… Because Food Should Be Fun!
While I’m a firm believer in healthful food, regardless of whether it is a gluten-free recipe or not, I think it’s important to keep a balance so no one goes crazy … especially the kids (or the kid in you)! Just because a recipe has to follow the rules of “gluten free and dairy free” doesn’t mean we can’t do a little creative playing with it, right? These gluten-free, dairy-free double chocolate cocoa brownies, smattered with soft and fluffy mini marshmallows that give a slight chew before they dissolve in your mouth, are fun to look at, definitely don’t taste like they’re anything except yummy, and when your kids head back to school you can know that they’ll never feel like their lunches don’t fit right in with the other kids’. In fact, you may have to pack a few extras, just in case lunchtime negotiations or tradings occur.
Baking time: 35-38 minutes, ovens vary
Oven temp: 350ºF
Rest time: about 1 hour
Makes 18-24 brownies
1 1/2 cups gluten-free all-purpose flour – I prefer Bette’s Gourmet Four Flour Blend
1/2 teaspoon guar gum
1/2 cup mini chocolate chips – I prefer Enjoy Life Semi-Sweet Mini Chocolate Chips
1 cup (85 g) unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher slat
1/2 cup boiling water
3/4 cup canola oil
2 1/4 cups granulated sugar – I’ve also used all light brown sugar (not packed), and done a half white/half brown sugar combo. They all work great!
3 eggs or 3/4 cup Egg Beaters – I think Egg Beaters keep the brownies more moist
1 teaspoon gluten-free vanilla extract – McCormack’s is gluten free
about 40 mini marshmallows – Kraft are gluten free
Preheat oven to 350ºF. Lightly oil or spray a 9×13 inch baking dish.
In a small bowl, stir together flour, guar gum and chocolate chips. Set aside.
In a medium size bowl, combine cocoa, baking soda and salt. Whisk. Add boiling water and half of the oil into cocoa mix and stir well. Whisk in sugar and remaining oil until smooth. One at a time, whisk in eggs and vanilla. Using a wooden spoon, stir in flour mixture just until blended.
Spread brownie mixture evenly into prepared baking dish. Bake 35-38 minutes, or until toothpick inserted into center comes out with just a few moist crumbs. Remove from oven and cool brownies still in pan completely on a cooling rack. When brownies have cooled, using a tiny, round frosting or cookie cutter, cut out small rounds in the top of the brownies randomly, or in a fun pattern, and insert mini marshmallows. Brownies can be served, or insert the brownies back into the oven, on the second highest rack, under the broiler for about 30 seconds, just to brown tops and make the marshmallows barely warm and puff. Watch constantly as they will burn in a split second. These brownies have a S’mores flavor … oh so yummy!
Safe food is a journey … Thrive!™