After school I'd visit the kids across the road and their mum was always at home making them treats. Years later in highschool they moved back to New Zealand and I lost my afternoon sugar hit (and babysitting money!) but luckily I had copied down this recipe and a few of my other favourites like Hokey Pokey and Chocolate Chip Cookies. This marshmallow brownie was always my favourite. Dense, chocolatey and fudgy without being too rich and the chewy melted marshmallows made it all the bit sweeter.
So where ever they are now I'd like to dedicate this brownie recipe to Alex, Amelia and Luke, because they provided so many great afternoons licking the bowl in their Mum's kitchen (and a fair amount of money for my piggybank too!)
The fabulous thing about this recipe is that you can substitute the gluten free marshmallows for a cup of your favourite chopped nuts or a cup of mixed white milk and dark chocolate bits. I recommend making this brownie a day ahead as the depth of flavour and fudginess increases!
Gluten Free Chocolate Marshmallow Brownie
150g butter
130g dark chocolate
225g (1cup) castor sugar
1tsp vanilla ssence
3eggs
35g (1/4cup) brown or white rice flour*
40g (1/4cup) millet flour*
70g (1/2cup) cornflour*
1/4tsp xantham gum
25g (1/4cup) good cocoa
50g (approx 1cup) gluten free marshmallows, chopped
* If you don't have these gluten free flours on hand substitute the one or all of the three flours for 1cup of your favourite gluten free flour blend.
Preheat oven to 170degrees Celcius and line an 18cm x 26cm lamington tray.
Melt the butter and chocolate together over low heat or in the microwave and allow to cool.
Whisk together the sugar, vanilla and eggs until fluffy. Whisk the cooled chocolate mixture into the eggs.
Sift the flours and cocoa on top of the egg and chocolate mixture and fold in. Once combined add marshmallows. Do Not over beat this mixture or you will have tough brownies!
Pour mixture into a lined lamington tray and bake for 30-35minutes.
Enjoy and unfortunately there was no-one in need of a double pass for the Brisbane Gluten Free Food Show so there were no winners!
oh yum yum yum! that looks so good!
ReplyDeletewhat brand of marshmallows did you use?
Ellie - I use Mr Mallows by Mike & Jack. They are gluten free and come in bears, strawberries, hearts and at christmas I found candy cane pole shaped marshallows too! I find them at target or kmart in the confectionery aisle.
ReplyDeleteGoodluck!
thanks, cant wait to try them!
ReplyDeletesince you are australian, can i assume that your cornflour means american corn starch? i just wanted to be sure. thanks. these look fabulous.
ReplyDeleteSummer Ann - I believe you are correct corn starch in the states should be fine. Happy Gluten Free Baking1
ReplyDeleteHey Hun, I made these (admittedly non-gf which I guess isn't in the spirit of your blog)BUT I tried something slightly different and separated the eggs and then folded the whisked egg whites in at the end. By all accounts they were delicious (although without having made the original recipe first I dont know how much of a difference it made). ALSO I am hanging out for your gf lemon and rosemary syrup cake recipe!!! (just a not so subtle hint).
ReplyDeleteSounds fabulous Nina! For recipe requests please email jas [@] glutenfreescallywag [DOT] com
ReplyDelete