These toasted vegan s’mores brownies are layered with a buttery cookie / graham cracker crust, a decadent fudgey brownie, chocolate ganache and a homemade eggless toasted vanilla bean marshmallow fluff! There’s no eggs and no dairy, yet these brownies taste rich, decadent and just like the classic campfire classic… but vegan!
Vegan S’mores Brownies
If you’re a fan of toasting marshmallows over a campfire, then you’re going to love this dessert. The campfire classic has got a delicious fudgey upgrade with these vegan s’mores brownies. They start with a simple 2 ingredient cookie / graham cracker crust, topped with a thick, fudgey chocolate brownie which gets baked, then topped with a glossy 2 ingredient chocolate ganache, finished with homemade vegan marshmallow fluff which gets toasted. They’re unbelievably gooey and delicious and taken to the next level with the flavours and textures of a classic s’mores (toasted marshmallow, melty chocolate, buttery cookies, and a chewy brownie), and toasty marshmallows! Oh they’re so good!!
Looking for more brownie recipes? Check out my: Vegan Malteser Brownies, Vegan Cookie Dough Brownies, and Vegan Pistachio Cream Brownies.
Why you’ll love this recipe
- Rich, fudgey chocolate brownies with the perfect gooey texture.
- Topped with a homemade toasted vegan marshmallow fluff, which is delicious, thick and creamy.
- Toasted vegan marshmallows for that classic s’mores experience.
- A delicious buttery cookie / graham cracker base crunch in every bite.
- 100% vegan, but you’d never guess it!
- The ultimate chocolatey treat for any s’mores lover!
- Perfectly indulgent, comforting and seriously moreish
- Surprisingly easy to make!!
Ingredient notes
- Make sure to use a high quality vegan dark chocolate for these vegan s’mores brownies as it will result in ultra gooey, rich and decadent brownies. I recommend using dark chocolate with 70% – 85% cocoa content for best chocolaty results.
- Use vanilla bean paste instead of vanilla extract for a richer vanilla flavour. The seeds from the vanilla bean will also make the marshmallow fluff speckled, which is super inviting!
- As these brownies are made without eggs, we use flax eggs to help bind the brownie. Simply mix together room temperature water along with the flaxseed to make a perfect egg replacer!
- The marshmallow is also free from egg whites, as a replacer we use aquafaba (the water from a can of chickpeas). This is the best egg replacer and makes for a super gooey and fluff marshmallow fluff.
- Classic s’mores are made with graham crackers, which as i am in the UK.. we don’t have. I instead used plain digestive biscuits. You can also use Biscoff cookies or any plain biscuit / cookie for the base.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan S’mores Brownies
- Total Time: 2 hours
- Yield: 10–12 1x
- Diet: Vegan
Description
Satisfy your sweet tooth with vegan S’mores brownies, complete with a chewy crust, fudge brownie, and fluffy toasted marshmallow.
Ingredients
Ingredients for the base
- 150g of digestive biscuits/ graham crackers
- 80g of dairy-free butter
Ingredients for the brownie
- 60g of cocoa powder
- 180g of all purpose / plain plain flour
- 170g of dairy-free dark chocolate
- 110g of dairy-free block butter
- 120ml of aquafaba (chickpea brine, see notes*)
- 280g of caster sugar
Ingredients for the chocolate ganache
- 150g of dairy-free dark chocolate
- 80g of dairy-free whipping cream / double cream ( or coconut cream)
Ingredients for the marshmallow fluff
- 125g of aquafaba (liquid from a can of unsalted chickpeas)
- 1/2 teaspoon of vanilla bean paste
- 1/2 teaspoon of cream of tartar
- 150g of caster sugar (fine white sugar, NOT powdered)
Instructions
Method (base / crust)
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the brownie when ready.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits / graham crackers into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press the mixture into the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the fridge whilst you make the brownie.
Method (brownie)
- 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 the dairy-free dark 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. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate and butter mixture 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.
- Pour the brownie batter into the tin over the base and spread out, making sure its an even layer.
- Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgy brownie, you may want to underbake by 5 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.
- Keep the brownie in the tin as we will be adding on the chocolate ganache in the tin.
Method (chocolate ganache)
- Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy.
- Allow the ganache to cool for 5-10 minutes at room temperature, then pour over the brownie. Use a off-set spatula or back of a spoon to spread it out over the entire brownie, making sure it’s in an even layer.
- Place into the fridge while you make the marshmallow fluff.
Method (marshmallow fluff)
- Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
- Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
- Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to get to the right consistency.
- Once thick, and the ganache on the brownie is cold, spoon the marshmallow fluff onto the brownie and level out with the back of a spoon or off-set spatula.
- Use a kitchen blow torch to lightly toast the meringue (refer to video for example).
- Use a sharp knife to cut the brownies into bars / squares.
- Serve and enjoy.
Notes
Storage: Store the brownies without the marshmallow fluff on top, as this can deflate and turn chewy. Store the brownies in an airtight / sealed container in the fridge for up to 2-3 days without the marshmallow, store with marshmallow for 1-2 days. However, be sure to serve them at room temperature. Allow them to sit out at room temperature for at least 30 minutes before serving as this helps the butter and chocolate soften making them fudgy!
Melt the butter either in the microwave or in a heat proof bowl over a saucepan of simmering water on the hob.
What is aquafaba? Aquafaba is the starchy liquid which can be found from a can of chickpeas. Simply drain the whole chickpeas and use the water! It acts as a great egg replacer in vegan baking.
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
