All the flavour of your favourite frappuccino, in VEGAN brownie form! These fudgy mocha brownies are topped with a deliciously smooth mint frosting and dusted with minted sugar!
I seemed to have missed the whole unicorn frappuccino train. By the time I realized it was even a thing, I think it was already over. Unicorns? What? In a frappuccino? Did these even exist in Canada? What do unicorns even taste like? WHERE DO THEY GET UNICORNS FROM!? Err..
So many questions.
Thankfully, the follow up to the unicorn, the Midnight Mint Mocha Frappuccino, is more of my jam. I definitely haven’t always been a mint + chocolate fan, though. In fact, it was a flavour combo that I pretty much avoided at all costs. Is it just me or do some of your lifelong preferences just flip switch as you get older? I feel like I hit 25 and started liking a bunch of things my young self would never touch. Things like mushrooms (wtf?), running (wtf?) and the aforementioned combination of mint and chocolate (wtf?).
So. Freakin’. Weird.
So as I sat at Starbucks at the beginning of May (writing a blog post, of course) and saw the new posters for the midnight mint mocha frap, I was definitely intrigued. Not intrigued enough to buy one, but intrigued enough to imagine that it’s probably pretty darn delicious. I pondered perhaps ordering one to be reconstructed in a non-dairy fashion, but it just didn’t feel right. And you know that they say, if it’s not a hell yes, it’s a hell no. Plus, if I am going to consume 400 some odd calories, I’d much rather EAT them, than drink them.
So fast forward a few weeks later and I am waiting in line at the Starbucks drive through for my
coffee almond milk coffee light frappuccino with 3 pumps of sugar free cinnamon dolce syrup (yeah, I’m one of those people whose coffee order is like a paragraph long), and an image of the MMM frap was staring at me on the order screen. Enough is enough, I thought. I decided I needed to create something of the mint and mocha variety. And throw some midnight in there too, what the hell. Whatever midnight is, it’s just as elusive as those unicorns, though.
What a better way to combine mocha and mint than brownies! YES. Fudgy, chocolatey, coffee infused brownies, covered in vegan mint buttercream frosting and topped with minty sugar. If you’re a choco-mint lover, these are legit going to be your new fave!
The brownie is so decadent and the frosting adds the perfect amount of minty refreshment. It was seriously so hard to not eat them all. Don’t waste any more time, friends, you need these in your life ASAP!
- Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup vegan butter, melted (I used Earth Balance)
- 3/4 sugar (cane or white)
- 1/4 cup brown sugar
- 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
- 1 1/2 tbs instant coffee + 1 tbs warm water
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- 1/2 cup vegan butter, room temperature (I used Earth Balance, again)
- 2 cups powdered sugar
- 1-2 tbs dairy free milk
- 1/2 tsp peppermint extract
- 1-2 drops green food coloring* (optional)
- A few fresh mint leaves (I used about 5 smallish leaves)
- 1/2 tbs sugar
- Preheat oven to 350 °F
- In a small bowl, stir together flax meal and warm water. Set aside to thicken
- In a medium bowl, stir together flour, cocoa powder, salt and baking soda
- In a large bowl, mix the melted butter and both types of sugar together
- Dissolve instant coffee in 1/2 tbs warm water. Add the dissolved coffee, flax eggs and vanilla extract to the sugar mixture
- Slowly add the dry ingredients to the wet and stir until just combined
- Fold in chocolate chips
- Pour brownie batter into an 8x8 pan that has been greased and/or lined with parchment paper
- Bake for 28-32 mins or until a toothpick comes out barely clean
- Cool completely before removing from pan
- Cream vegan butter using an electric or stand mixer until light and fluffy
- Add powdered sugar, 1 tbs of dairy free milk and peppermint extract, and continue to mix
- Add optional green food coloring (don't add too much, you only need a couple drops to turn it green, and you don't want to add too much liquid to your frosting - if your frosting is on the thick side, add another 1/2 -1 tbs of dairy free milk)
- Spread over top of completely cooled brownies
- Chop mint leaves into tiny pieces
- Combine with sugar and mix together
- Sprinkle over top of your frosted brownies
- Cut into thirds both ways for 9 large squares
* Adding food coloring is totally optional, and only adds aesthetic value. If you omit your frosting will be colorless but still delicious!
If you’re lookin’ for some good old traditional brownies, check out my Easy Fudgy Vegan Brownie recipe!
If you make this recipe, snap a pic and use the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!