Vegan Smores Brownies
Graham cracker crust. Fudgy brownie middle. A thick blanket of torched marshmallow on top. These vegan s'mores brownies are three desserts in one pan, and every layer hits exactly the way you remember from campfires.
The broiled marshmallow topping turns golden and crackly — but watch it like a hawk, because it goes from perfect to burnt in seconds.
Directions
- Preheat the oven to 375°F.
- While the oven heats, combine the graham cracker crumbs, cane sugar, and melted vegan butter. Stir until combined.
- Press the graham cracker mixture firmly into a 9-inch square pan to form an even layer.
- Bake the crust for 7 minutes.
- Set the crust aside and reduce the oven heat to 350°F.
- In a small bowl, prepare the egg substitute of your choice according to its package directions. Set aside.
- In a large bowl, stir together the flour, cocoa powder, and salt.
- Meanwhile, melt the vegan butter in a small saucepan over low heat. Add 1 cup of the chocolate chips, remove from the heat, and stir until completely smooth and melted.
- Stir the cane sugar and vanilla extract into the chocolate-butter mixture, then add it along with the egg substitute to the dry ingredients.
- Fold in the remaining chocolate chips.
- Fold everything together until just combined. Spoon the batter into the prepared pan and spread evenly with a spatula.
- Bake the brownies for 30 minutes. (Insert a toothpick into the center — if it comes out clean, they're done.)
- While the brownies bake, prepare the marshmallow topping: melt 3 Tbsp of vegan butter in a saucepan over medium heat.
- Add the vegan marshmallows and stir until melted and stretchy. Pour over the baked brownie and spread evenly with a spatula if needed.
- Return the pan to the oven and broil on LOW for 5 minutes, until the marshmallow top starts to brown. Watch closely so it doesn't burn.
- Allow the brownies to cool, then cut into squares and enjoy!
