Marshmallow Brownies

The Fudgiest Dairy Free Brownies

These marshmallow brownies seriously have become my new obsession. The texture is ultra-fudgy and almost melts in your mouth. Everything is made in one bowl and ready within 35 minutes between prepping and baking. I love topping my brownies with vegan chocolate ice cream to take them to the next level.

 My favorite part about this recipe is that you can really add whatever you want in the brownies. I like to add different chocolate, fruit, sprinkles, etc.

Vegan butter: any vegan butter will work. Be sure it is melted. If you don’t want to use butter, you can also use liquid oil. If you aren’t vegan, you can use traditional butter.

Flax eggs: flax eggs make a great egg substitute in vegan recipes. They are made with water and flax seed meal. You just combine the two ingredients, and they create an egg like texture.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work in this recipe, for example, white sugar or monk fruit.

Almond butter: I like to use almond butter for the flavor; however, any nut or seed butter will work. Be sure it is on the runnier side as compared to chunky.

Maple syrup: you can use any liquid sweetener of your choice; I prefer maple syrup. Agave will work or if you aren’t vegan honey can work too.

Nondairy milk: I used unsweetened almond milk in this recipe. Any nondairy milk will work. If you aren’t vegan, traditional milk works as well.

All-purpose flour: I haven’t tested any other flours. I find the all-purpose flour and almond flour work well together in this recipe.

Cacao powder: I like to use cacao powder as it has many nutrients. You can also use unsweetened cocoa powder.

Almond flour: as stated above, I haven’t tested any other flours in this recipe.

Marshmallows: vegan marshmallows can be hard to find. I typically find mine at Whole Foods or Trader Joes. Obviously, if you aren’t vegan, you can use normal marshmallows.

Chocolate chips: any chocolate chips will work.

Ingredients:

• Vegan butter

• Flax eggs

• Sugar

• Almond butter

• Maple syrup

• Nondairy milk

• Baking powder

• All-purpose flour

• Cacao powder

• Almond flour

• Marshmallows

• Chocolate chips

Recipe:

• 1/3 cup butter

• 2 flax eggs

• ¼ cup sugar

• ¼ cup almond butter

• ¼ cup maple syrup

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• ¼ cup all-purpose flour

• ¼ cup cacao powder

• 1/3 cup almond flour

• 1 cup marshmallows (can do more or less)

• 1 cup chocolate

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a 9x5 baking pan with parchment paper or spray with cooking spray.

2.    In a bowl create the flax eggs. 1 flax egg is 1 tablespoon of flax seed meal to 3 tablespoons of water. Since there are 2 in this recipe just double that. Stir and set aside.

3.    In a separate bowl melt the butter. add in the sugar, almond butter, maple syrup, and nondairy milk. Stir to combine. Once the flax egg has become gelatinized, add them in as well. Stir again.

4.    Add in the baking powder, all-purpose flour, cacao powder, and almond flour. Stir until a batter is formed. Fold in the chocolate chips and marshmallows. Transfer to the baking pan and bake for 25 minutes or until a toothpick comes out clean.

5.    OPTIONAL: take the brownies out 10 minutes before they are done and sprinkle more marshmallows on top then place back in the oven for the remainder of time.

Allow the brownies to completely cool before slicing. Be sure to store the brownies in an airtight container in the refrigerator. They should last up to 1 week. You can also store them in the freezer if you want them to last longer. Feel free to reach out with any questions.

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