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Gluten-Free Hot Cocoa Brownies

Updated: May 5, 2018

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:


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


  1. Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended.

  2. Remove from the heat; stir in sugar.

  3. Add eggs, one at a time, stirring well after each addition.

  4. Stir in vanilla.

  5. Combine flour, baking powder and salt; add to cocoa mixture.

  6. Stir in chocolate chips and nuts.

  7. 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.

  8. Remove from oven, and sprinkle with marshmallows, return to oven for 4-5 minutes, or until marshmallows are slightly golden on top.

  9. Cool completely before slicing with a sharp knife that has been dipped in very hot water.

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