If you're a chocolate lover like I am, then you'll love these vegan s'mores brownies! Layers of a graham cracker crust, fudgy brownie, and topped with toasted marshmallows. Vegan s'mores brownies are the BEST way to eat s'mores. They're so decadent, gooey, and so fudgy. Basically, you won't be able to stop. So, bring this delicious treat to your next summer party or get-together!
So, call me basic, but s'mores are my favorite summer treat. I may be dying from the heat, but give me a s'more and I'll perk right up. It's really a seasonal food for me, just like how pumpkin pie is for fall, and gingerbread cookies are for winter. Because of that, I just need to have it to make the season feel complete. And these vegan s'mores brownies are my latest addiction, and will be yours too!
What are vegan s'mores brownies?
So, Imagine the classic roasted s'mores flavors - crispy graham crackers, gooey marshmallows, and melty chocolate, all packed into a delicious brownie.
So, it starts with a crispy graham cracker crust, and then a layer of rich, fudgy brownie batter. Once the brownies are done baking, you carefully add the mini marshmallows, mini chocolate chips, and graham cracker bits. Then, flash them under the broiler to give them a nice char and you've got yourself delicious s'mores treat.
What you'll need for vegan s'mores brownies:
Vegan-friendly graham crackers
Sugar
Vegan butter
All-purpose flour
Dutch-processed cocoa powder
Baker's Chocolate Bar
Vanilla Extract
Non-dairy milk
Vegan mini marshmallows
Mini chocolate chips
Crushed graham crackers
My top tips:
Measure your flour properly. Without a doubt, my recipes are 100% tested in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
Use parchment paper as handles. Having enough parchment paper to overhang the pan will act as handles once the brownies are cool enough to pull out. It just makes things easier!
Instant espresso. Adding this to your brownies will not make your brownies taste like coffee! I REPEAT! THEY WON’T MAKE YOUR BROWNIES TASTE LIKE COFFEE! Adding a bit of instant espresso will enhance the chocolate flavors. This is totally optional but adds a nice touch.
Cocoa powder. I prefer to use Dutch-processed as it has a smoother, deeper flavor, but natural will also work if it’s all you have on hand.
If you enjoyed this recipe, you might want to check these out:
If you’ve tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!
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📖 Recipe
Vegan S'mores Brownies
Equipment
- 8x8-inch square baking pan
- Parchment Paper
- Food processor
- Small saucepan
- Mixing bowls
- Rubber spatula
Ingredients
Graham cracker crust
Brownies
- 96 grams all-purpose flour
- 30 grams Dutch-processed cocoa powder
- 150 grams granulated sugar
- 150 grams Semi-sweet Baker's chocolate (1 bar + 6 squares)
- 56 grams vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 120 grams non-dairy milk, (I used soy)
Toppings
- Mini marshmallows (I used Dandies )
- Mini chocolate chips
- Crushed graham crackers
Instructions
Crust:
- Preheat the oven to 350° Fahrenheit. Line an 8×8-inch pan with parchment paper. Make sure the parchment paper is long enough, so you have some overhang on the sides of the pan. Fold the parchment paper so it sits over the sides of the pan.
- Next, using the food processor, pulse the graham crackers until you get a dry sand texture.
- Combine the graham crackers crumbs, melted butter, sugar, and salt in a bowl and mix until you get a wet sand texture.
- Pour the crust mixture into the bottom of the pan, and firmly pack the crumbs into the bottom of the pan. I like to use a clean, flat bottom of a measuring cup to press and to level the crust to the pan.
- Bake the crust for 10 minutes and set it aside to cool. Leave the oven on.
Brownie:
- Meanwhile, make the brownie batter. In a small saucepan, combine the butter, milk, sugar, and chocolate. Place over medium-low heat. Stir everything together until the chocolate and sugar have fully dissolved and everything is well combined. Remove from the heat.
- To the butter mixture, add the vanilla extract and the instant espresso. Mix to combine and set it aside to cool down slightly.
- In a large mixing bowl, sift the flour, and cocoa powder.
- Then, combine the wet ingredients with the dry ingredients. Mix until there are no pockets of dry flour left. Lumps are okay!
- Bake for 35-40 minutes or until the center of the brownies no longer jiggles.
- Remove the brownies from the oven, and let them cool for 5 minutes.
Toppings:
- Carefully add the mini marshmallows and graham cracker crumbs and chocolate over the top.
- Switch your oven to broil, and place your brownies back to toast the marshmallows. This will take only about 1-2 minutes, so keep a close eye on it. The marshmallows will burn if you leave your oven.
- Remove the brownies from the oven. Let it cool in the pan for about 20 minutes.
- After about 20 minutes, carefully remove them out of the pan and allow them to finish cooling on a wire rack. Let it be completely cool before slicing!
Notes
- Measure your flour properly. My recipes are 100% tested in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
- Use parchment paper as handles. Having enough parchment paper to overhang the pan will act as handles once the brownies are cool enough to pull out. It just makes things easier!
- Cocoa Powder. You can use natural cocoa powder https://amzn.to/3z049IV, but I find that Dutch-processed cocoa https://amzn.to/3k0PvwG powder gives it a richer and deeper flavor of chocolate.
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