Gretchen's Vegan Bakery

S’mores Brownie Bars

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Behold the S’mores brownie bars!

Summer or not, everyone is lining up for S’mores everything and the first to go are these S’mores Brownie Bars!

S'mores Bars

Here’s a loaded up brownie recipe that includes a layer of thick chewy graham crackers as the base

With loads of vegan marshmallows followed by a slathering of chocolate ganache!
Just three quick and easy recipes and about an hour and a half you are on your way!

S'mores Bars

You probably already have everything you need in your pantry!
All you need to buy are the Dandies Marshmallows *not sponsored and

S'mores brownie bars

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Notes for Success:

This fudge brownie recipe I am using is by far my favorite because there are no weird egg replacers needed
And the result is the most rich and decadent fudge brownie you will ever try!

However you can use your favorite brownie recipe instead or try my Brownie Box Hack here!

Coffee and chocolate are literal soulmates and believe me, you will not taste a lick of coffee!
But for those who are really against using it, you can sadly replace the coffee portion with water

In the video you will notice I made this recipe to fit into a standard loaf pan
But I have doubled the recipe so it will fit into an 8″ x 8″ pan

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE BARS!

S'mores Fudge Brownie Bars

S'mores Fudge Brownie Bars

S'mores Fudge Brownie Bars

Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 15

Ingredients
  

For the Graham Cracker Base Layer:

  • Nabisco Graham Crackers 10 crackers there are 9 in 1 sleeve (140g)
  • Vegan Butter 8 Tablespoons 113g
  • Granulated Sugar 4 Tablespoon 56g *OPTIONAL

For the Brownie Batter:

  • All Purpose Flour 2 cups 250g
  • Baking Powder ½ teaspoon
  • Salt ½ teaspoon
  • Granulated Sugar 11oz 310g *this is approx 1½ cups
  • Vegan Butter 12Tablespoons 173g
  • Molasses 4 teaspoons
  • Strong Brewed Coffee 6 fluid ounces 170ml
  • Semi Sweet Chocolate chunks 3 ounces 85g
  • Natural Unsweetened Cocoa Powder 1 cup + 2 Tablespoons 85g
  • Vanilla Extract 2 teaspoons 10ml

for the icing & toppings

Instructions
 

  • First prepare the graham cracker base layer by crushing the graham crackers in a food processor with the sugar and the melted vegan butter. Process to the consistency of wet sand
  • Press this tightly into the bottom of a greased and parchment lined 8" x 8" pan, freeze while you prepare the brownie layer
  • Bring the vegan butter & molasses to a boil & add the cocoa powder & the chocolate and whisk to melt
  • Now add the hot coffee and then transfer everything to a large mixing bowl, add the vanilla extract & the sugar, whisk smooth
  • Sift the flour, baking powder & salt into the chocolate batter and stir just to combine, do not over mix
  • Pour the brownie batter over the graham cracker crust
  • Bake in a preheated 350°F oven for 25-30 minutes or when a toothpick inserted comes out with moist crumbs, not raw batter
  • As soon as the brownie comes out of the oven, turn the oven off & sprinkle the marshmallows over top and place back in the oven for about 5 minutes to melt
  • Cool completely then prepare the ganache recipe according to the instructions on that post, cool slightly then pour over the marshmallows in the pan.
  • Add crushed graham crackers to the top
  • 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, slice and serve.

Video

Notes

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
Tried this recipe?Let us know how it was!

 

 

 

Reader Interactions

Comments

    • Gretchen

      yes, but as I wrote in the blog post, I tested this recipe with the vegan egg and it came out the best. Let me know how you like it with the flax instead

  4. Katy

    Hi Gretchen! I am a vegan recipe alchemist as well, and absolutely love your ideas! What about forgoing the espresso powder and using cold strong-brewed coffee in place of the cold water that is whipped with the VeganEgg?

  5. Sarah

    Thank you for sharing this recipe! I was going to double the recipe and bake in an 8×8 pan. Should I cook them for the same amount of time? Thanks for your help!

    • Gretchen

      Hey there! awesome you’re welcome! I noted exactly that in the notes section on the recipe, specifically if you want to bake 8X8 pan, you may have to bake a few minutes longer, but the toothpick test is a good indicator

      • Sarah

        Me again…sorry. Quick question about the cocoa: it says 1/2 + 1 TB (42 grams). Is that supposed to be 1/2C + 1TB, or are the gram measurements wrong? Thanks for your help!