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Cherry Smore Brownies

Ingredients

  • 1 c plus 4 tbsp unsalted butter – use divided
  • 1½ c Gluten Free Graham Style Crumbs
  • 1¼ c granulated sugar – used divide
  • 1 c all purpose gluten free flour blend
  • 1 tsp baking powder
  • ½ tsp kosher or fine sea salt
  • 1½ tsp instant espresso powder or dried coffee crystals
  • 1 – 12 oz bag semi-sweet chocolate chips
  • 3 large eggs, lightly beaten
  • 1 tsp pure vanilla extract
  • 1 c walnuts or pecans, chopped
  • 1 - 10 oz jar maraschino cherries, drained, blotted dry and cut in half
  • 2 c miniature marshmallows

Instructions

  • Preheat the oven to 350°F. Spray a 13x9x2 inch baking pan with gluten-free, non-stick cooking spray.
  • Melt 4 tbsp of the butter. In a mixing bowl, combine the graham style crumbs with ¼ c sugar and the melted butter. Pat firmly into the prepared baking dish covering the bottom with an even layer. Bake for 10 minutes. Leave the oven on.
  • In a medium mixing bowl, whisk together the gluten-free flour blend, baking powder, salt and instant espresso, set aside.
  • Measure ½ c of the chocolate chips and set aside. Combine the rest of the chips with the remaining 1 c butter and microwave for 3-3½ minutes or until melted. Stir the chocolate and butter together until fully melted and glossy. Stir in the remaining 1 c of sugar then the eggs, flour mixture and vanilla. Pour the batter over the graham crust and bake for 20 minutes. Leave oven on.
  • Top the brownie layer evenly with the reserved ½ c of chocolate chips, the chopped walnuts or pecans, drained cherries and the marshmallows. Return to the oven and cook for 5-7 minutes or until a toothpick inserted in the center comes out almost clean. Broil for about 30 seconds to brown the marshmallows – watch carefully so they don't burn.
  • Let the brownies cool. Cut into squares.