Dessert - Double chocolate pecan marshmallow brownies recipes

Author: Charles Leonard  

The pecans and marshmallows are almost lost in the triple dose of chocolate: semisweet chocolate chips, cocoa and unsweetened chocolate. Vegan, Gluten Free, Dairy Free.

Double Chocolate Pecan Brownies

Double Chocolate Pecan Brownies
Get a double dose of deliciousness with these Double Chocolate Pecan Brownies! These brownies are super easy to make and tastes amazing. Hard to believe it's vegan and sugar-free!
Provided by: Ruchi
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 11
  • 2 cups All purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1.5 teaspoon Baking powder
  • A pinch of Salt
  • 1 tablespoon Instant Coffee powder
  • 1.25 cups Maple Syrup (see notes above)
  • 1 cup Vegan Buttermilk (see notes above)
  • 1 cup Unflavored Oil
  • 1 teaspoon Almond extract OR Vanilla Extract
  • 1/2 cup Vegan Mini Chocolate Chips
  • 1/2 cup Pecans
  • Calories: 374 kcal
  • Carbohydrate: 66 g
  • Protein: 6 g
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Cholesterol: 4 mg
  • Sodium: 42 mg
  • Fiber: 4 g
  • Sugar: 34 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven @350 degrees F. Meanwhile combine all the dry ingredients in a mixing bowl.
  2. Add maple syrup, vegan buttermilk, oil, and almond extract to the dry ingredients. Mix until it forms a smooth batter. For Buttermilk- Combine vegan milk + 1 tablespoon vinegar in a bowl. Allow the milk to sit for a couple of minutes until it curdles.
  3. Fold in the Vegan Mini Chocolate Chips.
  4. Finally, add pecan and fold again.
  5. Grease and line a 9x9 inch square pan. Pour batter into the pan. Sprinkle some chocolate chips and pecan on top.
  6. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs attached to it. Remove from oven and set aside to cool.
  7. Cut into squares.
  8. And serve hot with your favorite vegan ice cream topped with a cherry.
Notes: Double Chocolate Marshmallow Brownies, Preheat oven as per directed on your brownie mix. Line a 8 x 8 pan with non stick foil or spray with non stick spray. Mix your brownies according to …

Double Chocolate-Pecan Rocky Road Brownies

Double Chocolate-Pecan Rocky Road Brownies
This batch of brownies is as dense as fudge. The pecans and marshmallows are almost lost in the triple dose of chocolate: semisweet chocolate chips, cocoa and unsweetened chocolate.
Provided by: Adapted from Lisa Yockelson, whose book, "ChocolateChocolate," was published by John Wiley & Sons 3 months after this recipe ran
Yields: 32 servings
Number of ingredients: 12
  • 4 ounces unsweetened chocolate
  • 2 sticks (8 ounces) unsalted butter, plus additional for pan
  • 1 1/4 cups flour, plus additional for pan
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsweetened dutch-process cocoa powder, such as Droste
  • 1/2 cup semisweet chocolate chips
  • 3/4 cup coarsely chopped pecans
  • 4 large eggs
  • 2 cups less 1 tablespoon granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (2 ounces) miniature marshmallows
  • Calories: 134 calories
  • Fat: 11 g
  • Carbohydrate: 9 g
  • Cholesterol: 42 mg
  • Fiber: 1 g
  • Protein: 2 g
  • Saturated Fat: 6 g
  • Serving Size: 1 Serving
  • Sodium: 33 mg
  • Sugar: g
How to cook:
  1. 1 Preheat the oven to 325 degrees
  2. 2 Generously butter and flour a 9-by-9-by-2-inch baking pan, tapping out any excess flour
  3. 3 In a small saucepan over low heat, heat the chocolate and butter, stirring frequently, until completely melted
  4. 4 Remove from the heat; stir until blended
  5. 5 Set aside to cool slightly
  6. 6 In a large bowl, sift together the flour, baking powder, salt and cocoa powder
  7. 7 Set aside
  8. 8 In a medium bowl, toss the chocolate chips and pecans with 2 teaspoons of the flour mixture
  9. 9 Set aside
  10. 10 In a large bowl, whisk the eggs for 45 seconds
  11. 11 Add the sugar and whisk until lightly thickened, 45 seconds to 1 minute
  12. 12 Using a wooden spoon or rubber spatula, add the chocolate-butter mixture and mix just until combined
  13. 13 Add the vanilla extract and mix just until combined
  14. 14 Add the flour mixture and mix just until it is completely incorporated into the batter
  15. 15 Add the chocolate chip-pecan mixture and the marshmallows
  16. 16 Scrape the batter into the prepared baking pan
  17. 17 Using a rubber spatula, level the top, taking care to smooth it into the corners
  18. 18 Bake the brownies just until set, 35 to 38 minutes
  19. 19 Transfer to a wire rack to cool for 4 hours
  20. 20 Refrigerate until firm enough to cut, 20 to 30 minutes
  21. 21 Cut the brownies into quarters, and cut each quarter into 4 squares
  22. 22 Store in an airtight tin
Notes: Double Chocolate Cinnamon Pecan Brownies, Scatter any reserved pecans over the top of the batter. Press down lightly. Bake 35 to 40 minutes, or until the edges are set and a pick inserted into …

