Bundle up!
It has been SO very cold here in New York. We have been consuming copious amounts of hot cocoa in our home. I had an idea: why not make hot cocoa into something you can bite? My son was hovering in the kitchen the whole time they were baking, so I put him to good use in these photos.
I hope you enjoy these chewy, chocolatey and gooey brownies!
Watch the video here:
Ingredients
2/3 cup butter 3/4 cup unsweetened gluten-free cocoa powder 1/4 cup vegetable oil 2 cups sugar 4 eggs 2 teaspoons vanilla extract Are Extracts Gluten-Free? (The answer is YES) 1 cup sorghum flour
1/2 cup brown rice flour 1 teaspoon gluten-free baking powder 1 teaspoon salt 1 cup gluten-free semisweet chocolate chips 1 cup coarsely chopped pecans or walnuts (optional) Confectioners' sugar Pecan halves, toasted, optional
2 cups mini-marshmallows
Directions
Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended.
Remove from the heat; stir in sugar.
Add eggs, one at a time, stirring well after each addition.
Stir in vanilla.
Combine flour, baking powder and salt; add to cocoa mixture.
Stir in chocolate chips and nuts.
Spread into a parchment lined and greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Remove from oven, and sprinkle with marshmallows, return to oven for 4-5 minutes, or until marshmallows are slightly golden on top.
Cool completely before slicing with a sharp knife that has been dipped in very hot water.