S’mores Brownies

Posted on

Indulge in the tastiest treat of the year with these amazing vegan and gluten-free s’mores brownies! They’re incredibly fudgy and rich, featuring a luscious brownie layer atop a buttery graham cracker crust, all crowned with perfectly toasted marshmallows. You won’t be able to resist the deliciousness!

S’mores Brownies

Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 12



  • 2 packages 16 oz. total gluten-free graham crackers
  • ¼ cup sugar
  • ¼ tsp salt
  • 7 tbsp melted vegan butter


  • ¾ cup coconut milk
  • ¼ cup smooth peanut butter or almond butter
  • ½ cup cane sugar
  • cup applesauce
  • ¼ cup room temperature coconut oil
  • 1 ½ tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum
  • ½ tsp salt
  • ½ cup melted vegan dark mini chocolate chips
  • ½ cup mini vegan dark chocolate chips

**For Topping:**

  • ¼ cup melted mini dark chocolate chips
  • 7-8 oz mini vegan marshmallows
  • Graham cracker crumbs
  • More chocolate chips


  • **Crust:**
  • Preheat your oven to 350°F and line a 9×9 pan with If You Care parchment paper.
  • In a food processor, blend the graham crackers, sugar, and salt until combined. Add melted butter and process until the mixture sticks together.
  • Press ¾ of the mixture into the pan, ensuring a firm press. Bake for 15 minutes and then remove from the oven.
  • **Brownies:**
  • While the crust bakes, mix coconut milk, peanut butter, cane sugar, applesauce, coconut oil, maple syrup, and vanilla in a bowl until smooth.
  • In another bowl, whisk together flour, cocoa powder, oat flour, baking powder, baking soda, xanthan gum, and salt. Slowly add this to the wet mixture, stirring until smooth.
  • Fold in mini chocolate chips and let the batter rest for 15-20 minutes.
  • Pour the brownie batter over the graham cracker crust, smoothing it evenly. Bake for 30 minutes.
  • Melt ¼ cup mini chocolate chips and spread them over the brownies. Top generously with mini marshmallows, remaining graham cracker crust, and more chocolate chips.
  • Return to the oven and bake for an additional 7 minutes, then broil for 1-2 minutes (or use a culinary torch) to toast marshmallows.
  • Let it cool for at least 20 minutes, then remove from the pan and slice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating