Brownie Base

4 oz (113 g) unsweetened chocolate, chopped

2/3 cup (151 g) unsalted butter, sliced

3/4 cup (128 g) semisweet chocolate chips

1 1/3 cups (160 g) gluten-free all-purpose flour*

1 tsp baking powder

1/2 tsp kosher salt

4 large eggs (200 g), at room temperature**

2 cups (396 g) granulated sugar

2 tsp vanilla extract

1/2 cup (85 g) semisweet chocolate chips (optional)

1 cup (114 g) chopped pecans (optional)

Marshmallow Layer

10 oz (283 g) mini marshmallows

Ganache Topping

3/4 cup (177 ml) heavy cream

12 oz (340 g) chocolate chips (milk or semisweet)

Extra chopped pecans for garnish (optional)

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Preheat the oven to 350°F (177°C). Butter a 9×13-inch pan and line with parchment, leaving overhang for easy removal.
Prepare the brownie batter: In a medium saucepan, melt unsweetened chocolate, butter, and 3/4 cup semisweet chocolate chips over medium heat, stirring until smooth. Remove from heat and let cool 5 minutes.
In a large bowl, whisk eggs until combined. Add sugar and vanilla, mixing well. Gradually stir in the melted chocolate mixture.
Sift in flour, baking powder, and salt. Fold in optional chocolate chips and pecans. Pour batter evenly into the prepared pan.
Bake: 31 minutes or until a toothpick inserted 1 inch from the corner comes out with moist crumbs. Do not overbake; center should remain slightly underbaked.
Add marshmallows: Immediately cover brownies with mini marshmallows, creating an even layer. Return to oven for 4 minutes or until puffed and softened.
Prepare ganache: While marshmallows bake, bring heavy cream to a simmer. Place chocolate chips in a heatproof bowl, pour hot cream over them, and let sit 1–2 minutes. Stir from center outward until smooth.
Finish brownies: Pour ganache over marshmallow layer, smooth with an offset spatula. Sprinkle with chopped pecans if desired. Let cool to room temperature, then chill 30 minutes for easier slicing.
Serve: Lift brownies from pan using parchment overhang, cut into squares, and enjoy. Store covered at room temperature or in the fridge up to one week.

Gluten-Free Flour: Use 120 g per cup of your favorite gluten-free flour blend. Measure by weighing ingredients for accuracy. Recommended blends: Pamela’s All-Purpose Artisan, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure.
Room Temperature Eggs: If you forget to leave eggs out, warm them in hot tap water for 8 minutes. Pat dry before using.
Ganache Coverage: For full top coverage, increase heavy cream to 1 cup (237 ml) and chocolate chips to 14 oz (397 g). Mini chocolate chips melt faster than regular chips.