Prepare to have your taste buds blown away by the most incredible vegan brownies you've ever experienced! These Vegan Rocky Road Brownies are not just a dessert – they're a chocolate revolution that proves plant-based treats can be mind-blowingly delicious. Imagine sinking your teeth into a rich, fudgy brownie topped with melted chocolate chips, gooey marshmallows, and crunchy nuts – all while knowing you're enjoying a completely dairy-free and egg-free masterpiece. Whether you're a committed vegan or just looking to try something amazingly delectable, these brownies will transform your dessert game forever!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1 cup cocoa powder
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 1/2 cup vegan chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup chopped nuts (walnuts or pecans)
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, and salt until well combined and free of any lumps.
- In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth and fully integrated.
- Pour the wet ingredients into the dry ingredients and mix thoroughly until a consistent brownie batter forms.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and immediately sprinkle vegan chocolate chips over the hot surface, allowing them to melt slightly.
- Distribute mini marshmallows and chopped nuts evenly across the top of the brownies.
- Let the brownies cool completely in the pan for about 30 minutes, then use the parchment paper to lift and transfer to a cutting board.
- Cut into 12 equal squares and serve at room temperature. Store in an airtight container for up to 5 days.
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor. Dutch-processed cocoa works especially well in this recipe.
- Make sure your coconut oil is completely melted but not hot when mixing with other wet ingredients to ensure perfect batter consistency.
- Don't overmix the batter – stop mixing as soon as the ingredients are just combined to keep the brownies tender.
- For extra gooey marshmallows, broil the brownies for 1-2 minutes after adding toppings, watching carefully to prevent burning.
- Allow the brownies to cool completely before cutting to ensure clean, perfect squares.
- Store brownies at room temperature in an airtight container to maintain their moisture and texture.
- For a nut-free version, you can substitute the chopped nuts with seeds or simply omit them entirely.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
