Instead of using chocolate loaded with refined sweeteners, this recipe calls for raw cacao powder and dark chocolate chips. While maple syrup gives these brownies a touch of sweetness, it’s the ooey-gooey marshmallows that make each bite extra special (we like the Dandies brand, which do not contain soy, corn syrup, gelatin or artificial flavors or colors). Ready to surprise your loved ones with this better-for-you, gluten-free treat? Let’s get baking!
Gluten-Free Hot Cocoa Brownies
- 1/2 cup (1 stick) unsalted grass-fed butter
- 3/4 cup maple syrup
- 1 cup Pascha Organic Dark Chocolate Baking Chips
- 1/4 cup cacao powder
- 3 eggs at room temperature
- 1 cup coconut sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 3/4 cup gluten-free oat flour
- 1 cup almond flour
- 1 10-oz. bag gluten-free marshmallows, cut into small pieces
Preheat oven to 350 degrees F. Line 8x8-in. baking dish with parchment paper and set aside.
In double boiler, melt butter, chocolate chips and maple syrup. Whisk continuously until smooth. Set aside to cool.
In large mixing bowl, beat together eggs, sugar and vanilla extract on high speed for 2-3 minutes. While whisking, slowly pour in the warm chocolate mixture and continue whisking until well combined.
Add oat and almond flours. Use spatula to stir to combine. Stir in 1 cup marshmallow pieces.
Pour brownie mixture into prepared pan. Baked for 45 minutes.