Vegan Peppermint Brownies

Ingredients

• Brownies:
• 1 2/3 cup all-purpose flour or gluten free 1:1 baking flour
• 1/2 cup high quality Dutch-processed cocoa powder
• 1/2 cup vegan butter
• 6 ounces vegan chocolate chips
• 1/3 cup aquafaba or Forager Project Unsweented Cashewmilk, room temperature
• 1 cup organic granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup Forager Project Unsweetened Cashewmilk Yogurt, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• Additional 1/2 cup vegan chocolate chips
• Vegan Chocolate Ganache:
• 1/2 cup vegan chocolate chips
• 1/2 cup Forager Project Plain Unsweetened Creamer
• 3-4 vegan peppermint candies, crushed

Prep

• Prep: Preheat the oven to 350ºF and line a 9x9" pan with parchment paper.
• Dissolve the sugar: In a large bowl, whisk together the sugar, brown sugar, aquafaba, vanilla extract, and dairy free yogurt. You can use a hand mixer to make it faster, but whisk vigorously until the sugar granules are completely dissolved. This is crucial, as this gives the brownies their crinkle top. Set aside.
• Heat the chocolate: Heat the vegan butter until melted and hot in a heat-safe bowl (about 45 seconds). Then add in 6 ounces chocolate chips. Allow the chocolate to sit for a few seconds to start melting. Then add in the cocoa powder as well, and whisk until the chocolate chips have completely melted and the cocoa powder is integrated into the mixture.
• Make the brownie batter: Use a rubber spatula to spoon the chocolate fudge mixture into the dissolved sugar mixture. Whisk until combined. Then add in the flour and sea salt, and gently whisk JUST until the flour is completely incorporated. The brownie batter will feel thick. Continue whisking just until the flour is incorporated. Add in the additional chocolate chips, and fold into the brownie batter to evenly distribute.
• Bake: Spread the batter into the pan to the edges. Place the pan into the oven and bake for 28-30 minutes, or until the toothpick comes out NEARLY clean. It's okay if the middle is still a bit wiggly. It will solidify more as it rests. If you bake these brownies longer, they will be more cake-y than fudgy.
• Cool: Remove the brownies from the oven and let them cool fully before you top with the ganache. While they’re cooling, you can make the ganache.
• Make the ganache: Heat the vegan heavy cream until melted and hot in a heat-safe bowl (about 45 seconds). Add in the vegan chocolate chips, and allow the chocolate to sit for a few seconds to start melting. Whisk until the chocolate becomes incorporated into the heavy cream. Then set aside in the fridge to cool for 1 hour while the brownies are cooling.
• Top and slice: Once the ganache has thickened to a frosting consistency, spread the ganache on top of the brownies. Top with crushed peppermint candies. Slice and serve!