Turn a basic gluten-free brown mix into an extravagant treat! These brownies are topped with a layer of gooey marshmallows, crunchy pecans, and your favorite chocolate chips. A celebratory drizzle of caramel is a decadent final touch.
Preheat the oven to 350°F (325°F if using a glass or dark metal pan). Grease an 8” square or 9” round pan.
To make the brownies: Whisk together the melted butter or oil, water, and eggs. Add the mix and stir until well combined.
Mix in the pecans and chips, then spread the batter in the prepared pan, smoothing the top.
Bake the brownies for 35 to 40 minutes (40 to 45 minutes in a glass pan), until a toothpick or paring knife inserted in the center comes out with a few moist crumbs clinging to it.
To make the topping: While the brownies are baking, melt the caramel with the cream in a small saucepan over low heat, or in the microwave. Stir until the mixture is smooth; set aside.
When the brownies come out of the oven, immediately sprinkle 1 1/2 cups (65g) of the marshmallows on top. Wait 3 to 5 minutes, until they soften, and spread to cover the top (a small offset spatula works well here).
Sprinkle with the remaining marshmallows, pecans, and chocolate chips.
Drizzle the brownies with the melted caramel before serving.
Store any leftover brownies, well wrapped, at room temperature for a few days; freeze for longer storage.
Use a greased plastic bowl scraper or plastic knife to cut these brownies; it will slide through the layers without sticking.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
We strongly recommend using real eggs in this recipe; flax- or starch-based egg replacers won't yield the best results.
