Gluten Free: S'mores Brownies

Hurrah! Sparklers!

There are fireworks displays and bonfire nights going on all over the country this weekend (if it ever stops raining) and there are few things that are better on a chilly night of "ooooh"ing and "aaaah"ing (at the fireworks! Don't be rude.) than chocolate and marshmallows.

Americans love s'mores. Basically, they're digestive-type biscuits, topped with chocolate and marshmallows, then put by the campfire or in the microwave until they're all melty and gorgeous. As children, my brother and I did something similar when we discovered the wonders of our new-fangled microwave, until the fated after-eight-on-a-biscuit incident, then the novelty wore off. Problem is, gluten free digestive biscuits don't really exist. They all taste a bit like rich teas, which are lovely but they lack the wholewheat, almost malty sweetness that a proper digestive has to offer. In the absence of a decent digestive, I turned to the chocolate brownie, because there is nothing on earth that can't be made more wonderful with extra chocolate.

These little treat are perfect for wrapping in greaseproof paper and sticking in your pocket before heading out to your fireworks event of choice; your body heat will gently melt the chocolate and it will be deliciously gooey when you eat it. Wrap them individually and you won't even have to take your mittens off!

You'll need:

• 175g milk chocolate drops, or a bar chopped into small pieces
• 100g butter
• 225g caster sugar
• 25g cocoa powder, sieved to remove lumps
• 100g rice flour, or a gluten free plain flour mix
• 3 eggs
• 75g mini marshmallows

Make it!

• Melt 125g of the chocolate and all of the butter in a heatproof bowl set over gently simmering water. When it has all melted, remove from the heat and add the sugar. Stir well to incorporate, but don't worry if it's still grainy - that's ok. 
• Add the cocoa powder and flour and stir until well mixed (don't beat or whisk, gentle stirring gives you a chewier brownie for some reason). Add the eggs, one at a time, completely incorporating one before adding the next.
• Pour into a greased tin - both 20cm x 20cm and 15cm x 25cm tins have worked well for me - and scatter the marshmallows over the top and bake for 30-35 minutes at 180°C, it will still be a bit stick if you push a skewer into the centre.
• When it has baked, scatter the remaining chocolate over the top while it's still hot and leave to cool to room temperature.

And remember to wear gloves when you play with sparklers, they get very hot! *nurses scorched fingertips*