Have you tried baking with marshmallow creme? You totally should! Here's a delicious recipe to start.
Adapted from Delightul Adventures.
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- ¾ cup gluten free flour (we used Bob's Red Mill gluten-free blend)
- ½ cup Dutch-process cocoa powder sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup melted hot vegan butter
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chocolate chips
- Funky Mello marshmallow creme
Preheat oven to 350°F (177°C). Line baking pan with parchment paper, set aside.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a small bowl, add the gluten-free flour, sifted cocoa powder, baking powder, and salt. Whisk well to combine and set aside.
Add sugar and flax eggs to a medium bowl, and using an electric mixer, beat for 2 minutes. Add the melted butter and vanilla and continue mixing for another 4-5 minutes, until all sugar granules have dissolved.
Add the flour mixture to the bowl and mix with a wooden spoon until the wet and dry ingredients have fully combined. The batter will be thick. Don't over mix.
Add chocolate chips and stir until they have combined with the batter. Don't over mix.
Scrape the mixture into the prepared baking pan, spread it evenly, and smooth out the top. Add desired amount of marshmallow creme on top of the batter. You can create a swirling pattern by lightly drawing lines across the pan.
Bake for 22-24 minutes, until the center is slightly set and a toothpick inserted into the center of the brownie comes out with moist crumbs and no wet batter (be careful not to overbake!)
Remove from the oven and let sit for 2 minutes. Using the parchment overhang, remove from the baking pan and place on a cooling rack.
Cool completely, at least 1.5 – 2 hours, before slicing.