Servings: 12
Calories: 218kcal
Ingredients
Brownies:
- 1 21 oz. bag Bob's Red Mill Gluten-Free Brownie Mix (plus 3 eggs, 1/2 cup melted butter, and 1/4 cup water)** See notes below.
- 2 cups mini marshmallows
- 1/2 cup chopped almonds
Chocolate Ganache:
- 1 cup bittersweet chocolate chips, I used Ghirardelli brand
- 3/4 cup heavy whipping cream
- 1 tbsp. corn syrup
- 1 tsp. vanilla extract
Instructions
Making the Brownies:
- Start by preheating your over to 350 degrees.
- Spray a 8 x 11 glass baking dish with cooking spray and set aside. Make brownies according to directions on back of package and pour batter into the 8x11 baking dish.
- Next, bake brownies for about 45 minutes or until toothpick inserted in center comes out clean. Make sure to keep an eye on your brownies, they make need to bake more or less depending on your oven.
- Take pan out of oven and sprinkle mini marshmallows and chopped nuts on top. Then, stick back in oven for another five minutes.
- Take out of oven and drizzle chocolate ganache over the top. Let cool down for a bit before cutting into squares and eating (see directions on how to make the ganache).
- Note: I added a few more random mini marshmallows and chopped nuts to the top of the chocolate ganache just to make it look prettier. That's totally optional though.
- Makes 12 squares.
Making Chocolate Ganache:
- In a saucepan, on low heat, put in the chocolate chips and heavy whipping cream and stir continuously.
- Next, add in the corn syrup and continue to stir until chocolate is completely melted and smooth.
- Turn off heat, add in vanilla extract, and stir one last time to combine everything.
Notes
Calories: 218
Total Carbs: 19.6 g
Total Fat: 14.5 g
Cholesterol: 62.1 mg
Protein: 2.6 g
Sodium: 36.6 mg
**If you use another gluten-free brownie mix, be sure to follow their instructions and ingredients list.
Nutrition
Calories: 218kcal
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