These Gluten Free Chocolate Crispy Brownies are a welcome addition to any cookie platter, as they’re a great change of pace from your regular cookie fare or brownie fare for that matter. My kids love rice krispies treats and brownies as well so why not put the two together for a divine dessert!

Gluten Free Chocolate Crispy Brownies

Bake time: 40-45 minutes  Yield: 20 brownies

Brownies

4 oz. BAKER’S Semi-Sweet Chocolate squares
3/4 cup  butter or margarine
2 cups  sugar
3  eggs
1 tsp.  vanilla
1 cup  gluten free flour
1 teaspoon xanthan gum
1 Cup (50g) mini-marshmallows or 8 regular size marshmallows

Crisp Rice Layer

3 cups (90 g) gluten free chocolate crisp rice cereal ( I used Mom’s Best Cereals )
1/8 teaspoon sea salt
3 tablespoons butter, chopped
3 cups (150 g) gluten free miniature marshmallows
2 ounces melted bittersweet chocolate, for drizzling (optional)

Directions

HEAT oven to 350°F.

LINE an 8×8-inch pan with parchment paper with ends of paper extending over sides.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add marshmallows and microwave for another minute. Stir until marshmallow and chocolate mixture is incorporated. Stir in sugar. Blend in eggs and vanilla. Add flour and mix well.

Pour into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Allow to cool completely in the pan.

While the brownies are cooling, make the crisp rice layer. Place the crisp rice cereal and salt in a large bowl, and toss to combine. Set the bowl aside.

In microwave-safe bowl heat butter and marshmallows on HIGH for 1-1/2 minutes, stirring after 1 minute. Stir until smooth. Microwave cooking times may vary.

Pour the marshmallow mixture into the bowl of crisp rice cereal and stir to coat the rice cereal completely in the marshmallow mixture without crushing the cereal. Transfer the cereal mixture to the pan of cooled brownies and press firmly into an even layer on top of the brownies. Allow to sit at room temperature until set (about an hour).

   

Drizzle with the (optional) melted chocolate and allow to sit again until set (5 minutes). Remove the brownies from the pan using the overhung parchment paper, place on a cutting board and slice into 20 squares before serving.

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Adapted from Gluten Free Crunch Brownies on Gluten-Free on a Shoestring