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!
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★ What to expect from this recipe
✔️ Rich fudgy brownies with a slightly salted cookie crumb and toasted marshmallows.
✔️ Guaranteed crowd-pleaser, and perfect to take with you camping!
✔️ Completely eggless, dairy-free, with a gluten-free option.
📖 Recipe Overview
- Rich fudgy brownies with a slightly salted cookie crumb and toasted marshmallows.
- Guaranteed crowd-pleaser, that is perfect to take with you camping!
- Completely eggless, dairy-free, with a gluten-free option.
🍫 Ingredients Needed
If you're a brownie lover check out my vegan biscoff brownie and pumpkin brownie recipes!
Ingredient Notes
- Make sure you use 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 a vegan brand. you can use vegan cookies such as digestives or ginger nuts.
🥣 How To Make S'mores Brownies
Find the complete list of ingredients, quantities, and instructions 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.
(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).
(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.
(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.
📝 Recipe 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.
💬 FAQs
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.
Yes, although I have not personally tried this some readers have subbed them out in my fudgy brownies with great success!
Usually, that's because an egg replacer wasn't used or the brownies were still warm when you tried to cut them.
You can frost the cooled brownies with vegan Italian meringue and brown them with a blowtorch before serving instead.
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.
➕ More Vegan Brownies & Bars
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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📖 Recipe
Description
Equipment
Ingredients
Cookie crust
- 160 g (5.64 oz) vegan 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 (⅔ cup) soft brown sugar, or light muscovado sugar or coconut sugar *see recipe notes
- 2 teaspoons vanilla extract
- 70 ml (⅓ cup) non-dairy milk
- 120 g (1 cup + 1 tbsp) ground almonds, or almond flour
- 60 g (⅔ 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
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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.
These were fantastIc! I love how the marshmallows toasted up, and how the very dark chocolate made them not overly sweet. I added a little water to the graham cracker mixture because it wasn’t sticking together. Great recipe, thanks!
Hi Eve-Marie,
So happy that you loved the recipe, thanks so much for sharing your feedback!
Sounds amazing!