Mimi's Organic Eats » Brownie & Bar Recipes » Vegan Thin Mint Brownies

Vegan Thin Mint Brownies

Fudgy chewy vegan brownies are topped with a layer of mint cream and chocolate ganache, making these Vegan Thin Mint Brownies an easy St. Patrick’s Day brownies recipe!

If you are looking for more St. Patrick’s Day treats, check out my Thin Mint Biscotti, Mint Chocolate Coconut Squares, or my Homemade Thin Mints!

vegan thin mint brownies, vegan chocolate mint brownies, easy st patricks day brownies

Why You'll Love This Recipe

You will love this recipe because this is a delicious and incredibly easy St. Patrick’s Day Brownies recipe! These vegan chocolate mint brownies only require one bowl, so you can make them with a bowl and a whisk, a hand mixer, or your stand mixer. Mint and chocolate is a classic combination for St. Patrick’s day, but is also good any day of the year!

I love making vegan brownies because they don’t require eggs and they are just as moist and fudgy as a traditional brownie, if not more so! If you love rich chocolate brownies, then you will love this this recipe for Vegan Thin Mint Brownies!

vegan thin mint brownies, vegan chocolate mint brownies, easy st patricks day brownies
vegan thin mint brownies, vegan chocolate mint brownies, easy st patricks day brownies

How to Make Vegan Thin Mint Brownies

Step 1

In the bowl of your stand mixer fitted with the paddle attachment, (of you can use a bowl with a whisk or a hand mixer!), add the light brown sugar, canola oil, cocoa powder, and chopped chocolate. Pour the boiling water over the chopped chocolate, so it melts, and mix to combine completely until there are no chunks of chocolate left.

Step 2

Add the coconut milk, flour, cornstarch, vanilla bean, baking powder, and sea salt in that order. Mix on to combine into a smooth batter.

Step 3

Transfer the batter into a 8 x 8-inch baking pan that’s lined with parchment paper. Bake the brownies until they are done, I always test mine with a butter knife in the center. Allow them to cool completely in the pan.

Step 4

Next step is to make the mint cream filling. In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, coconut milk, and peppermint flavor. Mix on low to combine, and then speed mixer up to high for 2 to 3 minutes or until light and fluffy. You can also use a hand mixer for this step as well! Then transfer the cream on top of the cooled brownies and spread evenly.

Step 5

Next stepis to make the chocolate ganache for the final layer on top. In a microwave safe bowl, add the chocolate and coconut milk and microwave for 30 second intervals until the chocolate is melted. Whisk together to combine completely. Pour the chocolate ganache over the top of the cream and spread evenly.

Step 6

Place the brownies in the fridge (or freezer) to cool completely and set the ganache. Remove the brownies from the pan and cut into 16 bars. Store these vegan chocolate mint brownies in an airtight container.

vegan thin mint brownies, vegan chocolate mint brownies, easy st patricks day brownies

FAQ's

Can I use another kind of oil?

Yes, if you want to use coconut oil or sunflower oil you can use those as well. I wouldn’t recommend olive oil or avocado oil for this recipe as I don’t think the flavors would go as well.

Can I use regular cane sugar instead of brown sugar?

Yes, if you prefer to use organic cane sugar you can use that instead of light brown sugar. I prefer light brown sugar as it provides more depth of flavor in this recipe.

What if I don’t have cornstarch?

You can use Irish moss powder or tapioca starch in place of cornstarch. Worst case scenario and you don’t have any of these, you can skip it. But, the cornstarch (or other thickening agent) will help make a more chewy brownie since these do not have eggs.

Can I use spearmint flavor instead of peppermint?

Yes, if you prefer, you can use a spearmint flavor instead of peppermint. That’s totally personal preference on what kind of mint flavor you want. But, since I called these Vegan Thin Mint Brownies, I used peppermint as that is the traditionally what is in Thin Mints.

Can I make these gluten free?

Of course, you can make these vegan chocolate mint brownies gluten free by swapping out the flour for gluten free flour. I prefer to use the Organic Namaste Perfect Flour Blend and that’s what the recipe was tested with. There is a note at the bottom of the recipe to note how much gluten free flour to replace with.

vegan thin mint brownies, vegan chocolate mint brownies, easy st patricks day brownies

Ingredients for Vegan Thin Mint Brownies

Homemade Organic Light Brown Sugar

La Tourangelle Organic Canola Oil

NuNaturals Organic Dutch Cocoa Powder

Mama Ganache Organic Dark Chocolate

Real Coco Organic Coconut Milk

Cairnspring Mills Organic All Purpose Flour

Frontier Co-Op Organic Cornstarch

Lafaza Organic Ground Vanilla Bean

Wholesome Organic Powdered Sugar

Frontier Co-Op Organic Peppermint Flavor

vegan thin mint brownies, vegan chocolate mint brownies, easy st patricks day brownies

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

vegan thin mint brownies, vegan chocolate mint brownies, easy st patricks day brownies

Vegan Thin Mint Brownies

Recipe by MimiDifficulty: Intermediate
Makes

16

brownies

Ingredients

  • Batter
  • 226 grams (1 cup) packed organic light brown sugar

  • 1/2 cup organic canola oil

  • 57 grams (2/3 cup) organic Dutch cocoa

  • 57 grams (scant 1/2 cup) organic dark chocolate, chopped

  • 1/2 cup boiling water

  • 1/4 cup organic coconut milk

  • 191 grams (1 1/2 cups) organic all purpose flour

  • 2 teaspoons organic cornstarch

  • 1/2 teaspoon organic ground vanilla bean

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Filling
  • 113 grams (1/2 cup) organic vegetable shortening

  • 212 grams (1 1/2 cups) organic powdered sugar, sifted

  • 2 tablespoons organic coconut milk

  • 1 teaspoon organic peppermint flavor

  • Ganache
  • 170 grams (6 ounces) organic dark chocolate, chopped

  • 1/4 cup organic coconut milk

Directions

  • Preheat the oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar, canola oil, cocoa, chocolate, and boiling water. Mix on low until combined, and there are no chunks of chocolate, and you have a smooth consistency.
  • Add coconut milk, flour, cornstarch, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared pan and spread evenly.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
  • To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, coconut milk, and peppermint flavor. Mix on low until combined and then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Transfer the filling to the brownies and spread evenly.
  • To make the ganache: Add the chocolate and coconut milk into a microwave safe bowl. Microwave for 30 second intervals, stirring between each one, until the chocolate is melted and then whisk together to form a chocolate ganache. Transfer the chocolate ganache to the top of the filling and spread evenly.
  • Allow brownies to set in the fridge and then cut into 16 squares.
  • Store in an airtight container in the fridge for up to 5 days.

Recipe Video

Notes

  • Gluten Free – Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Subscribe to Mimi's Organic Eats!

mimi council in the kitchen

Did you like this post?

If you liked this post, it would be amazing if you left a rating and comment below! Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too!

One Comment

  1. Pingback: Vegan Orange and Cranberry Cake | Mimi's Organic Eats

Leave a Comment

Your email address will not be published. Required fields are marked *

*