Vegan brownies are delicious. Vegan Rocky Road Brownies, studded with chopped almonds, chocolate chips, and mini marshmallows, are epic. The fudgy chocolate base is made with the magical egg substitute aquafaba, which gives the brownies a shiny, crackled top. These bars will be the star ending of any meal.
When I was pregnant with Clarissa and Veronica, I knew they would be well-loved when they arrived in the world. I didn’t realize just how beautiful and intense an experience it would be to see my daughters loved and cared for by our family and friends.
The last two weekends were an incredible example of this love. First my family threw Veronica and Clarissa a party for their sixth birthday. My gals were showered with love, gifts, and a delicious meal. My sisters Cathy and Margaret, my brother Joe, and my mom set aside all their typical weekend responsibilities to do the shopping, the cooking, and the cleaning needed to make Clarissa and Veronica’s celebration a beautiful time. I was overwhelmed by the generosity shown to us. What a lucky family we are!
This past weekend we were back in Wisconsin for Dorothy’s baptism. She was baptized at my mom’s church in a gorgeous gown my mom made for the occasion. The parishioners welcomed us and made us feel like family. Dorothy’s baptism was the most perfect and beautiful I’ve ever seen–simple and sincere. I cried during the mass, and I’ve teared up several times thinking back to it. Then we had a delicious lunch–pigs in a blanket (aka cabbage rolls), scalloped potatoes, roasted asparagus, and cheesecake. I think I’m a pretty good cook, but my mom and Cathy really hit it out of the park with Dorothy’s baptism meal.
The weather was warm and sunny, so we spent the day in my mom’s beautiful backyard. We jumped rope. Clarissa and Veronica drew with chalk. My friend Rebecca even had time to stop by. I got to see her adorable daughter, Mina. The perfect day was full of joy, laughter, and love. I just can’t stop thinking about how blessed we are, and how grateful I am to be able to go home to such a terrific family.
That’s probably enough of my sappy gushing about my family. Let’s talk about brownies now. Specifically, let’s talk about vegan Rocky Road Brownies. It’s hard to improve upon the perfection of a classic chewy fudge brownie. Unless you add Dandies mini marshmallows, vegan chocolate chips, and roasted, salted almonds. Then you find yourself with a pan of brownies that are close to the Platonic ideal of vegan desserts.
- 1 cup vegan butter
- 2 cups granulated sugar
- 1/2 cup chickpea aquafaba*
- 1 1/4 cups unsweetened cocoa powder
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 1/4 cups all purpose flour
- 2 cups Dandies mini marshmallows
- 1 cup vegan, semi-sweet chocolate chips
- 3/4 cup finely chopped, roasted and salted almonds
- 1. Preheat oven to 350 degrees. Grease a 9x13 inch cake pan. Set aside.
- 2. Melt the butter in a large mixing bowl.**
- 3. Whisk the sugar into the melted butter.
- 4. Whisk the aquafaba into the butter and sugar mixture.
- 5. Add the cocoa powder, salt, and baking powder, and whisk to combine well.
- 6. Switch to a wooden spoon or sturdy spatula and stir the flour into the batter.
- 7. When the flour is mostly incorporated, add the marshmallows, chocolate chips, and almonds. Stir just until the flour is completely combined into the batter.
- 8. Spread the batter into the prepared cake pan.
- 9. Bake for about 40 minutes, or until a knife inserted in the center comes out clean.
- 10. Immediately run a knife between the pan and the edges of the brownies, so they don't stick. 11. Cool to room temperature, before cutting and serving.
- *This recipe was tested with chickpea aquafaba, but should work fine with any bean or tofu aquafaba as well.
- **If using a glass, plastic, or ceramic bowl, you can melt the butter in the microwave. I use a stainless steel bowl and melt the butter in the preheating oven.