Gluten Free Mississippi Mud Brownies Recipe

Flourless Mississippi mud brownies on parchment paper.

5 from 1 vote

Gluten Free Mississippi Mud Brownies Recipe

Deep chocolate flavor and a sticky marshmallow layer make these Gluten Free Mississippi Mud Brownies stand out, even without flour. The center stays soft and the topping melts perfectly.

Prep Time15

Cook Time26

Cool Time45

Total Time1 26

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: - 12 brownies

Calories: 348kcal

Author: Andrea

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
1/2 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.

Notes

Cool brownies completely, then STORE them in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can keep them in the fridge to help the marshmallow layer stay intact.

To FREEZE, place individual slices on a baking sheet and freeze until firm. Then wrap each piece in plastic wrap and transfer to a freezer-safe bag. They’ll keep well for up to 2 months. To REHEAT, microwave a slice for 10–15 seconds if you want it soft and gooey again.

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