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Heidi’s Gluten Free Chocolate Frosted Marshmallow Brownies! November 4, 2014
Everyone within the viewing vicinity of this blog has got to try these incredible brownies!
A couple months ago, our neighbor Heidi and her adorable girls brought me these brownies. Heidi and her family eat gluten free, so Heidi is aware of the challenges that come with this dietary restriction. Heidi said she makes these brownies all the time for special occasions because they are a hit with gluten free eaters and everyone else.
These brownies are incredible! My parents and I, along with Aunt Janet and Grandma Muse (who have recipes in previous posts) had the brownies and were in chocolate paradise.
My mom and I made these brownies for my niece’s blessing last month. The brownies were a hit! The next weekend, I made an 8-8 pan because I like chocolate way too much. 🙂
These brownies are really simple: make the brownies according to the instructions on the box. (Even though they are gluten free they use butter, but a little butter never hurt anyone right?) Be careful they do not overbake.
When the brownies are done baking, place mini marshmallows all over the top and place the pan back in the oven.
Let the marshmallows cook, for just a couple minutes (be sure to watch them because they brown quickly).
When the marshmallows are done take the brownies out of the oven and let them completely cool. (Putting them in the fridge will help)
Frost the entire marshmallow layer and place the pan in the fridge so the frosting can set.
There is only one problem; we have found it is difficult to cut the brownies out of the pan. We recommend using a sharp knife to cut the brownies after they sit on the counter to warm up.
When the brownies are cut, give some away, or keep them for yourself and enjoy a simply fantastic gluten free treat!
Thanks for the recipe Heidi, the brownies are wonderful!
I just use the Betty Crocker Gluten Free Brownie mix in a yellow box. I usually do two boxes and cook them in a 9” x 13” pan. It makes them a little thicker so I have to adjust the cooking time and watch them a little more closely while I’m cooking them. I just follow the mixing instructions on the box and after the brownies are done cooking I take the pan out and sprinkle mini marshmallows over the whole pan to cover the brownies. Then I stick the brownies back in the oven and turn it to Broil for about two minutes until the marshmallows are puffy and barely start to brown – watch them closely because they burn quickly. The brownies need to cool really well and then I frost them with Pillsbury milk chocolate frosting (which is gluten free). I think they’re easier to cut when they’ve been refrigerated for a while so they’re not just a gooey mess. I usually serve them cold, too.
Mint Brownies! February 10, 2014
This month’s recipe is a delicious dessert. What is the recipe? I am talking about mint brownies!
Previously, my sister and I tried to make mint brownies, but the recipe did not turn out. A few weeks ago, my mom got this recipe from a colleague at her work. I was anxious to try it because my mom tasted a brownie and said it was fantastic
The brownies are moist, while the mint and chocolate layers add color and excellent flavor. I colored the mint layer with a few drops of green food coloring; however, you can use pink or red food coloring for Valentine’s Day, or other occasions. The brownies must cool completely. Once the pan was cool enough, I put it in the fridge so the brownies would cool faster. If you want, you could make the brownies, minus the mint and chocolate layers, and put them in an 8-8 pan to make them thicker.
If you make these brownies, be sure to invite friends over, or give some to neighbors because they are really rich. We sent a plate home with my sister and her family to get them out of the house. Don’t get me wrong, these brownies are amazing; just be careful how many you eat at one time. 🙂
Preheat oven to 350 degrees
1 Cup Flour (gluten free all purpose baking flour) 1 Cup Sugar ½ Cup Butter (1 stick)
4 Eggs 1 ½ Cup Hershey’s Syrup
In mixing bowl, combine above ingredients and beat until smooth. Pour into a 9 x 13” greased and floured pan. Bake for 25-30 minutes. Allow cake to completely cool in pan.
Mint cream topping:
2 Cup Powdered sugar ½ Cup Butter ¾ tsp Mint or Peppermint extract
3 drops green or red/pink food coloring 1 Tablespoon water
Combine all ingredients. Beat until spreadable. (You may have to add more water or powdered sugar depending on the consistency.) Spread evenly on cooled cake. Chill for 30 minutes.
6 Tablespoons Butter
1 Cup Semi-Sweet chocolate chips
In a small saucepan, over very low heat, melt butter & chocolate chips. Remove from heat, stir until smooth. Cool slightly. Spread over mint topping. Chill for at least ½ hour.
*I use the peppermint at Christmas time and sprinkle crushed candy canes on top.