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S'mores Brownie Squares (Gluten-Free)
Makes 30 squares
Total time: 1 hour
Ingredients:
Cookie base
- 2 cups Bob’s Red Mill Paleo Baking Flour
- 1/2 cup Nutiva Coconut Sugar
- ½ tsp. Redmond Real Salt Sea Salt
- 1 tsp. cinnamon
- 3/4 tsp. Bob’s Red Mill Baking Soda
- 1 large egg
- 3 Tbsp. Nutiva Buttery Coconut Oil
- 1 tsp. vanilla extract
- 2 Tbsp. honey
- 2 Tbsp. SunButter Sunflower Butter
- 3 Tbsp. Sproud Plant-Based Milk
Chocolate ganache layer
- 1 13.5 oz. can organic coconut milk (reserve 2 Tbsp. for glaze)
- 1 Tbsp. SunButter
- 2 Tbsp. maple syrup
- 1 cup dark chocolate chips
- 2 large eggs
- 1 tsp. vanilla extract
- ¼ tsp. salt
Marshmallow layer
Glaze
- 2 Tbsp. coconut milk
- 2 oz. bittersweet chocolate
- 1 tsp. maple syrup
- 1 Tbsp. water
Instructions:
Cookie base
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Preheat oven to 350°F and grease brownie pan.
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In large mixing bowl, mix together flour, coconut sugar, salt, cinnamon and baking soda.
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Add egg, oil, honey, vanilla, SunButter and milk and mix until dough forms.
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In pan, flatten dough. Bake 13 minutes.
Ganache layer & top layer
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In sauce pan, bring coconut milk to simmer. Turn off heat and add chocolate, stirring until smooth. Let cool 10 minutes.
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In small bowl, whisk eggs with SunButter, maple syrup, vanilla and salt. Add to coconut milk/chocolate mixture and stir together.
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Pour ganache over top of cookie base and bake for 25 minutes, until firm.
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Sprinkle on marshmallows. Set oven to broil. Cook 3-5 minutes until golden-brown. Avoid burning.
Glaze
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In small sauce pan over medium heat, heat reserved coconut milk, maple syrup and water. Turn off heat and add chocolate, stirring until melted.
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Drizzle glaze over marshmallows. Let cool slightly. Cut into squares.
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Serve warm or refrigerate to set even more. Keep unused portion refrigerated.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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