Recipe: Line and spray a springform pan or deep dish 9x9 pan.
For the graham crust -
- 1 1/2 C GF Graham Cracker Crumbs (I use smoreables brand and chop them in the food processor, 1 1/2 C will be one whole box)
- 1/3 C Sugar
- 6 Tbsp Coconut Oil, melted
Combine all three ingredients in a large bowl. Press into an even layer in the bottom of the prepared pan. Chill for 30 min to 1 hour.
Preheat oven to 325 degrees
For the brownie -
- 1/2 C Dark Chocolate Chips
- 3 oz Semi-Sweet Baker's Chocolate, chopped
- 1/2 C Coconut Oil
- 1 C Sugar
- 1 1/2 tsp Vanilla
- 3 Eggs
- 2/3 C Bob's Red Mill GF All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Xanthum Gum
- 3-4 C marshmallows
In a microwave safe bowl, combine chocolate chips and baking chocolate. Microwave on 50% power for about 2 1/2 minutes, stirring occasionally. Add in coconut oil and stir until the chocolate mixture is smooth. Cool a bit before continuing (5 minutes should be sufficient)
In a medium bowl, combine flour, baking powder, salt and xanthum gum. Stir together. Set aside.
In the bowl of an electric mixer, combine melted chocolate and sugar. Beat on medium speed for 30 seconds. Add vanilla. Then add eggs, mixing thoroughly between each addition. Add in flour mixture while the mixer is on the lowest speed. When nearly all of the dry is incorporated, stop mixer and stir the rest of the way by hand.
Pour onto graham crust. If you're using a springform pan, place it on top of a baking sheet, in case there is any leaking.
Bake for 35-40 minutes, until a toothpick inserted comes out mostly clean.
Remove brownie from oven and quickly top with 3-4 C of marshmallows. Turn oven to broil and place the brownies back inside for 2-3 minutes. I turned on the oven light and watched the marshmallows until they got medium brown. If you like yours to be more burnt, you can cook longer.
Remove and let cool at least an hour before cutting.