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marshmallow-fluff-brownies-gluten-free

Marshmallow Fluff Brownies (gluten-free)

Most brownie recipes call for marshmallow swirls in the batter, but this recipe has a nice layer of marshmallow fluff on top. I LOVE these marshmallow brownies because they're not made without any CORN SYRUP. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9 people

Ingredients
  

Brownies

  • 11 tablespoons unsalted butter melted
  • 1 ½ cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 eggs plus 1 egg yolk
  • ¼ teaspoon fine salt
  • ½ cup gluten-free flour

Marshmallow Fluff

  • 1 tablespoon gelatin
  • cup water
  • 1 cup granulated sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup water

Instructions
 

Brownies

  • Preheat the oven to 325 degrees and line an 8x8 brownie pan with parchment paper. Set aside.
  • Combine the melted butter, unsweetened cocoa powder, and granulated sugar together. Whisk until combined. The mixture may become grainy and tough to hand stir. You can also use an electric mixer that will make it easier.
  • Add the eggs and extra egg yolk. Whisk until the egg is completely combined.
  • Add gluten-free flour and fine sea salt. Use a spatula to fold the flour and salt in completely.
  • Pour the brownie batter into the prepared brownie pan and use your fingers to spread it evenly.
  • Top with the plain tahini. You may use a toothpick or knife to swirl the tahini around or leave it as a single layer on top.
  • Bake in the oven for 25 minutes.

Marshmallow Fluff

  • Prepare a stand mixer with the whisk attachment or prepare a handheld electric mixer.
  • Add gelatin and ¼ cup water to a large mixing bowl. Set aside.
  • Combine granulated sugar, maple syrup, ¾ cup water, and vanilla extract in a large saucepan. Stir to combine. Heat on medium heat and bring to a roaring boil. Let boil for 5 minutes.
  • Pour the saucepan liquid into the bowl with the gelatin. Beat on high using the electric or standing mixer for 10-12 minutes. The mixer should be white and creamy.
  • Store in an airtight container at room temperature for up to seven days.

Assembly

  • Spoon the marshmallow fluff evenly on top of the cooled brownies. Do not remove the brownies from the pan or cut them before this step.
  • Cover the pan with plastic wrap and let sit in the fridge overnight. This allows the marshmallow fluff to set.
  • The next day, remove the brownies from the pan and use a sharp knife to cut brownie squares.

Notes

You can store brownies in an airtight container. Cover the brownies in plastic wrap and store them at room temperature for up to seven days.
Keyword brownies, gluten free brownies, homemade marshmallows, marshmallow brownies, marshmallow fluff no corn syrup
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