Marshmallow Brookie
A recipe inspired by Sweet Loren's Brookie Bake Off and my sweet tooth
I am going to be very honest; I was inspired to create this recipe due to Sweet Loren’s Brookie Competition. I typically have a Sweet Loren product in my fridge for a quick and easy dessert option, plus I can easily get creative with the cookie doughs. When thinking of the type of Brookie I wanted to make consisted of incorporating some of my other favorite products like Bare Life’s Organic Coconut Hot Cocoa Mix and Dandies Marshmallows.
This recipe made me excited as it is one of the first recipes I truly just created from scratch with inspiration from sweet tooth. I have become more comfortable baking gluten free and vegan, which is exciting! Not that I did not like baking pre-celiac, but I have found that I have a passion for creating with food, especially for the celiac community to enjoy. This recipe combined all my favorite type of things to enjoy; cookie, brownie, and marshmallow.
Cookware and Utensils, You Will Need:
A brownie pan
1 small sized mixing bowl (the VeganEgg needs its own bowl)
A large mixing bowl (I used my KitchenAid)
Measurement utensils (1TSP, 1/8 TSP, 1TBSP, 1C)
A stirring spoon
A rubber spatula for getting the donut mixture into the pan
A toothpick
A cooling rack
You and a few friends to enjoy these with!
Ingredients for Cookies:
A package of Sweet Loren's Place & Bake Gluten Free Chocolate Chunk
You can get these at Publix, Target, Walmart, Wegman’s, and more. Check out their store locator or buy online!
Ingredients for Marshmallows:
1 bag of Dandies Vanilla Marshmallows (yes, I said bag. You do not have to use the whole bag, I used about 2 hand fulls as my measurement).
You can get these at Winn Dixie, Sprouts, Rollin’ Oats, Whole Foods, and more. Check out their store locator or buy online!
Ingredients for Brownies:
2 servings (6 TBSP) of Bare Life Coconut Hot Cocoa Mix
1 TBSP vegan sugar (I used Woodstock’s Organic Pure Cane Sugar)
1 VeganEgg, plus 5 TBSP of ice cold water (I used Follow Your Heart brand)
½ C Almond Flour
5 TBSP melted coconut oil
2 TSP vanilla extract
1/8 TSP sea salt
Note: you can add a ¼ C of melted enjoy life dark chocolate chips to this brownie mix to make it more fudgy and chocolately.
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Grease the brownie pan.
If you are going for the more fudgy and chocolately, then melt the ¼ cup of enjoy life dark chocolate chips for 45 seconds and stir until it is smooth then mix with coconut oil. If not, skip to step 4!
Mix together Bare Life Coconut Hot Cocoa Mix, vegan sugar, almond flour, vanilla extract, and sea salt (I did this in my Kitchen Aid, so everything else could be mixed together in here).
Add the coconut oil to the above mixture.
Make VeganEgg (follow instructions on the package) and add mixture. Make sure everything is mixed together well.
Pour the batter into the brownie pan.
Place the Sweet Loren’s cookie dough into the brownie batter. I did 3 pieces horizontally and 4 pieces vertically. Make sure to give each piece of dough a little push, so they flatten a little.
Bake for 13 minutes then place enough marshmallows on top of the brownie cookie mixture to cover it. Cook for another 5-10 minutes or until marshmallows are golden on top.
Let the marshmallow brookie fully cool before trying to cut into it and enjoying! The marshmallow will be very sticky if you try to cut while it is still hot and do not be surprised if it is still sticky even when cooled.
