Toasted Marshmallow Brownies combine a super-moist fudgy brownie with the creamy, caramelized sweetness of toasted marshmallow. Pure decadence and delight!
It all starts in 10th grade Biology
Where would I be without 10th grade Biology class? While there are probably a host of interesting answers to this question, today my answer is brownieless. Or at least homemade brownieless. One day I headed into the dreary, dark classroom in the basement of my high school. My head hung as I dreaded the pending lecture on the cell biology . . . of plants. Today, I might find that somewhat interesting, but as a tenth grader, not so much! Imagine my glee when I discovered that someone had left a magazine in the desk which I usually occupied. Anything would have provided a welcome distraction, so I don’t even remember the title of the magazine. I just know that I stumbled across a recipe for homemade brownies.
Until this point, I’d only ever had boxed brownies. I didn’t even realize that you could make brownies without a mix that came from a cardboard box. I spent the remainder of class transcribing the recipe onto a sheet of notebook paper which conveniently appeared to the teacher as if I was vigilantly taking notes . . . oh, that’s a little deceptive isn’t it?! Well, we’ll just keep that between us. So I went straight home, asked my mother if we had all of the ingredients, and the rest is history.
Side note: I got an A in Biology. (Kids, don’t do as your mother did.)
Thinking “out of the box”
Over the years, that homemade recipe has brought me and those that I have shared it with great joy! Although I will admit I do love a good boxed brownie, and sometimes you just need to whip up something in five minutes. As a matter of fact you can see my Product Face-Off: Battle of the Gluten-Free Boxed Brownie Mix if you’re interested in my review of the top three brands. Recently I realized that it has been years since I have made my beloved homemade brownies. Makes sense, right? Today, the gluten and refined sugar that my precious recipe contains would give me the migraine to end all migraines. I so needed to experience that rich chocolatey flavor and moist fudgy texture once again.
I am so, so, so happy to report that I did! Using my childhood recipe treasure for inspiration, I created a homemade brownie recipe that exceeds my go-to fave in richness and taste. While eliminating gluten and refined sugar, it is also plant-based and does not contain beans, black or otherwise! The flaxseed and walnut oil bring a healthy dose of omega 3’s, the flours add great sources of plant-based protein, and the coconut palm sugar adds vital minerals while not causing a spike in blood sugar. Hooray!
Toasted Marshmallow Brownies
I guess you can see I get very excited about brownies. So when I developed this recipe I was so happy that I decided to celebrate. Yup! I added the toasted marshmallows to the equation. Naturally, these brownies are smashing on their own and are so rich and decadent they need nothing else. But in honor of the occasion, I give you Toasted Marshmallow Brownies!