dairy free brownies

Name: Banana Brownies
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 40 min
Yield: 9
Cuisine: American
Ingredients: 1 cup (180g) semi-sweet chocolate chips; 1/3 cup (60g) olive oil; 3/4 cup (158g) white granulated sugar; 1 large egg, room temp; 1 tsp vanilla extract; 1/3 cup (88g) mashed overripe banana (about 1 brown banana); 2 Tbsp (10g) Dutched cocoa powder; 1/2 cup (65g) all-purpose flour; 1/2 tsp salt; 1/4 tsp baking powder; 2/3 cup (90g) chopped walnuts, divided (optional)

Banana Brownies

May 12, 2023 by Rachael Ng Leave a Comment

Banana Brownies

A “small” batch of homemade Banana Brownies made with just a single overripe banana. With a classic and fudgy brownie texture, these banana flavored brownies will be a hit for any chocolate banana fan. Walnuts are optional 😉

Banana Brownies

When I set out to make Banana Brownies back in February, I had no idea it would take me this long (and countless batches of brownies!) to get these babies just right. My initial goal was to create banana-flavored brownies with a real brownie texture. What I didn’t want was a wonky, brownie-wannabe claiming it was something it wasn’t. These are tried and true brownies, complete with a fudgy texture and shiny, crackly top.

The banana flavor is light, especially if you’re a walnut fan like me and just have to have them in and on your brownies. Of course the walnuts are optional (are they as polarizing in your house as they are mine?), so you can leave them out completely if that’s more your style. With or without walnuts, these brownies have been a huge hit over the last couple of months of recipe testing, so there’s no doubt here that you’ll love them, too!

Why You’ll Love These Brownies

Fudgy texture & light banana flavor
Shiny, crackly brownie top
Needs only ONE brown banana
Makes a smaller batch vs the standard boxed brownie mix
No chopping chocolate required – chocolate chips only please!

What You’ll Need + Possible Substitutions

Semi-sweet chocolate chips add a rich chocolate flavor. I always use dairy-free chocolate chips in my bakes. Regular chocolate chips will work as well.
Olive oil adds moisture to these brownies. For a buttery taste, feel free to use melted butter or plant-based butter in place of the olive oil. Avocado oil will work as well.
White granulated sugar brings plenty of sweetness to these brownies. You can use raw or unrefined cane sugar, or even coconut sugar, instead (just note that the gram measurements will vary).
Egg acts as a binder to hold the brownie together and prevent a crumbly bar. The egg also lifts the brownie and lends a hand to its shiny, crackly top.
Vanilla extract adds flavor.
Overripe banana adds banana flavor and also helps bind the ingredients.
Dutched cocoa powder adds chocolate flavor. It’s darker in color, and richer in flavor, than natural cocoa powder, which I think is necessary as we’re only adding a couple of tablespoons.
All-purpose flour makes up the bulk of the brownie batter. I like to use an unbleached variety, but bleached AP flour will work as well.
Salt enhances flavor and cuts sweetness.
Baking powder gives these brownies just a bit of lift.

Q&A

Can I make thicker brownies? For extra thick brownies, double the recipe and bake at 325°F in an 8×8″ metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!

Can these be made vegan? Unfortunately, I haven’t tested this recipe with any egg alternatives. But my regular vegan brownies can be found here.

Can I bake these in a 9×13″ pan? For a bigger batch of brownies, feel free to double the recipe and bake it in a 9×13″ pan.

Can I leave the nuts out? Definitely. Not a fan of nuts in your bakes? These brownies are delicious with or without the nuts!

Can I use baking chocolate? No. For this recipe, you’ll want to use semi-sweet chocolate chips.

Can I bake these ahead of time? Yes! The brownies pictured in this post were actually three days old at the time of shooting, and they still tasted fresh and delicious (after being stored in an airtight container prior to slicing).

