I mentioned in the previous post that I was able to meet up with my room mates from freshman year (and their husbands/kids). We all brought food to eat and share. Since one of the husbands has a gluten allergy, I made something he could enjoy along with the rest of us. I found this recipe via one of my favorite sites, Punchfork, by filtering the recipes for gluten-free only. When I scrolled down and saw a brownie recipe I immediately bookmarked it. I’ve been a huge fan of David Lebovitz and would try any and all of his recipes. Since I had never made anything that had to be 100% GF, I wanted to make sure I did it right. I added a few ingredients (after carefully checking to make sure they were safe) and turned ordinary brownies into Mississippi mud brownies. Why? Well, Stephen asked me a few weeks ago to make them and I thought this would be the perfect opportunity, after all, Kraft marshmallows are GF too! If you’re scared about the whole no flour thing, don’t worry, they don’t need it. I was pleasantly surprised by both their texture and taste… and with that ooey gooey topping, you can’t go wrong! Happy gluten-free baking!
Ingredients
- 6 Tbsp butter
- 1 cup (8 oz) bittersweet or semisweet chocolate - chopped
- 3/4 cup sugar
- 2 eggs
- 1 Tbsp unsweetened cocoa powder (natural or Dutch process)
- 3 Tbsp cornstarch
- 1/4 tsp vanilla
- pinch of salt
- 1/4 cup mini chocolate chips
- ½ jar (7 oz) Kraft marshmallow fluff
- 1 cup mini Kraft marshmallows
Instructions
- Preheat oven to 350 degrees. Line an 8×8″ baking pan with foil, leaving about 1″ of overhang (so you can easily pull the brownies out). Lightly grease the foil with butter or non-stick cooking spray. Set aside.
- In a double broiler, melt the butter and chocolate over low heat, stirring constantly until smooth.
- Remove from heat and stir in the salt and sugar. Add eggs one at a time, mixing after each addition. Add vanilla and mix until incorporated.
- In a medium size mixing bowl, whisk together the cocoa powder and corn starch. Slowly add these dry ingredients into the chocolate mixture. Beat the batter vigorously for 1-2 minutes, until the batter is no longer grainy and nearly smooth (it will pull away from the sides of the bowl).
- Fold in the chocolate chips. Pour batter into the prepared pan.
- Bake for 26 minutes, remove from oven and top with marshmallow cream. Sprinkle mini marshmallows on top and bake for an additional 3-4 minutes or until the marshmallows begin to puff. Do not over bake. Remove from oven place pan on a wire rack. Cool completely (45 minutes) before cutting and serving.
Those brownies look and sound amazing!!
I’m wanted to let you know that I have nominated you for the Versatile Blogger award. Come on over and get the button! http://pintsizedbaker.blogspot.com/2012/08/versatile-blogger-award.html
Congratulations!