Marshmallow Nutella Brownies – Gluten-Free, Egg-Free

These perfect Gluten-Free and Egg-Free Marshmallow Nutella Brownies have three delicious layers: a buttery almond cookie base, a rich chocolate Nutella layer, and a soft, toasted marshmallow topping. It’s like a cross between a brownie and a s’more! Perfect for anyone craving a sweet, indulgent dessert with the classic flavors of brownie and s’more combined—plus, the recipe is gluten-free and egg-free!

More Fun Ideas for Brownie Flavors:

This recipe is versatile, allowing you to adjust flavors and textures to fit your preferences. Add crushed nuts, swirl in nut butter, or citrus fruit for something different to create your perfect version of this delicious brownie.

Cinnamon or Spice Blend

Add 1/2 tsp of ground cinnamon or a small pinch of nutmeg to the base batter for a warm, cozy flavor. You could even experiment with a pinch of allspice or ginger for extra depth.

Espresso or Coffee

A tablespoon of instant espresso powder or brewed coffee mixed into the chocolate ganache can intensify the chocolate flavor and give the bars a rich coffee taste. Espresso pairs wonderfully with chocolate and marshmallows!

Orange Zest

Add 1-2 tsp of freshly grated orange zest to the base or ganache to freshen up the flavors. The citrus will provide a nice contrast to the richness of the chocolate and maple syrup.

Coconut

If you like coconut, stir some unsweetened shredded coconut into the base or sprinkle it over the marshmallows before baking. Coconut adds a lovely chewy texture and tropical flavor.

Caramel

Drizzle homemade or store-bought gluten-free caramel over the chocolate before adding the marshmallows. The richness of the caramel will complement both the chocolate and the marshmallows.

Chopped Nuts

For extra crunch and texture, add 1/2 cup of chopped nuts, such as pecans, walnuts, or hazelnuts, to the base. Mix them into the batter or sprinkle them on the chocolate layer before baking.

Rice Krispies or Crispy Rice Cereal

If you want to add a bit of crunch to the base, you can fold in a 1/2 cup of gluten-free rice cereal (like Rice Krispies). The cereal will give the bars a fun, crunchy texture.

Berry Jam or Fruit Puree

For a fruity note, you could spread a thin layer of raspberry or strawberry jam over the baked base before adding the chocolate. This would create a delicious balance of tart and sweet.

Notes on Using Maple Syrup:

Maple syrup will infuse a subtle caramel-like flavor and add more moisture than granulated or brown sugar. You may notice a slightly softer, more delicate texture in the base. If you prefer, you can use brown or granulated sugar. 

5 Mistakes to Avoid When Making Brownies:

1. Overmixing the Base Dough: When mixing the dry and wet ingredients, be careful not to overmix the dough. Overmixing can make the texture dense and affect the final result. Mix until just combined.
2. Not Cooling the Base Before Adding the Chocolate Layer: If the base is too hot when you add the chocolate Nutella layer, the chocolate may start to melt. Let the base cool for 10-15 minutes before adding the chocolate mixture.
3. Not Sifting the Flours: If you skip sifting the almond and rice flours, your dough might have lumps or uneven texture. Sifting ensures a smooth, well-blended dough.
4. Burning the Marshmallows: Marshmallows can burn quickly, so keep a close eye on them in the oven. If you notice them starting to brown too quickly, reduce the oven temperature slightly.
5. Using Cold Ingredients: The butter should be at room temperature for smooth mixing. 
6. Underbaking or Overbaking the Base: The baking time for the base can vary depending on your oven. Check the edges for a light golden color. If you underbake, the base may be too soft to hold the chocolate layer. If you overbake, it will be dry.

Tips for Best Results:

• Use High-Quality Chocolate: For the chocolate Nutella layer, use high-quality gluten-free chocolate chips or coarsely chopped chocolate for the best flavor. Dark or semi-sweet chocolate works best with the sweetness of the marshmallows and Nutella.
• Ensure Even Spreading of the Dough: When spreading the dough into the pan, use a spatula to smooth it out evenly. If it sticks, lightly oil the spatula or dip it in water for easier spreading.
• Chill Before Slicing: Allow the bars to chill in the fridge for a few hours or overnight to help them set properly. This makes slicing them easier and helps the layers stay intact.
• Use Parchment Paper: Lining the pan with parchment paper and spraying it with cooking oil prevents sticking and makes removing the brownies much easier. 

More Popular Gluten-Free Chocolate Desserts to Explore

Gluten Free Chocolate Walnut Pie

Gluten-Free Baked Chocolate Donuts

Gluten-Free Chocolate Molten Cookies

Healthier Gluten-Free Double Chocolate Bundt Cake

Gluten-Free Almond Swirl Coffee Cake With Chocolate

Recipe Review: Marshmallow Nutella Brownies – Gluten-Free, Egg-Free

These Marshmallow Nutella Brownies are a gluten-free and egg-free indulgent dessert that combines the nutty cookie-like texture of the almond flour base with a creamy chocolate Nutella layer. The marshmallows, toasted to a golden, gooey finish, add sweetness and a lightly chewy texture. The recipe is simple to follow, and while it requires some chilling time, the result is a combination of 3 layers, cookies, chocolate, and marshmallows in each bite.