Susan's Rocky Road Brownies

This blog is here to spread all the gluten-free goodness I can find to those with celiac disease and those without.  Usually when people hear of gluten-free food they think, Yuck!  I was one of those people when I was first diagnosed with celiac in September 2008.  But after finding gluten-free things that worked for me, I not only became at home in the gluten-free life, I absolutely loved it. Yeah, yeah, call me crazy, but I do!
I love trying and tinkering recipes to make them melt in your mouth delicious. I like experimenting with new ingredients and whole grains to promote a healthier diet.  The best gift I could ever receive is the eye-popping, jaw-dropping looks I get from family and friends when they find out that the piece of heaven they just stuck in their mouths is actually gluten-free.  And I get those looks a lot.
For my first recipe, I wanted to share one that I consider "The Best".  I'll admit, it's kind-of a family secret and it's hard to part with it because it's so coveted.  But the point of this blog is to share the joy and show how great gluten-free food really can be, so I've just got to!  The recipe is for my mom's Rocky Road Brownies.  Several people have commented that they taste better than their glutenous counterparts. Now that is what I call a winner! Enjoy!

Ahhhh...pure Bliss...

Susan's Rocky Road Brownies
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 ¼ c. GF flour blend
Rounded ½ tsp. xanthan gum
¾ c. cocoa
½ tsp. salt
Just a little less than ¼ tsp. baking powder
miniature marshmallows

Cream butter and sugar until fluffy.  Add eggs, 1 at a time, beating well after each addition. Add vanilla.  Combine dry ingredients and stir into creamed mixture.  Pour into 9x13” pan and bake at 350 degrees for 23-25 minutes or until toothpick comes out barely clean.  Remove from oven and sprinkle marshmallows on top.  Return to oven and bake an additional minute until marshmallows barely puff (don’t brown!).

Frosting:
2 T. butter
2 T. water
2 T. corn syrup
2 (1 oz.) squares unsweetened chocolate, chopped (or 1 square and 1 oz. milk chocolate chips)
1 c. powdered sugar
1 tsp. vanilla

In a small saucepan on medium heat bring butter, water and corn syrup to a boil.  Remove pan from heat and quickly stir in chopped chocolate until melted.  Add powdered sugar and vanilla and stir well until blended.  This is a thin frosting but if it seems especially runny, add a little more powdered sugar.  It will set up as it cools. Spread over marshmallows.