Gluten-Free S'mores Brownies
Our Gluten-Free S'mores Brownies combine crispy graham cracker, fudgy chocolate brownie & gooey toasted marshmallow in every delicious bite!
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Servings: 9 -16 Brownies
Ingredients
For The Brownies:
- ½ cup butter (1 stick/113 grams)
- ½ cup dark chocolate chips (3 oz./85 grams)
- ¼ cup canola or vegetable oil (60 ml)
- 1 cup granulated sugar (200 grams)
- ⅔ cup light brown sugar (133 grams)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened natural cocoa powder (like Hershey's - 96 grams)
- ¾ cup gluten-free measure-for-measure flour (90 grams)
- ½ teaspoon kosher salt
- ⅔ cup chocolate chips (4 oz./113 grams)
For The S'mores Topping:
- 1 ½ cups marshmallows*
- 2-3 gluten-free graham crackers (roughly chopped)
- 1/3-1/2 cup dark chocolate chips (or roughly chopped chocolate bars)
Instructions
First, Make The Brownies:
- Preheat & Prep. To start, preheat the oven temperature to 350 degrees F. Line a metal 8x8 baking pan with parchment paper, and set aside.
- Melt. In a medium microwave-safe bowl, combine 1/2 cup chocolate chips, the butter, and the oil. Melt in 20-30 second intervals, stirring in between each interval until chocolate is smooth and glossy.
- Whip Sugar & Eggs. In a large bowl (ideally glass), combine sugar, brown sugar, and eggs. Use an electric hand mixer to beat the eggs 5-6 minutes on medium speed, or until doubled in volume and very light in color. When you lift the beaters out of the mixture, you should be able to see the batter drizzle down in a smooth stream and land on the surface before dissolving. Do NOT rush this step, or the sugar won't dissolve properly and the brownies won't have the glossy top crust we're going for. Do the full 5-6 minutes!
- Add Chocolate Mixture to Egg Mixture and use a spatula to stir until combined. Mix In Vanilla and stir to combine.
- Sift In Dry Ingredients. Use a fine mesh sieve or sifter to sift in cocoa powder, gluten-free flour, and salt. Stir until almost fully combined with just a few dry patches left.
- Fold In The Chocolate Chips. Then, use your spatula to gently fold in 2/3 cup chocolate chips and mix until *just* combined, with the chocolate chips evenly distributed and no floury patches remaining.
- Pour Batter Into The Prepared Pan and use an offset spatula to smooth the surface of the brownies into an even layer.
- Bake Brownies in preheated oven for 30-35 minutes, or until the top is glossy and set and a toothpick inserted in the center comes out with some moist crumbs (but not glossy wet batter).
Then, Finish With The S'mores Topping:
- Top With S'mores Goodies. When the brownies are done, remove the pan from the oven and immediately sprinkle the top of the brownies with marshmallows, graham cracker pieces and chocolate chips. (You may not use them all!)
- Broil WHILE YOU WATCH. Switch the oven's heat to the BROIL setting. Place the pan back in the oven for just 1-3 minutes, WATCHING THE WHOLE TIME since marshmallows can burn in seconds. Remove when the marshmallows are toasted to a golden brown, or to your liking. In all my test batches, mine were done at about the 2 minute mark.
- Cool Completely Before Slicing. Place the pan on a wire rack and allow brownies to cool completely before slicing.
- Serve & Store. Enjoy brownies and store leftovers in an airtight container at room temperature 2-3 days, or freeze in a single layer in a freezer-bag or freezer-safe container up to 2 months.
Notes
- TRICKS FOR CUTTING! Slicing through gooey marshmallows is the trickiest part of this recipe, but there are a few things you can do to make it easier. First, oil the knife you're using or mist with spray oil. This will help the knife glide through. Second, clean the knife off in between cuts and re-oil it. Fussy? A Little. Helpful? Yes. Third, chilling the brownies first can make them MUCH easier to slice! Lastly: GO SLOW. It's better to gently lift the knife straight up after cutting rather than dragging the knife toward you, which pulls the marshmallows & can rip the brownies.
- Marshmallows. I usually use a mix of mini marshmallows and a few bigger marshmallows cut in half for pretty presentation. You can absolutely use all minis or all big marshmallows, just keep in mind that the big ones are harder to slice through later.
- Gluten-Free Flour. We highly recommend King Arthur gluten-free measure-for-measure gluten-free flour. If you use another 1:1 brand, be sure it contains xanthan gum or the brownies won't turn out properly. Make sure to WEIGH or use the SCOOP & LEVEL method to spoon the flour into the measuring cup, rather than scooping *with* the measuring cup (which packs too much flour into the recipe).
- Gluten-Free Graham Crackers. Regular graham crackers (like Honeymaid) are NOT gluten-free, so to keep these brownies gluten-free & Celiac safe, be sure to use certified gluten-free graham crackers. We like Pamela's brand, or Simple Mills Honey Cinnamon Sweet Thins best.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-smores-brownies/