Chocolate Peppermint Silk Brownie Bars (Grain-Free, Vegan, Paleo-Friendly)

Super-fudgy brownies topped with a velvety chocolate peppermint mousse and finished with a silky chocolate glaze.

Chocolate Peppermint Silk Brownie Bars | Gourmande in the Kitchen

If there’s a way to improve on chocolate mousse it has to be by adding even more chocolate to the equation.

With three separate layers of chocolate, these chocolate peppermint silk brownie bars certainly dial up the chocolate factor, and to make these bars holiday worthy I’ve also added a hint of cooling peppermint.

Chocolate Peppermint Silk Brownie Bars Gourmande in the Kitchen

Tucked under a glossy layer of chocolate ganache is a silky chocolate peppermint mousse sitting atop a dense and chocolaty raw fudge brownie.  It’s my updated version of the classic French Silk pie, made into bars.

These silk brownie bars offer three distinct layers of chocolate goodness made from no-nonsense ingredients.  There’s no baking involved and not an egg or a hint of cream in sight either.

Chocolate Peppermint Silk Brownie Bars | Gourmande in the Kitchen

It starts with a quick and chewy no-bake brownie base made from pecans, cocoa and dates.  Then pure bittersweet chocolate and water give the chocolate mousse layer a satiny feel and deep flavor that’s unapologetically rich, while pure peppermint extract adds just a touch of cooling and festive minty flavor. And last but not least is a velvety layer of chocolate ganache made with cocoa powder to seal the deal with a final punch of chocolate.

I like to let these sit overnight in the fridge for the fudgiest results but really an hour or two is all you need to let these set before digging in.

Quite literally rippling with chocolate at every turn, these brownie bars are sure to put you in good spirits this holiday season!

Chocolate Peppermint Silk Brownie Bars

Yields makes about 8 slices

Treat yourself to super-chewy brownies topped with a velvety chocolate peppermint mousse and finished with a silky chocolate glaze.

45 minPrep Time

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Ingredients

    For the brownie base:
  • 1 ½ cups/ 180g raw pecans
  • ¼ cup/20g cocoa powder
  • 5 large very soft medjool dates, pitted
  • 1 Tablespoon/15ml maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of sea salt
    • For the peppermint mousse:
  • 6oz/170g best quality bittersweet chocolate (at least 70%), chopped
  • 5oz/148ml filtered water
  • ½ teaspoon natural peppermint extract
    • For the chocolate ganache:
  • 1/4 cup/60ml maple syrup
  • 2 Tablespoons/30g extra virgin unrefined coconut oil (melted)
  • ¼ cup/20g cocoa powder
  • Pinch of sea salt

Instructions

    To make the brownie base:
  1. Line a 9x5 inch pan with parchment paper, set aside.
  2. Place pecans and cocoa in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter).
  3. Add the rest of the ingredients and process until the dough starts to come together. Press firmly into parchment lined loaf pan.
  4. Place in freezer while making the mousse and ganache topping.
    5. To make the peppermint mousse:
  5. Fill a large bowl with ice and cold water, set aside.
  6. Combine chocolate and water in a medium-sized heat-proof bowl set over a medium-sized pan of simmering water (don’t let the bottom of the heat-proof bowl touch the water) and melt the mixture over low heat, stirring until fully melted and smooth.
  7. Remove the mixing bowl sitting on top of the pan, wipe the bottom and carefully set into the ice water bowl. Add the peppermint extract.
  8. Whisk the chocolate mixture for about 3 to 5 minutes or until it lightens in color and thickens and creates ribbons. Do not over-whip or your mixture will become grainy and break. (If you whip the mixture too long just place the bowl back onto the heat, re-melt and re-whip.)
  9. Pour over brownie base and place in freezer while you make the ganache.
    10. To make the chocolate ganache:
  10. In the food processor, blend together maple syrup and coconut oil until well combined.
  11. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
  12. Pour over peppermint mousse and return pan to fridge to set and firm for at least one hour.
  13. Cut into bars and serve. Keep leftovers in an airtight container in the fridge.

Notes

Gluten-Free, Grain-Free, Vegan, Paleo-Friendly

7.7.0.1
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https://gourmandeinthekitchen.com/chocolate-peppermint-silk-brownie-bars/

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  21. Oh wow…I am just swooning over these! I love how you use wonderful natural ingredients to create beautiful decadent treats. Cannot wait to make these! Happy Holidays!
    Reply

  30. Made these today. Verdict: delish! I had to use a much smaller pan to get the base pressed to the edges - about 7"x5'. The mousse layer needed more time to set before putting on the ganache. (or maybe my water to chocolate ratio was a little off?) Ganache: I think next time I'd triple this part. I could tell there wouldn't be enough to cover the entire top, so I tried to drizzle with the hopes of spreading a bit, but the mousse was too liquidy still. After setting in the freezer a few hours, I just cut them into bars, sneaking a bit. Maybe not a perfect first attempt, but absolutely worthy of my time and trying it again!
    Reply

    • also curious: I never got the ribbon effect with the mousse, even after whisking for about 8 minutes (the color did lighten though). Think I just need more chocolate / less water?
      Reply

    • Hi Katrina, I haven't tried it with either of those so I can't say for sure, but that being said I do think any liquid sweetener of your choice should be just fine as a substitute for the maple syrup. Hope that helps!
      Reply