This is the first time I have made a brownie that is both allergy free and really really yummy. Normally I find egg free brownies to be pretty bland and I have to smother them in fudgy icing to make them edible. With this brownie you get crunchy bits of chocolate and chewy sweet marshmallow in a nice moist brownie. The best brownie I have ever made! 🙂
Marshmallow Chocolate Chunk Brownies
- 2 tbsp of whole flax seeds mixed with 6 tbsp warm water in a blender
- 250ml rice milk
- 5 tbsp sunflower oil
- 1 tsp vanilla extract/sugar
- 200g Self Raising Flour
- 200g caster sugar
- pinch salt
- 4 tbsp cocoa powder
Bits and Pieces;
- 1 tsp instant espresso
- 85g/100g dark chocolate broken into big chunks
- 75g marshmallows, chopped
Preheat oven 180c
In a blender blend together the flax seeds and water then add the rice milk and sunflower oil.
Sift the flour, sugar, salt and cocoa powder into a large bowl.
Add the wet mix to the dry mix and stir until combined.
Next stir in the “Bits and Pieces”, the choc and marshmallow are optional but the espresso to me is a must for flavour!
Bake in the oven for about 25 minutes until a knife put into the brownie comes out clean. Leave to cool completely before cutting. It smells so good so this will be difficult….
Now tell me that doesn’t look extra yummy!