Vegan S’mores Brownies

I honestly tried to hide the first pan of these from my daughter because I didn’t think the marshmallows would brown right without eggs, but I was so wrong. We ended up eating half the tray while they were still warm and gooey, sitting right there on the kitchen floor. It is officially the messiest, most wonderful baking success we have had all month.

Why You Will Love This Vegan S’mores Brownies

Baking these with my daughter has become our favorite weekend ritual lately. She loves being the designated marshmallow-placer, making sure every corner of the brownie batter is covered in those little white clouds. Seeing her face light up when they puff up under the broiler is exactly why I started this blog in the first place.

I have found that these bring us together during the busy holiday rush when we just need a slow moment in the kitchen. Even if our hands get sticky and the kitchen looks like a flour explosion, the laughter we share while waiting for the timer to beep is worth every bit of the cleanup.

What Makes This Vegan S’mores Brownies Special

These treats capture that nostalgic campfire feeling without needing a fire pit or any animal products.

• Gooey Texture: The combination of melted coconut oil and vegan chocolate creates a fudgy base that rivals any traditional recipe.
• The Crunch: Using real graham cracker shards gives you that satisfying snap in every bite.
• Plant-Based Magic: It is hard to believe these are completely vegan when the marshmallows get that perfect golden char.

It is the kind of dessert that makes everyone ask for the recipe before they even finish their first piece.

The Best Vegan S’mores Brownies Recipe

I remember making these on a particularly rainy Tuesday when we just needed a bit of chocolate therapy. My daughter was convinced we were making magic mud, and honestly, the thick batter does look pretty tempting even before it hits the oven.

Ingredient Notes

• Unsweetened Cocoa Powder: This provides the deep chocolate base, so make sure to sift it to avoid any tiny lumps in your batter.
• Refined Coconut Oil: I prefer refined because it has no coconut flavor, allowing the chocolate and graham crackers to really shine.
• Vegan Mini Marshmallows: These are essential for that classic topping, and they melt much faster than the larger ones.
• Plant Milk: Whether you use almond or soy, it adds the necessary moisture to keep the crumb soft and tender.
• Vegan Graham Crackers: Check the label for honey if you are strictly vegan, as some brands use it for sweetness.

Instructions

1. Prep the Oven. Set your oven to 350°F and line your pan with parchment paper. This ensures you can lift the whole block out once it is cooled for easier slicing.
2. Whisk Dry Ingredients. Sift the flour and cocoa into a large bowl before adding the sugar, baking powder, and salt. You want a uniform color with no white streaks of flour visible.
3. Mix Wet Ingredients. Pour in the plant milk, melted coconut oil, and vanilla extract. Stir until the batter is thick and glossy, which usually takes about a minute of good arm work.
4. Fold and Spread. Gently stir in half of the chocolate chips and transfer the batter to your pan. Use a spatula to smooth it into the corners so the brownies bake evenly.
5. Add the Crunch. Press the graham cracker shards and remaining chips into the top. Bake for about 22 to 25 minutes until the center is set but still slightly soft.
6. Toast the Top. Sprinkle the marshmallows over the hot brownies and broil for just a minute or two. Stay right by the oven door because they go from golden to burnt in seconds.

Billy’s Tips and Mistakes to Avoid

• Tip 1: Always sift your cocoa powder. I skipped this once and ended up with bitter little pockets of dry powder in my brownies.
• Tip 2: Use a light-colored baking pan if you can. Dark pans tend to brown the bottom too quickly before the middle is fully cooked.
• Tip 3: Do not walk away from the broiler. My daughter and I once distracted ourselves with a song and ended up with a pan of charcoal marshmallows.
• Tip 4: Let them cool completely before cutting. The marshmallows are very sticky when hot and will pull the brownie apart if you are too impatient.
• Tip 5: Grease the sides of your parchment paper. It helps the marshmallows release from the edges without leaving half the topping behind.

Storage Tips

You can keep these in an airtight container at room temperature for up to 3 days. If you want them to last longer, they stay fresh in the fridge for about 5 days, though the graham crackers might soften slightly. I don’t recommend freezing these because the marshmallows can get a bit rubbery once they thaw out.

Variations and Swaps

• Add a sprinkle of sea salt over the toasted marshmallows for a lovely sweet and salty balance.
• Swap the graham crackers for gluten-free versions if you have friends with dietary restrictions.
• Stir in some crushed pretzels instead of graham crackers for an extra salty crunch that my daughter loves.

Why This Recipe Works Every Time

The secret to this recipe is the balance of fats and moisture. Using coconut oil gives the brownies that dense, fudgy bite we all crave without needing any eggs to bind them together.

The first time I attempted Vegan S’mores Brownies, I didn’t use enough sugar, and they were a bit too dark. I learned that the organic sugar actually helps the texture stay soft, so don’t be tempted to cut back too much on the sweetness.

Frequently Asked Questions

Can I freeze Vegan S’mores Brownies?

I personally wouldn’t recommend it as the texture of the toasted marshmallows changes quite a bit. They are definitely best enjoyed within a few days of baking while the topping is still soft.

What are the best vegan marshmallows to use?

I usually grab Dandies because they melt and brown just like the traditional ones. They are easy to find in most health food stores or the baking aisle of larger grocery stores.

Can I use natural cocoa powder instead of Dutch-processed?

Yes, you can use natural cocoa powder here. The brownies might be a little lighter in color and have a slightly more acidic chocolate flavor, but they will still be delicious.

The Bottom Line

There is something so special about bringing those campfire flavors into your warm kitchen during the winter months. These Vegan S’mores Brownies are a reminder that plant-based baking can be just as indulgent and fun as anything else. Sweet moments don’t have to be complicated. Let’s make something wonderful together.

I hope your kitchen smells like toasted marshmallows and chocolate all afternoon. Stay cozy and keep baking. Billy

Billy