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Recipe: Gluten Free Hot Cocoa Brownies

December 9, 2020 Katy Leave a Comment

Disclosure: Some of the links in this post are affiliate links. If you make a purchase through these links, I receive a bit of a commission at no additional charge to you.

Every December when I was younger, we’d have special treats. These were things that my mom would only make at Christmas time, and they were some of my favorites. I’ve already shared my favorite Gluten Free Peanut Butter Balls and Gluten Free Peanut Butter Kiss Cookies. But there are still plenty of holiday treats that I wanted to attempt to make gluten free. I hope this December you’ll enjoy these delicious gluten free treats!

Two brownies topped with marshmallows on a plate in the foreground, with two pans of brownies in the background. A red banner that states "Gluten Free Hot Cocoa Brownies, Regular and Peppermint"

Hot Cocoa Brownies actually weren’t one of my childhood treats growing up. But my own kids really love mini marshmallows, and I wanted to come up with a yummy gluten free brownie recipe as well. So we came up with hot cocoa brownies.

Close up of a brownie topped with slightly browned marshmallows, with the rest of the pan of brownies in the background

Gluten Free Hot Cocoa Brownies
Makes one 8×8 pan

Ingredients:

  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1/3 cup melted butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup Bob’s Red Mill 1-to-1 Gluten Free Flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup chocolate chips
  • 1 cup mini marshmallows

Directions:

Preheat oven to 350ºF.

In large bowl, mix together sugar, cocoa powder, and melted butter. Add eggs and vanilla, and mix to combine.

Add gluten free flour, baking powder, and salt, and stir until combined. Fold in chocolate chips.

Pour into 8×8 pan (I like this one best). Bake for 17 minutes.

Remove from oven. Pour mini marshmallows over the top, spreading evenly. Return to oven for 6 more minutes, until brownies are set and marshmallows are slightly browned.

Variation: For peppermint brownies, replace vanilla extract with 1/2 tsp. peppermint extract. Add 2-3 crushed candy canes with the marshmallows.

A pan of marshmallow topped brownies next to a cloth napkin with a knife and spatula on it.

These brownies are delicious on their own – if you don’t feel like adding the mini marshmallows, just skip that step, and reduce the baking time to 21 minutes total.

For a slightly different take, you can also mix the marshmallows into the batter before you start baking them, and bake for 23 minutes. They’ll melt into the mix, giving you a sweet crackly-topped brownie, and it lets you skip a step. But for the full hot-cocoa-esque look, put them on top.

Whichever way you make these brownies, you’ll be sure to start making some holiday memories of your own!

Food, Gluten Free, Recipes

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Katy DeDeyne | Finding Home Blog

Hi there, I'm Katherine, Katy for short. Wife to Jesse, Mom to five kiddos. I drink all the coffee and try to reign in the crazy.

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