This gluten free rocky road brownies recipe is the stuff that dreams are made of. It makes rich, gooey, chocolatey brownies that are oh so satisfying!
Speaking with my great aunt a little while ago, I randomly remembered having “Mississippi mud cake” at her place, more than 3 decades ago. We hadn’t been talking about anything at all related to that, so I have no idea where the thought came from.
Anyway, that memory inspired me to make up a batch of gooey rocky road brownies... just in a gluten free format, so I could enjoy them!
I’ve always been a fan of taking fudgy brownies to a whole new level, whether we’re talking about my Gluten Free Nanaimo Bar Brownies , or my (not gluten-free!) Easter Creme Egg Brownies.
In this case, I start with my go-to gluten-free brownie recipe, but go for that classic rocky road flavor.
It’s topped with gooey marshmallows, chocolate, and nuts. (While the classic ice cream flavor usually features crunchy almonds, I tend to use pecans for this fudgy brownie recipe).
Anyway, as I was working on it, I ended up with “Rocky Road to Dublin” as an ear worm, and decided that Rocky Road to Dublin Brownies need to be a thing. (Those ones aren’t gluten-free brownies, though).
After all - as of posting this - St Patrick’s Day is just a week away!
So yeah... this recipe both started with a random thought, AND inspired a whole other recipe with ANOTHER random thought!
Anyway, enough yammering, let’s get to that recipe...
Ingredients
If you do any gluten free baking using my recipes, you’ll find that all of the ingredients in this recipe are pretty simple.
A few ingredients notes for you:
Gluten Free Flours
This recipe uses what has become my standard set of “baking” flours:
Light Buckwheat Flour
Sorghum flour
Coconut flour
A couple of these may be harder to find in regular grocery stores, but I consider them pantry staples - if you put the effort into finding them, you’ll use them a LOT, going forward.
The vast majority of my gluten free desert recipes - including most of my cookie recipes - make extensive use of these three flours.
Chocolate
I use a bag of semi-sweet chocolate chips, divided - some go in the gluten free brownie batter, the rest - about ½ cup - get sprinkled on top.
I find that the ½ cup is the perfect amount for on top, so I wouldn’t mess with that. I’m less picky about how much actually makes it into the brownie base, though - so don’t worry if your bag of chocolate chips is a bit bigger or smaller than what I use.
Because there’s so much sugar in the brownies and the marshmallows, I like to use semi-sweet, bittersweet, or dark chocolate. Really, whatever I have on hand.
If you have a hefty sweet tooth, feel free to use milk chocolate chips - or chocolate chunks!
Nuts
While chopped almonds are probably the most traditional, I tend to use either chopped walnuts or chopped pecans when making any kind of rocky road brownies.
Well... rocky road *anything*, really!
So, feel free to use whatever kind of nuts you like!
Everything Else
Rounding out this recipe, you will need:
Mini Marshmallows
Granulated Sugar
Light Brown Sugar
Unsalted Butter
Unsweetened Cocoa Powder
Large Eggs
Pure Vanilla Extract
Salt
... I just really don’t have anything else to add, as far as these last few ingredients go. Pretty simple stuff!
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How to Make Gluten Free Rocky Road Brownies
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Gluten Free Brownie Base:
Heat oven to 350°. Prepare 9 x 13 pan with pan spray or shortening, line with parchment paper.
(For best results, use a metal pan!)
I like to spray the pan with nonstick cooking spray first, then line with parchment. The spray holds the parchment in place!
In large bowl, combine cocoa, sugars, flours, baking powder, and salt. Add remaining chocolate chips, stir well and set aside
Melt butter in a separate bowl (A microwave-safe bowl), then whisk in eggs and vanilla extract. Set aside.
Spread brownie batter into prepared baking pan, smooth the top of the batter with an offset spatula or the back of a spoon.
Bake brownies bake for 27 min.
Brownies are done when knife inserted into center comes out ALMOST clean - you want to see moist crumbs sticking to the knife.
Don’t OVER cook them!
Rocky Road Topping
Sprinkle miniature marshmallows over the top of the brownies while still hot, completely covering the surface with a single marshmallow layer.
Sprinkle the reserved ½ cup chocolate chips and chopped nuts over the marshmallows, using as much or as little as you'd like.
Return brownies to the oven, broiled for a few minutes, until the marshmallow topping is toasted to a light golden brown. Be sure to keep a CLOSE EYE on it, they will burn easily!
I like to spray the knife with cooking spray between slices - it’s a sticky bar!
Leftovers
Once fully cooled, bars can be wrapped in plastic wrap or stored in an airtight container on the counter for a couple of days, or in the fridge for a bit longer.
Best served at room temperature or warmer.
More Gluten-Free Dessert Recipes!
Looking for even more fantastic gluten free recipes for desserts that *everyone* will love? Look no further, here are a few of my favorite recipes!
Brandied Apple Crisp
Butter Tart Bars
Buttertarts
Chocolate Fondue
Deviled Strawberries
Doughnut Holes
Earl Grey Pie
Fruitcake
Fudgy Brownies
Jacques Torres Inspired Chocolate Chip Cookies
Lemon Bars
Maple Pumpkin Pie
Nanaimo Bar Brownies
Pina Colada Fluff
Puffed Rice Bars
Pumpkin Spice Mini Doughnuts
Raspberry Bars
Schmoo Torte
Sticky Toffee Pudding
Also, be sure to check out our collection of Gluten Free Cookie Recipes!
Gluten Free Rocky Road Brownies
Equipment
- 1 9 x 13 Baking Dish
- Parchment Paper
Ingredients
Gluten Free Brownies
- 1 Bag Semi Sweet Chocolate Chips 8 oz/ 270 g - doesn’t have to be exact!
- 1 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar packed
- ½ cup Light Buckwheat Flour
- ¼ cup Sorghum flour
- ¼ cup Coconut flour
- ½ teaspoon Salt
- 4 Large Eggs
- 1 cup Butter Melted
- 2 teaspoon Pure Vanilla Extract
Brownie Topping:
- 3 cups Mini Marshmallows
- ½ cup Chopped Walnuts or Chopped Pecans
Instructions
Gluten Brownies:
- Preheat oven to 350°. Prepare 9 x 13 pan with pan spray or shortening, line with parchment paper.
- Measure out ½ cup of chocolate chips, set aside.
- In large mixing bowl, combine cocoa, sugars, flours, baking powder, and salt. Add remaining chocolate chips, stir well and set aside.
- In a smaller bowl, whisk together melted butter, eggs, and vanilla extract.
- Add egg mixture to the flour mixture, stir until dry ingredients are well incorporated.
- Spread batter into prepared pan, Bake for 27 min. Brownies are done when knife inserted into center comes out ALMOST clean - don’t OVER cook them.
Rocky Road Topping
- Sprinkle mini marshmallows over the top of the hot brownies, completely covering the surface with a single layer of marshmallowy goodness.
- Sprinkle reserved chocolate chips and chopped nuts over the marshmallows, using as much or as little as you'd like.
- Return brownies to the oven, broiled for a few minutes, until the top is nicely toasted. Be sure to keep a CLOSE EYE on it, they will burn easily!
- Allow to cool to room temperature before cutting and serving.
Nutrition
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The absolute best brownies I've had in a long time - hope you love them too!