If you're a fan of toasting s'mores over a campfire during summer (or simply a chocolate and marshmallow fan) you will absolutely LOVE these gooey s'mores brownies. It's pretty difficult to stop at just one!

The brownie batter is my absolute favorite and the same one I use in my fudgy vegan brownies It's flourless, gluten-free, and a bazillion times better than boxed brownies.

They're so gooey and delicious and taken to the next level with the flavors and textures of cookies and toasty marshmallows!

stack of s'mores brownies with chocolate sauce dripping down the sides.Pin
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🍫 Ingredients Needed

ingredients for smores brownies measured out on a metal tray.Pin
hand holding up a bag of vegan marshmallows.Pin

Notes about the ingredients

  • Make sure you use a good quality vegan dark chocolate as the flavor will shine through in these smores brownies. I recommend chocolate with at least 70% cocoa content.
  • Ground almonds are used in place of regular flour in the vegan brownie batter. You can also use almond flour, I usually find ground almonds to be a little more budget-friendly though!
  • Unsweetened Dutch-processed cocoa powder is alkalized, making it less acidic than natural cocoa. This helps get that intense chocolate flavor and dark color we’re going for in these decadent s'mores brownies.
  • You can use soft brown sugar or for a deep caramel flavor, you can also use light muscovado sugar at a 1:1 ratio. Brown sugar has a higher water content than regular granulated sugar, so adds moisture to the brownies. You can also use coconut sugar, but I have found that doesn't make them quite as moist.
  • Since these vegan brownies are made without eggs, we'll use flax eggs to bind everything together. Simply mix together milled flaxseeds with water to make yourself a vegan egg replacer.
  • These brownies call for vegan block butter, not the spreadable kind. I usually grab flora plant butter as it's readily available in most supermarkets.
  • I normally use Dandies vegan marshmallows which taste identical to regular marshmallows but without gelatin. They toast up like a dream as well!
  • Although traditional s'mores are made with graham crackers, if you can't get them you can use vegan cookies such as digestives or ginger nuts.

🥣 How To make vegan s'mores brownies

(Full ingredient quantities and instructions are in the recipe card at the end of this post)

(1) Add the cookies and sea salt (dry ingredients) to your food processor and blitz them into fine crumbs. Add the vegan butter and blend again until the mixture sticks together to form a dough consistency.

(2) Add the crust to an 8-inch square pan that's been lined with parchment paper. Use the back of a large spoon to smooth out the crust. Place the crust in the fridge to firm up slightly while you prepare the brownie batter.

graham cracker brownie crust in a food processor and square cake pan lined with parchment.Pin

(3) For the brownie batter, melt together the fats (in this case that's the dark chocolate and vegan butter). I recommend the double-boiler method, which is known as a "bain-marie". This is the best method for melting chocolate as it prevents the chocolate from burning.

(4) Once the chocolate and butter have melted, whisk in the sugars and remaining wet ingredients (light brown sugar, flax eggs, vanilla extract, and dairy-free milk).

melted chocolate in a clear bowl.Pin

(5) Next, add all of the dry ingredients to a separate large bowl (that's the ground almonds, cocoa powder, baking powder, and salt). Whisk them until evenly mixed.

(6) Pour in the wet ingredients. Now use a spatula to gently fold the ingredients together to form the brownie batter. Be careful not to overmix the batter, a few pockets of flour are fine.

brownie batter in a clear bowl with a wooden spatula.Pin

(7) Carefully fold in the chocolate chips, again being super cautious not to over-mix the batter.

(8) Lastly, press the marshmallows into the batter and scatter any remaining chocolate chips or chocolate chunks on top. Bake and allow to cool fully before slicing.

brownies in a pan topped with marshmallows and chocolate chips.Pin

👩‍🍳 Recipe Success Tips

  • Line your cake pan with parchment paper and create a parchment sling as shown on King Arthur Baking to make it easier to lift out the brownies once ready.
  • Don't open the oven door during baking. Try not to be tempted to open the oven door for at least the first 25 minutes of baking. Opening the oven door will cause heat to escape and your brownies will likely sink in the middle.
  • Chill the brownies for a couple of hours before slicing them for the cleanest cuts. These marshmallow brownies contain vegan butter and chocolate which harden once chilled. They will firm up in the fridge making it really easy to slice them without too many crumbs! Simply allow them to come to room temperature for an hour or two before serving to get them back to their fudgy consistency.
  • Use a hot sharp knife to get nice clean cuts, make sure you use an ultra-sharp knife. Heat the knife by dunking the blade into boiled water and wipe clean with a cloth between each cut.

💬 Frequently Asked Questions

How to store s'mores brownies?

These brownies will store well for up to a week at room temperature in an airtight container. You can keep them in the fridge for a more set solid consistency.

