Gluten Free Mississippi Mud Pie Recipes

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GLUTEN-FREE MISSISSIPPI MUD BROWNIES



Gluten-Free Mississippi Mud Brownies image

Whether in pies, cakes or brownies, the Mississippi Mud concoction of chocolate, marshmallows, pecans and more chocolate is always a hit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 14

1 1/4 cups granulated sugar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon gluten-free vanilla
2 eggs
3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup unsweetened baking cocoa
1/2 cup chopped pecans, toasted
2 cups miniature marshmallows
1/4 cup butter
3 tablespoons milk
3 tablespoons unsweetened baking cocoa
1/2 teaspoon gluten-free vanilla
2 1/4 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottom of 8-inch square pan.
  • In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
  • Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
  • Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 0 g

GLUTEN FREE MISSISSIPPI MUD PIE



Gluten Free Mississippi Mud Pie image

From Living Without. This comes out very tasty, but also very gelatinous. I'm not 100% sold on the texture, though it is improved by warming it up before eating.

Provided by Az B8990

Categories     Dessert

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

3/4 cup granulated sugar
1 cup gluten-free flour, blend of choice (Try High-Protein, Gluten-Free Flour Blend)
2 tablespoons unsweetened cocoa
1/4 cup unsweetened cocoa
2 teaspoons gluten free baking powder
1/4 teaspoon xanthan gum
1 pinch salt
1/2 cup warm milk, of choice (plain rice, soy, almond)
1/4 cup vegetable oil
3/4 cup light brown sugar
1 1/2 cups boiling water

Steps:

  • Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
  • Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
  • Stir in warm milk and oil. Spoon mixture into pan.
  • In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
  • Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.

MISSISSIPPI MUD CAKE (GLUTEN-FREE)



Mississippi Mud Cake (Gluten-Free) image

Recipe from Connie Sarros' "Wheat-free,Gluten-free Dessert Cookbook". I have not tried this personally.

Provided by GinnyP

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

5 eggs
2 cups sugar
1/2 cup gluten-free flour, mixture (Number One recipe on Zaar)
1/3 cup cocoa
1 cup butter, melted
1 teaspoon vanilla
1 cup flaked coconut
1/3 cup chopped pecans
1 (7 ounce) jar marshmallow cream
1/2 cup butter, melted
1/3 cup cocoa
1 teaspoon vanilla
6 tablespoons milk
1 lb sifted confectioners' sugar (4 cups)

Steps:

  • ~ForIcing~.
  • Stir together icing ingredients in a bowl until smooth.
  • ~ForCake~.
  • Beat eggs until thickened.
  • Gradually beat in sugar.
  • Sift flour mixture and cocoa together.
  • Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
  • Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
  • Remove from oven and immediately spread with marshmallow cream.
  • Gently spread Sugared Cocoa Icing over marshmallow cream.

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