Gluten Free Crunch Brownies
Ingredients
Brownie Layer*
6 ounces bittersweet or semi-sweet chocolate, chopped
5 tablespoons unsalted butter, chopped
3 ounces sour cream, at room temperature (you can try Greek yogurt instead)
3/4 cup (105 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend once, and Better Batter another time—both worked great)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
2 eggs (120 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1 cup (50 g) gluten free miniature marshmallows (Kraft marshmallows are gluten free in the U.S.) (optional)
*You can also use my recipe for Super Fudgy Gluten Free Brownies for the brownie layer, if you prefer.
Crisp Rice Layer
3 cups (90 g) gluten free crisp rice cereal (Kellogg’s makes Gluten Free Rice Krispies, but I prefer Erewhon Crisp Brown Rice Cereal, which is also gluten free—either will do)
1/8 teaspoon kosher salt
3 tablespoons (42 g) unsalted butter, chopped
3 tablespoons (15 g) unsweetened cocoa powder (Dutch-processed, if possible, otherwise natural will do)
3 cups (150 g) gluten free miniature marshmallows
2 ounces melted bittersweet chocolate, for drizzling (optional)
Instructions
Preheat your oven to 350°F. Grease an 8-inch x 8-inch baking sheet, line with crisscrossed sheets of unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in between. These will be the “handles” you use to lift the brownies out of the pan. Set the pan aside.
Make the brownies. In a small, heat-safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Remove the bowl and set it aside to cool briefly. Add the sour cream to the melted chocolate mixture, and mix to combine. In a large bowl, place the flour blend, xanthan gum, salt, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients. add the eggs and vanilla, and mix to combine. Add the melted chocolate and butter mixture, and mix again to combine. The batter should be thick but smooth. Stir the (optional) miniature marshmallows into the brownie batter until evenly distributed throughout. Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. If you’ve added the marshmallows to the batter, they will make it lumpy.
Place the pan in the center of the preheated oven and bake just until firm to the touch and a toothpick inserted in the center comes out mostly clean (about 22 minutes if you haven’t added the marshmallows, and 25 minute if you have). Allow to cool completely in the pan.
While the brownies are cooling, make the crisp rice layer. Place the crisp rice cereal and salt in a large bowl, and toss to combine. Set the bowl aside. Place the butter and cocoa powder in a medium-size, heavy-bottom saucepan and melt the butter over medium heat, stirring the mixture occasionally. Add the marshmallows and continue to cook, stirring constantly, until the marshmallows are just melted. Remove from the heat and allow to cool briefly until the marshmallow mixture is no longer hot to the touch (otherwise, the crisp rice layer may taste as if it is stale, even if the cereal is fresh).
Pour the marshmallow mixture into the bowl of crisp rice cereal and stir to coat the rice cereal completely in the marshmallow mixture without crushing the cereal. Transfer the cereal mixture to the pan of cooled brownies and press firmly into an even layer on top of the brownies. Allow to sit at room temperature until set (about an hour). Drizzle with the (optional) melted chocolate and allow to sit again until set (5 minutes). Remove the brownies from the pan using the overhung parchment paper, place on a cutting board and slice into 16 squares before serving.
Adapted from the Killer Crunch Brownies recipe on Mel’s Kitchen Cafe. Hi, Mel!
