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stack of brownies with marshmallows and a graham cracker with chocolate sauce dripping over them.

S'mores Brownies (Vegan)

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!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings 16
Calories 296kcal


Cookie crust

  • 160 g vegan graham crackers or vegan cookies digestives or ginger nuts work well
  • 50 g vegan butter

Brownie batter

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



  • 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.


  • 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.


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