Tuesday, December 22, 2015

Vegan Brownie Peppermint Fudge Bars

This is a recipe that I first came across a few years ago for a sponsored post. Once I stopped eating dairy or animal products of any kind and the holidays rolled around, I knew I would have to veganize this. These Vegan Chocolate Peppermint Fudge Bars aren't the easiest to make, due to the multiple steps involved, but the semi-homemade boxed brownie mix for the crust makes it a little easier.

I found a good brownie mix from Ghiradelli for these. It actually contains chocolate chips and they are dairy-free! The only other swap I had to do was non-dairy milk and butter. I was a little worried that these wouldn't come out as good as they had previously but we were NOT disappointed!

This is the recipe I veganized:
Peppermint Bars from McCormick.com

Makes 36 servings.

What you need:
1 package fudge brownie mix (we used Ghiaradelli which did not contain dairy)
2 1/2 cups confectioners’ sugar
1/2 cup plus 7 tablespoons vegan butter, divided
1 1/2 tablespoons almond or soy milk
1 teaspoon peppermint extract
12 ounces semi-sweet dairy-free chocolate chips 
coarsely choppedCrushed peppermint candies (optional)

What you do:
1. Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 9x12 inch baking pan.

2. Bake 15 minutes or until toothpick comes out almost clean. Cool in pan on wire rack
3. Beat or blend in food processor - confectioners’ sugar, 7 tablespoons of the butter, melted, almond milk, and peppermint. Spread evenly over cool brownie. Refrigerate for 30 minutes.

4. Microwave chocolate and remaining 1/2 cup vegan butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. 

5. Sprinkle with crushed candy canes. Cut into bars.

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