The most decadent fudgy Irish cream brownies with a thick layer of mint cream and topped with chocolate ganache all while being vegan and gluten free.
Prep Time20 minutesmins
Cook Time20 minutesmins
Chill Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert, Snack
Cuisine: American, dairy free, gluten free, vegan
Keyword: brownies, grasshopper, Irish, peppermint, St. Patrick's Day
Servings: 16
Author: Ciarra Siller
Ingredients
Brownie Layer
3/4 cupoat flourgluten free
2 tbsptapioca flour
1/4cupcocoa powderunsweetened
1/2tspbaking soda
1/8 tsp salt
1/3cupdark chocolate chipsvegan
1/2cup Native Forest Organic Coconut Milkfull fat
2tbspIrish Whiskyvegan if necessary
1/2tspinstant espresso
1/4cupnatural almond butteror nut butter of choice
1tspvanilla extract
2/3cupbrown sugarpacked
Mint Layer
1/2cupvegan butter (one stick)room temperature
2 1/2cupspowdered sugar
2tbspNative Forest Organic Coconut Milkfull fat
1/2tsppeppermint paste or 1-2 drops peppermint oil
Chocolate Ganache Layer
1 cupdark chocolate chipsvegan
1/2cup Native Forest Organic Coconut Milk full fat
Instructions
For the brownie layer
Preheat the oven to 350 F and prepare an 8x8 inch pan with parchment paper both ways for easy removal. Place the flours, cocoa powder, baking soda and salt into a bowl and stir until combined and then set it aside. Place the chocolate chips into a glass heat proof bowl and then heat the coconut milk in the microwave until scolding. Pour the scolding milk over the chocolate chips and let sit for five minutes before stirring smooth.
Once the chocolate is melted and smooth, stir in the whisky, espresso, almond butter, vanilla and brown sugar until smooth and then add in the dry ingredients and fold until a batter forms. Transfer the brownies to the prepared pan and bake them for 18-20 minutes. The center won't look quite done, but that's okay, it will firm up as it cools.
For the mint layer
Once the brownies are cool, use a hand held mixer to whip up the vegan butter until fluffy. Add in half of the powdered sugar and mix until combined. Add in the coconut milk, peppermint paste, and coloring before adding in the remaining powdered sugar and then mix until smooth. Spread the mint layer evenly over the brownies and then chill for 1 hour.
For the chocolate ganache
For the ganache, place the chocolate chips into a heat proof bowl and then heat the coconut oil in the microwave until scolding. Pour the scolding milk over the chocolate chips and let sit for five minutes before stirring smooth. Pour the chocolate ganache over the mint layer and return the refrigerator until set, about 3 hours or 30 minutes in the freezer.
Notes
Do not refrigerate the coconut milk before using and be sure to shake it up well before opening a new can for this recipe.For shiny chocolate tops, add 2 tsp corn syrup to the chocolate ganache.