Chocolate Marshmallow Brownie (NF)

Gluten Free Scallywag_Chocolate
Marshmallow Brownie_2

I have been making this brownie for over a decade.

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!)

Gluten Free Scallywag_Chocolate
Marshmallow Brownie_1

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 (1 cup) castor sugar

1tsp vanilla essence

3 eggs

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! 

'Celebration' Gluten Free Brownies (DFO)

The Gluten Free Scallywag Hazelnut Brownie, Lactose Free

My best friend, Bean, did the City to Surf Half Marathon on Sunday. That is, for anyone who doesn't live in Perth, a 21.5km or 13.3miles of pure effort. I don't know about you but running and I don't really work together. I was told by my physio a few years ago not to run, which is quite fine with me. My running was once described by a primary school friend as

'looking like you are going really fast but you're actually not moving that much'

hahaha, thanks KZ!

After a long breakfast at midday and I'm sure a long hot bath, she came around and we made Gluten Free Brownie, altered to be Lactose Free for her as a 'well done you're fabulous for running so bloody far!'. Needless to say this went down pretty well.

The Gluten Free Scallywag Hazelnut Brownie, Lactose Free

Gluten Free Scallywag Hazelnut Brownies (Plus a Lactose Free Option)

125g butter or 110g Nuttelex (yet to try another Lactose Free substitute)

200g soft brown sugar

125g good quality dark chocolate

100g hazelnuts, chopped (Roast for 3minutes in a 180Deg oven if you wish)

3 eggs, beaten

50g Gluten Free flour

35g cocoa

1/4 tsp Gluten Free baking powder

Place the butter, sugar and chocolate in a small pot, over a low heat stir until melted and dissolved. Do not boil. Allow to cool.

Sift together the cocoa, flour and baking powder. Add the chopped nuts and mix. Add the cooled chocolate mixture and eggs. Mix until just combined. Do not over beat.

Line a 28 x 18 cm tin with baking paper. Bake at 180Deg C for 30-35minutes.

Leave to cool in tin for 10minutes. Carefully remove from tin and cool on rack.

Serve warm with ice cream or cream.

Chocolate Pistachio Brownies

I must admit I have a bit of a weak spot for chocolate brownies who can resist (or live without) that delicious, dense, chocolaty goodness....

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Luckily half of this brownie is going to friend who is celebrating his 30th his wife, an old friend of mine, made me my first Gluten Free Brownie a couple of years ago. That particular brownie was such a hit at our Australia Day Celebrations (held in a very un-Australian way of staying indoors ALL day due to the extreme heat that was burning down that day!)that I do believe that he didn't get any due to his absence when it was taken out of the oven and eaten as soon as it was 'cool' enough to not burn our mouths! So, this brownie post, and the little box above, is for him; Happy 30th Birthday!

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Chocolate Brownie with Nuts - Gluten Free of course!

250g good quality dark chocolate, broken

240g butter, softened

1 cup castor sugar

125g Gluten Free plain flour

2 eggs

1 cup chopped nuts (I used pistachios & walnuts)

Melt chocolate and allow to cool.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition.

Add the chocolate and flour and mix well. (will look like a light chocolate frosting mixture)

Chop nuts and sprinkle over 24cm square, lined cake tin. Pour and smooth mixture over the top and bake in 170C oven for 40minutes.

Allow to cool in tin for 10minutes before removing and cooling on rack.

The top will most likely crack, however this is what i love about this brownie, there is a wonderfully crunchy sugary top to it but once you go beneath the surface there is that dense chocolate brownie...

I highly recommend this is served just slightly warm with a big scoop of vanilla ice cream.