When life throws you curve balls, make delicious brownies

If you read my last post, you’re aware that the past few weeks have not been the most pleasant for me. When I am stressed, or angry, and just want to relax, I eat chocolate. It’s my vice. I’ll eat chocolate until I am blue in the face. Feel free to judge. We had no free-standing chocolate in the house, so I made brownies. Delicious, gluten-free, rocky road brownies to be exact. Why gluten-free, you ask? Because I happened to have gluten-free marshmallows, and I had also asked a gluten-free friend if I could trade brownies for more fertilizer for my garden (she raises bunnies). I didn’t know during the first batch that she is allergic to coconuts, so I “had” to make them twice. Not a problem, since my husband and I can easily polish off a batch of brownies. Anyway, the recipe will reflect both batches since I had to change only one ingredient.

Gluten-Free Rocky Road Brownies

Pre-heat oven to 350 degree Fahrenheit

Grease and flour a 9×13 cake pan


1/2 cup white rice flour

1/4 cup tapioca flour

1/4 cup of either coconut flour or brown rice flour (I personally liked the batch with the coconut flour better, but if you don’t have it at hand or you’re allergic, the brown rice flour worked just as well.)

1/2 tsp baking powder

1 1/4 cup sugar

3 eggs

1 1/2 tsp  vanilla

1/4 tsp salt

1 stick + 2 tbsp butter

5 oz semi-sweet baking chocolate (you can also use 5 oz of semi-sweet morsels)

For the topping: mix together 1 cup semi-sweet chocolate morsels, 1 cup of gluten-free marshmallows, and 1 cup of coarsely chopped walnuts.

melt together the butter and baking chocolate. Mix in the vanilla and salt and set aside to cool.

Sift together the flours and the baking powder.

Whisk together the 3 eggs and the sugar until fluffy.

Slowly add the flour mixture to the egg mixture until well combined.

Finally, add in the butter and chocolate mixture.

Pour the brownie batter into the greased and floured 9×13 cake pan.

Bake for 20 minutes.

Distribute the topping evenly and put the brownies back in the oven for another 5-10 minutes. Use a toothpick to check the batter. It also depends on how browned you like your marshmallows. The longer you leave the brownies in the oven, the more the topping will taste like a camp fire s-more dessert. Otherwise, leave them in just long enough to melt the chocolate morsels to the marshmallows and walnuts.

I hope you enjoy them. I certainly did!

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