Bob’s Gluten-free Fudgy Brownies

This last weekend I had a couple of friends coming over, so I decided to whip up a treat.  I had a package of Bob’s Red Mill GF Brownie Mix in my cupboard that I hadn’t tried yet, so I threw it together.  There was a recipe on the package for a fudgy topping, and since I had all the ingredients I needed, I figured “why not?”.  An hour later I had my treat made and was good to go.

Holy cow, these brownies were to die for!  They were so rich and fudgy!  I brought the bulk of them into work because my husband was out-of-town and I knew I couldn’t (shouldn’t?) eat all those brownies by myself.  They were gone lickety-split!  So fast, in fact, that I figured I should make them for my recipe demo this week.  I always look at the recipes supplied by the manufacturer, but I rarely make them.  I am so glad I did!

Since I’m so used to putting my own spin on things, Bob’s suggested adding nuts, so of course I thought well, why not marshmallows instead?  The marshmallows ended up being absorbed into the batter as they cooled (and adding the hot fudge frosting helped the process), and I was bummed until I tasted them – um, can anyone say YUM!

For my demo, I decided that since I ate them with a big glass of Fresh Breeze (local!) organic dutch chocolate milk at home, that it would only be fair to offer some to customers – you must have the full chocolate experience if you’re really serious about chocolate, and anyone who reads this blog knows that I am a huge fan!  Their chocolate milk tastes like liquid ice cream, and everyone who went whole hog walked away with a big smile.

I used butter and bulk organic dark chocolate chips (the domestic ones – we carry some great fair trade organic chocolate chips as well!).  I made the fudge frosting about five minutes before the brownies came out of the oven, and that worked out great (even at low heat, the chocolate chips melt pretty fast).  The recipe recommends adding a 1/4 c of chocolate chips to the batter, but I added a 1/2 c (surprise, surprise).  If you dunk your knife or kitchen shears into hot water, it is much easier to cut the marshmallows down (you can of course use mini marshmallows instead, but we don’t carry them at the Co-op).


Bob's Fudgy Brownies Photo © 2010 Sassy Sampler

Bob’s Gluten-free Fudgy Brownies



1 package Bob’s Red Mill GF Brownie Mix

1 1/2 sticks (3/4 c) melted butter

3/4 c warm water (110 degrees)

1 egg

2 t vanilla

1/4—1/2 c chocolate chips

5—6 marshmallows, cut into eighths

Optional— 1/4 c nuts of your choice

Fudge Topping:

1 14oz can Sweetened Condensed Milk

1 1/2 t vanilla

12 oz chocolate chips


1. Preheat oven to 350 degrees.  Spray a 13×9” pan with cooking or baking spray.

2. Pour brownie mix into large bowl.

3. Beat in butter, egg, vanilla and warm water with electric mixer/stand mixer on medium speed until just combined.

4. Add 1/4—1/2 c chocolate chips, and the marshmallows (and nuts, if using).  Stir to combine.

5. Spread batter in prepared pan and bake for 20—25 minutes or until toothpick inserted in the center comes out clean.

6. When brownies are nearly done, combine all Fudge Topping ingredients in a heavy saucepan over low heat.

7. Cook until chocolate chips are totally melted and remove from heat.

8. Spread mixture over warm brownies.

9. Allow brownies to cool and then cut into bars.

Bob’s is an employee owned company—for more information visit their website at

Bobs GF fudgy brownies