Chocolate Peppermint Brownies

Name: Chocolate Peppermint Brownies
Total time: 30 min
Yield: 16
Ingredients: Brownie layer; 1/3 cup (75 ml) canola oil; 1/4 cup (60 ml) Silk soy beverage or almond beverage, any flavour; 1/2 cup (125 ml) unsweetened cocoa powder; 3/4 cup (175 ml) sugar; 2 eggs or the equivalent in egg substitute; 1 tsp (5 ml) vanilla; 2 Tbsp (30 ml) cornstarch; 1/2 cup (125 ml) almond flour; 1/2 tsp (2 ml) baking powder; 1/4 tsp (1 ml) salt; Mint layer; 1 1/2 cup (350 ml) powdered sugar; 3 Tbsp (45 ml) margarine (or butter); 2-3 Tbsp (30- 45 ml) Silk soy, almond or coconut beverage, any flavour; 1 tsp (5 ml) peppermint extract; 2-3 drops green food colouring, if desired; Chocolate glaze; 2 oz (60 ml) unsweetened chocolate; 2 Tbsp (30 ml) margarine (or butter)

Instructions

Preheat oven to 180°C (350°F).
Coat an 8-inch square pan with cooking spray.
In a large bowl, whisk together oil, Silk, cocoa and sugar until well combined.
Add eggs and vanilla and beat until smooth.
Add cornstarch, flour, baking powder and salt and mix to combine.
Spread into prepared pan and bake 25 minutes. Cool completely.

While brownies are cooling, prepare mint layer.
Beat powdered sugar and margarine until creamy.
Add enough Silk to make frosting spreadable.
Stir in peppermint extract and food colouring, if desired. Frost cooled brownies and chill until set, about 15 minutes.
Meanwhile, melt chocolate and margarine.
Pour chocolate mixture over chilled, frosted brownies.
Chill until set, about 1 hour.
Cut into squares with a hot, sharp knife to serve. Refrigerate any leftovers.