Dairy-free mint brownies made with vegan thin mints.
Preheat your oven to 180°C/350°F (or 160°C/325°F if using a fan or convection oven). Line an 8x10-inch tin with baking paper.
In a large bowl, mix together the flour, cocoa powder, baking powder and sugar.
Add the melted margarine, soy milk and mint extract. Mix well until you have a smooth, thick brownie batter.
Stir in the thin mint pieces, leaving a few aside for the top.
Transfer the brownie batter into your lined tin and spread it out. It'll be a little tricky to spread because it's thick but try to get it as even as possible so the brownie cooks evenly throughout.
Place the remaining thin mint pieces on top of the batter in the tin.
Bake for 22 minutes. Let the brownies cool in the tin for around 30 minutes at room temperature, then put them in the fridge for 2 hours to set. The colder they are, the firmer they'll get.
Prepare your icing by mixing the margarine and icing sugar together. Stir in the soy milk and mint extract so you have a smooth, runny icing. Add the green food colouring until you have your desired shade of green.
Drizzle the icing over the chilled brownies then leave for 30 minutes to let it harden.
Remove the brownies from the tin and cut into 12 equal-sized slices.