Get ready for a rich, chocolate brownie recipes topped with a layer of melted marshmallow. This one will knock your socks off and has none of the top eight food allergens! These brownies are gooey and sweet. With or without the marshmallow topping these brownies are sure to satisfy any sweet tooth!
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.
Let cool (if you can stand to wait) cut and enjoy!!