This gluten free brownies recipe contains marshmallows and walnuts like any rocky road dessert. The marshmallows melt into the batter while it bakes, creating a lighter, almost cake-like texture, but chewier. Once in awhile you’ll get a taste of the marshmallows, which is the characteristic my husband most enjoyed. For a heavier brownie, just cut the baking soda in half.
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Dairy Free Gluten Free Brownies Recipe – Rock Road Style
51
Yield: Makes 9 servings.
A gluten free brownies recipe made rocky road-style with marshmallows and walnuts. It has a chewy, cake-like texture but can made heavier. A rocky road lovers dream!
1/2 cup gluten free Dutch Processed cocoa powder (Rochelle brand)
1/2 teaspoon gluten free baking powder (Featherweight brand for corn-free)
1/4 teaspoon fine sea salt
1 cup sugar
1/2 cup cooking oil (I use EVOO extra light in flavor)
1/4 cup water
2 large eggs
1 1/4 teaspoons pure vanilla extract
1/2 cup chopped walnuts
1/2 cup mini gluten free marshmallows (Kraft Jet Puffed)
Instructions:
Preheat oven to 350°F.
In a medium size bowl, whisk together dry ingredients (excluding the sugar); set aside.
In a large bowl, whisk the sugar and oil together until well combined; add the water, eggs and vanilla; whisk just until combined. Be careful not to over mix.
Add the dry ingredients into the oil/sugar mixture and whisk until just combined. Add the walnuts and marshmallows and fold them in gently.
Pour the batter into an oiled 8 x 8-inch pan; bake for about 30 minutes and the top-sides are pulled away from the pan and the top has risen fully.
Cool completely; loosen edges with a knife; slice and serve. Cover and store at room temperature, or freeze individually wrapped. Photo in image shows it still warm, which is higher in height compared to when it cools.
Tips
As stated above, for heavier brownies, reduce the baking soda to 1/4 teaspoon.