Gluten-Free Vegan Rocky Road Brownies (With Graham Crackers)
These gluten-free vegan rocky road brownies have a fudgy, crackly-topped base loaded with graham crackers, vegan marshmallows and chocolate chunks, then a quick broil turns the marshmallows golden.
A crackly-topped fudgy brownie, then graham crackers, marshmallows and chocolate chunks, all under the broiler for one minute until the marshmallows go golden. It’s rocky road with a little s’mores energy, and nobody at the table will guess it’s vegan and gluten-free.
Vegan rocky road brownies are chocolate brownies made without eggs or dairy and topped with marshmallows, chocolate and something crunchy. This version is gluten-free too: flax eggs stand in for the eggs, gluten-free flour replaces wheat, and the topping is gluten-free graham crackers, vegan marshmallows and dairy-free chocolate chunks, all baked in one 8×8 pan in about 25 minutes.
Ingredients for Vegan Rocky Road Brownies
Exact measurements are in the recipe card below.
- Vegan butter: melted with the sugar, which is how you get the crackly top.
- Granulated sugar: coconut sugar works too, but you may need a little more.
- Flaxseed: mixed with water to make flax eggs, which bind the batter.
- Vanilla extract: rounds out the chocolate.
- Gluten-free flour: use a blend that contains xanthan gum, or the brownies won’t hold together.
- Cocoa powder: cacao powder works too.
- Baking powder and salt: a little lift and a little balance.
- Gluten-free graham crackers: the crunchy part of the topping. Gluten-free digestive biscuits work too.
- Vegan marshmallows: see the next section.
- Dairy-free chocolate: a chopped bar or dark chocolate chips. Check the label, because milk chocolate isn’t vegan.
Which Marshmallows to Use
Most regular marshmallows aren’t vegan, because they’re made with gelatin, which comes from animals. I use Dandies vegan marshmallows every time I make these. They’re gelatin-free, they toast golden under the broiler just like regular marshmallows, and the minis spread out evenly over the whole pan.
How to Make Vegan Rocky Road Brownies
- Preheat the oven to 350F and line an 8×8 or 9×9 pan with parchment paper, leaving some overhang so you can lift the brownies out later.
- Stir the flaxseed and water together and let it sit for 10 minutes to thicken.
- Melt the vegan butter in a saucepan over low-medium heat, then add the sugar slowly, whisking the whole time. Keep whisking for 1 to 2 minutes after the sugar dissolves. This dissolved sugar is what gives the brownies their shiny, crackly top, no eggs needed.
- Pour the butter mixture into a large bowl and let it cool slightly, then stir in the flax eggs, followed by the vanilla.
- Sift in the flour, cocoa powder, baking powder and salt, and mix until just combined.
- Spread the batter into the pan and bake for 10 minutes.
- Take the pan out, top with the graham crackers, marshmallows and chocolate chunks, and bake for another 15 minutes.
- Broil for 1 minute or less to toast the marshmallows, watching closely so they don’t burn.
- Let the brownies cool for 15 to 20 minutes before cutting.
Tips for the Best Gluten-Free Vegan Brownies
- Check your flour blend for xanthan gum. Gluten-free flour needs it to bind. Without it, the brownies crumble.
- Pull them out while the middle is still a little soft. The edges should be set, and the center finishes firming up as the brownies cool. Overbaked brownies turn dry and cakey.
- Use the parchment to lift them out. Lift the whole slab onto a cutting board after cooling, so the marshmallow topping doesn’t tear when you cut.
Variations
- Classic rocky road: scatter chopped walnuts over the top with the marshmallows.
- Darker chocolate: use dark chocolate chips or a 70% bar for a less sweet topping.
- Coconut sugar: swap it in for the white sugar, adding a little extra.
How to Store Vegan Brownies
Let the brownies cool completely first, so condensation doesn’t make them soggy. Keep them in an airtight container at room temperature for 2 to 3 days or in the fridge for up to a week, and let fridge brownies come back to room temperature before serving. To freeze, wrap each brownie in plastic wrap, put them in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge.
Gluten-Free Vegan Rocky Road Brownies
Ingredients
- ½ cup vegan butter
- 1 cup granulated white sugar
- 3 flax eggs 3 tbsp flaxseed mixed with 8 tbsp water
- 1 tsp vanilla
- ¾ cup gluten free flour
- ¾ cup cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 5 squares gluten free graham crackers
- 1 cup vegan marshmallows
- ½ chocolate bar
Instructions
- Preheat the oven to 350°F. Grease and line an 8×8 or 9×9 baking dish with parchment paper and set aside.
- Mix together the flaxseed with the water to create your flax eggs. Let sit for 10 minutes to thicken.
- In a saucepan, melt the butter over low-medium heat. Add in sugar slowly and whisk continuously. This step is very important as it helps melt the sugar, which will give the brownies a flaky crackly crust on the top. Continue whisking for approx 1-2 minutes after all the sugar has dissolved.
- Transfer the butter mixture over to a bowl and let cool slightly. Add in flax eggs. Then add the vanilla last.
- In the same bowl, sift in the cocoa powder, gluten free flour, baking powder and salt.
- Mix until just combined. Transfer over to the lined baking dish.
- Bake for 10 minutes. Remove from oven and add graham crackers, marshmallows, and chocolate chunks. Put back in oven and bake for another 15 minutes. Broil for 1 minute or less to brown the top of the marshmallows, keeping a close eye on the brownies so they don’t burn!
- Remove from the oven and cool for about 15-20 minutes before cutting. Once the brownies are cool, cut them up and devour!
Notes
- Use a gluten-free flour blend with xanthan gum.
- I used Dandies vegan marshmallows.
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Gluten-Free Chocolate Treats
- Best Ever Gluten Free Brownies
- Homemade Twix Bars (Gluten Free and Vegan)
- 4 Ingredient Vegan Rice Krispie Treats
If you make these, leave a star rating and a comment below, because it helps other gluten-free and vegan bakers find the recipe. Snap a photo and tag me @basicswithbails on Instagram with #basicswithbails, or save it to your Pinterest dessert board.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
