1 cup plus 4 tablespoons unsalted butter – use divided
1½ cups gluten free, semi sweet biscuit crumbs (e.g. ginger snaps, arrowroot biscuits)
1¼ cups granulated sugar
1 cup gluten free plain flour
1 teaspoon baking powder
½ teaspoon fine sea salt
1½ teaspoons instant coffee granules
1 – 12 ounce bag semi-sweet chocolate chips
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup walnuts or pecans, chopped
285g maraschino cherries, drained, blotted dry and cut in half
2 cups miniature marshmallows
Preheat the oven to 175 degrees celsius.
Spray a 13 x 9 x 2 inch baking pan with gluten-free, non-stick cooking spray.
Melt 4 tablespoons of the butter.
In a mixing bowl, combine biscuit crumbs with ¼ cup 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 flour, baking powder, salt and instant coffee, set aside.
Measure ½ cup of the chocolate chips and set aside. In a large, microwave or heat safe mixing bowl combine the rest of the chips with the remaining 1 cup butter and microwave for 3 – 3 ½ minutes until the butter and most of the chips are melted.
Stir the chocolate and butter together until the chocolate is fully melted and the mixture is combined and glossy. Stir in the remaining 1 cup of sugar then the eggs, flour mixture and vanilla. Pour the batter over the crust and bake for 20 minutes. Leave oven on.
Top the brownie layer evenly with the reserved ½ cup of chocolate chips, the chopped walnuts or pecans, drained, dried and halved 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.
Turn on the grill and grill for just about 30 seconds or so to brown up the marshmallows – watch carefully so they don’t burn.
Let the brownies cool. Cut into squares.
Photo Credits: simplygluten-free.com