This Vegan Rocky Road Brownies Recipe is deliciously rich and gooey to satisfy all chocolate cravings. The brownie base is topped with toasted graham wafers, mini marshmallows, and melted chocolate chunks.
If you’re looking for your next decadent treat, look no further than these easy rocky road brownies.
These yummy brownies are loaded with crunchy wafers and fluffy marshmallows, making them the perfect dessert for any occasion. Plus, they’re vegan-friendly, so everyone can enjoy them!
Vegan baking can sometimes be tricky. This recipe, however, is simple adding the chocolate mixture with the dry ingredients in a large bowl and baking in a brownie pan till cooked through.
Serve with a scoop of ice cream or a splash of almond milk and you’ve got yourself one of your new favorite sweet treats.
Table of Contents
INGREDIENTS FOR THE VEGAN ROCKY ROAD BROWNIES RECIPE
You will need the following ingredients listed below to make the rocky road bars (the exact measurements and full recipe are in the recipe card at the bottom of the post):
- Vegan butter
- Granulated white sugar – can substitute for coconut sugar, however you may need slightly more.
- Vanilla Extract
- Gluten-free flour
- Cocoa powder – or cacao powder also works.
- Baking powder
- Sea salt
- Gluten-free graham wafers – can use digestive biscuits if desired.
- Chocolate bar – can use dark chocolate chips or milk chocolate as well.
- Optional – brown sugar, peanut butter, almond butter, maple syrup, plant milk, chopped walnuts etc.
HOW TO MAKE
Preheat the oven to 350°F. Grease and line an 8×8 or 9×9 square baking tin 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 medium 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 the flakey crackly crust on the top. Continue whisking for approximately 1-2 minutes after all the sugar has dissolved, it will look like the photo below.
Transfer the butter mixture over to a large mixing bowl and let cool slightly, then add in flax eggs. Then add the vanilla last.
In the same bowl, sift in the dry ingredients.
Mix until just combined. Pour batter into the prepared pan.
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, ensuring you do not over bake.
Remove from the oven and cool for about 15-20 minutes before cutting. Once the brownies are cool, cut them up and devour!
Check your gluten free flour mix for xanthan gum. Make sure it has it, as these will not bind properly without it.
Good brownies require that shiny, crackly top. Luckily, unlike popular belief, you don’t need eggs to get that top!
It is achieved when the sugar breaks down and dissolves into the butter. All you do is melt the butter in a saucepan and slowly add in the sugar, whisking continuously the entire time.
I used Dandies vegan marshmallows to make these rocky road brownies, in my opinion they are the best!
Broil these brownies at the very end for one minute! This will toast the graham crackers and the marshmallows to get them a browned look on top!
HOW TO STORE THE VEGAN BROWNIES
Let the brownies cool: Allow the brownies to cool completely before storing them. This will prevent condensation from forming in the container, which can make the brownies soggy.
Store in an airtight container: Place the vegan rocky road brownies recipe in an airtight container, such as a Tupperware container or a Ziploc bag. Make sure that the container is tightly sealed to prevent air from getting in and causing the brownies to dry out.
Room temperature or in the fridge: You can store the brownies at room temperature for up to 2-3 days, or in the refrigerator for up to a week. If you’re storing them in the refrigerator, let them come to room temperature before serving for the best texture and flavor.
Freeze for longer storage: You can also freeze the brownies for up to 2-3 months. Wrap each brownie tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw them in the refrigerator overnight before serving.
Other Gluten Free Sweets Treats You May Want To Try!
- 4 Ingredient Vegan Rice Krispie Treats
- Mini Chocolate Chip Muffins Recipe
- Gluten Free Protein Bars With Dark Chocolate
- Gluten Free Vegan Peanut Butter Cookies
- Gingerbread Donuts
- 1/2 cup vegan butter
- 1 cup granulated white sugar
- 3 flax eggs, 3 tbsp flaxseed mixed with 8 tbsp water
- 1 tsp vanilla
- 3/4 cup gluten free flour
- 3/4 cup cocoa powder
- 1 tsp baking powder
- pinch of salt
- 5 squares gluten free graham wafers
- 1 cup vegan marshmallows
- 1/2 chocolate bar
- Preheat the oven to 350°F. Grease and line an 8x8 or 9x9 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 the flakey 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!
Serving Size:1 grams
Amount Per Serving: Calories: 261Total Fat: 12gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 16mgSodium: 88mgCarbohydrates: 36gFiber: 3gSugar: 22gProtein: 4g
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.
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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…