Get ready for this deliciously rich, chocolate brownie recipes topped with a layer of melted marshmallow!! Yummy!!
This one will knock your socks off and to make it even better this recipe does not include any of the top eight food allergens!! Hooray for anyone that is trying to avoid ingredients like dairy, nuts and soy.
These brownies are gooey and sweet. If needed feel free to omit the marshmallow, since with or without the marshmallow topping these brownies are sure to satisfy any sweet tooth or chocolate craving!
Remember whenever buying ingredients to make your allergy safe recipes, always check the labels of the products you are purchasing, even if you have previously purchased. It's a good habit to check and carefully read labels for your allergen or the possibility of cross contamination.
Pre-heat oven to 400 degrees
Mix flour, corn starch or tapioca flour, coco, baking powder, and sugar in a large mixing bowl. Then add milk and oil.
The amount of milk may vary. I’m not sure why, but sometimes this batter requires more milk to get the right consistency than others, so if a cup doesn’t give you a smooth mixture add a tablespoon at a time until the consistency is that of a brownie or cake batter.
Once mixture is at the correct consistency add half a bag of mini marshmallow and chocolate chips. Mix until all ingredients are incorporated. Pour batter into a non-stick cake pan.
Bake for about 15 to 20 minutes until top is becoming firm but, not quite done. Spread the remaining half bag of mini marshmallows over the top. Bake for another 5 minutes.
Watch this part carefully because the marshmallows will start to puff up. I almost had marshmallow all over the top of my oven. Once the brownies begin to cool, the marshmallows will deflate and form a sticky layer of marshmallowey goodness over this rich chocolatey brownie.
Do your best to let these brownies cool down (if you can stand to wait) then cut and enjoy this gooey treat!!