First I had to make the honey marshmallows, but I didn't let them set, so I guess it's really honey marshmallow cream.
- 1 C water, divided
- 3, 1/4-ounce envelopes unflavored gelatin
- 2 C organic raw sugar
- 2/3 C honey
Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over liquid and allow to soften, 5 minutes.
- 4 large eggs
- 1 C organic granulated sugar
- 1 C organic brown sugar
- 1 T honey
- 1/2 olive oil
- 1-1/4 C unsweetened cocoa
- 2 t pure vanilla extract
- 1/2 C gluten-free flour (I used a pre-made GF mix, but feel free to blend your own)
- 1/2 t salt
Preheat the oven to 300 degrees F. Butter an 8-inch square pan. In a large mixing bowl add all ingredients, except flour, and mix to combine. Add flour and stir till just moistened.
Pour the batter into a greased and floured 8-inch square pan. Spoon the marshmallow cream over the top. And bake for 45 minutes. Check for doneness with a toothpick method. When it's done, remove to a rack to cool. Cool completely before slicing.
Tip: cut the brownies with a knife run under warm water to keep the marshmallow cream from sticking too much!