Yield: 9 Brownies

Banana Brownies

Classic homemade brownies flavored with fresh banana. With a fudgy texture and crackly top, say "hello!" to your new favorite brownies!

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 40 minutes

Ingredients

1 cup (180g) semi-sweet chocolate chips
1/3 cup (60g) olive oil
3/4 cup (158g) white granulated sugar
1 large egg, room temp
1 tsp vanilla extract
1/3 cup (88g) mashed overripe banana (about 1 brown banana)
2 Tbsp (10g) Dutched cocoa powder
1/2 cup (65g) all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
2/3 cup (90g) chopped walnuts, divided (optional)

Instructions

Preheat your oven to 325°F and prepare an 8x8" metal baking pan with non-stick spray and parchment paper. I spray my pan and then line the bottom and all four sides with parchment paper.
Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes (this allows the egg to fluff up nicely with the sugar).
In a small, microwaveable bowl, add the chocolate chips and olive oil. Heat in 15 second intervals, stirring after each, until all the chocolate is melted; set aside.
In a stand mixer fitted with a whisk attachment, add the egg and white sugar. Beat on medium-high speed for 3-4 minutes, or until the mixture reaches a thick consistency and light color.
Add the mashed banana and vanilla extract to the sugar and egg mixture and gently stir. Add the melted chocolate and gently stir until totally combined (this takes 1-2 minutes); set aside.
In a small bowl, sift the cocoa powder and flour. Add the salt and baking powder and whisk until everything is combined. Add the dry ingredients to the wet and mix until no flour pockets remain. Stir 1/3 cup of the chopped walnuts into the batter (this step is optional).
Add the batter to your prepared baking pan. Top with the remaining 1/3 cup of chopped walnuts (optional), gently pressing the nuts into the batter.
Bake at 325°F for 40-50 minutes or until a toothpick inserted into the brownie comes out with a few crumbs (these brownies are very fudgy and don't need to be under-baked).
Allow the brownies to cool completely in the pan. Once cool, use the parchment paper to lift the whole brownie up and out of the pan. Transfer to a cutting board and slice into 9 or 16 squares.
Store leftovers in an airtight container at room temperature.

Notes

To bake ahead: bake brownies and allow to cool completely. Cover the baked brownies and slice just prior to serving.
For thicker brownies: double the recipe and bake at 325°F in an 8x8" metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!

Did you make this recipe? I’d love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Chocolate Strawberry Brownies

July 14, 2022 by Rachael Ng 1 Comment

Fudge-like Chocolate Strawberry Brownies with a fresh strawberry compote swirled in. These decadent squares are also topped with strawberry slices and a drizzle of chocolate – like an irresistible chocolate-covered strawberry!

Chocolate Strawberry Brownies

If you’re looking to take your brownies to level 1,000 then you’re in the right spot. These classic homemade brownies are pumped with fresh strawberry, and they’re so good you won’t be able to eat just one (as a food blogger, this is a good thing in my book!). With a simple, fresh strawberry compote swirled into the top of the brownies, and fresh strawberry slices pressed into the batter, these brownies are fruit-packed and the perfect way to use up some of those sweet summer strawberries we’re all stocking up on.

How to Turn Any Brownie into Strawberry Brownies

Step 1: Make a quick strawberry compote by adding fresh chopped strawberries and a teaspoon or two of water to a saucepan. Boil the fruit and water over a medium-high heat setting, gently stirring and mashing the fruit with a fork. Lower the heat and allow the strawberries to simmer and cook until a thicker sauce forms. Set this compote aside to cool as you slice up more strawberries and prepare your brownie batter.
Step 2: Slice up more fresh strawberries to top the brownie batter. I like to trim the green off mine and then slice them into thin pieces.
Step 3: Once your brownie batter is in the pan, use a spoon to make nine small “wells” evenly in the batter, placing a spoonful of strawberry compote into each well. Use a chopstick or butter knife to “swirl” the compote around in the batter – it’s okay if it looks messy.
Step 4: Gently press the fresh strawberry slices into the top of the batter/compote, arranging the slices however you like. Bake the brownies per the recipe instructions (I like to under-bake mine for that fudgy texture) and you’ve got fresh strawberry brownies!

