Vegan S'mores Brownies

A s'more brownie with toasted marshmallows and 2 other brownies and mini marshmallows near it.

5 from 1 vote

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. No one will know these brownies are vegan!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: brownies

Calories: 504kcal

Author: Jen Cardenas

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.

Nutrition