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Gluten-Free Mississippi Mud Brownies
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Prep Time:
20 minutes
Total Time:
3 hours
Indulgent Mississippi Mud dessert features layers of rich chocolate, gooey marshmallows, crunchy pecans, and more chocolate for a crowd-pleasing treat.
Ingredients:
  • 1 1/4 cups granulated sugar
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free vanilla
  • 2 eggs
  • 3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 1/2 cup unsweetened baking cocoa
  • 1/2 cup chopped pecans, toasted
  • 2 cups miniature marshmallows
  • 1/4 cup butter
  • 3 tablespoons milk
  • 3 tablespoons unsweetened baking cocoa
  • 1/2 teaspoon gluten-free vanilla
  • 2 1/4 cups powdered sugar
Instructions:
  • Preheat oven to 350°F and generously grease the bottom of an 8-inch square pan.
  • In a 2-quart saucepan, gently warm granulated sugar and 1/2 cup of butter until the butter melts, stirring regularly. Allow it to cool for 10 minutes. Mix in salt, 1 teaspoon of vanilla, and the eggs using a spoon. Add in flour mixture and 1/2 cup of baking cocoa, then fold in pecans. Spread the batter evenly in the pan.
  • Bake the brownies for 25 to 30 minutes or until they start to pull away from the edge of the pan. Sprinkle marshmallows on top right away. Switch the oven to broil and broil for about 2 minutes until the marshmallows are puffy and lightly browned.
  • In a 2-quart saucepan over medium heat, gently melt 1/4 cup butter with the milk and 3 tablespoons baking cocoa until smooth. Add 1/2 teaspoon vanilla and powdered sugar until the mixture is thick and pourable. Spread over the marshmallows with a spatula. Allow to cool completely on a rack for about 2 hours, then cut into 4 by 4 rows.

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