Vegan Rocky Road Brownies
These fudgy, deeply chocolatey brownies are loaded with gooey marshmallows, melted chocolate chips, and toasted walnuts — everything you love about rocky road, baked right into a single pan. Flax eggs stand in seamlessly for conventional eggs, creating a rich, dense batter that bakes up with perfectly set edges and a soft, brownie-shop center. Vegan butter and non-dairy milk round out the swap list, so there's no animal-derived ingredient in sight without any sacrifice to texture or flavor. The two-stage bake is the real magic here: the marshmallows puff and turn golden while the chocolate chips go soft and melty, and then a warm chocolate drizzle ties the whole thing together. Toasting the walnuts before they go on top adds a nutty depth that keeps every bite from tipping into pure sweetness. The batch cuts into 16 squares, which makes this an ideal dessert for a crowd, a potluck, or honestly just a very good week at home.
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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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