Over the past 6 months I’ve been reducing the amount of gluten that my family consumes. Gluten can cause all kinds of digestive problems, so we’re reducing it in our daily diets. With that said, it’s hard to find good gluten-free recipes, especially when it comes to delicious brownies, cupcakes and breads. A lot of them taste like cardboard or have a crumbly texture. NOT THIS RECIPE!!!
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These Chocolate Rocky Road Brownies are absolutely delicious! They’re a fudge-style brownie that is loaded with flavor. The consistency is gooey, just the way my family likes them. If you have a peanut allergy, you can totally omit the chopped nuts from the recipe. We don’t like walnuts, so we use chopped peanuts. During the baking process…the miniature marshmallows will “puff up” a little bit in size. YUMMY GOOD!!!
Chocolate Rocky Road Brownies Recipe Made with Gluten-Free Flour
2/3 cup cocoa powder
1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup Gluten-Free All-Purpose Flour
1 cup semisweet chocolate chips
1/2 to 3/4 cup chopped peanuts
1/2 to 3/4 cup miniature marshmallows
1/2 cup vegetable oil
2 tablespoons water
3 large eggs
non-stick baking spray
Preheat the oven to 350 degrees F. Lightly spray an 8″ by 8″ baking pan with non-stick baking spray.
In a large mixing bowl stir together the cocoa powder, granulated sugar, confectioners’ sugar, salt, Gluten-Free All-Purpose Flour. chopped peanuts and the semisweet chocolate chips. Add-in the vegetable oil, water and large eggs. Stir or whisk everything together until it’s well-combined. Stir in the miniature marshmallows until distributed throughout the brownie batter.
Pour the batter into the prepared baking pan. Place in a 350 degree F preheated oven. Bake for 25-35 minutes or until done. Remove and let sit for 5-10 minutes in the pan. Cut into squares. Store in an airtight container.
