If you're a chocolate lover like me, you'll love these vegan s'mores brownies! Layers of a graham cracker crust, fudgy brownie, and topped with toasted marshmallows. These are the BEST way to eat s'mores. They're so decadent, gooey, and so fudgy, you won't be able to stop eating them. So, bring this delicious treat to your next summer party or get-together!
I love a good s’mores treat, it’s one of my favorite things to have during the summer. Imagine the classic roasted s'mores flavors all packed into a delicious brownie. It starts with a crispy graham cracker crust, then a layer of rich, fudgy brownie batter.
So why not brownies pair these delicious gooey treats with a cup of coffee, a s’mores latte?
✨Why You’ll Love This Recipe
- An easy summer dessert recipe that will give you those campfire vibes!
- Classic s’mores flavors that you can make all year long without a campfire.
- Perfect to bring to any summer parties or get-togethers.
✏️Ingredient Notes
- Vegan-friendly graham crackers - Not only will we be using this for the crust, but we will also crush some up to sprinkle on top! My favorite brand to use is Nabisco Graham Crackers.
- Dutch-processed 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. My favorite brand to use is Hershey’s.
- Semi-sweet Chocolate - I like using the Baker’s chocolate bar for most of my baked goods. They melt easily, especially for this brownie recipe.
- Instant espresso - Adding a bit of instant espresso will enhance the chocolate flavors. But it won’t make it taste like coffee! This is my favorite instant espresso to use.
- Vegan mini marshmallows - My favorite brand to use is Dandies!
- Mini chocolate chips - Sprinkling a bit more chocolate over top to tie it all together.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- If you can’t find Dutch-processed cocoa powder, you can use natural cocoa powder.
- Add mix-ins to the brownie base. Like chocolate chips or toasted, chopped nuts for extra flavor or texture.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Vegan S'mores Brownies
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: Preheat the oven to 350° Fahrenheit. Line an 8×8-inch pan with parchment paper.
Step 2: Next, with a food processor pulse the graham crackers into fine crumbs.
Step 3: Then, combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until you get a wet sand texture.
Step 4: Pour the crust mixture into the bottom of the pan. Press and level the crust into the pan using a flat bottom cup. Bake the crust for 10 minutes
Step 5: Next, in a small saucepan, add the ingredients for the brownies, except for the flour and cocoa powder. Place over medium heat and stir until everything melts together. Remove from the heat and allow the chocolate mixture to cool.
Step 6: Pour the cooled chocolate mixture into a medium-sized bowl and add the all-purpose flour, Dutch-processed cocoa powder, and salt. Mix until there are no pockets of dry flour left.
Step 7: Then, pour the brownie batter over the graham cracker crust. Bake for 30-35 minutes. Use a toothpick to check if the brownies are done, it should come out clean with a few crumbs.
Step 8: Lastly, add the mini marshmallows, crushed graham crackers, and mini chocolate chips over top of the brownie layer. Switch your oven to broil and toast the marshmallows for 1-2 minutes. Allow the brownies to cool completely before serving!
⭐Expert Baking Tips
- Use parchment paper as handles! Having enough parchment paper to overhang the pan will act as handles. Once the brownies are cool enough, they will be easier to remove from the pan.
- I love using instant espresso for any chocolate-based recipes. Adding this won’t make your brownies taste like coffee. It will enhance the chocolate flavor!
💭Common Questions
First, make sure the brownies have cooled completely. Then run a chef’s knife under hot water, dry it off, and cut and slide the knife through the brownies. Repeat this for every slice.
You can, but I find that they don’t stick to the brownies as well as vegan mini marshmallows do.
Yes, but they won’t be as thick and may need less time to bake, so be sure to keep an eye on them.
🥣Storage & Reheating
- Room temperature
Store these brownies in an airtight container on the counter for up to 3 days. - Freezing Instructions
These brownies will keep in an airtight container and in the fridge for up to 7 days. - Reheating Instructions
You can store these vegan s’mores brownies in a freezer bag and freeze up to 1 month. Allow to defrost on the counter before eating.
❤️More Recipes You'll Love
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📖 Recipe
Vegan S'mores Brownies
Equipment
- 8x8-inch square baking pan
- Parchment Paper
- Small saucepan
- Mixing bowls
- Rubber spatula
Ingredients
Graham Cracker Crust
- 9 sheets Graham crackers (I used the Nabisco brand )
- 50 grams Granulated sugar
- 84 grams Vegan butter (melted)
- ¼ teaspoon Salt
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, chopped)
- 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
- 2 sheets Graham crackers (roughly crushed)
Instructions
Graham Cracker Crust
- Preheat the oven to 350° Fahrenheit. Line an 8×8-inch pan with parchment paper. Next, with a food processor pulse the graham crackers into fine crumbs.
- 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. Press and level the crust into the pan using a flat bottom cup. Bake the crust for 10 minutes.
Brownie
- In a small saucepan, combine the butter, milk, sugar, vanilla extract, instant espresso, and chopped 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 and set aside to cool slightly.
- Pour the cooled chocolate mixture into a medium-sized bowl. Then add the all-purpose flour, Dutch-processed cocoa powder, and salt. Mix until there are no pockets of dry flour left.
- Pour the brownie batter over the graham cracker crust. Bake for 30-35 minutes. Use a toothpick to check if the brownies are done, it should come out clean with a few crumbs.
Toppings
- Carefully add the mini marshmallows, crushed graham crackers, and mini chocolate chips over the brownie layer.
- 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 don't close pay attention.
- 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.
- Storage: Store brownies in an airtight container at room temperature for 5 days, in the refrigerator for 1 week, or in the freezer for 1 month.
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