CURRENTLY READING

Girls’ Night and Gluten-Free S’mores Brownies

I am lucky to have a neighbor whose husband travels as much as mine so we understand exactly what each other goes through. A few times a month we plan a special girls’ night for us and our kids. They usually include indulgent food, wine for us, and toys scattered everywhere. So yesterday afternoon when a box arrived at my door with my first ever purchase from Better Batter on what happened to be girls’ night, I knew I had to make something good! I have seen Better Batter gf flour used on some of my favorite gf blogs and websites, so I decided I needed to order some for myself to see what all of the buzz was about.

I have been craving s’mores for weeks; it seems like everywhere I look there is a s’mores something or other that we can’t bring into our house. So, when I opened that box and saw my new Better Batter Fudge Brownie Mix tucked in there with my flour I decided it was time to satisfy that craving and share them with my friends. I used gluten-free graham crackers from a great local gf bake house here in Atlanta,  American Gra-Frutti, to make the graham cracker crust and my favorite Marshmallow Fluff for the topping.

This baked treat could not have been any easier to pull together and I literally squealed with delight when I mixed up the brownie batter and it was the consistency of actual brownie batter. Thick, velvety, and luxurious brownie batter that actually rose when I baked it! Don’t get me wrong, my previous gf brownie mix has been pretty good to me, but the batter was the consistency of really thick paste and a little hard to work with. Not to mention the brownies could sometimes be a little temperamental when baking. Better Batter has absolutely NAILED the perfect brownie mix; I am a total convert and am never going back, not ever!

The s’mores brownies where a HUGE hit with the kids after dinner,  there were “oohs” and “aahs” all around when we toasted the marshmallow top with my trusty kitchen torch and when we served the brownies a hush fell over the house that was followed by instantaneous giggles of delight!  Safe to say this one is a keeper.

*I am in no way affiliated with Better Batter, I do not receive a commission if you purchase or any incentives…just my honest opinion posted up there!

S’mores Brownies
Makes 1 8″ x 8″ or 9″ x 9″
1 box of Better Batter Fudge Brownie Mix
2 eggs
1/4 c water
1/2 c canola oil
1.5 cups g-free graham cracker crumbs
1/4 cup sugar
6 Tbsp. butter
1 jar Marshmallow Fluff

Graham Cracker Crust:
Preheat oven to 350°F, line a glass or metal pan with aluminum foil so that the edges hang out over the sides of the dish. *You will need to use the aluminum foil edges to pull the brownies out of the pan. Make sure that you leave enough hangover for that. Spray the bottom of the dish lightly with non stick spray and set aside.

Melt the butter in the microwave or over low heat on the stove. If using whole graham crackers, crush them in a large plastic bag with a rolling pin or in a food processor until you achieve a consistency like sand. Mix the crumbs, sugar, and melted butter until completely combined. Press the mixture firmly in the bottom of the pan and pre-bake the crust for 8-10 minutes. Set aside until needed.

Brownie Layer:
Reduce oven temperature to 325°F. In a large bowl combine the Better Batter Fudge Brownie mix, eggs, water, and oil and stir until well blended(about 30-50 strokes). Pour the brownie batter over the graham cracker crust and bake for 42-45 minutes for an 8″X8″ 34-37 minutes for a 9″x9″or until a toothpick inserted about an inch from the edge of the pan comes out clean. Brownies will be jiggly in the center and will continue to set as they cool.

Toasted Marshmallow Brownies:
There is no measurement here because it is really up to you and how much of a toasty marshmallow layer you would like. I used about 1/2 of a jar. When the brownies are warm, not hot, spoon out the fluff on top. The heat of the brownies will make the fluff easier to work with. Spread the fluff in an even layer across the top of the brownies until all you can see is white fluff. Either place your pan briefly under the broiler until the top of the marshmallow fluff toasts or if you have a kitchen torch like I do you can hit it with the torch until the fluff is to your desired toastyness. *Side note: Much like marshmallows over a fire, the fluff can and will catch fire if you are not careful. Please don’t hurt yourself!

Enjoy:
Allow the marshmallow and brownies time to cool completely before lifting the aluminum foil edges and removing the brownies from the pan. *If you do not give the brownies enough time to cool the marshmallow will melt all over the place and the graham cracker crust will not hold together. Trust me…use all of the patience that you can muster and wait for about 20-30 minutes before removing from the pan and slicing these bad boys up.

 

Craving more brownie recipes?

Cranberry Marshmallow Swirl Brownies

Pumpkin Marshmallow Swirl Brownies

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes

Comments

  1. Wow! These look insane. I was about to place my BB order and now I’m definitely going to try out their brownies. Thanks for the inspiration!
    -Dana

  2. taylor

    I was just wondering how well to these save? I want to make them Friday night for a party in Saturday, is there a way to re heat them to gooey goodness? 🙂

    • Meg

      Taylor, that is a great question! I would probably make the graham cracker crust and brownie layers on Friday and add the marshmallow topping before the party. You can either stick it under the broiler or use a mini torch to heat the marshmallow fluff.

Leave a Reply

Your email address will not be published. Required fields are marked *

POPULAR POSTS

SPONSORS

ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.