Gluten-Free Caramel Marshmallow Swirl Brownies

Hi Bakers, Is this too much? I’m not sure but I love these brownies! My favorite ice cream is chocolate and loaded with sweet swirls of marshmallow and caramel with tiny chocolate fish running through it…can you guess which one it is?? These decadent brownies were inspired by my love for this combination of flavors. I took my favorite brownie recipe and turned it up a notch with a few simple additions. You can make it easy on yourself and use jarred salted caramel sauce. I love Trader Joe’s brand. If you want to make your own caramel, check out the website for my version of Salted Caramel Sauce. Get your chocolate and caramel fix in one easy bake. Enjoy! ~Carolyn Gluten-Free Caramel Marshmallow Swirl Brownies adapted for gluten-free from King Arthur Flour’s recipe for Fudge Brownies Makes one 9”x13” 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 1 1/4 cups Cup4Cup Multipurpose Flour 1/4 cup blanched almond flour 2 teaspoons sweet rice flour 1/2 teaspoon xanthan gum Butter Mixture 14 tablespoons butter 2 1/4 cups granulated sugar 2 tablespoons applesauce, unsweetened 1 cup Semi-sweet chocolate chips 1 cup salted caramel 1 cup marshmallow creme Preheat the oven to 350F and set the 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, beat together cocoa/egg mixture ingredients and set aside. This will be thick and shiny like chocolate fudge. In a heat-proof bowl, microwave the butter and granulated sugar stirring every 30 seconds until sugar dissolves a bit and mixture begins to come together and be a bit less grainy. Do not bring to a boil. Add the applesauce and mix well. Add the butter mix to the cocoa/egg mixture and beat until completely combined. Next, stir in the flour mixture until no dry bits remain. Scoop half the batter into the baking pan and smooth out to cover the bottom. Sprinkle with half the chocolate chips. Then, drizzle caramel and marshmallow in long, thick ribbons over the batter. (You may not use all the caramel and marshmallow but this leaves some extra to use to style the dish later if you want.)Cover with remaining brownie batter. Smooth the top to cover most of the caramel and marshmallow. Using a butter knife, create swirls through the batter so that the caramel and marshmallow makes streaks through it. Sprinkle with the remaining chocolate chips. Bake for about 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. Enjoy!

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