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Friday, June 8, 2018

Gluten-Free S'more Brownies (Fish, Nut and Wheat-Free, Can Be Soy, Egg and Milk-Free)

Today's recipe is one that was an instant hit with the family.  If you love s'mores, but aren't a fan of camping or campfires, this recipe is for you!  It has all the chocolate-y goodness you could want along with gooey marshmallows and crunchy graham crackers.  It's a perfect year-round treat that is also allergy friendly.  It is fish, nut and wheat-free and can be soy, egg and milk-free (see variations) as long as all of your ingredients are.

Note: The gluten-free flour I recommend does not technically contain soy, but it does contain guar gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies, and that is why I will not claim that this recipe is soy-free. 

Gluten-Free S'more Brownies

Brownie Portion:
3/4 Cup salted, full-fat butter

1 1/2 Cups sugar

3 eggs

1 1/2 teaspoon gluten-free vanilla extract

1 Cup gluten-free flour blend 
(I recommend Pamela's Gluten-Free All Purpose Flour)

3/4 Cup cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon salt

Topping Portion:
1/2 bag of Enjoy Life Mini Chocolate Chips

1 1/2 Cups gluten-free mini marshmallows

gluten-free graham crackers (individual squares) or cookies, crushed - amount to taste
(I recommend Enjoy Life Crunchy Vanilla Honey Graham Cookies)

1. Preheat oven to 350F.

2. Mix butter, sugar, eggs, and vanilla together, until blended.
3. Add to mixture, gluten-free flour, cocoa powder, baking powder and salt, until well blended.

4. Pour into a greased pan (9"x 13"), and bake for 15 minutes.
5. Remove the brownies from the oven and top with the chocolate chips, mini marshmallows and crushed gluten-free graham crackers/cookies.  (Note: The amount of graham crackers are to taste.  I recommend starting with 5 to 10 individual cookies/squares and working your way up from there.  You shouldn't need more than 20 individual cookies/squares, though.  You can also put all the topping ingredients in a bowl and mix them together before adding them to the top of the brownies, if you wish.)

6. Put the topped brownies back into the oven and cook for another 10 to 15 minutes or until the marshmallows are golden brown and the brownies are cooked to desired doneness.  (Note: The brownies will be more fudge-y when cooked for just 10 more minutes, and more set or cake-like if cooked for the 15 minutes.  Brownies are generally considered done when a toothpick inserted in them comes out with moist, sticky crumbs. )

Makes 12 large to 24 average-sized portions.

Variations (Please keep your individual dietary needs in mind when using variations):

  • Milk-Free: Use non-dairy butter of your choice, coconut oil or lard in place of the butter in this recipe. I am not sure how these would turn out if you used oil, but you are welcome to try it if you've used oil in homemade brownies in the past and like them made with oil.  My guess is that they'd be a lot more dense/fudge-y with the oil.  Also, you will have to make sure that your marshmallows and gluten-free graham crackers/cookies are milk-free.
  • Egg-Free: Use an egg replacer in place of the eggs, and make sure your gluten-free graham crackers and marshmallows are egg-free.  For ideas on what to use in place of the eggs, check out my ingredient substitutions page.  The flax seed "egg" replacement would be a good fit with this recipe.
  • Soy-Free: Pamela's Gluten-Free All Purpose Flour does not claim to contain soy, but it does contain guar gum, which can cause issues with people who have soy sensitivities and allergies, and hence the reason I won't claim this recipe is soy-free already.  You can use regular flour (if you can have it) or a soy-free, gluten-free flour of your choice.  Keep in mind that if your blend doesn't contain guar gum or xanthan gum, you may need to add between 1/4 to 1 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all of your ingredients are soy-free, too.
  • Alternative Topping Ideas: You can use any chocolate chip, chocolate pieces/candy or combination of those that fits your allergen needs that you wish (dark, white, milk, chocolate chunks, M&M's, Reese's Cups, Snickers, etc.).  You can also use vanilla wafers, regular graham crackers, chocolate graham crackers, Teddy Grahams, or other equivalent that fits your allergen needs.
  • Less Fuss S'more Brownies:  You can use any boxed brownie mix that fits your allergen needs for the brownie portion (Enjoy Life makes a great one!).  Mix the brownies according to the package directions, and then follow the recipe directions from step 4 onward.  Keep in mind that you are putting the s'more topping on about 1/2 way through the cooking of your brownies, so if the box mix you are using says to cook the brownies in either a smaller pan, at a different temperature and/or for a longer or shorter time, follow the box instructions and adjust the times, pan size, amounts of topping, etc. accordingly (you'll want to 1/2 the amount of topping for a smaller pan).  Simple!

This is the perfect treat to make on a cooler, rainy summer day when you wish you could be outside enjoying a campfire or even on a winter day when you just need a taste of summer.

Give them a try!  You won't be sorry!  Yum!

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