Name: Gluten-free Rocky Road Brownies
Ingredients: 1/2 cup unsalted butter; 1 cup semisweet chocolate chips; 1 cup Mandelin Blanched Almond Flour; 3 tablespoons unsweetened cocoa powder; 1/2 teaspoon baking powder; 1 teaspoon kosher salt; 3 eggs; 1 cup sugar; 2 teaspoons pure vanilla extract; 1 cup mini marshmallows; 1/2 cup semisweet chocolate chips; 1/2 cup Mandelin Natural Whole Almonds

A rich, moist and fudgy chocolate brownie topped with a mixture of puffy marshmallows, melted chocolate and almonds.

Gluten-free Rocky Road Brownies

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Ingredients

For the brownies:

1/2 cup unsalted butter
1 cup semisweet chocolate chips
1 cup Mandelin Blanched Almond Flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon kosher salt
3 eggs
1 cup sugar
2 teaspoons pure vanilla extract

For the topping:

1 cup mini marshmallows
1/2 cup semisweet chocolate chips
1/2 cup Mandelin Natural Whole Almonds

Directions

Preheat the oven to 350º. Place the butter and chocolate chips in a large glass bowl over a pot of gently boiling water. Whisk together until the butter and chocolate are melted and well combined. Set aside and let cool for five minutes.
In a bowl, whisk together the almond flour, cocoa powder, baking powder and salt. In a separate bowl, whisk together the eggs, sugar and vanilla.
Whisk the cooled chocolate and butter mixture into the egg, sugar and vanilla mixture. When combined, mix into the dry ingredients.
Pour into a buttered 8-by-8-inch baking pan and bake for 25 minutes. Remove brownies from oven and top with marshmallows, chocolate chips and almonds. Return to oven for another 5 minutes and cook until the chocolate chips are glossy and marshmallows are puffed and slightly browned. Let cool for 5 minutes before serving.

Recipe Note

Makes 16.