Ingredients
Scale
- 10 ounces vegan mini chocolate chips, divided
- 1/4 cup Black 10/12 cocoa powder
- 1 cup 1:1 gluten-free flour
- 1/2 teaspoon salt
- 4 eggs, room temperature
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup marshmallows
- 1/4 cup olive oil (for melting chocolate)
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat an 8×8 baking pan with coconut oil and line the bottom with parchment paper.
- Melt 1 cup of mini chocolate chips and olive oil in a small saucepan over medium-low heat, stirring constantly. Set aside.
- Whisk cocoa powder, gluten-free flour, and salt in a medium bowl.
- In a large bowl, whisk eggs, brown sugar, granulated sugar, and vanilla. Add melted chocolate and whisk until combined.
- Mix dry ingredients into wet ingredients with a rubber spatula until just combined. Fold in remaining chocolate chips.
- Pour batter into the pan and spread evenly. Bake for 34-40 minutes until a toothpick comes out with a few moist crumbs.
- Cool in the pan on a rack for 1 hour. The top will crack and form a flaky crust.
- Microwave marshmallows in 20-second intervals until soft enough to stir.
- Use food-safe gloves to pull melted marshmallows into a spiderweb shape and place on cooled brownies.
- Remove brownies from the pan and let cool completely on a wire rack.
- Slice into 9 squares and serve.
Notes
- For gooey brownies, slightly underbake and let them set while cooling.
- Use a toothpick to check doneness; it should have a few moist crumbs.
- Let brownies cool completely before slicing for clean edges.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg