Wednesday, January 15, 2014

Hoff's Thin Mint Brownies

A tad bit labor intensive, but totally worth the effort for a special occasion.

Hoff's Thin Mint Brownies
Yields: About 15 brownies
dairy-free, egg-free, oil-free, soy-free


  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 cup Cacao Powder
  • 1/4 cup ground Flax Seed
  • 2 tsp Baking Powder
  • 2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 1/2 cups Sugar
  • 1 1/4 cups Chocolate "Milk"
  • 1 (15 oz) can Pumpkin
  • 2 tsp Vanilla Extract
  • 1 cup vegan Chocolate Chips
Thin Mint Cream
  • 2 cups Powder Sugar
  • 2 tbsp Vanilla Almond Milk
  • 2 tbsp Peppermint Extract

Chocolate Ganache
  • 1/2 cup Vanilla Coconut Creamer
  • 1 cup vegan Chocolate Chips
  • 1/2 tsp fine Sea Salt

  1. Preheat oven to 350 degrees
  2. In large bowl, whisk together Flour, Cacao, Flax Seed, Baking Powder, Baking Soda & Salt
  3. In a medium bowl, mix together Sugar, Milk, Pumpkin & Vanilla
  4. Add wet mixture to the dry mixture, stir gently to combine
  5. Fold in Chocolate Chips
  6. Pour batter into 9X13 glass baking dish & bake 35-40 minutes
  7. Meanwhile, in a small bowl, combine Powder Sugar, Milk & Peppermint Extract, mixing until smooth, pour over baked brownies
  8. Gently move the pan side to side, front to back in order for the Mint to coat the brownies
  9. Then in a medium pot, bring Coconut Creamer to a boil, stir in Chocolate Chips & Sea Salt until melted, pour over Mint Cream
  10. Again, gently move the pan side to side, front to back in order for the Chocolate to coat the brownies 
  11. Allow to set in the fridge before digging in!

No comments:

Post a Comment