These vegan s’mores brownies have a graham cracker base, a fudgy brownie layer, and are topped with gooey marshmallows, chocolate chips, and graham cracker pieces. You can even toast the marshmallows for more s’mores flavor. No one will know these brownies are vegan!
We absolutely love brownies in our house…and s’mores! But it’s not always a good time to make a fire and make some s’mores.
The good news is it’s always a good time to make these s’mores brownies! It’s all the flavor without all the effort.
Everyone loves brownies! If you are looking for more brownie goodness, try my vegan kitchen sink brownies, vegan cosmic brownies and my vegan Oreo peanut butter brownies. Or try my vegan black bean mint brownies for brownies with fiber!
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Why You’ll Love These Vegan S’mores Brownies
- Flavor: The only thing better than melted chocolate, toasted marshmallows and graham crackers together is adding a delicious layer of decadent brownies.
- Texture: These brownies have crunch from the graham crackers, a fudgy layer of brownies, and gooey marshmallows.
Ingredient Notes
- Marshmallows: I like to use Dandies brand of vegan marshmallows.
- Brown sugar: Light or dark, either is fine to use.
- Vegan butter: My favorite brand to bake with is Country Crock Plant Butter.
- Chocolate chips: Use whatever brand you can find. I love using Trader Joe’s semi-sweet chocolate chips which are accidentally vegan.
- Graham crackers: Make sure you use a vegan-friendly brand. Many kinds contain honey which you’ll want to stay away from. Check out the FAQs below for a list of options.
Please see the recipe card below for the full list of ingredients and amounts needed.
Looking for more recipes using marshmallows? Try my vegan fluffernutter cookies. It’s all the flavor of the classic sandwich but in cookie form.
How To Make Vegan S’Mores Brownies
Step 1: Make the flax eggs by stirring the ground flax and water together. Set aside for about 5 minutes to thicken.
Step 2: Preheat the oven to 350℉. Line an 8" x 8" pan with parchment paper. I like to make a "t" using 2 strips of parchment paper. Then it's super easy to lift them out of the pan when I'm ready to cut them.
Step 3: Line the prepared baking pan with about 3½ graham cracker sheets. You can break them up however you need to get full coverage.
Step 4: In a mixing bowl, whisk together the melted vegan butter and the brown sugar. Whisk in the flax eggs and the vanilla extract until very well combined.
Step 5: Use a large spoon to stir in the unsweetened cocoa powder, all purpose flour, baking powder, and salt. Do not over mix the batter.
Step 6: Stir in ¾ c. of the chocolate chips. Save the rest for topping the brownies later. Spoon the batter into the pan on top of the graham crackers and even out the top. Bake for 30 minutes.
Step 7: After 30 minutes, take the brownies out of the oven. Top with the vegan mini-marshmallows, the remaining ¼ cup of chocolate chips, and the remaining 1½ graham cracker sheets, broken into pieces. Put back into the oven for another 10 minutes.
Step 8: Remove the baked brownies from the oven. Optionally, you can broil them for 1-2 minutes to toast the marshmallows. If you do use the broiler, be very careful with the parchment paper which technically shouldn't be broiled as it can burn.
Step 9: Let the brownies cool in the pan for about 30 minutes. Remove them from the pan using the parchment paper to lift them out and continue to cool for another 30 minutes. Use a sharp knife to cut into 9 pieces.
Expert Tips
- Make sure the brownies are completely cooled before cutting them. I know it’s hard to wait but if they are still warm, they might fall apart while you cut them.
- Your baking time depends on the type of pan you use. I used a glass pan but if you’re using a metal pan, you’ll probably need to reduce the baking time by a few minutes.
- Line the pan with parchment paper shaped in a “t”. This makes it super easy to remove the brownies from the pan before cutting them.
- Using a broiler to toast the marshmallows is optional. If you do choose to broil them, be very careful as the parchment paper can burn. Just make sure you’re watching them as they cook.
Recipe and Storage FAQs
These brownies can be stored at room temperature in an airtight container for up to 4 days. You can also store them in the fridge for up to a week.
There are several vegan-friendly graham crackers brands including Nabisco Original Grahams, Kellogg’s Original Grahams, and Partake Classic Grahams.
If you’re using full sized marshmallows, I’d cut them in smaller pieces. It will help with the melting. Use scissors to make cutting marshmallows easier!
Yes! They won’t be as thick but will still be as delicious. They will also need less time to bake.
More Vegan Chocolate Dessert Recipes
If you tried this Vegan S’mores Brownies Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan S'mores Brownies
Equipment
- 8" x 8" baking dish
- Mixing bowl
Ingredients
- ¼ cup ground flax
- ½ cup water
- 5 graham cracker sheets DIVIDED
- ½ cup vegan butter, melted
- 1½ cups brown sugar packed
- 2 teaspoon vanilla extract
- ⅔ cup unsweetened cocoa powder
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy chocolate chips DIVIDED
- 1½ cups vegan mini-marshmallows
Instructions
- Make the flax eggs by stirring the ¼ cup ground flax and ½ cup water together. Set aside for about 5 minutes to thicken.
- Preheat the oven to 350℉. Line an 8" x 8" pan with parchment paper. I like to make a "t" using 2 strips so that it's super easy to lift out of the pan.
- Line the prepared baking pan with about 3½ graham cracker sheets.
- In a mixing bowl, whisk together the ½ cup vegan butter, melted and the 1½ cups brown sugar. Whisk in the flax eggs and the 2 teaspoon vanilla extract until very well combined.
- Use a large spoon to stir in the ⅔ cup unsweetened cocoa powder, ¾ cup all purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Do not over mix the batter.
- Spoon in ¾ c. of the chocolate chips. Save the rest for topping the brownies later.
- Spoon the batter into the pan on top of the graham crackers and even out the top. Bake for 30 minutes.
- After 30 minutes, take the brownies out of the oven. Top with the 1½ cups vegan mini-marshmallows, the remaining ¼ cup of chocolate chips, and the remaining 1½ graham cracker sheets, broken into pieces. Put back into the oven for another 10 minutes.
- Remove the baked brownies from the oven. Optionally, you can broil them for 1-2 minutes to brown the marshmallows. If you do use the broiler, be very careful with the parchment paper which technically shouldn't be broiled.
- Let the brownies cool in the pan for about 30 minutes. Remove them from the pan using the parchment paper to lift them out and continue to cool for another 30 minutes. Use a sharp knife to cut into 9 pieces.
- Store cooled brownies in an airtight container for up to 4 days at room temperature.
Notes
- OPTIONAL: If you want to make sure there aren't any little clumps of cocoa powder, sift the cocoa powder as you add it into the mixing bowl. I usually don't bother with this though.
- Make sure you don't over-mix the batter.
- Be super careful broiling the tops of the brownies if you choose to do it. The parchment paper can burn at such a high temperature.
- The type of pan you use can affect how long you need to bake the brownies. I used a glass pan but if you're using metal, bake for a few minutes less.
Jen says
These are super delicious! We always broil the brownies at the end for just a minute to get those marshmallows nice and toasty. Love them!