What You’ll Need + Possible Substitutes

Fresh strawberries – I haven’t tested this recipe with any other fruit. Frozen strawberries should work, but I haven’t tested them in this recipe.
Chocolate chips – make sure they’re dairy-free if needed. Feel free to use your favorite semi-sweet or dark chocolate chips. I don’t recommend using baking chocolate in this recipe.
Olive oil – you can use melted butter, melted plant-based butter, avocado oil, or vegetable oil in place of olive oil.
Eggs – I don’t recommend any egg substitutes in this recipe. You can find my Vegan Classic Brownie recipe here.
Granulated sugar – you can use your favorite granulated sugar in this recipe. Coconut sugar, raw sugar, unrefined cane sugar, or white granulated sugar will all work.
Vanilla extract – feel free to omit this if you don’t have it on hand, but I promise it adds to the flavor of these brownies!
Dutch-process cocoa powder – I love the rich flavor of DP cocoa powder, but, in a bind, natural cocoa powder will work in this recipe – your brownies will be lighter in color and flavor.
All-purpose flour – I haven’t tested this recipe with any other flours. Bleached or unbleached all-purpose flour will work.
Salt – you won’t want to skip the salt as it cuts sweetness and enhances flavor.

Yield: 9 or 16 Brownies

Chocolate Strawberry Brownies

Irresistible and fudgy Chocolate Strawberry Brownies with a fresh strawberry compote, fresh strawberry slices, and a drizzle of chocolate!

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

Strawberry Compote

1 cup (160g) chopped fresh strawberries
1-2 Tbsp water

Brownie Batter

1 cup (190g) semi-sweet chocolate chips
1/3 cup (60g) olive oil
2 large eggs, room temperature
3/4 cup (168g) white granulated sugar
1 tsp vanilla extract
1/4 cup Dutch-process cocoa powder
3/4 cup unbleached all-purpose flour
1/2 tsp salt

Topping

5-10 fresh strawberries, sliced
1/3 cup (64g) semi-sweet chocolate chips
1-2 tsp olive oil

Instructions

Make the Strawberry Compote

Add the chopped strawberries and 1 Tbsp of water to a small saucepan. Heat on medium-high until the fruit begins to bubble. If the mixture looks dry, add a little more water.
Reduce heat to medium-low and simmer. Use a fork to stir and mash the strawberries. Continue cooking, stirring occasionally, until the fruit turns into a thick sauce (this should only take a few minutes).
Scrape the compote into a small bowl and allow to cool while you make the brownie batter.

Make the Brownie Batter

Bring your eggs to room temperature (if needed) by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray and parchment paper (see Note 1).
In a small, microwaveable bowl, add the chocolate chips and oil. Heat in 15 second increments (in the microwave), stirring between each, until the chocolate is totally melted; set aside.
In the bowl of a stand mixer (or regular bowl + hand mixer) add the eggs and sugar. Use the whisk attachment to beat on medium-high until the mixture thickens - a few minutes will do the trick. Whisk/beat in the vanilla extract.
Remove the bowl from your stand mixer and add the melted chocolate. Use a "folding" motion to gently mix the chocolate into the fluffed up egg mixture.
Sift the cocoa powder and flour (see Note 2) into the bowl. Add the salt. Use a large spoon or spatula to gently mix the batter together until no flour pockets remain. Add the batter to your prepared baking pan. Smooth out the batter and tap/jiggle the pan to even it out.

