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!
Vegan Gluten-Free Brownies with Marshmallow Fluff
Prep Time: 15 min- Cook Time: 20 min
- Total Time: 35 minutes
Print Recipe
Pin RecipeIngredients
Brownie:
- 2 cups almonds
- ½ cup cocoa powder
- ½ cup liquid sweetener of your choice (I used maple syrup)
- 3 tbsp coconut oil, liquified
- 1-2 tsp pure vanilla extract
- ¼ tsp salt
- ½ cup non-dairy milk (I used unsweetened coconut milk)
- 6 tbsp soft silken tofu, strained
Marshmallow Topping:
- 1 10 oz jar Ricemellow (gluten-free vegan marshmallow spread)
- 1 cup dairy-free chocolate chips
Instructions
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.
Notes
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 :) .
Happy Baking!
Audrey
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This recipe contains affiliate links to the Ricemellow and vegan chocolate chips used.
Could I substitute a different nut for the almonds? The only nut we can’t eat is almond. Thank you!
Hi Lisa, absolutely. Brazil nuts and pecans work great in this.
Awesome! Thank you! One more question – it says 1-2 tsp vanilla. What determines if we should use 1 or 2? Thanks :)
How much you like vanilla :) I usually don’t measure mine (only if I remember to). So I just do a splash and see if I like more or less. Either one will work fine though — if you like things more vanilla-y, go for 2. Otherwise one will do. Or better yet, use the contents of a fresh vanilla bean pod for the best vanilla flavor.
I’m allergic to coconut, is there another oil that could be substituted for the coconut oil?
Hi Kristina. You can try it with a non-dairy butter substitute instead (like Earth Balance). I think that would work really well. If that’s not an option, I think theoretically another type of oil should probably work too (like rapeseed or canola), though I haven’t tried it personally, so can’t vouch for it. If you try it with an alternative, I’d love to know how it goes.
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I’m just wondering why you don’t use almond flour? Could that be easily substituted instead and if so how much would you use? I already have almond flour. Thanks, this looks delish!
Hi Rebecca. I think almond flour would work fine in this recipe. I do use it frequently in other recipes. In this particular recipe, when I was making it I felt like having a flour that’s coarser, so that the brownies are a little less dense. But thinking about it now, I think almond flour world work quite well too. If you try it, let me know how it goes. I’d love to know.
Since I’m not vegan could I use eggs in place of the tofu?
Hi BB. I haven’t tried it with eggs personally, but I think that would be the best substitute for the tofu. I’d use 2 eggs in this case, or 1 extra large egg could work too. I’d love to hear how it works out if you try it.