[pinit]We’ve talked about gluten free s’mores before, but not for a while. You see, I adore the flavor combo of s’mores, but I’m just not that excited about biting into something that, well, doesn’t want to be bitten. Your basic s’mores do not want to be bitten. Even when the marshmallows and chocolate are all melty and gorgeous, the graham crackers have other ideas. But summer’s here, and s’mores are an essential part of it. I think you know where I’m going with this. Yes?
S’mores brownies do not suffer from this sort of biting resistance. The soft brownie layer was clearly made for biting (big news).
Homemade gluten free (corn free!) marshmallowsare easy to slice, and blow commercial marshmallows right out of the water. Plus they’re seriously fun to make. Just a few basic ingredients, and they triple in size, right before your very eyes. Make them once, and you’ll be looking for excuses to make them again. I don’t think I’ll ever buy commercial marshmallows again.
Then, the gluten free graham crackers. Crumbled on top of the melted chocolate, they pretty much go with the flow. You can buy gluten free graham crackers (Kinnikinnick’s crackers are less then fab, but I hear Schar’s new crackers are pretty good), go with my recipe for gluten free chocolate graham crackers, or my recipe for traditional gluten free graham crackers on page 214 of the first Gluten Free on a Shoestring cookbook. One way or another, you’ll need some. And here’s just how to use them:
Preheat your oven to 350°F. Grease the bottom of a 9-inch square baking pan and line it with unbleached parchment paper that overhangs two opposite sides of the pan. Grease the paper, then place another, crisscrossed sheet of parchment paper on top that overhangs the other two sides. Set the pan aside.
Make the brownie layer. In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, salt, cocoa powder and sugar, and whisk to combine well. Add the butter, egg and egg yolk, and vanilla, and mix well. Spread the batter evenly in the prepared pan and tap on the counter to break any trapped air bubbles. Place the pan in the center of the oven and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Allow to cool completely in the pan (if you’re impatient like I am, after a few minutes stick it in the freezer).
Make the marshmallow layer. In a small bowl, place the gelatin and 1/4 cup (2 fluid ounces) water and mix to combine well. Set the bowl aside and allow the gelatin to swell as it stands. Once the gelatin has swelled, transfer it to the bowl of a stand mixer (or a large bowl to use with a hand mixer).
In a medium, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar and cream of tartar, and whisk to combine well. Cook the sugar mixture over medium-high heat until it reaches the softball stage, between 238°F and 240°F, on an instant read thermometer. Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture. Whisk to combine and allow the mixture to cool briefly. It will bubble. Add the vanilla and salt, and beat the mixture on medium-high speed with the whisk attachment (or with a hand mixer) until the mixture is white, thick and glossy. It should nearly triple in size. It is ready when the mixture pours off the whisk (or beaters) very slowly when the attachment is raised. Scrape the marshmallow mixture onto the chilled brownies, and spread into an even layer. Place in the refrigerator until set (about 3 hours).
Once the marshmallow layer is set, remove the brownies from the pan by lifting up on the overhung pieces of parchment paper. Melt the chocolate in a small heat-safe bowl over a double boiler (or in the microwave on 70% power in 30 second intervals) until smooth. Pour the melted chocolate in an even layer over the top of the marshmallows, and immediately sprinkle the graham cracker crumbs over the top. Allow to sit until the chocolate sets. Slice into 16 squares with a large, serrated knife before serving. The chocolate layer will crack somewhat unevenly.