Low Iodine Vegan Rocky Road Brownies
Total time1 hr 20 min
Prep time20 min
Cook time30 min
5.0(3)
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Learn more →Ingredients
16 servings
For the brownie batter
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup vegan butter
- 1 cup organic cane sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp non-dairy milk
For the rocky road topping
- ½ cup vegan chocolate chips
- 1 cup vegan marshmallows
- ½ cup walnuts, roughly chopped and toasted
For the chocolate drizzle
- ¼ cup vegan chocolate chips
- 1 tsp vegan butter
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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