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  • Author: Karen Kelly
  • Yield: 10 servings 1x


  • 10– ounce bag of gluten-free chocolate chips (I use Enjoy Life chunks)
  • 1 stick unsalted butter
  • 2 eggs and 1 egg yolk
  • 1 cup sugar
  • pinch of salt
  • 1 cup of gluten-free flour (I used Cup 4 Cup)
  • 1 cup mini marshmallows


  1. Preheat oven to 350°. Line an 8×8 baking pan with parchment paper.
  2. In a pot, over medium-low heat, melt chocolate and butter.
  3. Remove from heat and stir in eggs, egg yolk, and sugar.
  4. Stir in flour and pinch of salt just until combined. Do not over stir.
  5. Pour batter into your prepared pan.
  6. Cook for 20-30 minutes, until a toothpick inserted comes out clean.
  7. Remove from oven and turn it to low broil.
  8. Top with marshmallows and pop back in the oven for only a few seconds. Do not walk away since marshmallows burn easily.
  9. Let cool and cut into squares.


This recipe is modified from one at Baker By Nature. And yes these brownies have six ingredients with the marshmallow topping but the basic brownie has five ingredients.

  • Category: Baking, Brownie
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