Gluten-Free Olive Oil Brownies with Melted Honey Marshmallows

R insists that I have made this combination before. I can't find it anywhere, but this is what he wanted to bring for his classroom birthday treats today. Despite just getting home from a 2-day camping trip and wanting to do anything but bake last night...I did it. Oh, and they had to be gluten-free for a few people in his class.

First I had to make the honey marshmallows, but I didn't let them set, so I guess it's really honey marshmallow cream.

Marshmallow Ingredients

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.

Place remaining water, sugar, and honey into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.

With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixture turns white and become very thick and stiff. Beat for another two minutes. Set aside.

Next I made the brownie batter...

Brownies Ingredients

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!

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