These brownies have a graham cracker crust, a brownie base and are topped with nuts, chocolate chips, mini marshmallows and cherries; pretty much a piece of ooey, gooey brownie heaven.
I converted the recipe to gluten-free and tweaked it a little in the process. The toppings were a little restrained in my opinion. Restraint is great for little black dresses but when it comes to dessert I say “the more the better.”
Oddly enough, it was not my gluten intolerance that prompted me to cook without the use of grains so much as it was my husband’s cholesterol count. When it soared way above 200, his doctor advised him to eliminate starchy