Lately, despite the oftentimes smothering temperatures we’ve been having here in Philly this summer, I’ve been craving brownies. Hard. A couple weeks ago I baked up a double batch of my ultimate fudgey brownies for my son’s 12th (twelve!!!!!) birthday at his request in place of cake, and ever since then I couldn’t shake my hankering for another taste; they were that good. So, I caved and made more brownies. Only this time, I wanted them to have a little more oomph, and I included a few add-ins: extra chocolate, marshmallows, and toasted nuts to arrive at a perfectly delicious version of Rocky Road Brownies.
These guys keep well, up to 3 days after baking if kept in an airtight container, but I doubt they’ll last that long…
Rocky Road Brownies (Vegan & Gluten Free)
Preheat your oven to 350 ºF. Lightly grease an 8 x 8 inch baking pan. In a small saucepan, combine the margarine and chocolate chips. Warm over medium heat, stirring often, until chocolate and margarine have completely melted. Once melted, transfer to a medium sized mixing bowl and stir in the sugar and prepared chia gel. Mix well.
In a separate bowl, mix together the superfine brown rice flour, potato starch, almond meal, xanthan gum, baking soda, and espresso powder. Stir well until a thick, even, batter is formed. Spread/press evenly into the prepare baking sheet. Sprinkle evenly with chopped walnuts. Bake for 30 minutes.
Top with marshmallows and bake an additional 5 to 7 minutes, until marshmallows are bubbly.
Drizzle melted chocolate on top and let brownies come completely to room temperature before cutting, or else they will be too crumbly.