The best dessert combo, s’mores + brownies will be your new favourite dessert! Starting with a buttery biscuit base, with a rich and fudgey brownie then topped with lots of chocolate and gooey toasted marshmallows. These are truly The BEST Vegan S’more Brownies.
This recipe has been made in collaboration Koro. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
The BEST Vegan S’more Brownies
Say hello to the dessert you never knew you needed. I am so excited to be heading into Autumn, ready for all of the scrumptious and cosy autumnal baking! It doest get better or more autumnal than s’mores. Brownies are one of my all time favourite desserts, and I thought they couldn’t get any better… turns out they can! You won’t want to miss baking these chocolaty, buttery and fluffy bars of deliciousness.
What is S’mores?
S’mores are a popular camp-fire treat, mainly in the USA and consist of graham crackers, chocolate and marshmallows. For my recipe, I use vegan friendly digestive biscuits (as we don’t have graham crackers in the UK). I also used dairy-free chocolate and vegan marshmallows from Dandies to make this recipe vegan friendly.
Why you’ll love this recipe!
- Easy to make
- Full of chocolate
- Fun to make
- 3 desserts in 1
- Can be made ahead of time
How to make The BEST Vegan S’more Brownies
There are 3 super simple layers to these vegan s’more brownies: biscuit base, brownie and marshmallows.
Biscuit base : First thing is to make the buttery biscuit base. Blitz up the biscuits in a blender then add them to a bowl with melted dairy-free butter. Mix until like wet sand. Pour the crust into the prepared 8×8 inch square tin and use the bottom of a glass or something flat to pack the crust in tightly. Bake for 5 minutes.
Brownie : While the crust is baking, prepare the brownie batter. Whip the aquafaba and sugar together in a stand mixer with balloon whisk attachment. Whilst thats whipping, melt the dairy-free butter and chocolate together on the hob until fully melted. Pour the chocolate into the whipped aqaufaba, and fold in to combine. Sift in the flour and cocoa powder, then stir everything together into the most glorious brownie batter.
Fold in the chocolate chips and marshmallows. Pour the brownie over the crust, bake for 30-35 minutes.
Marshmallows : When brownie has baked, sprinkle over chocolate chips, then cover the entire top of the brownie with mini vegan marshmallows. Pop under the grill for a few minutes until the marshmallows toast and turn golden. Watch very carefully so they do not burn (they have a tendency to burn very quickly). Take out and allow to cool. Cut the brownie with a sharp knife and serve.
To help make these brownies as delicious and moreish as possible, I used some of my favourite vegan chocolate chips. I love Koro as these chocolate chips are perfect for baking, melt easily and leave you with ultra delicious, gooey brownies. Something special about these chocolate chips are that they are sweetened with Xylitol. They contain no-added sugar meaning they don’t make the brownies overly sweet, but rich and chocolaty!
I love Koro and am so happy to have come across their company. They are an online store with lots of different vegan baking, food and snack items such as jams, chocolate, vanilla pods, apple sauces, to rice, dried fruit, buts and sauces! I highly recommend you checking them out. I have linked to the website here.
Thank you to Koro for collaborating with me on this recipe. Check out our previous recipes here (they are all ridiculously tasty!!!).
If you read the ingredients and had a panic that you can’t find ingredients where you live, no worries, i’ve jotted down some variations for you to try!
Biscuits : If you can find graham crackers, you win at life! If you’re like me and only have plain digestives to hand, they are a great alternative. If you wanted to be extra and add more flavour to the brownies, you could use your favourite biscuit for the base such as Biscoff biscuits or Oreos.
Brownie : To make the brownie as gooey as possible, you’ll want to use aquafaba. This acts like egg whites, in the sense it adds lost of moisture to the brownie and helps with the glossy, crinkly top. You’ll want to add in cocoa powder( you can use hot chocolate powder too, which is also very taste). You can use dark chocolate or milk chocolate but I would personally stick to dark as it creates for a richer, denser flavour.
Marshmallow Layer: If vegan marshmallows are hard to come by where you are, then you can always make a homemade meringue top of the brownies. Alternatively, you can use a vegan marshmallow fluff. I would definitely try to hunt down vegan marshmallows though as it makes the dessert taste like a classic and authentic s’more. Some vegan marshmallow brands include: Dandies, Free From Fellows, Plant Kitchen.
Looking for more chocolate recipes, check these out:
Vegan Baked Chocolate Cheesecake
Gluten-free Vegan Chocolate Cake
Easy Vegan Chocolate Sweet Rolls
The BEST Vegan Gluten-free Chocolate Chip Cookies
Mini No-Bake Vegan Chocolate CheesecakesPrint
The BEST Vegan S’more Brownies
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Two comfort foods are better than one! Say hello to the BEST, easy-to-follow recipe for homemade Vegan S’more Brownies- YUM!
Ingredients for the biscuit base
- 250g of plain biscuits (I use digestives)
- 120g of dairy-free block butter
Ingredients for the brownie
- 60g of cocoa powder
- 180g of plain flour
- 190g of dairy-free dark chocolate (I use Koro chocolate chips)
- 110g of dairy-free block butter
- 120ml of aquafaba (chickpea brine)
- 280g of caster sugar
- 1 teaspoon of vanilla extract
- 20g of vegan marshmallows
Ingredients for the marshmallows
- 60g of vegan mini marshmallows
- Preheat oven to 180°C fan and line a 8×8 inch square loose base tin with grease proof paper.
- Add the biscuits into a blender and blitz until crumb like.
- Add the dairy-free butter / margarine into a saucepan, heat on the hob over low / medium until fully melted then pour over the biscuits. Mix to combine, it should resemble wet sand and stick together.
- Press into the lined tin, making sure it’s compact. Bake for 5-8 minutes then remove from the oven and prepare the brownie batter.
- Sift the cocoa powder and flour together in a medium bowl.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add in 170g of the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
- Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too.
- Add in the vanilla extract and whip on high speed to combine. The aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
- Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
- Add in the remaining 20g of chocolate chips and marshmallows, stir to combine.
- Pour the brownie batter on top of the biscuit base and level off with an off set spatula.
- Place the tin into the middle of the oven and bake for 30-35 minutes.
- Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.
- Add a layer of vegan marshmallows over the brownie in a layer, then place into the middle of the oven under the grill setting. Marshmallows burn extremely easy, so keep an eye on them. Toast the marshmallows until golden in colour the remove from the oven. Alternatively, use a kitchen blow torch to toast the marshmallows.
- Use a hot knife to slice the brownies into bite sized bars, serve and enjoy.
To store: Keep the brownies fresh in a sealed container in the fridge, best eaten within 3 days of making.
It’s best to add on the marshmallows just before serving to keep them soft and gooey. If you add on the marshmallows, and pop then in the fridge, the marshmallows will turn chewy.
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Category: brownies and bars
- Method: Baking
- Cuisine: American
Keywords: s’mores brownies, vegan s’more brownies
Very impressed! Giving these a go at the weekend!! Thankyou for the recipe 😀
Thankyou so much!
Make sure to tag me in some photos on social media and let me know how you get on 🙂 Happy baking x
These brownies look amazing! I love s'mores – and it's simply perfect ♥
Thankyou Natalie! x
I'm making these tonight. Wish me luck 🙂
Happy Baking Caroline! Let me know what you think 🙂 x
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.