Preheat oven to 350 degrees and line an 8x8-inxh square baking pan with parchment paper. Set aside
In a medium bowl, whisk together the sugar, rice milk, cocoa powder, ground flaxseed, oil, vanilla, salt, and peppermint oil. Mix well to combine
Whisk the sorghum flour into the chocolate mixture until a thick batter forms
Pour the batter into the prepared pan and bake for 30 minutes
Remove pan from the oven and allow to cool completely before adding frosting to the top
While you're waiting for the brownies to cool, prepare the frosting: combine the palm oil, powdered sugar, rice milk, and salt with a hand mixer until creamy
Mix in the peppermint oil and the natural food coloring powder and mix again, scraping down the sides periodically, until fully incorporated and creamy. Set aside - don't frost the brownies until they have cooled completely!
For the chocolate drizzle: Melt the chocolate chips with the coconut oil by microwaving for 30 seconds at a time in a small bowl, stirring after each heating session until the chocolate has melted completely and is smooth. Allow the chocolate to cool a bit so it's not hot when you drizzle it on the frosted brownies
Once the brownies have cooled, remove the entire sheet of brownies by lifting the parchment paper with the brownies and setting them onto a cutting board (parchment paper and all).
Frost the brownies and then drizzle with the melted chocolate. You can cut these right away or wait for the chocolate drizzle to set up a bit
I used the McCormick natural food coloring powder packets in this recipe. If you choose to use a different product to color your frosting, you might need to experiment with amounts of coloring to see what works since each brand will be different