Assemble & Bake the Brownies

Use the back of a small spoon to make nine wells (3 rows x 3 columns) in the brownie batter. Add the strawberry compote to each well. Use a chopstick or butter knife to gently swirl the compote into the surrounding batter.
Gently press the sliced strawberries into the brownie batter/compote - you can arrange the slices however you like.
Bake the brownies at 350°F for 20-25 minutes for under-baked, fudgy brownies like the ones pictured. If you prefer your brownies more "done", bake for a little longer.
Allow the brownies to cool in the pan on a cooling rack. Once cool, pull brownies out of the pan and slice into 9 or 16 squares.
To drizzle with chocolate: add the 1/3 cup of chocolate chips and 1 tsp olive oil to a microwave-safe bowl. Heat in 15 second increments, stirring between each, until the chocolate is totally melted. If the chocolate is too thick to drizzle, add a little more oil. Use a spoon, or piping bag fitted with a small round tip, to drizzle the melted chocolate over each brownie. Then dig in and enjoy 😉
Store leftovers in a single layer in an airtight container in the refrigerator.

Notes

Parchment Paper: I like to cut one long strip of parchment paper that lays in the bottom of the pan and hangs over two of the sides. I fold the excess paper over the two sides and trim with scissors. This paper allows you to lift the brownies up and out of the pan once they're cool.
Sift: alternatively, you can add the cocoa powder and flour to a small bowl and whisk together before adding to the batter.

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Vegan Classic Brownies

July 1, 2020 by Rachael Ng 17 Comments

A vegan version of my favorite brownies! These Vegan Classic Brownies are delicious, chewy, and complete with a delicate, crackly top. I promise you won’t miss the eggs or dairy in this easy recipe!

Vegan Classic Brownies

You all have been asking me for vegan brownies for months now, and I’m so excited to finally have this recipe for you! After lots of trial and error, I’ve landed on a mix of simple ingredients so you can make Vegan Classic Brownies at home when the chocolate craving hits.

I’m going to go ahead and put it out there that I don’t recommend any substitutes for this recipe. Trust me. I tried this recipe with flaxseed meal, aquafaba, egg replacers, chocolate chips, and many different amounts of flour and cocoa powder. I think it wasn’t until my 9th test that I finally figured out the perfect formula of ingredients.

Most importantly, you must use chopped chocolate for this recipe. Chocolate chips will not work. If you’ve made my brownie recipes before, this will seem odd given that I always use chocolate chips to achieve beautiful brownies. But this recipe is different. The eggs have been replaced with corn starch and water, and there is a lot more flour! And you have to use chopped chocolate. Or your brownie batter will boil and bubble, refuse to set, and be a gritty brownie mess! So trust me, and use your favorite vegan chocolate bars!

The ingredients you’ll need for this recipe:

Solid chocolate bar(s) – I like to use the $5 dark chocolate Pound Plus bar from Trader Joe’s. If that’s not an option, feel free to use your favorite vegan chocolate bars! (I’ve also made these brownies with the Moser-Roth chocolate bars from Aldi)
Plant-based butter – I’ve had success using both Earth Balance Buttery Sticks and Country Crock Plant Butter sticks
Olive oil
Vanilla extract
Corn starch + water – the magic binder for these vegan brownies!! I’m not sure if arrowroot or tapioca starch will work, so I can only recommend corn starch
Sugar – feel free to use your favorite granulated sugar. I like to use a 50:50 mix of coconut and raw or regular cane sugar
Salt
Baking powder – this will add lift to the brownies since there are no whipped eggs to provide lift
Dutch-process cocoa powder – this cocoa powder has a darker color and deeper flavor than natural cocoa powder. The Hershey’s Special Dark cocoa is now 100% Dutched and the easiest to find in US grocery stores
All-purpose flour

Yield: 16 Small Brownies

Vegan Classic Brownies

Delicious and chewy Classic Brownies made vegan! I promise you won't miss the eggs or dairy in this easy brownie recipe!

