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!
Gluten Free Mississippi Mud Brownies Recipe
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 teaspoon vanilla extract
- pinch of salt
- 1/4 cup mini chocolate chips
- ½ jar (7 oz) Kraft marshmallow fluff
- 1 cup mini Kraft marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8″ baking pan with foil, leaving about a 1″ overhang (so you can easily pull the brownies out). Lightly grease the aluminum foil with butter or non-stick cooking spray. Set aside.
- In a double boiler, melt the butter and chocolate over low heat, stirring constantly until smooth.
- Remove from the heat and stir in the salt and sugar. Add the eggs one at a time, mixing after each addition. Add the vanilla and mix until incorporated.
- In a medium-sized mixing bowl, whisk together the cocoa powder and cornstarch. Slowly add these dry ingredients to the chocolate mixture. Beat the batter vigorously for 1–2 minutes, until it is no longer grainy and nearly smooth (it will pull away from the sides of the bowl).
- Fold in the chocolate chips. Pour the batter into the prepared pan.
- Bake for 26 minutes. Remove from the oven and top with the marshmallow cream. Sprinkle the mini marshmallows on top and bake for an additional 3–4 minutes, or until the marshmallows begin to puff. Do not overbake. Remove from the oven and place the pan on a wire rack. Cool completely (about 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!