Brownies with Marshmallows
Course: Dessert, FavoriteDifficulty: EasyServings
24-36
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesThis is one of my mother-in-law’s famous recipes! It’s a family favorite that I adapted to make it gluten free. The fudgy brownie with the toasted marshmallow and chocolate frosting are sure to please! My husband’s coworkers are always nominating him to bring these brownies to work – they’re an instant crowd-pleaser!
These brownies are also delicious with ice cream, fresh berries, and hot fudge instead of the marshmallows and frosting.
Ingredients
4 cubes butter
1/2 cup cocoa
3 1/2 cups Featherlight flour
3 1/2 cups sugar
2 teaspoons xanthan gum
1/4 teas salt
8 eggs
Mini marshmallows
- Chocolate Frosting
1/4 cup butter
3 cups powdered sugar
1/4 cup cocoa
milk
Directions
- Preheat oven to 375 degrees.
- Bring the butter and cocoa to a boil in a large saucepan. Take off the heat and let it sit for a few minutes.
- Add featherlight flour, sugar, xanthan gum, salt and eggs. Stir until smooth.
- Pour batter into a greased cookie sheet and bake at 375º for 20 minutes.
- Take the brownies out of the oven and cover them with miniature marshmallows. Put it back in the oven for a couple minutes to puff up the marshmallows. Watch it so the marshmallows don’t get too dark.
- Take out of the oven and let it cool completely. Top with chocolate frosting. (The recipe below is the exact amount of frosting you’ll need to cover the baking sheet.)
- Chocolate Frosting
- In a medium mixing bowl add butter, powdered sugar, and cocoa. Add a couple tablespoons milk gradually and mix with a hand mixer. Add milk until it’s the perfect frosting consistency.
