Vegan s’mores brownies are one of the best summer dessert recipes! They are insanely fudgy, gooey, and loaded with rich chocolate flavor. This s’mores dessert is triple layered with a cinnamon graham cracker crust, ultra fudgy brownies, and toasted marshmallows. The recipe is dairy-free, made with pantry staples, and can easily be made gluten-free. There is no campfire required to enjoy these marshmallow brownies!
July is officially here! That means it’s almost July 4th, which is also known as Independence Day here in the United States. What better way to celebrate than with a classic all-American dessert? (Did you know s’mores are, apparently, more American than Apple Pie?)
I mean, there should be no confusion about why this treat is so beloved. It’s one of those desserts that never gets old. If you haven’t tried them before, s’mores contain a layer of melted chocolate and gooey, perfectly-toasted marshmallows between two graham cracker squares. *Mouth instantly waters.* It’s a trio made in heaven!
S’mores may be a popular camping treat, but there is no campfire required for these vegan s’mores brownies. They are comprised of three decadent layers: cinnamon graham cracker crust, chocolate fudge brownies, and golden toasted marshmallows. We’ll also sprinkle crumbled graham crackers and extra chocolate chips on top because, well, why not?
These s’mores brownies are:
- Vegan, dairy-free, and can easily be made gluten-free
- Ridiculously fudgy, gooey, and chocolatey
- Made with pantry staples & simple ingredients
- Non-vegan approved // loved by everyone
- A delicious dessert for a summer party, bbq, picnic, and cookout
- Everything you love about the classic s’mores treat in brownie form!
What are s’mores brownies made of?
- Graham crackers: Graham crackers are an essential component of s’mores. They are a sweet flavored cracker that originated in the United States, and they have quite an interesting origin story.
- Flour: We’ll use all-purpose flour, also known as plain flour. If you are gluten-free, replace it with a 1:1 gluten-free baking flour. Flour blends that contain xanthan gum tend to work best.
- Cocoa powder: Use dutch-processed cocoa powder instead of natural cocoa powder. Double check the label to make sure it says “processed with alkali” or “dutch processed” in the ingredients list.
- Vegan butter: I recommend using vegan buttery sticks rather than butter from a tub. This makes the process easier because 1 stick = ½ cup butter.
- Sugar: We will use regular granulated sugar for both the graham cracker crust and the vegan brownies.
- Chocolate chips: Use your favorite vegan chocolate chips. I highly recommend adding the full ¾ cup for super fudgy brownies.
- Marshmallows: Gooey marshmallows are a must-have ingredient for s’mores. This dessert calls for mini marshmallows. If you can only find large marshmallows, you can use them with similar results. However, the mini-sized variety will work best.
- Flaxseed: Ground flaxseed is combined with water to create “flax eggs.” Flax eggs are commonly used in vegan and egg-free baking because they act as a natural egg replacer.
- Vanilla: Vanilla extract is a key ingredient to balance the rich chocolate.
- Cinnamon: A dash of cinnamon gives the graham cracker crust a warm, cinnamon-y flavor. It sets this graham cracker crust apart from other recipes.
- Salt: No dessert is complete without a touch of salt to balance the sweetness.
How to make the graham cracker crust
For the full ingredient measurements and step-by-step instructions, scroll down to the bottom of the page to view the recipe card.
Begin by preheating the oven to 350 degrees F. Add the graham crackers to a food processor. Pulse several times until an evenly crumbled mixture forms. Then, combine the graham cracker crumbs, granulated sugar, cinnamon, and salt in a bowl. Add melted vegan butter over the crumbs and mix together.
Transfer the mixture to a square baking dish that has been lined with parchment paper. Firmly press the crumbs across the bottom of the pan in an even layer. Bake the crust for 10 minutes.
How to make fudgy vegan brownies
While the crust is baking, create the “flax eggs” by combining the ground flaxseed and water in a bowl. Mix together, then set aside for 10 minutes to thicken.
In a large bowl, combine all-purpose flour, cocoa powder, baking powder, and salt. Whisk together.
In a separate bowl, add the vegan butter. Microwave for 75-90 seconds to melt (covered). It should be HOT and completely melted. Add granulated sugar and whisk together. Add flax eggs and vanilla, then whisk together once more. After, add the bowl of flour/cocoa/baking powder/salt. Mix together just until the flour is incorporated; do not over-mix the batter. Finally, stir in the chocolate chips.
Transfer the brownie batter to the baking dish. Spread across the graham cracker crust in an even layer. The batter will be thick and goopy – that is totally normal!
Bake the brownies for 30 minutes. Remove from the oven and let cool for 10 minutes.
Adding the vegan marshmallows
Top the slightly-cooled brownies with mini marshmallows, graham cracker crumbs, and chocolate chips. Bake for an additional 5 minutes. If desired, turn the oven to the broil setting and broil for 1-2 minutes for toasted marshmallows. Keep a close eye on the brownies so they do not burn.
Remove brownies from the oven and let them cool completely. After, slice and enjoy!
