½ cup coconut sugar
¼ cup real maple syrup
¼ cup Califia Farms Peppermint Mocha Cold Brew Latte
1 teaspoon vanilla extract
⅛ teaspoon peppermint extract
¾ teaspoon baking powder
¼ teaspoon salt
½ cup cocoa powder (whisk first if necessary to break up any little chunks)
⅛ teaspoon xantham gum
1 cup 1-to-1 gluten-free flour
¼–⅓ cup dairy-free chocolate chips (mini morsels or regular size)
Take two small bowls and combine a flax egg in each (in each little bowl should be 1 tablespoon water and 2 tablespoons water). Let sit for at least 5 minutes (or more) while you gather your other ingredients.
Preheat oven to 350 and line a 9×9 or 8×8 baking pan with parchment, leaving little flaps on either end so you can lift out brownies later on. Spray with some olive oil. Set aside.
In a medium mixing bowl add the melted vegan butter, coconut sugar and maple syrup. Whisk to combine.
Add flax eggs in and whisk gently to combine.
Add Peppermint Mocha Cold Brew Latte, vanilla extract and peppermint extract. Whisk to combine.
Add baking powder, salt, cocoa powder, gluten-free flour and xanthum gum.
Use a spoon to combine. Add in chocolate chips and stir.
Pour into baking pan, spreading out evenly.
Place in oven, middle rack, and let bake for 18-22 minutes.
Remove and let cool, about 15 minutes.
Pull out using parchment paper flaps and place on plate to cool.
Sprinkle with crushed candy canes, if desired. Cut and serve immediately.