Who doesn’t like a good brownie? I know I do. This is my take on a good brownie recipe with a little twist. Originally I had wanted to do a Rocky Road recipe but it didn’t quite work out. So this really turned out to be more of a Caramel Nut Brownie, which is still good and tasty! See, what had happened was I had added the marshmallows to the recipe, but in the process of baking they had melted down to form a caramel-ly nugget in the brownie. It tasted great, but not exactly the intent. But that’s how we got penicillin, right? Well, not really but same principle.
On another good note, these are actually gluten-free. Brownies are one of those things that are easier to make GF since the ratio of flour in the recipe is quite low when compared to a cake. So you could just swap out the flour with anything that you have on hand, like bean or coconut flour. I had some GF flour and some xanthan gum on hand so that’s what I used. Yay me!
This recipe was adapted from Ina Garten / Barefoot Contessa and you’ll need a half sheet pan. Here’s what else you will need:
- 4 sticks unsalted butter
- 1 lb., plus 12 oz. semisweet chocolate chips
- 6 oz. unsweetened chocolate, chopped
- 7 large eggs
- 3 T. instant coffee granules
- 2 T. vanilla extract
- 2 1/4 c. sugar
- 1 c. gluten-free flour
- 1/4 t. xanthan gum
- 1 T. baking powder
- 1 t. salt
- 2 c. chopped walnuts
- 2 c. mini marshmallows
- 2 T. cornstarch
1. Preheat your oven to 350 degrees F. Now butter and flour your half sheet pan and set aside.
2. In a heatproof bowl, melt the butter, 1 lb. of the chocolate chips, and the unsweetened chocolate in a double-boiler. Allow to cool.
3. While the chocolate is cooling, in a large bowl mix the eggs, instant coffee, vanilla, and sugar. Once combined, gradually add the cooled chocolate mixture. Let cool to room temperature.
4. In a medium mixing bowl, sift together your flour, xanthan gum, baking powder, and salt. Add this to the chocolate mixture and stir to combine. In a small bowl, toss together the walnuts, marshmallows, and cornstarch. Add them to the batter and incorporate. Pour into the prepared baking sheet.
5. Bake for 20 minutes, then gently drop the baking sheet onto the oven shelf to help any excess air escape from the pan. Finish baking for about another 15 minutes, until done (test with a cake tester).
6. Allow to cool completely. Cut and serve. You could dust with a little powdered sugar if you like.
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