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St. Patty's Day Marshmallow Swirl Brownies for the Ratio Rally

Posted Apr 04 2012 7:00am

Is there anything more irresistible than a rich, fudgy brownie? Is there?

I didn't think so. And I totally agree.

These are in the top five most dangerous things for me to bake as a single woman living alone. I have to get very strategic about timing, baking them just before I am about to see a large number of unsuspecting friends or co-workers I can pawn them off on. If I don't, I end up in a (lonely) repeat of the time in college when my roommate and I sat in front of a pan of brownies with forks, demolishing about 3/4 of them before we knew what was happening.
Still, they are one of my absolutely favorite desserts. Which is why I was so happy that the Gluten-free Ratio Rally decided to tackle brownies this month. 

Our host for the Ratio Rally this month is  Mary Fran from Franny Cakes . And we've got quite a line-up of chocolate goodness, practically anything you can imagine. I am salivating just reading the list - salted caramel, chocolate orange, mint chocolate, blueberry citrus (!), PB&J....
For my variation, I decided to go with an old favorite of mine, marshmallow swirl. And since it was March, they clearly needed to be green. It's festive. And versatile! You can make these any color you want. 
These use very little flour, and so my ratio ended up being kind of bizarre. 4 parts fat : 4 parts egg : ~ 2.5 parts flour. No liquid - but yes, 8 parts chocolate. (If you're going to do this, do it right.)

So that's what I did. I made these for a potluck party, and people raved about them. The word "amazing" was tossed around quite a bit, and they disappeared pretty quickly. People who saw me the next week were still talking about these brownies. Multiple people have told me they are the best brownies they have ever had, period. They are that good. 
Go ahead. Whip up a batch. You know you want to. 
St. Patty's Day Marshmallow Swirl Brownies Makes one 9"x13" pan of brownies
4 oz (1 stick) Earth Balance Buttery Spread 8 oz. Trader Joe's Belgian Dark Chocolate (72%) 10 oz. (1.5 cups) white sugar 4 large eggs 2 tsp. vanilla extract 1.5 oz (1/2 cup) almond flour .6 oz (1/8 cup) sorghum flour .5 oz (1/8 cup) tapioca starch 1 tsp. salt 3/4 - 1 cup semi-sweet chocolate chips 3/4 cup Marshmallow Fluff 1/2 - 1 tsp. gluten-free green food dye (more as needed)
Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or spray with cooking spray.

Place butter and chocolate in a heatproof bowl set over simmering water; stir frequently until chocolate and butter are melted.  Alternatively, place them in the microwave for 2 - 4 minutes, stirring frequently to break up the clumps of chocolate.  Let cool for 10 minutes (til they are about at room temperature).

Stir the sugar into the melted chocolate until combined. Stir in the eggs one at a time, until fully incorporated. Whisk in the vanilla. 

In a small bowl, combine the almond flour, sorghum flour, tapioca starch, and salt.  Gently fold the mixture into the batter.

Pour the batter into the prepared pan, and smooth top. Sprinkle the chocolate chips over the top and pres lightly into the batter.

In a small bowl, mix the Marshmallow Fluff with the green food dye until you've got a nice, bright shade of green. Swirl into the top of the brownie batter.

Bake until a cake tester inserted in the middle comes out with only a few moist crumbs attached, anywhere from 35-45 minutes (I baked mine for 39 minutes or so). Start checking them after about 30 minutes to gauge how quickly they are baking so you don't overbake them.  Transfer the pan to a wire rack to cool completely.  Slice and serve once cooled.  Store in the fridge for up to 4 days or freeze; reheat before serving.  

Check out all the other lovely creations - and just try to resist. I dare you.
Adina from Gluten Free Travelette made  Chocolate Brownie Pie with Orange Zest
Angela from Angela's Kitchen made  Gluten & Dairy Free Cream Egg Brownies Brooke from B & the boy! made  Triple Chocolate Brownies Caitlin from {Gluten Free} Nom Nom Nom made  Peppermint Brownie Bars
Caleigh from Gluten Free[k] made  White chocolate and marshmallow brownies Caneel from Mama Me Gluten Free made  Triple chocolate brownies
Charissa Luke from Zest Bakery made  Slutty gluten-free brownies
Claire from My Gluten Free Home  PB&J Brownie Whoopee Pies Erin from The Sensitive Epicure made  Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made  salted caramel brownies
Heather from Discovering the Extraordinary made  Nutmeg Blondies
Irvin from Eat the Love made  Blueberry Citrus Marble Brownies Jean from Gluten-Free Doctor Recipes made  Blue Ribbon Brownies Jenn Cuisine made  Grain free brownies with no-bake ricotta cheesecake cream Jonathan from The Canary Files made  Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made  GFChewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made  Gluten-Free Hazelnut (Nutella) Brownies Morri from Meals with Morri made  Oaxacan Brownies & Mesquite Cacao Blondies Mrs. R from Honey From Flinty Rocks made  Black Bean S'More Brownies
Pete and Kelli from No Gluten, No Problem made  Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made  Co-CoNut-Nut Blondies
Shauna from Gluten-Free Girl made  Gluten-Free Brownies Tara from A Baking Life made  Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies  Gluten Free Berry Fudge Brownies 

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