I have a bunch of brownie recipes that I like but I was all excited to try my hand at veganizing a Martha Stewart recipe. Sadly, it was a complete disaster. The taste was great but they didn’t firm up at all. I was actually a bit upset. I think this may be the first time I’ve baked something that was actually inedible. At least I had some heaping spoonfuls of brownie mush to console me (so I guess it was edible after all). Thankfully I realized that they weren’t going to turn out before I wasted my precious rocky road topping on them. So, after taking a baking break, I tried again using a trusted brownie recipe. The result was just as good as I had hoped. Fudgy brownies topped with a chocolaty, marshmallowy, nutty topping. Yumm!
You can make these with any of your favorite brownie recipes. But I think this works much better with a fudgy recipe than a cakey one. I used Dreena Burton’s recipe from Vive Le Vegan. Someone has posted it here. Another one of my favorite brownie recipes that would work great here—and happens to be gluten free—is this recipe from Bittersweet Vegan.
Rocky Road Brownies
1 cup vegan marshmallows cut in half (about ½ a bag of Dandies)
½ cup chopped walnuts (almonds or peanuts would also be great)
½ cup chocolate chips
Mix your rocky road toppings in a bowl. Make your brownies as directed and start baking them. Take them out 5 before they are supposed to be done. Sprinkle the topping evenly over top and press it down a little bit into the brownies. Return to the oven for 5 more minutes. Remove brownies and move the rack to the top position and turn the oven on to broil. Return the brownies to the top rack and broil for 1 minute but watch closely, you want the marshmallows to start to melt and puff up and brown a little bit but they can burn quickly. Let the brownies cool completely in the pan before cutting.
