Toasted Marshmallow Brownies combine a super-moist fudgy brownie with the creamy, caramelized sweetness of toasted marshmallow. Pure decadence and delight!
It all starts in 10th grade Biology
Where would I be without 10th grade Biology class? While there are probably a host of interesting answers to this question, today my answer is brownieless. Or at least homemade brownieless. One day I headed into the dreary, dark classroom in the basement of my high school. My head hung as I dreaded the pending lecture on the cell biology . . . of plants. Today, I might find that somewhat interesting, but as a tenth grader, not so much! Imagine my glee when I discovered that someone had left a magazine in the desk which I usually occupied. Anything would have provided a welcome distraction, so I don’t even remember the title of the magazine. I just know that I stumbled across a recipe for homemade brownies.
Until this point, I’d only ever had boxed brownies. I didn’t even realize that you could make brownies without a mix that came from a cardboard box. I spent the remainder of class transcribing the recipe onto a sheet of notebook paper which conveniently appeared to the teacher as if I was vigilantly taking notes . . . oh, that’s a little deceptive isn’t it?! Well, we’ll just keep that between us. So I went straight home, asked my mother if we had all of the ingredients, and the rest is history.
Side note: I got an A in Biology. (Kids, don’t do as your mother did.)
Thinking “out of the box”
Over the years, that homemade recipe has brought me and those that I have shared it with great joy! Although I will admit I do love a good boxed brownie, and sometimes you just need to whip up something in five minutes. As a matter of fact you can see my Product Face-Off: Battle of the Gluten-Free Boxed Brownie Mix if you’re interested in my review of the top three brands. Recently I realized that it has been years since I have made my beloved homemade brownies. Makes sense, right? Today, the gluten and refined sugar that my precious recipe contains would give me the migraine to end all migraines. I so needed to experience that rich chocolatey flavor and moist fudgy texture once again.
I am so, so, so happy to report that I did! Using my childhood recipe treasure for inspiration, I created a homemade brownie recipe that exceeds my go-to fave in richness and taste. While eliminating gluten and refined sugar, it is also plant-based and does not contain beans, black or otherwise! The flaxseed and walnut oil bring a healthy dose of omega 3’s, the flours add great sources of plant-based protein, and the coconut palm sugar adds vital minerals while not causing a spike in blood sugar. Hooray!
Toasted Marshmallow Brownies
I guess you can see I get very excited about brownies. So when I developed this recipe I was so happy that I decided to celebrate. Yup! I added the toasted marshmallows to the equation. Naturally, these brownies are smashing on their own and are so rich and decadent they need nothing else. But in honor of the occasion, I give you Toasted Marshmallow Brownies!
Enjoy!! And if you are still flavin’ for brownies, try my Chocolate Peanut Butter Protein Bars. And you can’t lose with Brookies or Allergy-friendly Brookies!
Toasted Marshmallow Brownies combine a super moist fudgy brownie with the creamy, caramelized sweetness of a toasted marshmallow. Pure decadence and delight!
- 4 teaspoons ground golden flax seed
- 3 tablespoons water
- 1 1/4 cup almond meal flour
- 1/2 cup gluten-free oat flour
- 1/4 cup brown rice flour
- 2 tablespoons arrowroot powder
- 1/2 teaspoon sea salt (finely ground)
- 3/4 cup unsweetened organic baking cocoa powder (I use Ah!laska brand)
- 1/2 teaspoon baking soda
- 1/4 cup walnut oil
- 1/2 cup cashew milk
- 1/2 cup vegan butter spread (I use Earth Balance Soy-Free)
- 1 cup coconut palm sugar
- 1 teaspoon pure vanilla
- 16 marshmallows (I use Dandies brand as they are gluten-free and vegan)
- 1) In a small bowl, combine ground flax seed and water. Whisk or stir together and set aside.
- 2) In a small mixing bowl, combine almond meal flour, gluten-free oat flour, and brown rice flour, mixing after each addition. Then add sea salt and arrowroot powder and mix well with a spoon to combine. Set aside.
- 3) In a large mixing bowl, thoroughly combine cocoa powder and baking soda. Add walnut oil and stir with a spoon until mixed well. Set aside.
- 4) In a small saucepan combine cashew milk and vegan butter. Place over medium-low heat and gently whisk until butter is melted. Then add coconut palm sugar. Continue to whisk mixture over heat until the sugar is completely melted and there is no sign of granulation (approximately 30 seconds). Add heated mixture to bowl with cocoa powder, baking soda and oil and stir well for about one minute.
- 5) Add vanilla to flax mixture. Add this to the warm mixture in the large mixing bowl and whisk to combine. Next add flour mixture to this bowl and beat with a mixer on medium speed for one minute.
- 6) Pour in 8X8 inch pan that is lined with parchment paper. Place marshmallows vertically in rows of 4X4 and press down into batter (see picture in post). Bake at 350 degrees Fahrenheit for 25-30 minutes. Marshmallows should appear toasty brown on top and a toothpick test will come out clean. It is very important to allow them to cool completely before cutting.
Cashew milk may be substituted with almond milk. I have not tried this substitution personally, but I think it would be acceptable.
Hi, Most marshmallows are not vegan or vegetarian – they have gelatin in them which is an animal product. I’ve found that marshmallow “fluff” is vegan (yay!), but I’m surprised you didn’t mention looking for specifically vegan marshmallows in your recipe. Even Kosher marshmallows have gelatin, just Kosher gelatin. 🙂 if you have a good vegan marshmallow brand, I would love to know! Thanks!
Hi Jane, Actually I did mention using vegan marshmallows in my recipe. If you look at the ingredients on the recipe card next to the ingredient “16 marshmallows” I specifically say “I use Dandies brand as they are gluten-free and vegan”. They are very good. I would certainly recommend them!
Bethany @ Athletic Avocado says
Without that biology class, you may have never been able to create this fantastic recipe! It was fate lol!! Im digging the healthiness and indulgence of these beautiful brownies!!
Right?! Everything happens for a reason, HA! Thanks so much for the nice words.
Wondering if you can sub another oil for the walnut oil? And, can you use more almond or oat flour for the brown rice flour? These look amazing..and would love to try them!
Hi Heidi, I’m so glad you like the brownies : ) Yes, you could substitute grapeseed oil for the walnut oil or coconut oil (melted) if you don’t mind a hint of coconut flavor in your brownies. You can also use more oat flour in place of the brown rice flour. I hope this helps! Thanks, Jana