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

8oz dark or semi-sweet chocolate bar, chopped (NOT chocolate chips)
1/4 cup plant-based butter
1/4 cup olive oil
1/4 cup warm water
6 Tbsp corn starch
1 cup granulated sugar (can be raw, white, brown, or coconut)
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 cup Dutch-process cocoa
1 cup + 2 Tbsp unbleached all-purpose flour

Instructions

Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray and parchment paper. I like to cut one long, thin strip of parchment paper to cover the bottom + two sides of the dish. Then fold the excess over the two edges and trim with scissors, keeping about a 1/2" of excess paper.
In a microwaveable bowl, add the chopped chocolate, plant butter, and olive oil. Heat in 15-30 second intervals, stirring between each, until the chocolate is all melted and smooth; set aside.
In a small bowl, combine the warm water and corn starch. Use a firm spoon to mix the two until they reach a thin, uniform consistency - it's normal for it to be goopy and thick at first.
Add the corn starch mix to a large bowl, along with the sugar. Mix for about 30 seconds. Then stir in the vanilla extract. Add the melted chocolate and mix until totally combined.
Stir in the salt and baking powder. Then sift in the cocoa powder and flour. Use a large spoon or spatula to mix the ingredients all together, until no flour pockets remain. The batter will be more like a sticky cookie dough. It will be a lot thicker than traditional brownie batter.
Spoon the batter into your prepared baking dish. Use your fingers to gently spread, press, and smooth the batter into the dish, making an even layer of batter.
Bake the brownies at 350°F for 20-25 minutes or until the center looks firm and a toothpick inserted into the middle comes out with a few big crumbs.
Allow brownies to cool completely before lifting them up and out of the baking dish with the parchment paper "tabs". Slice the brownies into 9 or 16 equal pieces.
Store leftovers in an airtight container at room temperature.

Notes

After multiple tests for this recipe, I recommend you only follow this recipe as written
You must use chopped chocolate bars and NOT chocolate chips. When this same recipe was made with chocolate chips, the batter boiled in the oven and never set
I like to use the Pound Plus chocolate bars from Trader Joe's here in the US. Both of their "dark chocolate" bars are free of dairy

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 113mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 1g

calculated nutrition information may not always be accurate

Did you make this recipe?

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Classic Weeknight Brownies (DF)

January 14, 2020 by Rachael Ng 4 Comments

So I decided to take my favorite brownie recipe (which happens to be gluten-free) and make classic, gluten-full, fudgy brownies! For the folks looking for a simple brownie with ordinary ingredients, these brownies are for you. Made with regular cane sugars, eggs, all-purpose flour, and good ole chocolate chips, these brownies are as classic as they come. I, of course, used vegan butter for my brownies, but regular butter would work wonderfully, too!

For these brownies, you’ll melt the chocolate and fats together, whip up the eggs and sugars so they’re nice and thick, and then combine ingredients to form a batter. I only recommend using chocolate chips for this recipe as I could not achieve the same crackly top results with chopped chocolate – still unsure of the science behind this, but chocolate chips yield a crackly top every time! It’s also important to whisk your eggs and sugars until the mixture becomes thick, fluffy, and light in color – this is the traditional way to add “lift” to brownies without using any leavening agents (like baking soda, etc). The end result is a perfectly sweetened, fudgy brownie with a lovely crackly top.

Yield: 24 Brownies

Classic Weeknight Brownies

Classic, crackly-top fudgy brownies made with familiar ingredients from your pantry! The perfect brownies to bake for friends and family!

