These Strawberries and Cream Marshmallow Brownies are fudgy, chocolatey, gooey, gluten-free, and super delicious!
- 1 1/3 cup almond flour
- 1/2 cup cacao powder, or substitute cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup cane sugar
- 1/2 cup (1 stick) room temperature unsalted butter
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup chocolate chips – We used Hu Kitchen Chocolate Gems
- 3 Strawberries & Cream SmashMallow Marshmallows, cut into 4 pieces
- Additional toppings (optional): Drizzled Melted Chocolate and flaked sea salt
- 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 flaked sea salt on top before serving!
- Category: Sweets
- Method: Baking
Keywords: brownies, gluten-free, gluten-free brownies, marshmallows, marshmallow brownies, desserts