Flourless Mississippi Mud Brownies

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!

Flourless Mississippi Mud Brownies

Ingredients
6 tbsp. butter
1 c. (8 oz.) bittersweet or semisweet chocolate, chopped
¾ c. sugar
2 eggs
1 tbsp. unsweetened cocoa powder (natural or Dutch process)
3 tbsp. corn starch
¼ tsp. vanilla
pinch of salt
¼ c. mini chocolate chips
½ (7 oz.) jar Kraft marshmallow fluff
1 c. mini Kraft marshmallows
DIRECTIONS:
1. 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.
2. In a double broiler, melt the butter and chocolate over low heat, stirring constantly until smooth.
3. 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.
4. 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).
5. Fold in the chocolate chips. Pour batter into the prepared pan.
6. 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 overbake. Remove from oven place pan on a wire rack. Cool completely (45 minutes) before cutting and serving.

Adapted from Ready for Dessert by David Lebovitz, Gluten-free Brownies | Gluten Free | Makes approximately 9-12 brownies