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 Recipe

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Course: Brownies & Bars, Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 26 mins
Cool: 45 mins
Servings: 9 - 12 brownies
Calories: 349kcal
Author: Life Made Simple Team
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  • 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


  • 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.


Calories: 349kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 91mg | Potassium: 135mg | Fiber: 2g | Sugar: 37g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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Perfect Rice Pilaf | lifemadesimplebakes.com
Adapted from Ready for Dessert by David Lebovitz

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