Dark Chocolate S’mores Brownies

I just got home yesterday from a lovely week of camping with the family. It’s really amazing what a road trip, a change of scenery (forest!), and some campfire time can do! Even with the lack of sleep over the past week and a few too many treats, I’ve come back feeling really energized and eager to get some things done I’ve been putting off.

Anyway, all those nights sitting around the campfire watching my family enjoying s’mores (while I happily sipped my tea and munched on Oreos or dark chocolate), reminded me of this recipe for Dark Chocolate S’mores Brownies that I made a few months ago. I’ve never really liked marshmallows or s’mores but when I received a bag of Dandies in a package from the Canadian Vegan Food Swap, I was curious to try out some recipes with them, and this is one of the things I came up with.



With a few tweaks, I used this Dark Chocolate Brownie recipe as the base for my brownies. I knew the addition of chocolate chips, marshmallows, and cookies would mean a lot of sugar, so I wanted to start with a brownie base that was on the healthier side. These ones are quite low in sugar for a brownie, use whole grain flour, and are oil free. Even if you don’t wish to make S’mores Brownies (though really, why wouldn’t you?) I’d still recommend trying this brownie recipe.


Dark Chocolate S’mores Brownies
1 tbsp ground chia seeds (or ground flax)
1/4 cup warm water
1/2 cup Sucanat (or organic brown sugar)
1 cup unsweetened applesauce
1/3 cup unsweetened nondairy milk
1 1/2 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
1 1/2 cups whole wheat flour
3/4 cups cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup vegan semi-sweet chocolate chips or chopped chocolate
1 cup vegan marshmallows (I used Dandies)
1/2 cup crushed vegan graham crackers or ginger snaps

Preheat your oven to 375°F and lightly grease a 9’x13′ pan.
In a small dish combine the ground chia with the warm water and set aside.
In a large bowl whisk together the sugar, applesauce, milk, vanilla, and vinegar.
In a separate bowl stir together the flour, cocoa powder, baking soda and sea salt.
Whisk the chia mixture into the wet ingredients.
Gradually add the dry ingredients to the wet, then stir in the chocolate chips.
Pour about 3/4 of the batter into your prepared pan.
Spread the marshmallows out over the top of the batter, then sprinkle on the crushed cookies.
Drop the remaining batter on top of the cookies and marshmallows, one teaspoon at a time.
Place in oven and bake for 16-20 minutes. Cut the brownies into squares before they are fully cool, otherwise it will be difficult to cut through the marshmallow. I cut mine into 18 pieces.





These brownies are best enjoyed warm, so that the chocolate chips and the marshmallows are a bit gooey. Enjoy!



These Dark Chocolate S’mores Brownies were a huge hit. The brownies are super chocolatey, dense, and moist, without being too sweet and the toppings sent them over the top. I had a hard time not eating the whole tray in about 2 days, and when I shared with Jem (just so I wouldn’t eat them all) she loved them. Apparently she had “a brownie experience”!

I’ve shared this post with Slightly Indulgent Tuesdays (6/11/13).

You May Also Enjoy:
Frosted Blueberry Cake, Wheat-Free Chocolate Chip Cookies, Chocolate Almond Chia Pudding


8 thoughts on “Dark Chocolate S’mores Brownies

  1. Pingback: October Vegan Food Swap Reveal | One Small Vegan

    • Thanks! I actually used vegan gingersnaps rather than graham crackers. I know a couple brands (Keebler & Health Valley) of vegan graham crackers exist in the US but I’ve never seen them anywhere here. I really enjoyed the gingersnaps though, the ginger didn’t over power the other flavours or anything and we still got the s’more experience. I’ve also heard that animal crackers can be a substitute for graham crackers. And there are of course tonnes of recipes for vegan grahams around.

  2. THESE WERE OUTSTANDING!!!!! My family is not vegan or anything close to it- their motto is “It’s not a meal without yeast rolls and butter!” whereas I am the COMPLETE opposite. I took them to our Thanksgiving dinner and to my surprise they all devoured these quicker than their Betty Crocker creations! They’ve now all requested I bring them to Christmas this year as well, and I believe they will be a staple at every holiday dinner now. I also had a difficult time finding vegan graham crackers so I had to use Whole Foods 365 brand the first time I made them, but I’m trying to find an alternative for Christmas. I was hesitant with the applesauce, but now I realize it’s just used for the consistency and to hold them together- it doesn’t affect the texture or flavor whatsoever! I’m extremely impressed!

    • Awesome! I’m so happy to hear that everyone enjoyed them!

      I haven’t actually found vegan graham anywhere near me, but haven’t looked in any more specialty/natural food stores. I’ve made these brownies with vegan ginger snaps and didn’t find that the spices overpowered the brownie at all. I’ve also seen other s’mores brownies that suggest animal crackers. And if you’re okay with a little more work, there are lots of recipes for vegan graham crackers on the web.

      Good luck!

  3. Pingback: Top 9 Posts of 2013 | One Small Vegan

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