Remember rocky road ice cream? Here’s the same great taste in a brownie! YUM!
The history of rocky road has been debated but most guesses take it back to Australia in the 1850s. Some add cherries, coconut and dried fruits but I’ve kept this one Americanized!
Rocky Road Brownies
Makes 16 servings
1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
12 tablespoons butter, melted
3 eggs
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt
1 cup dark chocolate chips (I use these), divided
1¼ cups mini marshmallows
½ cup chopped peanuts
- Heat the oven to 350˚F. Line a 9×9 metal baking pan with parchment paper.
- In a food processor, process the beans, water and vanilla until smooth. Transfer the bean mixture to a mixing bowl.
- Stir in the melted butter and eggs. Mix until well combined.
- Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
- Mix in ½ cup chocolate chips just until combined. The batter will be very thick.
- Transfer the batter to the prepared pan and smooth to the corners and into an even layer.
- Bake 30-35 minutes or until a cake tester comes out clean.
- Remove from the oven and immediately sprinkle with the remaining ½ chocolate chips, marshmallows and peanuts. Return to the oven for 2 minutes.
- Remove from the oven and cool completely before cutting.
Enjoy!
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