S'mores Topped Chocolate Brownie

Hi Bakers,

I thought Brownies from scratch were the perfect Father’s Day treat but is a S’mores Brownie even better? If you want a deep dark chocolate brownie with a sweet golden browned marshmallow on top, a bit of graham cracker and Hershey's chocolate, this is your brownie! I made it simple by using the broiler to brown the whole batch at once. Is this too easy to blog about?? Just in case you are interested, I wanted to share it with you. I hope you like it as much as I did! Enjoy! ~Carolyn

S’mores Topped Chocolate Brownie 

Make one batch of gluten-free brownies. My recipe is listed below if you want to use it. Cool the brownies for 10 minutes and cut into large squares. Using scissors cut extra large marshmallows in half lengthwise. Place cut side down on each brownie. Broil* on low until marshmallows are golden brown and soft. Immediately garnish with gluten-free graham cracker chunks and a milk Chocolate square. Eat immediately for the best warm brownie and melted marshmallow experience! These are best eaten the day they are made since the cracker will get soggy over time. Enjoy.

*Don’t broil in a glass baking pan!

Classic Gluten-Free Brownies 

Adapted for gluten-free from King Arthur Flour’s recipe for Fudge Brownies

Makes one 9x13” pan

Cocoa/Egg mixture

4 large eggs

1 1/4 cups cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder

Flour Mixture (Dry Ingredients)

1 1/4 cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

2 teaspoons sweet rice flour

1/2 teaspoon xanthan gum

1 cup semi-sweet chocolate chips

Butter Mixture

14 tablespoons butter

2 1/4 cups granulated sugar

2 tablespoons applesauce, unsweetened 

Preheat oven to 350F and set rack in the middle position. Grease a 9x13” pan or line it with parchment paper.

 In a medium-sized bowl, whisk together dry ingredients except for chocolate chips and set aside. In a large bowl, mix together the cocoa/egg mixture and set aside. This will be a thick, shiny chocolate fudge-like texture. Microwave the butter and granulated sugar together stirring every 30 seconds until sugar dissolves a bit and the mixture begins to be a bit less grainy. Do not bring it to a boil. Add applesauce and mix well. Add the butter mixture to the cocoa/egg mixture and stir until completely combined. Add dry ingredients and mix until no dry bits remain. Scrape the bowl as needed. Stir in the chocolate chips. Scoop the batter into the pan and smooth out as needed. Bake for about 25-30 minutes or until a skewer inserted into the center has no uncooked batter clinging to it. Some moist brownie crumbs will coat the skewer and that’s what you want. Let cool and cut into squares.