Marshmallow Pistachio Brownies (Vegan)
Vegan brownie base with roasted pistachios and topped with vegan marshmallows. Taking the classic brownie to a whole new level by adding an unexpected nut and a veganized campfire favourite, marshmallows!
Ingredients
- 4 tbsp flax meal
- 4 tbsp water
- 1 cup all purpose flour
- ½ cup cocoa powder
- 1 ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsweetend plant milk
- ½ cup vegan butter, melted
- ¼ cup dark chocolate chips, make sure they're vegan
- ⅓ cup roasted pistachio, shell removed and roughly chopped
Topping
- 1 ½ cup vegan mini marshmallows
Instructions
- Preheat the oven to 350ºF and set oven racks to the middle. Line a 8x8” baking pan with parchment paper.
- Make the flax egg by combining flax meal and water. Set aside.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking powder and salt.
- In a small bowl or liquid measuring cup, whisk together the plant milk, flax egg and melted butter.
- Make a well in the middle of the dry ingredients and pour in the wet mix. Use a spatula to mix everything together. Add the chocolate chips and pistachio and mix until they are evenly distributed in the batter.
- Pour the batter into the baking pan lined with parchment paper. Bake for 40-45mins or until a toothpick comes out clean.
- Remove the pan from the oven and top the brownie with the marshmallows, making sure they’re evenly distributed on top. Return the pan to the oven and broil on high for 2-3mins, keeping a close eye so that the marshmallow doesn’t burn.
- When the marshmallows are just browned, remove the brownie from the oven. Cool in the pan for at least 10 minutes before carefully removing the brownie from the pan. Cool for an additional 5 minutes before cutting into 9 squares!
Notes
- I use unsweetened plant milk because of all the sweetness coming from the sugar, cocoa powder and marshmallows. If you use sweetened plant milk it will just make the brownies sweeter.
- If you happen to only have salted pistachios, you can use it and omit the ½ tsp of salt.
- Melt the vegan butter by microwaving on high for 25s and add 5 second intervals if not melted yet. If you mix with a spoon when it is half melted, it’ll melt itself as well.
- An alternate way to brown the marshmallows is by using a blowtorch. Make sure to hold the blowtorch about 1 foot away from the brownie and brown all areas evenly.
- These brownies can be stored in an airtight container in the fridge for up to 5 days. You can choose to reheat them by microwaving on high for about 20-25seconds.
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