Smores Brownies

Twist on Traditional S’mores

Who doesn’t love smores? I know I do. Smores always bring back so many good childhood memories. When I saw the idea behind this recipe on Instagram, I knew I had to make a vegan version.

If you love anything smores you will love this. It is a lot easier to make than it looks and always turns out delicious.

 Graham crackers: any graham crackers will work. You could also use cookies instead.

Flaxseed meal: this is used to make the flax eggs. These make a great egg substitute in vegan recipes. They are made with water and flax seed meal. You just combine the two ingredients, and they create an egg like texture.

Vegan butter: any vegan butter will work. Be sure it is melted. If you don’t want to use butter, you can also use liquid oil. If you aren’t vegan, you can use traditional butter.

Maple syrup: you can use any liquid sweetener of your choice; I prefer maple syrup. Agave will work or if you aren’t vegan honey can work too.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work in this recipe, for example, white sugar or monk fruit.

Nondairy milk: I used unsweetened almond milk in this recipe. Any nondairy milk will work. If you aren’t vegan, traditional milk works as well.

All-purpose flour: I haven’t tested any other flours in this recipe.

Cacao powder: I like to use cacao powder as it has many nutrients. You can also use unsweetened cocoa powder.

Marshmallows: vegan marshmallows can be hard to find. I typically find mine at Whole Foods or Trader Joes. Obviously, if you aren’t vegan, you can use normal marshmallows.

Ingredients:

• Graham crackers

• Flaxseed meal

• Vegan butter

• Maple syrup

• Sugar

• Nondairy milk

• All-purpose flour

• Cacao powder

• Baking powder

• Marshmallows

Recipe:

Base:

• About 3-4 full graham crackers (or as many as it takes to cover the bottom of the pan)

Brownies:

• 2 flax eggs

• 1/3 cup vegan butter

• ¼ cup maple syrup

• ¼ cup sugar

• 1/3 cup nondairy milk

• 1 cup all-purpose flour

• ¼ cup cacao powder

• 2 teaspoons baking powder

Top:

• 1 cup jumbo marshmallows

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a 9x5 baking pan with parchment paper or spray with cooking spray.

2.    Using the graham crackers, cover the bottom of the baking pan. You may need to break the graham cracker into pieces to ensure the whole bottom is covered. Once fully covered, set aside.

3.    In a bowl make the flax eggs. One flax egg is 1 tablespoon flaxseed meal to 3 tablespoons water. For this recipe we are using two eggs, so double this. Stir the flaxseed meal and water and set aside.

4.    In a separate bowl melt the butter. Once the butter is melted add in the maple syrup, sugar, and nondairy milk. At this point, the flax eggs should have a gelatinous texture. Add them into the bowl and mix well. If the flax eggs don’t have an egg like consistency let them sit for longer and add in at the end.

5.    Add in the all-purpose flour, cacao powder, and baking powder. Stir until a batter is formed. Pour on top of the graham crackers and spread evenly. Line the marshmallows on top of the batter until it is completely covered with marshmallows.

6.    Bake for 22-25 minutes or until a toothpick comes out clean.

Allow to completely cool before cutting. Store the brownies in an airtight container in the refrigerator. The brownies should last up to 1 week in the refrigerator. They can also be stored in the freezer to last longer. Feel free to reach out with any questions!

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