Strawberries & Cream Marshmallow Brownies
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These Strawberries and Cream Marshmallow Brownies are fudgy, chocolatey, gooey, gluten-free, and super delicious! They are made with almond flour and have SmashMallow Strawberries & Cream Marshmallows mixed in the batter to create that delicious strawberry flavor with each bite! These brownies are going to be your new go-to!
What we love about these brownies is the texture and the flavor. They are fudgy and have the perfect brownie texture that you wouldn’t even know they were gluten-free. They are made with cocoa powder and have chocolate chips sprinkled inside to create that delicious chocolaty flavor.
What is in gluten free brownies?
- Almond Flour
- Cacao Powder – or substitute Cocoa Powder – We used Navitas Cacao Powder in this recipe because it has a nice rich chocolate flavor.
- Baking Powder
- Salt
- Sugar
- Butter
- Eggs
- Vanilla Extract
- Chocolate Chips – We used Hu Kitchen Chocolate Gems in this recipe, but feel free to use any chocolate chip you have on hand.
- Strawberries & Cream SmashMallow Marshmallows – Adds a nice burst of sweet strawberry with every bite!
We love SmashMallow Marshmallows because they are made with non-GMO ingredients, organic cane sugar, and are gluten-free. They have so many different unique marshmallow flavors, and they are light in calories too. They are not your typical marshmallow, and that is okay by us! We actually prefer these marshmallows over the traditional ones because they are made with simple ingredients, healthier, and super tasty! In this recipe, we used their Strawberries & Cream marshmallows because we love pairing strawberries with chocolate. The final results were delicious! Every bite has a delicious strawberry flavor mixed into the chocolaty brownie. So good.
How to make marshmallow brownies?
For these brownies, we add the marshmallows to the batter before the brownies bake. After you add the batter to the baking dish, visualize where the center of each brownie would be after you cut it into bars, then place a marshmallow in the center.
Step 1: Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper.
Step 2: In a medium bowl, add the room temperature butter, vanilla extract, cane sugar, and eggs. Whisk until combined.
Step 3: Add almond flour, salt, and baking powder to the bowl. Sift the cacao/cocoa powder on top and then lightly toss the dry ingredients before mixing in all ingredients with a spatula.
Step 4: Add chocolate chips/gems to the bowl and toss to combine. Add the brownie mixture to the prepared baking dish. By using the back of a spoon, carefully spread the mixture evenly in the dish.
Step 5: Grab 3 marshmallows and cut them into 4 pieces. The marshmallows are pretty big, so we recommend doing this step. Visualize where the center of each brownie would be after you cut into bars, then place a marshmallow in the center. Sprinkle more chocolate chips on top and bake for 45 minutes or until doneness and a toothpick or knife comes out clean.
Step 6: Remove the brownies from the oven to cool for about 1 hour before removing them from the baking dish. Once cooled for an hour, carefully remove the brownies from the baking dish to a plate. At this point, you could cut into bars and enjoy.
Or, you could transfer the brownies to the fridge before cutting them into bars! This is key to making the brownies stay together before you cut them! We usually put the brownies in the fridge for about 30 minutes before we cut them into bars. We then drizzle melted chocolate and flaked sea salt on top before serving!
FAQs
Store in an airtight container at room temperature for up to 3 days. We prefer to store our leftover brownies in the fridge. They last longer and have a delicious chocolatey flavor with each bite when served chilled.
These Strawberries and Cream Marshmallow Brownies are fudgy, chocolatey, gooey, gluten-free, and super delicious! We hope you all love these brownies as much as we do! Enjoy! ♡
Strawberries & Cream Marshmallow Brownies
- 1 ⅓ cup almond flour
- ½ cup cacao powder or substitute cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 1 cup cane sugar
- ½ cup unsalted butter room temperature
- 2 eggs
- 2 tsp vanilla extract
- ⅓ cup chocolate chips We used Hu Kitchen Chocolate Gems
- 3 Strawberries & Cream SmashMallow Marshmallows cut into 4 pieces
- Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper.
- In a medium bowl, add the room temperature butter, vanilla extract, cane sugar, and eggs. Whisk until combined.
- Add almond flour, salt, and baking powder to the bowl. Sift the cacao/cocoa powder on top and then lightly toss to combine the dry ingredients before mixing all together with a spatula.
- Add chocolate chips/gems to the bowl and toss to combine. Add the brownie mixture to the prepared baking dish. By using the back of a spoon, carefully spread the mixture evenly in the dish.
- Visualize where the center of each brownie would be after you cut into bars; then place a marshmallow in the center. Sprinkle more chocolate chips on top and bake for 45 minutes or until doneness and a toothpick or knife comes out clean.
- Remove the brownies from the oven to cool for about 1 hour before removing them from the baking dish.
- Once cooled for an hour, carefully remove the brownies from the baking dish to a plate. At this point, you could cut into bars and enjoy. Or, you could transfer the brownies to the fridge before cutting them into bars! This is key to making the brownies stay together before you cut them. We usually put the brownies in the fridge for about 30 minutes before we cut them into bars. We then drizzle melted chocolate and add flaked sea salt on top before serving!
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