Method (brownie base)

1. Preheat oven to 180°C fan and line a 8×8 inch square tin with grease proof paper.
2. Sift the cocoa powder and flour together in a medium bowl.
3. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
4. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too.
5. Add in the peppermint extract and whip on high speed to combine. The aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
6. Pour the chocolate over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
7. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
8. Add in the chocolate chips and stir to combine (optional).
9. Pour the brownie batter into the lined tin and level off with an off set spatula.
10. Place the tin into the middle of the oven and bake for 30-35 minutes.
11. Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.

Method (mint chocolate chip filling)

1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar, peppermint and green food gel, whip on high speed for a couple of minutes to incorporate it.
3. Pour in the dairy-free milk and whip for 5-8 minutes on high speed until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.
4. Fold in the chocolate chips.
5. Pour the mint filling over the cooled brownie base, level out with a spoon or spatula. Place into the freezer for 25 minutes to set.

Method (chocolate ganache)

1. Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the dairy-free cream and whip until smooth.
2. Pour the ganache over the top of the brownie, use a spoon or off set spatula to spread it out. Place into the fridge for 10-15 minutes to set the ganache. Optional: While the ganache is still wet, sprinkle over some chocolate shavings / chunks and mint leaves.
3. Lift the brownies out of the tin using the overhangs of grease proof paper, and place on a board.
4. Heat a sharp knife in some warm water then slice into bars.
5. Serve and enjoy.