Gluten Free Marshmallow Brownies
Thick, chewy gluten free brownies with a layer of homemade marshmallow and a chocolate glaze.
Servings 20 Brownies
Calories 298kcal
Ingredients
Gluten Free Brownies
- 1 cup King Arthur gluten free measure for measure flour
- 2 cups sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup cocoa powder sifted
- 1/2 cup unsalted butter room temperature
- 4 eggs room temperature
- 1 tsp vanilla
Vanilla Marshmallow
- 1 pkt unflavored gelatin
- 80 ml water divided
- 137 g sugar
- 30 g light corn syrup
- Pinch of salt
- 1 tsp vanilla
Chocolate Ganache
- 1 cup chocolate chopped
- 1/2 cup heavy cream
Instructions
Gluten Free Brownies
- Preheat the oven to 350°F. Line a 7x11 inch baking pan with parchment paper. Set aside.
- In a large bowl, add flour, sugar, salt, baking powder, and cocoa powder. Whisk until well combined. Set aside.
- In a medium bowl, beat butter on low until smooth and creamy. Beat in eggs one at a time. Beat in vanilla on medium- low until the mixture is combined. It may still be chunky.
- Add the butter mixture to the dry ingredients. Beat on low to combine, scraping down the bowl as necessary. The batter will be very thick.
- Pour batter into the prepared pan and use a spatula to smooth it into all four corners. Try to create an even and smooth top.
- Bake for 30 minutes or until a skewer comes out clean. Set aside to cool completely before making the marshmallow layer.
Vanilla Marshmallow
- In the bowl of a stand mixer fitted with a balloon whisk, combine gelatin and 40 ml of water. Set aside to bloom while you move onto the next step.
- In a small saucepan, add sugar, syrup, salt, and the other 40 ml of water. Stir to combine and place over medium heat. No more stirring allowed!
- Bring the mixture to a boil and then cover for one or two minutes. Remove the lid and continue to cook until the mixture hits 245°F. Remove from heat. (The lid traps condensation and helps prevent crystallization.)
- Turn the mixer on medium-low and slowly pour the syrup into the gelatin. Bump the speed up to medium and whisk for 5 minutes.
- Increase the speed to high and whisk for 5 more minutes. Add vanilla and whisk until combined. Immediately dump out the marshmallow onto the room temperature brownies and use a greased spatula to evenly spread out the marshmallow. Try to get the top as even and smooth as possible. Set aside to firm up.
Chocolate Ganache
- Once the marshmallow has been sitting for at least an hour, you can make the ganache. Place the chocolate in a heat proof bowl.
- Heat the cream in the microwave or on the stove top until hot, but not bubbling. Immediately pour over the chocolate, making sure all of the chocolate is submerged. Let it sit for 5 minutes.
- Stir the ganache until you have a smooth chocolate sauce. If the mixture is too thin, let it cool until it is pour-able, but thick enough that it won't run everywhere. Pour evenly over the marshmallow and place in the fridge to firm up.
- Let the brownies chill for at least an hour, or even overnight. It will be easiest to cut when cold, but the brownies will taste best at room temperature.
Notes
- I cut mine into 15 large brownies. 20- 30 brownies would give you a better portion.
- Not gluten free? Just use an equal amount of all- purpose flour instead.
- Use a 9x13 inch pan for slightly thinner brownies. You may need to change the bake time.