GLUTEN-FREE MISSISSIPPI MUD BROWNIES

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Gluten-Free Mississippi Mud Brownies image

Whether in pies, cakes or brownies, the Mississippi Mud concoction of chocolate, marshmallows, pecans and more chocolate is always a hit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 14

1 1/4 cups granulated sugar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon gluten-free vanilla
2 eggs
3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup unsweetened baking cocoa
1/2 cup chopped pecans, toasted
2 cups miniature marshmallows
1/4 cup butter
3 tablespoons milk
3 tablespoons unsweetened baking cocoa
1/2 teaspoon gluten-free vanilla
2 1/4 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottom of 8-inch square pan.
  • In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
  • Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
  • Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 0 g

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