If you’re craving a cozy, festive treat that feels indulgent but doesn’t weigh you down, this Healthy Peppermint Hot Cocoa Brownies Recipe is exactly what you need. Perfect for chilly evenings, holiday gatherings, or any time you want a chocolatey pick-me-up with a refreshing peppermint twist, these brownies strike a lovely balance between rich flavor and wholesome ingredients.
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Why You’ll Love This
These brownies give you the warmth of classic hot cocoa flavors, brightened by cool peppermint, all while keeping the recipe wholesome and approachable. I’ve found they deliver just the right texture without any heaviness, making them a reliable treat for any time you want a little chocolate comfort without guilt.
- Reliable Texture, Great Flavor: The mix of gluten-free flour and cocoa powder creates brownies that are moist but hold their shape wonderfully, and the peppermint really shines through without overpowering.
- Crisp–Golden Finish: Baking in a donut pan gives each brownie a toasty edge that contrasts beautifully with a soft center.
- Pantry-Friendly Ingredients: You probably have most of these in your kitchen already—plus, the nondairy milk and avocado oil keep it on the healthier side.
- Weeknight Easy, Weekend Worthy: They come together quickly, so you can enjoy a special treat any night but still feel proud to serve them at holiday parties.
Ingredient Snapshot
For the best results with the Healthy Peppermint Hot Cocoa Brownies Recipe, choosing quality ingredients is key. I always reach for a robust cocoa powder and fresh peppermint extract to get that true hot cocoa vibe with a festive flair.
- Gluten-Free Flour: Use a measure-for-measure blend to keep texture consistent, or substitute with all-purpose flour if gluten isn’t a concern.
- Cocoa Powder: Pick unsweetened, Dutch-processed if you want a deeper chocolate flavor.
- Cane or Coconut Sugar: Cane sugar adds subtle sweetness; coconut sugar lends a caramel note that’s a nice twist but adjust quantity if using.
- Peppermint Extract: A high-quality extract is a must—you’ll notice the difference in the bright, fresh peppermint aroma.
- Oat Milk: Neutral and creamy, it keeps these brownies moist without dairy.
- Avocado Oil: I love this oil because it’s flavorless and heart-healthy, but any neutral oil works.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Healthy Peppermint Hot Cocoa Brownies Recipe
Step 1 — Set Up & Season
First things first: preheat your oven to 350°F (175°C). While it’s warming, grease your donut pan lightly—this helps your peppermint hot cocoa brownies release cleanly after baking. I usually use a thin layer of oil spread with a paper towel to avoid soggy spots. Get all your wet ingredients measured and ready because once you start mixing, you won’t want to be rushing around.
Step 2 — Sear, Toast, or Mix
In a large bowl, mix oat milk, avocado oil, peppermint and vanilla extracts, alongside the sugar. Stir until the sugar is fully dissolved—this helps avoid gritty bites later. Then, sift in your dry ingredients: flour, cocoa powder, salt, baking powder, and baking soda. Gently fold everything together just until the batter turns smooth and glossy. Overmixing can lead to dense brownies, so stop as soon as you see no dry streaks.
Step 3 — Finish for Best Texture
Using a spoon or piping bag, fill each donut mold about three-quarters full. This gives the brownies room to rise without spilling over. Slide the pan into the oven and bake for 10 to 15 minutes. You’ll want to check around 12 minutes by inserting a toothpick—it should come out with a few moist crumbs for that fudgy texture, not wet batter. Once done, let the brownies cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Smart Little Tips
After testing this recipe a few times myself, I learned that a light hand with mixing and careful timing really make all the difference. Avoid rushing through and you'll be rewarded with perfect bites every time.
- Doneness Cue: Look for a glossy surface with tiny cracks — that signals fudgy and done.
- Temperature Trick: Let the brownies cool slightly before removing from pan to keep edges intact.
- Make-Ahead Move: Bake the batter ahead and freeze the cooled brownies for quick thaw-and-serve treats.
- Avoid This Pitfall: Don’t overfill molds; that can cause spillage and uneven baking.
