Description
Indulge in the rich, gooey goodness of these Flourless Mississippi Mud Brownies. A gluten-free treat packed with chocolate, marshmallows, and pecans, these brownies are sure to satisfy your sweet tooth cravings.
Ingredients
Brownie Batter:
1 cup semi-sweet chocolate chips, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 3 large eggs, 1 teaspoon vanilla extract, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon salt.
Topping:
1 cup mini marshmallows, 1/2 cup chopped pecans, 1/2 cup chocolate chips for topping, 1/4 cup chocolate sauce for drizzle (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the butter and 1 cup chocolate chips together until smooth.
- Combine Ingredients: Remove from heat, whisk in granulated sugar and brown sugar. Allow to cool slightly, then mix in eggs one at a time, followed by vanilla extract. Sift in cocoa powder and salt, stirring until smooth.
- Bake: Pour batter into the pan, smooth the top, and bake for 20-22 minutes until edges are set but center is slightly soft.
- Add Toppings: Sprinkle marshmallows, pecans, and remaining chocolate chips on top. Bake for another 5 minutes until marshmallows are puffed and golden.
- Cool and Serve: Cool completely in the pan, then drizzle with chocolate sauce before slicing.
Notes
- For extra richness, swirl in peanut butter or caramel before baking.
- Store brownies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
