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a stack of three vegan s'mores brownies on a wire cooling rack

Vegan S’mores Brownies

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  • Author: Kaylie Grace
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


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


Units Scale

Graham Cracker Crust

  • 12 oz graham crackers
  • 1/2 cup vegan butter, melted (1 stick)
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt

Fudgy Brownies

  • 3 tbsp ground flaxseed
  • 1/3 cup water
  • 1 cup granulated sugar
  • 1/2 cup vegan butter, melted (1 stick)
  • 1 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour (or GF baking flour)
  • 1/2 cup cocoa powder (dutch processed or processed with alkali, not natural cocoa)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Marshmallow Topping


Graham Cracker Crust

  1. Preheat the oven to 350 degrees F. Line a square baking dish (8×8 inches) with parchment paper.
  2. Add graham crackers to a food processor. Pulse several times until an evenly crumbled mixture forms.
  3. Combine graham cracker crumbs, granulated sugar, cinnamon, and salt in a bowl. Add melted butter and mix together.
  4. Transfer the mixture to the baking dish. Firmly press it across the bottom of the pan in an even layer.
  5. Bake the crust for 10 minutes.

Fudgy Brownies

  1. 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.
  2. In a large bowl, combine all-purpose flour, cocoa powder, baking powder, and salt. Whisk together.
  3. 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.
  4. 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!
  5. Bake the brownies for 30 minutes. Remove from the oven and let cool for 10 minutes.

Marshmallow Topping

  1. Top the slightly-cooled brownies with mini marshmallows, graham cracker crumbs, and chocolate chips.
  2. 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.
  3. 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