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    Home » Recipes » Chocolate Slices

    Vegan Gluten-Free Brownies with Marshmallow Fluff

    Published: Apr 7, 2014 · Modified: Dec 1, 2017 by Audrey · This post may contain affiliate links · 13 Comments

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    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.
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    Vegan Gluten-Free Brownies with Marshmallow Fluff

    vegan gluten-free brownies with marshmallow fluff recipe
    Print Recipe
    • Author: Audrey @ Unconventional Baker
    • Prep Time: 15 min
    • Cook Time: 20 min
    • Total Time: 35 minutes

    Ingredients

    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 teaspoon 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 8x8 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 :) .

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    Vegan Gluten-Free Brownies with Marshmallow Fluff

    Vegan Gluten-Free Brownies with Marshmallow Fluff

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    Reader Interactions

    Comments

    1. Lisa says

      February 10, 2017 at 12:12 am

      Could I substitute a different nut for the almonds? The only nut we can't eat is almond. Thank you!

      Reply
      • Audrey says

        February 10, 2017 at 4:10 am

        Hi Lisa, absolutely. Brazil nuts and pecans work great in this.

        Reply
        • Lisa says

          February 10, 2017 at 10:57 am

          Awesome! Thank you! One more question - it says 1-2 tsp vanilla. What determines if we should use 1 or 2? Thanks :)

          Reply
          • Audrey says

            February 10, 2017 at 12:37 pm

            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.

            Reply
    2. Kristina says

      April 11, 2014 at 9:44 am

      I'm allergic to coconut, is there another oil that could be substituted for the coconut oil?

      Reply
      • Audrey says

        April 11, 2014 at 10:30 am

        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.

        Reply
    3. cj says

      April 10, 2014 at 12:40 pm

      Would love to invite you to share your food photos with us over at Food Foto Gallery . com - There's no complicated approval process like the big sites. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site :)

      Reply
      • Audrey says

        April 10, 2014 at 1:07 pm

        Hi cj. Thanks so much for the invite. I'd be very happy to share some of my recipes on your site. See you there ;)

        Reply
    4. Rebecca says

      April 10, 2014 at 10:41 am

      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!

      Reply
      • Audrey says

        April 10, 2014 at 12:27 pm

        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.

        Reply
    5. BB says

      April 09, 2014 at 8:29 pm

      Since I'm not vegan could I use eggs in place of the tofu?

      Reply
      • Audrey says

        April 10, 2014 at 12:05 am

        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.

        Reply

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