Prep Time 35 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

2 cups dairy-free chocolate chips
1/2 cup plant-based butter (or solid coconut oil)
1/4 cup olive oil
1 heaping tsp instant coffee granules (optional)
4 large eggs, room temp
1 cup white granulated sugar (or coconut sugar)
1/3 cup brown sugar, packed
2 tsp vanilla extract
3/4 tsp salt
3 Tbsp cocoa powder (natural or Dutch process)
2/3 cup unbleached all-purpose flour

Instructions

Preheat your oven to 350°F. Prepare a 9x13" baking dish with non-stick spray and parchment paper. I like to cut my parchment paper into two pieces that will criss-cross along the bottom of the dish and then go up the sides. Trim parchment paper at the top edge of the dish.
Using a microwave, or the double boiler method, melt together the chocolate chips, vegan butter, olive oil, and instant coffee. If microwaving, cook the ingredients in 30 second intervals, stirring well between each one. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature eggs and sugars. Whisk on medium-high speed until mixture becomes thick, light in color, and somewhat fluffy, about 5 minutes. Whisk in the vanilla extract.
Add the melted chocolate mixture to your eggs and sugars, gently folding in the chocolate until totally combined - this takes a bit of patience.
Finally, sift the salt, cocoa powder, and flour into the bowl of batter. Use a large spatula or spoon to mix until no flour/cocoa pockets remain. Pour batter into your prepared baking dish. If your batter has a lot of air in it, there may be lots of bubbles coming to the surface. Feel free to tap your baking dish on the counter and/or use a toothpick to pop some of the bubbles before baking.
Bake at 350°F for 25 minutes or until a toothpick inserted into the brownies comes out with a few crumbs. I like to test my brownies using a toothpick toward the outer edge; that way, I can ensure I don't over-bake the brownies and the middle, along with the outer pieces, will still be fudgy.
Allow brownies to totally cool in the baking dish - for quicker cooling, placing the dish on top of a cooling rack. Run a butter knife along the corners of the brownies, and then use the parchment paper tabs to life the whole brownie up and out of the dish. Carefully slice into 24 pieces, wiping your knife clean between each slice to ensure clean cuts.
Store leftovers in an airtight container at room temperature, in a single layer or with parchment paper between layers (to keep the delicate, crackly top in tact).

Notes

Chocolate chips are necessary for the delicate, crackly top in this recipe

Peppermint Hot Cocoa Brownies (DF + GF)

November 18, 2019 by Rachael Ng Leave a Comment

Peppermint Hot Cocoa Brownies

Peppermint Hot Cocoa Brownies

The weather is cooling down, the holidays are quickly approaching, and what’s better than a cozy mug of hot cocoa topped with marshmallows? Peppermint Hot Cocoa Brownies! These super rich chocolate brownies are flavored with peppermint extract and topped with a simple homemade peppermint marshmallow. In other words, forget about the hot cocoa (for tonight) and indulge in one of these festive brownies instead!

For this recipe I used my favorite base brownie recipe from Running with Spoons and paired it with a slightly altered version of Alton Brown’s Homemade Marshmallow Recipe. I’ve made marshmallows using a different recipe in the past and found myself disappointed with the taste. But this marshmallow topping has no funky gelatin flavor, isn’t too sweet, and has the perfect marshmallow texture! You can eat the brownies as-is or pop one in the microwave for a warm, gooey marshmallow brownie experience – this was my favorite way to eat these. And if you’re not a fan of peppermint, feel free to leave it out completely, replacing it with extra vanilla extract (or your extract of choice!).

Some of the ingredients I like for this recipe:

Coconut sugar is my go-to baking sweetener. It’s low GI, unrefined, and makes for a perfect substitute for white granulated sugar. And it tastes nothing like coconut! For a sweeter (less rich) brownie, feel free to use regular, white granulated sugar instead.

Chocolate chips (or chopped chocolate) lend moisture and lots of chocolate goodness to these brownies.

Eggs make for the perfect brownie texture. Trust me, I’ve tried multiple egg replacements in this recipe, and they do not work. So don’t even try.

Instant coffee granules are totally optional but will deepen the chocolate flavor and richness in the brownies. I highly recommend adding it if you’re looking for a rich brownie!

Arrowroot starch thickens the brownie batter while also keeping it free of grains and gluten – perfect for GF and non-GF eaters alike since the taste is undetectable!

White granulated sugar is necessary for the marshmallow topping! I don’t recommend any substitutes since this topping has been tested as-is and works as-is.

