This vegan rocky road brownies recipe yields rich, gooey bars that satisfy any chocolate craving. A fudgy brownie base is finished with toasted graham wafers, mini marshmallows, and melted chocolate chunks.
If you’re after a decadent, crowd-pleasing dessert, these easy rocky road brownies deliver.
Loaded with crunchy graham and fluffy marshmallows, these bars are indulgent and vegan-friendly so everyone can enjoy them.
Vegan baking doesn’t have to be complicated. This recipe is straightforward: combine the chocolate mixture with the dry ingredients, pour into a prepared pan, and bake until set.
Serve warm with a scoop of dairy-free ice cream or a splash of almond milk for an extra-special treat.
INGREDIENTS FOR THE VEGAN ROCKY ROAD BROWNIES RECIPE
You will need the ingredients below. Exact measurements and the full recipe are available in the recipe card at the bottom of this post:
- Vegan butter
- Granulated white sugar (or substitute coconut sugar; you may need slightly more)
- Flaxseed (for flax eggs)
- Vanilla extract
- Gluten-free flour
- Cocoa powder (or cacao powder)
- Baking powder
- Sea salt
- Gluten-free graham wafers (digestive biscuits can be used)
- Vegan marshmallows
- Chocolate bar or chunks (dark or milk-style vegan chocolate)
- Optional: brown sugar, peanut or almond butter, maple syrup, plant milk, chopped walnuts
HOW TO MAKE
Preheat the oven to 350°F (175°C). Grease and line an 8×8 or 9×9 square baking tin with parchment paper and set aside.
Combine the flaxseed and water to make flax eggs. Let sit for 10 minutes to thicken.
In a medium saucepan, melt the vegan butter over low-medium heat. Add the sugar slowly while whisking continuously.
This step is key to achieving a shiny, crackly top: melting the sugar into the butter and whisking for about 1–2 minutes after the sugar dissolves helps create that desirable crust.
Transfer the butter-sugar mixture to a large bowl and let it cool slightly. Stir in the flax eggs, then add the vanilla.
Sift the dry ingredients—gluten-free flour, cocoa powder, baking powder, and salt—into the same bowl.
Fold the batter until just combined, then pour it into the prepared pan and spread evenly.
Bake for 10 minutes, then remove from the oven and top with broken graham wafers, vegan marshmallows, and chocolate chunks. Return to the oven and bake for another 15 minutes, taking care not to overbake.
For a toasted finish, broil the top for up to 1 minute at the end—watch closely so the marshmallows don’t burn.
Remove from the oven and cool for 15–20 minutes before cutting. Slice into squares and enjoy.
NOTES
Check your gluten-free flour for xanthan gum. It helps the brownies bind properly; without it the texture may be off.
A shiny, crackly top doesn’t require eggs. Melting the sugar into the butter and whisking until dissolved produces the signature crust.
Vegan marshmallows: I used Dandies, which work well for this recipe, but use any vegan brand you prefer.
Broiling tip: Broil for one minute or less to brown the graham crackers and marshmallows—stay nearby and monitor closely.
HOW TO STORE THE VEGAN BROWNIES
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Let the brownies cool completely to avoid condensation that can make them soggy.
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Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. If chilled, bring to room temperature before serving for best texture.
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For longer storage, freeze up to 2–3 months. Wrap individual brownies tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the refrigerator.
Other Gluten-Free Sweet Treats You May Want To Try
- 4 Ingredient Vegan Rice Krispie Treats
- Mini Chocolate Chip Muffins (gluten-free)
- Gluten-Free Protein Bars with Dark Chocolate
- Gluten-Free Vegan Peanut Butter Cookies
- Gingerbread Donuts
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Easy Gluten Free Rocky Road Brownies
Ingredients
- ½ cup vegan butter
- 1 cup granulated white sugar
- 3 flax eggs 3 tbsp flaxseed mixed with 8 tbsp water
- 1 tsp vanilla
- ¾ cup gluten free flour
- ¾ cup cocoa powder
- 1 tsp baking powder
- pinch of salt
- 5 squares gluten free graham wafers
- 1 cup vegan marshmallows
- ½ chocolate bar
Instructions
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Preheat the oven to 350°F. Grease and line an 8×8 or 9×9 baking dish with parchment paper and set aside.
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Mix together the flaxseed with the water to create your flax eggs. Let sit for 10 minutes to thicken.
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In a saucepan, melt the butter over low-medium heat. Add in sugar slowly and whisk continuously. This step is very important as it helps melt the sugar, which will give the brownies a flaky, crackly crust on top. Continue whisking for approximately 1–2 minutes after all the sugar has dissolved.
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Transfer the butter mixture to a bowl and let cool slightly. Add in flax eggs, then stir in the vanilla.
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Sift in the cocoa powder, gluten-free flour, baking powder, and salt into the same bowl.
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Mix until just combined and transfer the batter to the lined baking dish.
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Bake for 10 minutes. Remove from oven and top with graham crackers, marshmallows, and chocolate chunks. Return to the oven and bake for another 15 minutes. Broil for 1 minute or less to brown the marshmallows—watch closely so they don’t burn.
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Remove from the oven and cool for 15–20 minutes before cutting. Once cooled, slice and serve.
Nutrition
The nutrition information provided is an estimate and should be used as a general guide. Values may vary based on ingredient brands and portion sizes.
If you try this recipe, please leave a comment and star rating. I look forward to seeing your creations!