S'mores Fudge Brownie Bars
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
I am making this recipe in a standard loaf pan but you can double all the ingredients for an 8"X8" pan instead. The bake time may be just a few minutes longer, just bake until a toothpick comes out with most crumbs
Preheat oven to 350°F
  • For the Graham Cracker Base Layer:
  • Nabisco Graham Crackers 5 crackers (there are 9 in 1 sleeve) (70g)
  • Vegan Butter 4 Tablespoons (54g)
  • Granulated Sugar 2 Tablespoon (28g)
  • For the Brownie Batter:
  • All Purpose Flour 5½ Tbs (45g)
  • Baking Powder ¼ teaspoon
  • Salt small pinch
  • Vegan Butter 6 Tablespoons (85g)
  • Granulated Sugar ¾ cup (150g)
  • Cocoa Powder Natural or Dutched Process your option 10 Tablespoons (40g)
  • Espresso Granules 1 teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • Vegan Egg by Follow Your Heart 2 Tablespoons (12g)
  • Cold Water 5 Tablespoons (75ml)
  • For the Ganache:
  • Semi Sweet Vegan Chocolate 4 ounces (113g)
  • Soy Milk or any milk alternative of your choice 3 fluid ounces (6 Tablespoons)
  • Dandies Vegan Mini Marshmallows 1½ cup
  1. First prepare the graham cracker base layer by crushing the graham crackers in a food processor add the sugar and the melted vegan butter and process to the consistency of wt sand
  2. Press this tightly into the bottom of the greased and parchment lined standard loaf pan
  3. Sift the flour, baking powder & salt together
  4. In a medium sauce pot combine the vegan butter & sugar together and melt it while stirring constantly, it will look glossy and shiny, do not boil.
  5. Remove from heat as soon as the butter is melted and stir in the cocoa powder, vanilla extract and espresso powder, whisk smooth.
  6. Whip the vegan egg and the cold water to thick and fluffy
  7. Add it to the butter/cocoa mixture and whisk smooth
  8. Add the sifted dry ingredients and stir just until it is all combined, do not over mix.
  9. Pour the brownie batter over the graham cracker crust
  10. Bake in a preheated 350°F oven for 25 minutes or until a toothpick inserted comes out with moist crumbs
  11. As soon as the brownie comes out of the oven sprinkle the marshmallows over top so they melt into the brownie slightly.
  12. Cool completely then prepare the ganache by combining the chopped chocolate and milk in a small sauce pot over low heat stirring constantly until it is melted and smooth
  13. Cool slightly for about 10 minutes then pour over the marshmallows in the pan.
  14. You can serve this directly out of the pan, or refrigerate it for about 1 hour so it all sets and you can then unmold it in once piece onto a parchment paper, flip it back over, slice and serve.
S'mores fudge brownie bars can be kept at room temperature for up to 4 days in an airtight container, in the refrigerator for up to 10 days or freeze wrapped well for up to 2 months

Bring to room temperature before serving.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/smores-fudge-brownie-bars/