Vegan Gluten-Free Brownies with Marshmallow Fluff

Vegan Gluten-Free Brownies with Marshmallow Fluff

I’ve been in a marshmallow kind of mood lately (have you tried this Peanut Butter and Marshmallow Tart yet?), and so decided that the next obvious step would be to make vegan gluten-free brownies with marshmallow fluff on top. Brownies + marshmallows = makes sense, right? Extra gooey marshmallow fluff topping = oh, yeah!

Note: this recipe is from before I went totally refined sugar-free.

Vegan Gluten-Free Brownies with Marshmallow Fluff Recipe:

Brownie Ingredients:

2 cups almonds
1/2 cup cocoa powder
1/2 cup liquid sweetener of your choice (I used maple syrup)
3 tbsp coconut oil, liquified
1-2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup non-dairy milk (I used unsweetened coconut milk)
6 tbsp soft silken tofu, strained

Marshmallow Topping Ingredients:

1 10 oz jar Ricemellow (gluten-free vegan marshmallow spread)
1 cup dairy-free chocolate chips

Directions:

1. Preheat oven to 350F. Line a small-medium baking pan with parchment paper (I used an 8×8 pan).

2. Place almonds into the food processor and process until a very coarse meal forms. Add in all remaining brownie ingredients and process until mixture is uniform. Transfer into the baking pan and bake for 15-20 minutes (until a toothpick inserted into the centre comes out fry). Remove from oven, but keep the oven going.

3. While the brownies are baking, melt the chocolate chips, either by using a double boiler (or in the microwave). Once the brownies are baked, spread ricemellow topping on top evenly. Drizzle the melted chocolate all over (I used a piping bag, but in retrospect, just using a spoon to drizzle it would have worked just fine too). You can use a toothpick or a spatula to swirl it around into the marshmallow fluff a bit. Place back in the oven for 1-2 minutes to let the chocolate melt into the marshmallow fluff a bit more.

4. Remove from oven and cool on a rack for 10 minutes. Then note: if you cut these brownies before they’ve cooled off completely, you’ll end up with an absolutely delicious mess ;) . If you want it to cut neater, you’ll need to allow the brownies to cool off to room temperature and then refrigerate them for at least a few hours to set. Then they’ll slice perfectly. If you look at the 2 pictures below, the top picture is an example of messy (though it was the neatest one of the bunch). I just couldn’t resist having a bite of a warm ooey-gooey brownie, so I cut them after cooling on a rack for 10 minutes. The last picture is a close-up after it has cooled off in the fridge, so you can see the sides slice very nicely, it’s still a very moist and chewy brownie at that point too. So I’ll leave it up to you to decide how you like your brownies best :) .

Vegan Gluten-Free Brownies with Marshmallow Fluff

Vegan Gluten-Free Brownies with Marshmallow Fluff

Happy Baking!

Audrey

~~

This Vegan Gluten-Free Brownies with Marshmallow Fluff recipe is shared with Gluten-Free Wednesdays and Gluten-Free and DIY Tuesday.

** A big thanks to Shirley @ gfe, Linda @ The Gluten-Free Homemaker, and Lynn @ Lynn’s Kitchen Adventures for featuring this recipe!

    1. Kristina
      • Audrey
    2. cj
      • Audrey
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