Gluten Free Rocky Road Brownies

5 from 1 vote

Gluten Free Rocky Road Brownies

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!

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: American

Diet: , Gluten Free

Servings: Large Brownies

Calories: 580kcal

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