Frequently asked questions (FAQ)
Are marshmallows vegan? Sometimes. Some marshmallows are not vegan because they contain gelatin. If you are following a vegan diet, make sure you choose gelatin-free marshmallows. I recommend the Dandies or Trader Joe’s brand.
Are graham crackers vegan? Again, sometimes. It is common to find milk and honey in the ingredients. I love using the Kinnikinnick Foods vegan graham crackers, which happen to also be gluten-free!
How can I make gluten-free s’mores brownies? Be sure to use gluten-free all-purpose baking flour and gluten-free graham crackers. All of the other ingredients contain no gluten.
Tips for baking the best s’mores dessert bars
Use a metal baking dish. I do not recommend using a glass dish. Brownies tend to cook unevenly in glass dishes.
How to make fudgy brownies: read my tips below in order to create vegan s’mores brownies with a super fudgy texture.
- Do not over-mix the brownie batter. Mix the batter just until the flour is incorporated. If you over-mix the batter, too much air will be incorporated and your brownies will be light and cakey (rather than dense and fudgy).
- Correctly measure the flour. Whenever you are baking at home, it’s important to correctly measure the flour. Flour should be spooned into the measuring cup, then leveled off with a flat surface (like the back of a knife). Do not scoop or pack flour into your cup. This will lead to excess flour and a cakey texture.
- Do not over-bake the brownies. Remove them while they are still slightly underbaked. How come? Brownies continue to bake while cooling outside of the oven. Use the toothpick test to determine doneness.
Let them cool before slicing. Be sure your brownies have cooled completely before you slice into them. If you are impatient, they may be too gooey and fall apart.
How to store these marshmallow brownies: Keep leftovers stored in a sealed container at room temperature. They will keep for up to 5 days.
More s’mores desserts to try
More vegan brownie recipes
- No Bake Vegan Brownies
- No Bake Turtle Brownies (Vegan, Gluten-Free)
- Vegan Banana Brownies
- No Bake Brownie Bites
- Vegan Protein Brownies
- No Bake Cookie Dough Brownies (Healthy, Vegan, Gluten-Free)
Vegan smores brownies are one of the best summer desserts! These smores bars are tripled layered with graham cracker crust, fudgy brownies, and toasted marshmallows. The recipe is dairy-free, made with pantry staples, and can easily be gluten-free. Add this to your list of dessert recipes for summer parties, cookouts, and BBQs. No campfire needed! #brownies #vegandessert #marshmallow #vegandessertrecipes #summerdessert #grahamcrackercrust #campfire #bonfire
Graham Cracker Crust
- 12 oz graham crackers
- ½ cup vegan butter, melted (1 stick)
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoon ground flaxseed
- ⅓ cup water
- 1 cup granulated sugar
- ½ cup vegan butter, melted (1 stick)
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour (or GF baking flour)
- ½ cup cocoa powder (dutch processed or processed with alkali, not natural cocoa)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup chocolate chips
- 1 cup vegan mini marshmallows
- 2 sheets graham crackers, crumbled
- 2 tablespoon chocolate chips
Graham Cracker Crust
- Preheat the oven to 350 degrees F. Line a square baking dish (8×8 inches) with parchment paper.
- Add graham crackers to a food processor. Pulse several times until an evenly crumbled mixture forms.
- Combine graham cracker crumbs, granulated sugar, cinnamon, and salt in a bowl. Add melted butter and mix together.
- Transfer the mixture to the baking dish. Firmly press it across the bottom of the pan in an even layer.
- Bake the crust for 10 minutes.
- While the crust is baking, create the “flax eggs” by combining ground flaxseed and water in a bowl. Mix together, then set aside for 10 minutes to thicken.
- In a large bowl, combine all-purpose flour, cocoa powder, baking powder, and salt. Whisk together.
- In a separate bowl, add vegan butter. Microwave for 75-90 seconds to melt (covered). It should be HOT and completely melted. Add granulated sugar and whisk together. Add flax eggs and vanilla, then whisk together once more. Add the bowl of flour/cocoa/baking powder/salt. Mix together just until combined; do not over-mix. Finally, stir in the chocolate chips.
- Pour the brownie batter over the graham cracker crust. Spread across the crust in an even layer. The brownie batter will be thick and goopy – that’s totally normal!
- Bake the brownies for 30 minutes. Remove from the oven and let cool for 10 minutes.
- Top the slightly-cooled brownies with mini marshmallows, graham cracker crumbs, and chocolate chips.
- Bake for an additional 5 minutes. If desired, turn the oven to the broil setting and broil for 1-2 minutes for toasted marshmallows. Keep a very close eye on the brownies so they do not burn.
- Remove brownies from the oven and let them cool completely. After, slice and enjoy!
- Keep brownies stored in a sealed container at room temperature. They will keep for up to 5 days.
- Serving Size: 1 brownie
- Calories: 345
- Sugar: 25g
- Fat: 17g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
Keywords: vegan s’mores brownies, s’mores dessert, marshmallow brownies
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!