Wednesday, April 4, 2012

St. Patty's Day Marshmallow Swirl Brownies for the Ratio Rally




Is there anything more irresistible than a rich, fudgy brownie? Is there?

I didn't think so. And I totally agree.

These are in the top five most dangerous things for me to bake as a single woman living alone. I have to get very strategic about timing, baking them just before I am about to see a large number of unsuspecting friends or co-workers I can pawn them off on. If I don't, I end up in a (lonely) repeat of the time in college when my roommate and I sat in front of a pan of brownies with forks, demolishing about 3/4 of them before we knew what was happening.

Still, they are one of my absolutely favorite desserts. Which is why I was so happy that the Gluten-free Ratio Rally decided to tackle brownies this month. 






Our host for the Ratio Rally this month is Mary Fran from Franny Cakes. And we've got quite a line-up of chocolate goodness, practically anything you can imagine. I am salivating just reading the list - salted caramel, chocolate orange, mint chocolate, blueberry citrus (!), PB&J....

For my variation, I decided to go with an old favorite of mine, marshmallow swirl. And since it was March, they clearly needed to be green. It's festive. And versatile! You can make these any color you want. 

These use very little flour, and so my ratio ended up being kind of bizarre. 4 parts fat : 4 parts egg : ~ 2.5 parts flour. No liquid - but yes, 8 parts chocolate. (If you're going to do this, do it right.)






So that's what I did. I made these for a potluck party, and people raved about them. The word "amazing" was tossed around quite a bit, and they disappeared pretty quickly. People who saw me the next week were still talking about these brownies. Multiple people have told me they are the best brownies they have ever had, period. They are that good. 

Go ahead. Whip up a batch. You know you want to. 

St. Patty's Day Marshmallow Swirl Brownies
Makes one 9"x13" pan of brownies

4 oz (1 stick) Earth Balance Buttery Spread
8 oz. Trader Joe's Belgian Dark Chocolate (72%)
10 oz. (1.5 cups) white sugar
4 large eggs
2 tsp. vanilla extract
1.5 oz (1/2 cup) almond flour
.6 oz (1/8 cup) sorghum flour
.5 oz (1/8 cup) tapioca starch
1 tsp. salt
3/4 - 1 cup semi-sweet chocolate chips
3/4 cup Marshmallow Fluff
1/2 - 1 tsp. gluten-free green food dye (more as needed)

Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or spray with cooking spray.

Place butter and chocolate in a heatproof bowl set over simmering water; stir frequently until chocolate and butter are melted.  Alternatively, place them in the microwave for 2 - 4 minutes, stirring frequently to break up the clumps of chocolate.  Let cool for 10 minutes (til they are about at room temperature).

Stir the sugar into the melted chocolate until combined. Stir in the eggs one at a time, until fully incorporated. Whisk in the vanilla. 


In a small bowl, combine the almond flour, sorghum flour, tapioca starch, and salt.  Gently fold the mixture into the batter.

Pour the batter into the prepared pan, and smooth top. Sprinkle the chocolate chips over the top and pres lightly into the batter.

In a small bowl, mix the Marshmallow Fluff with the green food dye until you've got a nice, bright shade of green. Swirl into the top of the brownie batter.

Bake until a cake tester inserted in the middle comes out with only a few moist crumbs attached, anywhere from 35-45 minutes (I baked mine for 39 minutes or so). Start checking them after about 30 minutes to gauge how quickly they are baking so you don't overbake them.  Transfer the pan to a wire rack to cool completely.  Slice and serve once cooled.  Store in the fridge for up to 4 days or freeze; reheat before serving.  


Check out all the other lovely creations - and just try to resist. I dare you.

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela's Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GFChewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
Mrs. R from Honey From Flinty Rocks made Black Bean S'More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-CoNut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life made Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 




12 comments:

Jenn said...

The marshmallow swirl is a great idea, and a perfect way to make these so festive - yum!

Erin Swing said...

So festive! Looks gooey, fudgy delicious!

Claire Berman said...

Jenn and Erin - Thanks so much! Festive is what I was going for, and everyone loved the green :)

Anonymous said...

YUM! These look so tasty and your green marshmallow swirl is very pretty and festive! Great brownies!!
Blessings, ~Mrs. R
http://honeyfromflintyrocks.wordpress.com/2012/04/04/black-bean-smore-brownies-gluten-dairy-free/

Caneel said...

Love the color on these - and the "crust" on top looks so yummy. Great job!

charissa (zest bakery) said...

These could work equally well for Christmas with that bright green color!

Jonathan said...

Or Mardi Gras for that matter! Dangerous, indeed... :)

Claire Berman said...

I think it means I have an excuse to make them for every holiday, ever. :) Thanks for all the comments!!

Morri said...

These are the kind of recipes I relish having an Irish ancestry.

And that frosting looks so psychedelic I can taste the green from here. :)

Beautiful.

Claire Berman said...

Thanks, Morri! I also love the green - and it definitely tastes pretty psychedelic, too :)

Suzanne said...

This is perfect for an Irish person with Celiac! Love it!!

Claire Berman said...

Absolutely, Suzanne! As long as said Irish person is also a chocoholic, this recipe is perfect for them :)
-Claire