vegan dark chocolate, broken up

Utensils

Mixing bowl, Square tin 18 cm (7"), Heatproof bowl, Saucepan, HMP40.000GY, HMP40.000GR, HMP40.000RD, Beaters

Instructions

Step 1

Making the brownie

Preheat the oven to 180°C.

Grease and line a tin with parchment paper.

Fit the Beaters.

Add aquafaba, caster sugar and peppermint extract into a mixing bowl.

Whisk for 2 minutes on speed Max until light and fluffy.

Add melted chocolate and butter.

Whisk for 30 seconds on speed Min until combined.

Add flour and cocoa powder.

Whisk for 1 minute on speed Min until combined.

Add chocolate chips.

Whisk for 30 seconds on speed Min until combined.

Transfer the batter into the tin.

Bake for 35 minutes at 180°C until a little fudgy inside.

Remove from the oven and let cool .

Step 2

Making the filling

Clean the mixing bowl and the Beaters.

Add butter into the mixing bowl.

Mix for 2 minutes on speed Max until light and fluffy.

Add icing sugar, peppermint extract, green food colouring and water.

Tip: Add just enough food colouring to turn the mix a pale green.

Mix for 1 minute on speed Max until combined.

Pour the filling over the brownie.

Chill in the freezer for 20 minutes.

Step 3

Making the topping

Add cream into a heatproof bowl and set aside.

Add water into a saucepan, filling just under half full.

Heat on a medium heat until it reaches a gentle simmer.

Place the heatproof bowl on top of the saucepan .

Heat, stirring constantly, until just before boiling.

Remove from the heat and let cool slightly.

Add chocolate.

Stir until the chocolate has melted and the topping is smooth.

Pour the topping onto the brownie and level with a spatula.

Chill in the fridge for 20 minutes.

Cut into squares.

Serve.

Tip: Store these brownies for up to 5 days in a sealed container in the fridge.

You can also prepare this recipe* with:

Products

Quick Mix Go Hand Mixer Eucalyptus Green HMP40.000GR

QuickMix Go - Clay Red HMP40.000RD