Gluten-Free S'mores Brownies
By the Gluten Free Recipes team ·
Brownies, swirled with gooey melted chocolate and toasted marshmallow goodness. Each bite offers a rich, fudgy texture with the classic s'mores flavor profile, making them a perfect treat for any occasion.
At a glance: This easy desserts recipe yields 4 servings in about 45 minutes (25 min prep, 20 min cook). It uses 8 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free S'mores Brownies: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free S'mores Brownies: This recipe is gluten-free, utilizing a certified gluten-free flour blend and ensuring all other ingredients are free from gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup gluten-free chocolate chips
- 1 cup gluten-free marshmallows, halved
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This will ensure your brownies don't stick and are easy to lift out once cooled.
- 2
In a medium bowl, whisk together the melted unsalted butter and granulated sugar until well combined and slightly lighter in color, about 1-2 minutes. Then, beat in the large eggs one at a time, followed by the pure vanilla extract, mixing until the batter is smooth and emulsified.
- 3
Gently fold the certified gluten-free all-purpose flour blend and salt into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies; stop mixing as soon as you no longer see streaks of dry flour.
- 4
Carefully fold in the gluten-free chocolate chips and the halved gluten-free marshmallows into the brownie batter. Distribute the batter evenly into the prepared baking pan, spreading it with your spatula to create a smooth, even surface.
- 5
Bake for approximately 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack for at least 1-2 hours; gluten-free baked goods continue to firm up as they cool, resulting in a better texture.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
