Clara Gluten Free

Mocha Marshmallow Brownies

I was baking this weekend because I had ingredients to use up (yes, you can steal that excuse for a reason to bake). But for realz, I had a brownie mix to use and some ideas to try out.


I used Bob's Red Mill brownie mix  for the brownie (because that's what I had in the pantry) and coffee for the main liquid (because that's what I had in the kitchen) and a bag of marshmallows (because that's what I like to add to everything). It was pretty much as dump-and-stir method, but the way the brownies cooked up was really nifty- the marshmallows in the batter made the brownies puff up as they  baked into this fluffy chocolate-marshmallow cloud-wonder. Of course, it collapsed as it cooled, but it was worth it to see. I love it when my baked stuff puts on a show.

Mocha Marshmallow Brownies- makes 20 brownies
Note: The measurements for the chocolate chips and mini marshmallows are approximate, because they affect the volume of the batter the most. If you do not have a high-sided pan, it is best to reduce these quantities. 

1 egg
1 1/2 sticks butter, melted (3/4 c)
3/4 c warm, black coffee
2 tsp vanilla 
approx 1 1/2 c chocolate chips
4-5 c mini marshmallows

1- Preheat the oven to 350 F. Line a 13" x 23" pan with parchment paper- make sure it covers the sides of the pan as well- and grease lightly.

2- In a medium bowl, combine butter, coffe, egg, and vanilla. Pour brownie mix into a large bowl. Add liquid ingredients and stir until just combined. 

3- Add chocolate chips, stir until evenly distributed. Add approximately 2/3 of the marshmallows. Fold into the batter until evenly distributed.

4- Pour batter into the prepared pan and press into the corners. Spread out the remaining marshmallows over the top of the batter. 

5- Bake for approximately 35 minutes- until an instant read thermometer reads 195-200 F. Remove and allow to cool in the pan  on a wire rack until the brownies are room temperature. Carefully slide the parchment paper out of the pan and onto a cutting board. 

6- With a long, sharp knife, slice the brownies into squares. Serve immediately for a melty texture, or chill until cold for fudgier one. 

3 comments:

  1. I tried these and they were really good, but the one thing is that I don't like mocha! How could you do them without coffee? Other than that they were delicious! The texture was really chewy and chocolatey.

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    Replies
    1. Glad you liked the texture! To edit out the mocha and keep the same sort of flavor you could use water or skim milk, but if you wanted it richer, I would go for whole milk or cream. Hope that helps! :)

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    2. Could I use caramel?

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