Serving Ideas
Finishing Touches
A dusting of powdered sugar or a drizzle of melted dairy-free chocolate over the top gives these brownies an elegant finish and a little extra sweetness that pairs perfectly with the cooling peppermint. I sometimes add a sprinkle of crushed peppermint candy for crunch and festive flair.
Pair It With
These brownies go wonderfully with a hot cup of peppermint tea, or a creamy mug of dairy-free cappuccino. The creamy drinks balance the chocolate and peppermint notes beautifully, giving you a cozy vibe that feels indulgent yet light.
Easy Plating Upgrades
For a simple weeknight presentation, just stack a few brownies on a rustic plate with a mint sprig on top. For special occasions, serve alongside vegan whipped cream and fresh berries – the pop of color and fresh tartness really elevate this humble treat.
Make-Ahead, Store & Reheat
Storing Leftovers
Place leftover brownies in an airtight container and store in the fridge for up to 4 days. I find that chilling helps the peppermint flavor deepen a bit, though the texture remains soft and moist without drying out.
Freezing Tips
These brownies freeze wonderfully. Wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature for about an hour—or overnight in the fridge for a slower thaw. They maintain their texture and flavor well.
Reheating Healthy Peppermint Hot Cocoa Brownies Recipe Without Drying Out
Warm up your brownies gently in the microwave for 15–20 seconds on a low setting, or reheat in a 300°F oven for about 5 minutes wrapped in foil to keep moisture in. Avoid overcooking, or they can become dry. A quick zap keeps them soft and melty, just like fresh-baked.
Frequently Asked Questions
Absolutely! This recipe is naturally vegan when you use nondairy milk and oil. Avoiding eggs and dairy makes it a great option for many diets.
You could substitute vanilla extract alone or add a small amount of finely chopped fresh mint leaves, but peppermint extract really gives that signature flavor that makes this recipe special.
Yes. You’ll get the same delicious brownies, though you won't have the classic round donut shape. Just bake a bit longer and test with a toothpick for doneness.
Stick to the amount suggested—½ teaspoon extract is just enough to brighten the chocolate without making it taste like toothpaste. You can always add a little more if you prefer, but it’s better to start low.
Final Thoughts
I love keeping this Healthy Peppermint Hot Cocoa Brownies Recipe in my dessert rotation because it satisfies all my cravings with none of the heaviness I’d usually expect. Whether you’re sharing with friends or savoring a quiet moment on your own, these brownies bring a little extra joy to the table. Give them a try—you’ll notice how approachable and charming a healthier dessert can be!
PrintPrint Recipe
Healthy Peppermint Hot Cocoa Brownies Recipe
Enjoy these Healthy Peppermint Hot Cocoa Brownies made with gluten-free flour and dairy-free milk. These moist and chocolatey brownies are infused with refreshing peppermint extract, perfect for a cozy treat that balances indulgence and wholesomeness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups gluten free measure-for-measure flour (or all-purpose/white whole wheat flour)
- ⅓ cup cocoa powder
- ½ cup cane sugar or coconut sugar (plus 2 tablespoon extra if using coconut sugar)
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Wet Ingredients
- 1 ¼ cups oat milk or any nondairy milk
- ¼ cup avocado oil or any neutral oil
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or lightly oil a donut pan to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the oat milk, avocado oil, peppermint extract, vanilla extract, and sugar. Stir well until the sugar is evenly distributed.
- Add Dry Ingredients: Sift in the gluten free flour, cocoa powder, salt, baking powder, and baking soda into the wet mixture. Mix gently but thoroughly until all ingredients are just combined and the batter is smooth.
- Fill Donut Pan: Using a spoon or piping bag, pipe the batter evenly into the donut pan molds, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a brownie comes out with a few moist crumbs but not wet batter.
- Cool and Serve: Remove from oven and allow the brownies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- If using coconut sugar, add an extra 2 tablespoons for sweetness.
- Donut pan can be substituted with a standard brownie pan, adjusting bake time accordingly.
- For extra peppermint flavor, add a little more peppermint extract but avoid overpowering the batter.
- Ensure not to overmix the batter to keep brownies tender.
- Store leftovers in an airtight container at room temperature for up to 3 days.
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