Rocky Road Brownies Recipe

Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside. In a large bowl, whisk together almond butter, coconut sugar, maple syrup, coconut oil, flax eggs, and vanilla extract until smooth.
½ cup coconut sugar, ⅓ cup pure maple syrup, ⅓ cup coconut oil, ¼ cup creamy almond butter, 2 flax eggs, 1 teaspoon pure vanilla extract
Sift in cocoa powder, oat flour, and sea salt mixing until just combined. Fold in the chopped walnuts, chocolate chips, freeze dried raspberries, and half the marshmallows.
¾ cup unsweetened cocoa powder, ⅓ cup oat flour, ¼ teaspoon fine sea salt, ½ cup walnuts, chopped, ½ cup dark chocolate chips, ½ cup freeze-dried raspberries, broken into chunks, 1 cup mini marshmallows*
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula to ensure a smooth base for the toppings.
On top of the brownies add the other half of marshmallows and extra walnuts, chocolate chips and freeze-dried raspberries. Lightly press the topping into the brownie batter just until the toppings stick to the batter.
Bake brownies for 28-32 minutes or until the edges are set but the center is slightly gooey and the toothpick test shows moist crumbs.
Let the brownies cool completely in the pan on a wire rack. Slice into squares with a sharp knife.