Double Chocolate Pecan Brownies (Vegan, Gluten Free, Dairy Free)

Double Chocolate Pecan Brownies (Vegan, Gluten Free, Dairy Free)
Double Chocolate Pecan Brownies (V, GF, DF): an easy recipe for rich, fudgy brownies packed with pecans and chocolate drizzle. Vegan, Gluten Free, Dairy Free.
Provided by: Demeter | Beaming Baker
Yields: 16 servings
Number of ingredients: 14
  • ¼ cup natural, unsalted almond butter
  • ½ cup coconut sugar
  • 1/3 cup pure maple syrup
  • ¼ cup + 2 tablespoons melted coconut oil
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 10 mins)
  • ¼ cup + 2 tablespoons oat flour
  • ½ cup chopped pecans
  • ¼ cup vegan chocolate chips
  • ½ cup chopped pecans
  • ¼ vegan chocolate chips
  • ¼ teaspoon coconut oil
How to cook:
  1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles grainy caramel.
  3. Add cocoa powder in ¼ cup increments, whisking until shiny and smooth, scraping down the sides of the bowl as needed. Whisk in vanilla and salt.
  4. Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula until well incorporated.
  5. Fold in ½ cup pecans and ¼ cup chocolate chips. Pour batter into pan. Using a rubber spatula, smooth into an even layer.
  6. For the topping, sprinkle 1/2 cup pecans evenly over brownies. Press pecans down into the top of the brownies.
  7. Bake for 28-32 minutes. Mine took 30 minutes. Cool for 1 hour, or until completely cool. Lift brownies out of baking pan and place onto an even surface. Slice into 16 squares. Using a rubber spatula or fork, nudge brownies apart, creating some space in between them.
  8. In a microwave-safe bowl, add 1/4 cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a tiny corner off. Pipe chocolate in a zigzag pattern across the top of each brownie. Enjoy! Storing instructions below.
Notes: Priyant’s double-chocolate pecan brownies, Instructions. Preheat the oven to 180°C (160°C fan-forced). Grease and line a 28 x 18 cm glass or ceramic baking dish or rectangular slice tin with baking paper. …

Marshmallow Brownies

Marshmallow Brownies
This is the most decadent Marshmallow Brownies recipe ever with three layers of delight! Rich brownies are topped with gooey marshmallows and creamy chocolate frosting.
Provided by: Shelly
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 11
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 10 tablespoons butter, cubed
  • 2 cups granulated sugar
  • 4 large eggs
  • ½ teaspoon kosher salt
  • 1 cup all purpose flour
  • 3 cups miniature marshmallows
  • 1/2 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 3 1/2 cups powdered sugar, sifted or whisked to break up lumps
How to cook:
  1. Brownies
  2. Preheat oven to 350°F. Line a 9×13 pan with parchment paper and coat with nonstick spray. You can bake these without parchment and coat the pan as well. Parchment paper makes it easier to lift the brownies from the pan to cut them.
  3. In a large microwave-safe bowl, combine the chopped chocolate and butter. Microwave on high heat in 30 second intervals, stirring after each until smooth. When the chocolate is melted, add in the sugar, eggs and salt and mix until smooth, using a wooden spoon or rubber spatula. Lastly, stir in the flour until combined.
  4. Pour the batter in the prepared pan and bake for 20-25 minutes until the center is just set and a toothpick inserted into it comes out with a few moist crumbs.
  5. Immediately sprinkle the marshmallows on top of the hot brownies and return to the oven for 2 minutes, allowing the marshmallows to puff slightly.
  6. Transfer the pan to a wire rack and prepare the frosting.
  7. Frosting
  8. In a large saucepan, melt the butter, cocoa powder and milk together over medium heat until smooth. Remove from the heat and whisk in the powdered sugar until smooth and no lumps remain.
  9. Pour the frosting evenly on top of the marshmallows, making sure all are coated.
  10. Allow the brownies to cool completely, 1-2 hours, before removing them from the pan and cutting them into bars.
Notes: Marshmallow Pecan Brownies Recipe from H-E-B, Instructions. 1. Prepare brownies according to the package directions and bake. 2. While brownies are still warm, cover surface with marshmallows, chocolate …
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