So I’ve never in my life had a real s’more. I believe it requires you to actually go camping. Apparently roasting marshmallows with the fire from your gas burner isn’t s’more-worthy.

So the cat’s out of the bag, I’ve never been camping either. While I find the romance of camping tempting (sleeping under the stars, becoming one with nature, etc.), I fear the reality (bugs, wild animals, did I mention bugs?) would make me absolutely miserable.

I was a Brownie and a Girl Scout but in the city all that entails is a bunch of arts and crafts and selling cookies. Which is raising quite a few questions right now:

What did all the money we raised selling cookies go towards if it wasn’t for us to take a camping trip?

Did the boys go camping?

I mean, was this because we were girls or because we were city folk?

Hmm. I think I need to talk to my mother.

Anyway, there is a Hershey commercial running now that shows smiling, happy people gathered around a campfire. They are all laughing as they roast a marshmallow clearly meant to be pressed between two graham crackers with a chunk of Hershey’s milk chocolate. The marshmallow and chocolate, of course, ooze out the sides of the sandwich.

The campers look like they are having so much fun. No threat of bugs or wild animals. Just the pure joy you can only get from such a delicious treat.

Or at least that’s what Hershey wants us to think. (Though I think it’s working. I don’t know about you, but my mouth actually waters a bit when that commercial is on.)

OOey Gooey S’mores Brownies

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Yields 12 brownies

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Ingredients

For the crust:

Inspired by Chef Jenny McCoy, Chef Instructor at ICE

2/3 cup brown rice flour

1/3 cup buckwheat flour

1/3 cup millet flour

1 cup tightly packed dark brown sugar

1 teaspoon cinnamon

6 tablespoons unsalted butter, melted (3/4 stick)

For the brownies:

Adapted from Ina Garten’s Outrageous Brownies

Inspired by America’s Test Kitchen’s The How Can It Be Gluten Free Cookbook

Inspired by David Lebovitz’s Gluten-Free Brownies

8 ounces (2 sticks) unsalted butter, cut into pieces

11.5 or 12 ounces milk chocolate chips

6 ounces unsweetened chocolate, chopped

3 large eggs

1 tablespoon vanilla extract

½ cup sugar

3/4 cup packed dark brown sugar

2 teaspoons baking powder

1/2 cup plus 1 tablespoon flour mix A or B (For a nut-free version, use flour mix C )

1/2 teaspoon salt

3 cups mini marshmallows

Instructions

For the crust:
1. Position the rack in the middle of the oven and preheat the oven to 325 degrees.
2. Grease the bottom of a 9 x 12-inch baking pan with butter or cooking spray. Then line it with 2 sheets of foil in a crisscross pattern. Make sure the foil overhangs the edges of the pan so you can easily lift out the brownies when they are done. Tip: Use foil instead of parchment paper. When you put the brownies in the broiler for the last step, it is likely the parchment paper will catch fire. Trust me, enough said.

3. Toast the brown rice flour by pouring it into a frying pan set over medium heat. Stir constantly with a whisk for about 10 minutes. Tips: 1. DO NOT grease the frying pan. It should be dry. 2. Be careful not to burn the flour. It will smell a bit like popcorn as it toasts. 3. You can toast more than the 1/2 cup needed for this recipe and store the extra flour in an air-tight container.

4. When toasted, pour the flour into a medium mixing bowl. Add the buckwheat and millet flours, the dark brown sugar and the cinnamon. Whisk until the mixture is combined and there are no more lumps of sugar. Break up the lumps of sugar with your fingers if necessary.
5. Add the melted butter to the bowl and mix with your fingers to fully incorporate. Tip: If you live in a very dry climate or are using old brown sugar, you may need an extra tablespoon or two of butter. You know it’s enough when when the crust looks like wet sand.
6. Pour the mixture into the lined baking pan and pat down firmly with your palm or the base of a glass. Make sure it covers the entire pan evenly. Bake in the oven for 12 minutes until golden. When done set aside to cool.
7. Leave the oven on for the brownies.
For the brownies:
8. While the crust is in the oven, melt together the butter, half (1 cup) of the chocolate chips (Note: A 12 ounce bag of chocolate chips is 2 cups), and the unsweetened chocolate in either a medium bowl set over simmering water or in the microwave. Allow to cool slightly. Tip: Click to learn how to melt chocolate .
9. In a large bowl, whisk together the eggs, vanilla, and sugars. Whisk until thoroughly combined and there are no lumps of sugar.
10. Whisk in the warm chocolate mixture into the egg mixture. If it is still warm, allow it to cool to room temperature.
11. In a medium bowl, whisk together 1/2 cup of the flour mix, the baking powder, and salt. Add to the cooled chocolate mixture and whisk robustly for at least one minute. Tip: This vigorous whisking helps combine the gluten-free flours into the batter. It’s what makes the brownies nice and fudgey.
12. Toss the remaining chocolate chips in a small bowl with 1 tablespoon of flour, then fold them into the chocolate batter. Pour into the prepared pan. Tip: View a video on How to Fold an Ingredient into your Batter .
13. Bake for 35 minutes. Do not overbake! They are ready when there is a slight crust on the top but your finger still makes an impression.Remove the pan from the oven and turn the oven up to broil. Tip: Close the oven once you take the pan out. Cover the top of the brownies with the mini marshmallows. Broil for 1 or 2 minutes until the marshmallows have browned. Cool thoroughly on a rack, refrigerate for at least 3 hours, and cut into 12 pieces.

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