Can I use a vegan egg replacer instead of flax eggs?

Yes, although I have not personally tried this some readers have subbed them out in my fudgy brownies with great success!

Why do my vegan brownies fall apart?

Usually, that's because an egg replacer wasn't used or the brownies were still warm when you tried to cut them.

What if I can't find vegan marshmallows?

You can frost the cooled brownies with vegan Italian meringue and brown them with a blowtorch before serving instead.

How should s'mores brownies be stored?

These brownies will store well for up to a week at room temperature in an airtight container. You can keep them in the fridge for a more set solid consistency.

brownies topped with toasted marshmallows and chocolate chips.Pin

➕ More Vegan Brownies

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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S'mores Brownies (Vegan)

5 from 7 votes
PREP TIME: 20 mins
COOK TIME: 30 mins
Chilling Time: 1 hr
TOTAL TIME: 1 hr 50 mins
Servings: 16
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Description

These fudgy vegan s'mores brownies have layers of cookie/graham cracker crust and brownie batter topped and stuffed with chocolate chips and toasted marshmallows. So delicious and great for taking camping or simply devouring at home!

Ingredients

Cookie crust

  • 160 g (5.64 oz) graham crackers or vegan cookies, digestives or ginger nuts work well
  • 50 g (4 ⅓ tablespoons) vegan butter

Brownie batter

  • 2 flax eggs, (milled flaxseed with water) see notes
  • 120 g (4.2 oz) vegan dark chocolate
  • 100 g (3.5 oz) vegan block butter
  • 150 g ( cup) soft brown sugar, or light muscovado sugar or coconut sugar *see recipe notes
  • 2 teaspoons vanilla extract
  • 70 ml ( cup) non-dairy milk
  • 120 g (1 cup + 1 tbsp) ground almonds, or almond flour
  • 60 g ( cup) unsweetened cocoa powder, Dutch processed
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 100 g (½ cup) vegan chocolate chips
  • 90 g (3.2 oz) vegan marshmallows, 16 small or 8 large cut into halves, *see recipe notes

Instructions

Crust

  • Preheat your oven to 180°C (356°F). Line an 8" square pan with some parchment paper, creating a parchment sling to make it easy to lift out the brownies once ready.
  • Add the graham crackers/cookies to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the brownie batter.

Brownie batter

  • Finely chop the chocolate and add it to a heat-resistant bowl along with the vegan butter. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate and butter with a rubber spatula every so often to melt it evenly.
  • Once melted, add the flax eggs, light brown sugar, vanilla extract, and dairy-free milk to the bowl with the melted chocolate and butter. Mix well to combine.
  • In a separate large bowl, whisk together the ground almonds, cocoa powder, baking powder, and sea salt. Add the wet ingredients to the bowl with the dry ingredients and use a spatula to fold everything together until you have a smooth batter. Be careful not to over-mix. Carefully fold in ¾ of the chocolate chips.
  • Gently spread the brownie batter into the base of the tin. Press the 16 marshmallows/marshmallow pieces into the batter and sprinkle the remaining chocolate chips on top.
  • Bake for 30-35 minutes. To check they're ready, insert a toothpick or skewer, it should come out with a few crumbs on it but not have a tonne of batter.

Serving and storage

  • Allow the brownies to cool completely for 30 minutes to an hour before cutting them into servings. For best results chill them in the fridge for an hour. These brownies will store well for up to a week at room temperature in an airtight container. You can keep them in the fridge for a more set solid consistency.

Notes

  • Flax eggs: To make 2 flax eggs simply mix 2 tablespoons milled flaxseed with 5 tablespoons water, stir, and allow to sit for 5 minutes. This will act as a binding agent for the ingredients.
  • You can use soft brown sugar or a deep caramel flavor, you can also use light muscovado sugar at a 1:1 ratio. You can also use coconut sugar but this results in less moist brownies.
  • If you can't get vegan marshmallows, you can frost the cooled brownies with vegan Italian meringue and brown them with a blowtorch before serving instead.
  • Don't open the oven door during baking. Try not to be tempted to open the oven door for at least the first 25 minutes of baking. 
  • Chill the brownies for a couple of hours before slicing them for the cleanest cuts. They will firm up in the fridge making it really easy to slice them without too many crumbs! Simply allow them to come to room temperature for an hour or two before serving to get them back to their fudgy consistency.
  • Use a hot sharp knife to get nice clean cuts, make sure you use an ultra-sharp knife. Heat the knife by dunking the blade into boiled water and wipe clean with a cloth between each cut.

Nutrition

Calories: 296kcal | Carbohydrates: 33g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 238mg | Potassium: 160mg | Fiber: 4g | Sugar: 20g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg
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This recipe was originally published in August 2020. The recipe has since been improved and updated to simplify and include more detailed instructions.