While looking through my file of cookie recipes, I realized brownies hadn’t made an appearance in our home for several months. If you’re a chocolate lover, the absence of brownies for any period of time is a travesty, so I promptly went about baking these very rich and chocolate-y Rocky Road Gluten-Free Brownies.
Brownies that are fudgy in texture are my preference, but I’m not going to turn down a cake-like brownie either. When you add marshmallows, toasted pecans and chocolate chips on top of the brownie, you have pure bliss!
This brownie batter comes together pretty quickly in just a few steps. Once mixed together, you’ll spread the batter in a prepared 9-inch square pan. (Note: This recipe may be doubled and made in a 9 x 13-inch pan.)
The mixture is pretty thick and needs to be coaxed into the corners of the pan. I used a rubber spatula to press the batter evenly around the pan.
Bake at 350 degrees for 20-25 minutes until the edges of the brownies start to pull away from the sides of the pan. When the brownies are done baking, remove the pan from the oven and set the broiler to low.
Scatter the marshmallows, pecans, and chocolate chips all over the top of the brownies. Place the brownie under the broiler until the marshmallows turn a golden brown (about 2 minutes).
Take the pan out of the oven and cool for 20 minutes on a wire rack. Refrigerate the brownies until chilled (at least 30 minutes) before cutting.
These brownies are very rich so you may want to keep them small. I cut the pan into 16 square brownies. Then I cut each brownie into 2 triangles by cutting on the diagonal. (Spraying the knife with non-stick cooking spray keeps the marshmallows from sticking to the knife.)
If you like a larger portion, skip the step of cutting the brownies into triangles and go with 16 squares instead of 32 triangles.
These Rocky Road Gluten-Free Brownies are very rich, sweet, and chocolate-y. They’re the perfect treat for any chocolate lover! Give them a try and let me know what you think.
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- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup gluten-free flour
- 1/4 teaspoon xanthan gum
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans, toasted
- 1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
Place cocoa and butter in a microwave safe bowl. Microwave on high, stirring every 30 seconds until smooth.
Add in the vanilla and sugar and stir until combined.
Stir in eggs, one at a time, until combined.
Add the flour, xanthan gum, baking powder, and salt. Stir until completely combined.
Spread the mixture in the greased pan, using a rubber spatula to smooth the batter into the corners.
Bake 20-25 minutes until the edges of the brownies start to pull away from the sides of the pan.
Remove from oven and scatter the marshmallows, pecans, and chocolate chips all over the top of the brownies.
Place the brownies under the broiler, set to low, for about 2 minutes or until the marshmallows turn a light brown color.
Take the brownies out of the oven and allow to cool about 20 minutes before refrigerating.
Cut the brownies into 16 squares, then cut each square on the diagonal to end up with 32 triangles.
When cutting the brownies, it is helpful to spray the knife with cooking spray to keep the marshmallows from sticking.
Recipe slightly adapted from Cuisine Cookies for the Holidays, page 32, Rocky Road Brownies.