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Indulge in these decadent Gluten Free Mississippi Mud Brownies, a perfect blend of rich chocolate, gooey marshmallows, and creamy frosting. This recipe is a must-try for anyone craving a delicious gluten-free treat!
I first discovered Gluten Free Mississippi Mud Brownies at a family gathering. My cousin, who follows a gluten-free diet, brought these amazing brownies. One bite, and I was hooked! The combination of the fudgy brownie base, melted marshmallows, and chocolate frosting was simply irresistible. I knew I had to recreate this recipe at home and share it with all of you.
Now, let’s get ready to cook up a batch of these mouthwatering Gluten Free Mississippi Mud Brownies!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Intermediate
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. Preheat your oven to 350 degrees F and grease a square 9×9 pan. If you prefer thinner brownies, you can use a 9×13 pan instead.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| One recipe for Chocolate “Buttercream” Frosting | 1 |
| One 10-oz bag of mini marshmallows (vegan if needed*) | 1 |
| Gluten free flour | 1 and ½ cups |
| Sugar | 1 and ½ cups |
| Cocoa powder | 1 cup |
| Baking powder | 1 and ½ tsp |
| Xanthan gum (omit if your gluten free flour has this in it) | 1 tsp |
| Salt | ½ tsp |
| Coconut oil, melted | ½ cup |
| Flax eggs (4 Tablespoons of ground flax mixed with 10 Tablespoons of warm water) | 4 |
| Vanilla extract | 2 tsp |
Step-by-Step Guide
- Grease a square 9×9 pan. Preheat your oven to 350 degrees F.
- In a small bowl, combine the flax eggs and warm water. Allow this to sit for a few minutes.
- In a large mixing bowl, combine all of the dry ingredients: flour, sugar, cocoa, baking powder, xanthan, and salt. Whisk until the cocoa is broken up and incorporated completely.
- Pour in the wet ingredients: melted coconut oil, flax egg mixture, and vanilla extract. Stir until everything is mixed well. The dough will be thick and doughy.
- Use greased, or wet hands, to press the dough into the greased pan.
- Bake for 20-23 minutes, until the edges and top are crisp.
- While the brownies cook, make the chocolate frosting.
- After the brownies are done, immediately cover them in enough marshmallows so no brownie is showing.
- Turn the oven off, and place the brownies back in the oven and watch closely until the marshmallows are puffed and look gooey enough that they’re a solid layer.
- Remove from the oven to cool completely.
- Once cooled, frost and then cut into squares. Or, refrigerate a bit longer to continue to help them set.
Pointers for Perfection & How to Store
For the perfect Gluten Free Mississippi Mud Brownies, make sure to keep an eye on the marshmallows while they’re in the oven. You want them to be puffed and gooey, but not burnt. Also, allow the brownies to cool completely before frosting to ensure the frosting sets properly.
To store, keep the brownies in an airtight container at room temperature for up to 2-3 days. If you want to extend their shelf life, you can refrigerate them for up to a week.
If you’re looking for more delicious gluten-free recipes, check out this Sweet Potato Brownies Recipe.
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Gluten Free Mississippi Mud Brownies
- Total Time: 60
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These Gluten-Free Mississippi Mud Brownies are an über rich and addicting dessert. A fudgy, homemade brownie base is topped with toasted pecans and gooey marshmallows, then finished with a dark, intense chocolate frosting. They bring back the nostalgia of the classic Mississippi Mud Cake in a decadent, gluten-free bar form.
Ingredients
— The Brownies —
1/2 cup (1 stick) butter
4 ounces unsweetened chocolate
2 ounces semi-sweet or bittersweet chocolate
1/3 cup superfine brown rice flour
1/3 cup sorghum flour
1/3 cup sweet rice flour (glutinous rice flour)
3/4 teaspoon xanthan gum
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
— The Topping —
2 cups miniature marshmallows
1 1/4 cups chopped pecans, divided (preferably toasted)
— The Frosting —
1/4 cup butter, softened
1/4 cup cocoa powder
1 3/4 cups confectioners’ sugar (powdered sugar)
1/4 cup evaporated milk
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat & Prep: Preheat oven to 325°F (165°C). Grease a 9-inch square baking pan and dust generously with rice flour.
2. Melt Chocolate: Combine the 1/2 cup butter and both chocolates in a large microwave-safe bowl. Microwave at 50-percent power for one minute. Stir until the chocolate is entirely melted and smooth. (Microwave in additional 20-second intervals if needed).
3. Mix Dry Ingredients: In a small bowl, combine the brown rice flour, sorghum flour, sweet rice flour, xanthan gum, baking powder, and salt. Set aside.
4. Make Batter: Add the sugar and vanilla to the melted chocolate mixture and stir to combine. Add the eggs, one at a time, mixing until completely smooth after each addition. Add the flour mixture and stir until thoroughly combined.
5. Bake Base: Pour the batter into the prepared pan. Bake for 30 minutes.
6. Add Marshmallows: Remove the brownies from the oven. Immediately sprinkle with the miniature marshmallows and 1 cup of the chopped pecans.
7. Finish Baking: Place the pan back in the oven for an additional 10 minutes, or until the marshmallows are puffed and soft. Remove from the oven and let cool completely on a wire rack.
8. Make Frosting: While the brownies cool, beat the 1/4 cup softened butter, cocoa powder, confectioners’ sugar, evaporated milk, vanilla, and pinch of salt together until smooth and creamy.
9. Assemble: Spread the frosting over the cooled marshmallow layer. Sprinkle with the remaining 1/4 cup chopped pecans. Slice and serve.
Notes
Flour Blend: This recipe uses a specific blend of rice, sorghum, and sweet rice flours for the best texture. If you use a store-bought 1-to-1 gluten-free flour blend, omit the xanthan gum if the blend already contains it.
Pecans: Toasting the pecans beforehand adds extra depth of flavor.
Serving: These are very rich, so small squares are recommended. Serve with a tall glass of cold milk.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 38
- Sodium: 110
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
- Cholesterol: 45
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can use any gluten-free flour blend that you prefer. Just make sure to check if it already contains xanthan gum to avoid adding extra.
- Can I make these brownies vegan?
- Absolutely! Just use vegan marshmallows and ensure that all other ingredients are plant-based.
How do I know when the brownies are done?
The edges and top should be crisp, but the center can still be a little gooey if you prefer softer brownies. Keep an eye on them and adjust the baking time as needed.
Dig In & Enjoy!
There you have it! A delicious recipe for Gluten Free Mississippi Mud Brownies that are sure to impress. Whether you’re following a gluten-free diet or just looking for a decadent treat, these brownies are the perfect choice. Enjoy every bite!
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