Agave makes for a better alternative to corn syrup, which is what most marshmallow recipes call for. It also has a very low GI, which is great considering the higher GI of the white sugar you’ll also be using.

More Chocolate Marshmallow Recipes

Marshmallow Hot Cocoa Cookies

Spicy Hot Cocoa Muffins

Rocky Road Brownie Cookies

Double Chocolate S’mores Cookies

Yield: 16 Brownies

Peppermint Hot Cocoa Brownies

Ultra rich and fudgy peppermint brownies topped with a layer of homemade peppermint marshmallow! The perfect treat for a cool, winter night!

Prep Time 1 hour

Cook Time 30 minutes

Additional Time 4 hours

Total Time 5 hours 30 minutes

Ingredients

Brownies

1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil)
1 cup (175g) chocolate chips
1 tsp instant coffee granules (optional)
1/4 cup (20g) natural cocoa powder
2 large eggs, room temp
2/3 cup (110g) coconut sugar (or 150g white granulated sugar)
1/2 tsp peppermint extract
1/2 tsp vanilla extract
1/2 tsp salt
3 Tbsp (24g) corn starch (or arrowroot or tapioca starch)

Marshmallow

6 Tbsp water, divided
1 packet of gelatin powder
2/3 cup (150g) white cane sugar
3 Tbsp agave syrup
Pinch of salt
1/8 tsp peppermint extract
1/4 tsp vanilla extract

Instructions

Make the Brownie Base

Preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray. Line your pan with parchment paper by cutting one long strip for the bottom and two sides - fold over and trim the excess paper to edge of pan. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
Meanwhile, in a microwave-safe bowl, melt together the oil and chocolate chips, stirring the mixture every 15 seconds until chips are melted. Stir in the instant coffee and cocoa powder; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and cornstarch and gently mix until just combined.
Pour batter into prepared baking dish and bake at 350°F for 17-23 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow the brownies to totally cool before making the marshmallow.

Make the Marshmallow

In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 3 Tbsp of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
In a small saucepan, add the sugar, agave, salt, and the remaining 3 Tbsp of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan, you can use your thermometer to gently swirl the mixture back down or hold the pot up and over the heat. When the mixture reaches 240°F immediately remove from the heat.
With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
Pull the cooled brownies out the pan. Immediately spread the marshmallow over the brownies, using an offset icing spatula to spread and swirl it over the surface. Top with sprinkles, chocolate chips, or crushed peppermint candies.
Allow marshmallow to set for at least 4 hours before slicing. For an easy, clean slice, I recommend running a sharp knife under HOT water, wiping clean with a towel, and then carefully slicing - you'll need to heat and carefully* wipe the knife between every slice (I used a thermos to hold the hot water, which allowed me to dip my knife each time). Slice into 9 or 16 brownies.
Store leftovers in an airtight container at room temperature. I highly recommend popping a brownie into the microwave for a few seconds before enjoying!

*Be careful when wiping your knife - it's easy to accidentally slice your hand/fingers if you're holding the towel. I recommend setting the towel down and wiping.

Notes

Brownie recipe slightly adapted from Running with Spoons & Marshmallow recipe slightly adapted from Alton Brown

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

dairy free brownies

Banana Brownies

Banana Brownies

Why You’ll Love These Brownies

What You’ll Need + Possible Substitutions

Q&A

Ingredients

Instructions

Notes

Did you make this recipe? I’d love to see!

Chocolate Strawberry Brownies

How to Turn Any Brownie into Strawberry Brownies

What You’ll Need + Possible Substitutes

Ingredients

Strawberry Compote

Brownie Batter

Topping

Instructions

Make the Strawberry Compote

Make the Brownie Batter

Assemble & Bake the Brownies

Notes

Did you make this recipe? I would love to see!

Vegan Classic Brownies

The ingredients you’ll need for this recipe:

Ingredients

Instructions