Gluten Free Pumpkin Spice Marshmallow Brownies

Pumpkin Spice Marshmallow Ingredients:
3 Tbsp Perfect Supplements Bovine Gelatin
1/2 Cup Filtered Water
1 Cup Honey or Maple Syrup
1/2 Cup Filtered Water
1 Tsp Pure Vanilla Extract
2 Tsp Organic Pumpkin Spice Blend
2-3 Tbsp Arrowroot Starch

They go great in hot cocoa!

Brownie Ingredients:
1 Cup Oat Flour, I grind my own using One Degree Organic Sprouted Oats
2/3 Cup Cacao Powder
3/4 Cup Coconut Sugar
1/2 Teaspoon Baking Soda
1/8 Teaspoon Salt
1/2 Cup Unsalted Grass Fed Butter or Ghee
1/2 Cup Pumpkin Purée
1 Large Egg
1 Teaspoon Vanilla Extract
1/2 Cup Chocolate Chips (I like the Hu Chocolate Gems or Thrive Market Chocolate Chunks)

Directions:

First make the marshmallows. You can make them a day or two before. Just don’t eat them all in the process. I purposely put two separate half cups of water because you divide the cup and if you are anything like me you might forget or neglect to read that part.

You do need a stand or handheld mixer and bowl. I have never used an immersion blender or high speed blender, so I’ve no idea if those would work. In the mixer bowl add the first half cup of water and sprinkle on the gelatin. Allow it to sit and do what’s called blooming. Basically the gelatin will absorb the water. Next on the stove in a small pot add the honey and second half cup of water. You want to bring it to a boil uncovered. You don’t need to stir. Using a candy thermometer is helpful, but you can just let it on the stove for about 15 minutes. If using the candy thermometer get the mixture to 240 degrees. Once the water and honey are ready, turn on the mixer to low speed. Slowly pour in the hot water/honey. Increase the speed gradually and allow to mix for 10 minutes or so. During this time add the vanilla extract and the pumpkin spice. You will see a color progression from dark to light. Have a cookie sheet ready with some unbleached parchment paper on it. Put the arrowroot onto the parchment. This will assist with sticking. I have skipped this part though if you happen to be out, it will be okay! Now it’s go time, move quickly. You may want someone else to hold the bowl if available. Otherwise do your best to quickly with a spatula and best effort spread the marshmallow cream onto the parchment. It may be bumpy, it’s OKAY! Let the marshmallows sit.

Next onto the brownies. Grind your oats into flour or use already ground oat flour. Melt your butter or ghee on the stove. Mix all of the ingredients in a bowl and then add to a butter greased glass baking 8×8 dish. You can also line the dish with parchment if you prefer over greasing. Bake brownies on 350 degrees for 25 minutes.

While the brownies are baking, slice the marshmallows, which should put somewhat set now. You can do this two ways. Either slice a whole sheet of piece of the marshmallow to fit/go over top of the brownies or cut them into two inch squares to affix on top. Take the brownies from the oven once finishing baking. Immediately while still warm from the oven put the marshmallows on top to cover. They will melt on top and as everything cools, solidify again. You will have many marshmallows left over. Store these for up to a week in a mason jar with a lid in the pantry or on the counter. Once the brownies cool a bit after a good hour, they are ready to dig into and enjoy. The marshmallow topping will be crazy sticky 🙂 I hope you love them! These brownies are great by themselves as well if you are not in the mood for marshmallows!!!

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