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Friday, 3 November 2017

Brownie s'mores recipe

Vegan, gluten-free, wheat-free

As it's coming up to bonfire night, I wanted to create a delicious and comforting treat.
Smore's are an American campfire dessert that I took inspiration from and I wanted to base a recipe on them!

I've made these smore brownies with a crunchy biscuit base, topped off with my own vegan & GF brownie which is chewy & fudgy, with a bulb of homemade marshmallow fluff. I even drizzled on melted dark chocolate and crumbled cookies to make it even more rich & luxurious. YUM!!! 
These are some of the tastiest and moorish dessert's I've had in a long time!! I highly recommend you make these!! 

Preparation- 10 minutes

Baking time- 20-25 minutes
Serves- 10
Level- Easy

Ingredients for the base
-360g of biscuits (I use free from Digestives)
-75g of dairy-free butter/margarine (Melted)
-5 tablespoons of maple syrup

Ingredients for the brownie
- 4 teaspoons of cocoa powder
-170g of self-raising flour (I use gluten-free)
- 110g of golden caster sugar
-Pinch of salt
- 1 teaspoon of vanilla essence
-5 tablespoons of light olive oil
-260ml of dairy-free milk (I used unsweetened almond)

Ingredients for the vegan marshmallow fluff
-130g of chickpea brine
-75g of golden caster sugar
-1 teaspoon of vanilla
-1 sachet of cream of tartar (Around 2 teaspoons)

To make the base
Step 1- Line a 10 inch square baking tin with greaseproof paper.

Step 2- Add the biscuits into a food processor and whizz up until crumb like, leaving a few larger chunks.

Step 3- Pour the crumbled biscuits into a mixing bowl.

Step 4- Place the butter and maple syrup into a small saucepan on low and heat until fully melted.

Step 5- Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.

Step 6- Pour the mixture into the lined tin and press down until compact then set aside.

To make the brownie

Step 1- Pre-heat your oven to 180 degrees c.

Step 2- Sieve the cocoa powder & flour into a large mixing bowl and stir in the salt & sugar. Mix until fully combined, then add 1 teaspoon of vanilla essence & mix in. 

Step 3- Pour into the mixing bowl the oil & dairy-free milk. Mix until fully combined and looking heavenly. 
Step 4- Spoon the brownie mixture ontop of the cookie base and level out, making sure you get into the edges. i like to use a pallet knife.

Step 5- Pop the tin into the middle of the oven and bake for 20-25 minutes. 

To make sure the brownies are baked, place a sharp knife or skewer into the centre until it comes out clean.
If they are not fully baked, pop them back in the oven for an extra few minutes.

To make the marshmallow fluff
Step 1- Drain the chickpea brine from a can of chickpeas and place into a bowl.
Whizz up on high until foamy.

Step 2- Add in the sugar and continue to whizz up until stiff meringue forms.

Step 3- When thick & glossy, add in the vanilla and cream of tartar.

Step 4- Pop into a piping bag fitted with a round tip nozzle.

Step 5- When the brownie is cool, cut into squares and pipe a ball of the marshmallow fluff onto each brownie.

Top off with a drizzle of melted dark chocolate and crumbled cookies.
You could even toast the marshmallow.

Store in a sealed container in the fridge, best eaten within a few days.


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Holly Jade

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