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!
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.
Vegan-friendly graham crackers
Dutch-processed cocoa powder
Baker’s Chocolate Bar
Vegan mini marshmallows
Mini chocolate chips
Crushed graham crackers
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’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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