These rocky road brownies are deliciously rich and gooey. The brownie base is topped with toasted marshmallows, pecans, and chocolate chips. A perfect treat for every chocolate fan, and best of all, they’re gluten free!
When you’re looking for a treat to satisfy your sweet tooth, a good chocolate brownie is hard to beat. Add marshmallows, pecans, and chocolate chips on top, and you won’t be able to eat just one.
When you’re looking for a treat to satisfy your sweet tooth, a good chocolate brownie is hard to beat. Add marshmallows, pecans, and chocolate chips on top, and you won’t be able to eat just one.Now if you’re not a fan of nuts and chocolate, you’ll want to try my Lemon Loaf Cake with Lemon Glaze or Gluten Free Banana Cake with Cream Cheese Frosting. Both of these recipes will satisfy your sweet tooth, and are free of nuts and chocolate.
The batter for these rocky road brownies comes together quickly and makes enough to fill a 9-inch square pan. You can easily double the recipe and make them in a 9 x 13-inch pan. Doubling the recipe will give you enough to share and still satisfy your own sweet tooth.
How to Make Rocky Road Brownies
Preheat the oven to 350 degrees and 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.
Stir in vanilla and sugar until combined. Add the eggs, one at a time, stirring after each addition until thoroughly combined. Add the flour, xanthan gum, baking powder, and salt. Stir together until completely combined.
Transfer the mixture to the prepared pan and use 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.
Remove the brownies from the oven and allow to cool for 20 minutes. Refrigerate the brownies until chilled (at least 30 minutes) before serving.
Cut the brownies into 16 squares, then cut each square on the diagonal to end up with 32 triangles. If you like a bigger portion, you can leave the brownies square.
Tips for Making Rocky Road Brownies
- Check your gluten free flour mix for xanthan gum. Omit the xanthan gum, if your flour mix contains it.
- Use a 9-inch square baking pan with straight sides, instead of rounded sides, to give the brownies a clean, crisp edge.
- When cutting the brownies, spray the knife with non-stick cooking spray. The cooking spray keeps the marshmallows from sticking to the knife.
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, then you have pure bliss.
These rocky road brownies are rich, sweet, chocolaty, and best of all gluten free! They’re a perfect treat for any chocolate fan. Give them a try and let me know what you think. Enjoy!
More Gluten Free Brownie Recipes To Try
- Gluten Free Triple Chocolate Chip Brownies
- White Chocolate Coconut Brownies
- Cheesecake Brownies
- Gluten Free Peanut Butter Brownies
Find more tasty recipes in the Recipe Index.
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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. Chill about 30 minutes before serving.
Cut the brownies into 16 squares, then cut each square on the diagonal to end up with 32 triangles.
- Check your gluten free flour mix for xanthan gum. Omit the xanthan gum, if your flour mix contains it.
- Use a 9-inch square baking pan with straight sides, instead of rounded sides, to give the brownies a clean, crisp edge.
- When cutting the brownies, spray the knife with non-stick cooking spray. The cooking spray keeps the marshmallows from sticking to the knife.
Recipe slightly adapted from Cuisine Cookies for the Holidays.
What a neat treat!