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