Do you ever have one of those cravings that you try and try to ignore, but finally you just give in? I spent a couple of days thinking about delicious chocolaty goodness, but I was doing pretty good. Then my neighbors call and ask me to come hang out. I get over there and what are they doing? Making brownies! Talk about a punch to my willpower. Well, their brownies were not gluten-free, which meant I couldn’t eat one anyway. So, I was still holding out…I would not give in to temptation!!! However, I got home and heard the question, “Do we have anything for dessert? I want something sweet!” That was it, my willpower had already been crumbling anyway. I used a recipe I found online and altered it to make it rocky road. The original recipe is here. These were very good, a little too cake-like for my personal preference, but still tasty.
Gluten-Free Rocky Road Brownies
- 3/4 c. butter
- 1/2 c. cocoa powder
- 3/4 c. white sugar
- 1 c. brown sugar
- 4 eggs
- 2 tsp. vanilla
- 1 1/3 c. gluten-free flour mix
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. xanthan gum
- 1/2 cup chopped nuts (I used pecans)
- 1 c. chocolate chips
- 2 cups mini marshmallows
- In a large sauce pan, stir the butter and cocoa over low heat until melted. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla. Add the eggs one at a time, beating after each addition.
- In a separate bowl, combine the flour mix, baking powder, salt and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened. Stir in half the chocolate chips and the nuts.
- Spread the batter into a greased and rice floured 9 x 13 inch baking pan. Sprinkle the rest of the chocolate chips and marshmallows on top. Bake at 350 degrees for 30 minutes. Cool before cutting.