it’s national s’mores day so I decided to make an easy s’mores brownie using my better boxed vegan brownies recipe, a graham cracker base and gooey vegan marshmallow topping! My blog-breaking brownie method using a boxed mix has rave reviews and makes the kind of brownie you remembered and not a lava-like mess that can often happen when just substituting things from the recipe on the box.
You can use your favorite boxed brownie mix but I prefer Duncan Hines chewy brownie mix. I have tried quite a few mixes and most have worked better than others but all have worked and made a good brownie. The graham cracker crust is easy to make as well and I use plain Nabisco graham crackers I find at Walmart and then just add some melted vegan butter after blitzing them in a food processor.
For the topping, I used mini vegan marshmallows mixed with some coconut milk or vegan heavy cream. Then, you just broil them until they’re a toasty brown. This method makes them into a nice layer on the top that cuts well and stays soft.
These can be served warm like a s’mores or even chilled but I think room temperature is best. I used an eight inch nonstick baking pan for thicker brownies but you can use a nine inch just know that they may cook faster.
What do I need to make these?
- Boxed brownie mix. I prefer Duncan Hines brand.
- Graham crackers. Look for ones without honey. I like Nabisco plain vegan grahams you can find at Walmart and other regional retailers.
- Vegan marshmallows. Mini are best and I prefer Dandies brand.
These are irresistibly delicious and easy to make. Kinds love to help so get them baking with a recipe like this! I hope you enjoy them and please rate and review if you do!
Vegan S’mores Brownies
12
servings15
minutes20
minutesA delicious and easy vegan s’mores brownie everyone will love!
Ingredients
- Boxed Brownies
Make my better boxed vegan brownies here.
- Graham Cracker Crust
1 1/2 cups graham crackers (about 12 full cookies or about 1 1/2 packs from the box), crushed
6 tablespoons vegan butter, melted and cooled slightly
- Marshmallow Topping
1 pack mini vegan marshmallows (10 oz)
1/4 cup coconut milk (from a can) or vegan heavy cream
Directions
- Preheat your oven to 350° and spray an 8” baking pan and set aside.
- Make the crust. Process the graham crackers in a food processor until they’re fine crumbs and then add the melted cooled vegan butter and process until completely combined. Place the mixture into the baking pan and press down with your fingers and the bottom of a glass until packed evenly on the bottom.
- Make the brownie batter according to my recipe here. Place it carefully on top of the graham base (it’s a bit thick) being careful not to spread too aggressively so you pull up the crumb base below. I like to wet my fingers, shake off the excess water then use them to press down the brownie batter evenly over the crumbs. If your fingers start to stick again, repeat the wetting of them until the batter is evenly distributed to the corners. Bake for approximately 18-24 minutes depending on your oven. They should puff up nicely and be evenly baked.
- Place the mini marshmallows in a bowl and pour the coconut milk or cream over them and mix together well until they’re all fully coated. Pour immediately over the baked brownies and return to the oven on broil (high) and watch carefully until the marshmallow topping starts to brown. I kept turning the pan so they would brown evenly and it took about 4 minutes overall. Watch them so they don’t burn. This is not the time to walk away.
- Let cool slightly then cut into squares and serve warm or fully cooled. These freeze well or store leftovers in the fridge.
Recipe Video
Notes
- There are a few brands of vegan graham crackers without honey like Nabisco and some store brands. You can also use a plain cookie like a speculoos cookie or vanilla wafer.
- Vegan mini marshmallows are best or you can use regular sized but place them evenly on the top.
- I prefer Duncan Hines chewy brownie mix and almond or cashew butter for the brownies but read my tips on that recipe.
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