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Barbecue season is almost upon us and if you’re looking for the ultimate BBQ dessert, look no further than my gluten free s’mores brownies.
These fudgy gluten free brownies are packed with milk chocolate chips and gluten free biscuits and then loaded with marshmallows.
But the best bit?
For the ultimate dessert experience, simply grill or barbecue them for the perfect melty, delicious, s’mores experience!
Honestly, these gluten free s’mores brownies are next level – and if it’s raining you can simply pop them under the gril instead.
Perfect for scoffing during a move night – just grill a slab, grab two forks and tuck in with a loved one… if you can stand to share it!
A perfect BBQ dessert
When I saw M&S had launched its new ‘Gimme S’more’ brownies for the BBQ, I knew I had to create a gluten free version.
It seemed like such an awesome idea, especially with all the al fresco dining we’re doing.
To me a good barbecue isn’t complete without a dessert so what better than these BBQ-friendly s’mores brownies?
They’re filled with the nostalgia of family camps and evening bonfires and they’re so damn delicious too.
I based the recipe on my classic gluten free brownies, with a few simple tweaks to make them s’mores-tastic!
All you’ll need is a pack of marshmallows and a pack of gluten free biscuits on top of the brownie ingredients.
They’re so simple and can be made in advance – then simply grilled when you’re ready to enjoy the gooey marshmallow goodness!
What ingredients do I need?
So what do you need to make these super easy gluten free s’mores brownies?
There’s a full printable recipe card down below, but for the shopping list you’ll need:
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 1 tsp salt
- 100g milk chocolate
- 130g gluten free Digestive biscuits
- 200g pink and white marshmallows
If you want the brownies to be a little less sweet, you could substitute both the milk chocolate and milk chocolate chips for dark chocolate.
This will make a richer brownie, which still has the sweetness from the marshmallows.
Any brand of gluten free digestives will be fine – most UK supermarkets have their own brand in the free from aisle.
I just used a pack of pink and white marshmallows from the confectionary aisle but you could opt for mini marshmallows if you prefer.
Just make sure you always double check that they are gluten free as some confectionary can contain gluten.
A good way to do this is to download the Coeliac UK food scanner app.
You can scan the barcodes or search for ingredients to find out if foods are gluten free and safe for coeliacs.
Top tips for making these brownies
Making gluten free brownies is actually super easy, there’s not a lot that can really go wrong!
For starters I’d recommend using an electric whisk to make sure the eggs, butter and sugar go nice and fluffy.
Then it’s a case of folding in the melted chocolate – make sure it’s not too hot otherwise the eggs may start to scramble!
Once you’ve done this, fold in the flour, cocoa powder, choc chips and digestives.
You want to go gently and make sure it’s just mixed – don’t go crazy and beat all the air out of it.
Keeping the mixture nice and fluffy is the key to having a texture which is fudgy inside and crackled on top.
When baking the brownies don’t worry if they wobble a little in the centre after the given time – they will set as they cool.
If you over-bake them you’ll end up with more of a cake than a brownie!
Press the marshmallows and digestives on top and leave to cool.
This is very important – you want to ensure the brownies have at least an hour or two to cool before slicing them up.
This is because they are essentially still cooking when they come out of the oven.
Don’t worry, they’ll go lovely and warm and gooey again when you grill or BBQ them!
You could even microwave them for 20 seconds-or-so if you prefer, it’s up to you.
My gluten free s’mores brownies recipe
Fire up the BBQ or grill because you’re going to love these gluten free s’mores brownies.
You can easily make these a day or two ahead and then grill them up when you’re ready to eat them.
This recipe makes 8 large slices or 16 smaller squares – and you can easily freeze any leftovers as well.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free S'mores Brownies
These gluten free s'mores brownies are the perfect treat - a great BBQ dessert with marshmallows, chocolate chunks and gluten free biscuit. Simply bake them up and then grill to serve.
Ingredients
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 1 tsp salt
- 100g milk chocolate chips
- 80g gluten free Digestive biscuits (broken into pieces)
For the topping:
- 100g pink and white marshmallows
- 50g gluten free Digestive biscuits (broken into pieces)
Instructions
- Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
- Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
- Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
- Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
- Sift in the flour and cocoa powder. Add the salt, chocolate chips and broken Digestive biscuits and then fold the dry ingredients into the mix gently. You don't want to over mix - just enough so there are no lumps of flour. Once combined, pour into the lined baking tin and spread out evenly. Smooth out the top with a spatula.
- Place the brownies in the oven and bake for 30 minutes.
- Remove from the oven and place on a wire rack. While the brownies are still hot, cover the top with the leftover broken up GF Digestive biscuits and marshmallows. Gently press them into the top - but not too hard as the brownie will be quite soft!
- Leave to cool completely (for at least 1-2 hours) before cutting them up. It is very important to ensure the brownies cool completely before cutting. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
- To serve, place the cooled brownies on a baking tin and grill under a high heat for 3-4 minutes until the marshmallows are golden and melted. Alternatively, place the brownies in a foil tray and place on a hot BBQ until the marshmallow has melted.
Notes
- It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
- These brownies will keep for a week in an airtight container and can also be frozen.
- You can also heat them in the microwave for around 20 seconds for that gooey marshmallow top!
Nutrition Information:
Yield:
16Serving Size:
1 squareAmount Per Serving: Calories: 339Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 194mgCarbohydrates: 43gFiber: 2gSugar: 32gProtein: 4g
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Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free brownie recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking tutorials to get you going:
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And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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