S’mores Brownies
Posted on August 23, 2025
S’mores Brownies
**Crust:**
- 2 packages (16 oz. total gluten-free graham crackers)
- ¼ cup sugar
- ¼ tsp salt
- 7 tbsp melted vegan butter
**Brownies:**
- ¾ cup coconut milk
- ¼ cup smooth peanut butter (or almond butter)
- ½ cup cane sugar
- ⅓ 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.
