S’mores Brownies

These S’mores Brownies are a delicious twist on the classic campfire s’mores and make the perfect summer treat. Made with a grain-free graham cracker crust, a fudgy brownie middle topped with toasted marshmallows. Gluten-free, paleo, dairy-free with a vegan option.

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Updated August 2021

Easy S’mores Brownies Recipe

Love the taste of s’mores but don’t have a campfire? If your family loves rich, chocolaty and fudgy brownies, these S’mores Brownies combine the best of both worlds.

The gluten-free brownie recipe is made with simple to find gluten-free ingredients without any refined sugar or dairy. They’re perfect any time you’re craving something sweet and so much better for you than a box mix brownie!

Ingredients you need:

For the graham cracker crust:

• Gluten-free cookies – we like Simple Mills Grain-Free Honey Cinnamon Sweet Thins (you’ll need (2 5.5 ounce boxes), Simple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles  or my keto shortbread cookie recipe. You may also sub with a homemade graham cracker crust or use regular or gluten-free graham crackers if not paleo.
• Coconut oil OR Vegan butter, melted
• Coconut sugar

For the brownies

• Almond butter – use drippy and creamy almond butter – not from the bottom of the jar.
• Superfine Blanched Almond Flour – our favorite brand is Bob’s Red Mill. I do not recommend swapping with almond meal which is not as finely milled or coconut flour otherwise your brownies will not turn out the same
• Cocao powder or unsweetened cocoa powder: helps to add that rich chocolatey flavor we all love in easy paleo brownies
• Eggs: swap with flax eggs for vegan brownies
• Pure maple syrup or use a sugar free maple syrup such as Lakanto for low carb brownies
• Coconut sugar: you can also sub with golden monk fruit sweetener (or brown sugar for regular brownies if that’s all you have)
• Coconut oil: feel free to sub with melted butter or vegan butter. Be sure to use refined coconut oil if you don’t like any hint of coconut flavor
• Chopped chocolate: you can use dairy-free chocolate chips, mini chocolate chips OR dark chocolate chips
• Baking soda: the leavener that helps these gluten free paleo brownies rise
• Vanilla extract and just a pinch of Sea Salt: helps to balance the sweetness and add flavor to make these healthy brownies extra delicious

For the marshmallow layer:

• Dandies marshmallows or homemade Paleo marshmallows
• more crushed cookies

For the optional paleo CARAMEL SAUCE:

• Full-fat canned coconut milk
• Coconut sugar
• Coconut oil
• Pure vanilla extract
• Flakey sea salt

How to make S’mores Brownies

1. FOR THE COOKIE CRUST: Preheat oven to 350°F. Line an 8’x8′ baking dish. Add cookies to a food processor & pulse a few times until chopped. Add oil & process again until a crumb forms and the mixture holds together when pressed.
 Transfer to pan & press down firmly into an even layer.
 Bake for 12 minutes, or until firm. Remove from oven & cool while you make the brownies.
2. FOR THE BROWNIES: In a large bowl, melt 1/2 cup of the chocolate, almond butter & coconut oil over a double-boiler or in the microwave in 20 second increments, stirring well until chocolate is just melted & smooth. Remove from heat then whisk in coconut sugar, maple syrup & vanilla. Add eggs & whisk until incorporated. Stir in cocoa powder & almond flour until just combined. Fold in remaining chocolate. Spread batter over cooled cookie crust. Return pan to oven and bake at 325F for 28-32 minutes or until a toothpick inserted comes out clean.
3. FOR THE TOPPING: Top with marshmallows and broil on top rack in oven for 1-2 minutes or more, keeping a close eye on them every 30 seconds until toasted to your liking.

 Cool completely before slicing. Top with more crushed cookies + optional caramel sauce.

Variations and Substitutions

• Maple syrup: Can I use honey or another liquid sweetener instead? Honey is slightly thicker and sweeter than maple syrup so you may have to adjust the amount. Lakanto sugar free maple syrup, agave or another liquid sweetener can also be substituted but just keep in mind that you may have to adjust the amount depending on the texture and taste.
• Almond butter. Can I use another nut butter or seed butter? Yes, if you don’t have any almond butter on hand, use cashew butter or even peanut butter if you’re not paleo. Sunflower seed butter will also work but you may have to increase the amount of sweetener depending on the brand.
• Baking soda. I have not tested this brownie recipe with baking powder so can’t guarantee that your brownies will turn out the same
• Coconut oil. Grass-fed butter or ghee can be used in place of coconut oil!
• Almond flour. If you are allergic to almond flour, you can try swapping with sunflower seed flour but do not replace with coconut flour or your brownies will not turn out the same.
• Chocolate chips. If you’re not a chocolate chips fan, you can swap them out for chopped nuts like: pecans, walnuts or slivered almonds for an added crunch. You can even try adding freeze-dried fruit or chopped dates, apricots if you like.
• Non-paleo add-ins: chopped candy bars, sprinkles or M&M’s are some fun additions if you want to take these to a party or a barbecue

More s’mores recipes you will love:

No Bake S’mores Icebox Cake

S’mores Ice Cream Bars

Easy S’mores Dip

S’mores Skillet Cookie

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S’mores Brownies

Prep Time

35 mins

Cook Time

40 mins

 

These S'mores Brownies are a delicious twist on the classic campfire s'mores and make the perfect summer treat. Made with a grain-free graham cracker crust, a fudgy brownie middle topped with toasted marshmallows. Gluten-free, paleo, refined-sugar free, dairy-free with a vegan option.

Course: Dessert

Cuisine: American

Keyword: brownies with marshmallows, easy gluten free breakfast recipe, paleo, smores brownies

Servings: 12 brownies

Calories: 289 kcal

Author: Kelly

Ingredients

COOKIE CRUST LAYER

• 12 ounces Simple Mills Grain-Free Honey Cinnamon Sweet Thins (you'll need (2 5.5 ounce boxes) , You can also use Simple Mills Crunchy Cinnamon Cookies or Hu's Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles  or my keto shortbread cookie recipe. You may also sub with a homemade graham cracker crust or use regular or gluten-free graham crackers if not paleo.
• 4-6 TBS refined coconut oil OR vegan butter, melted
• 2 TBS coconut sugar

BROWNIE LAYER

• 2/3 cup dairy-free chocolate chips or chunks , we like Hu's Kitchen Gems, Lily's Sweets or Pascha's Chocolate
• 1/3 cup drippy unsalted almond butter
• 1/3 cup refined coconut oil , melted. Use refined to avoid any coconut flavor or sub with vegan butter if not paleo
• 1/4 cup coconut sugar
• 1/3 cup maple syrup
• 2 large eggs , (may sub with 3 Tbs ground flaxseeds + 8 Tbs water for vegan)
• 2 tsp vanilla extract
• 1/2 cup superfine blanched almond flour
• 1/3 cup cacao powder
• 1/2 tsp baking soda
• 1/8 tsp fine sea salt

TOPPING LAYER:

• 7-8 oz. vegan marshmallows , We like MyDandies Vegan Marshmallows or Sweet Apricity for strict paleo. I also have a homemade marshmallow recipe
• more crushed cookies

OPTIONAL PALEO CARAMEL SAUCE:

• 1 cup canned coconut cream , be sure to only use brands (likeTrader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
• 1/3 cup coconut sugar , sub with Lakanto golden monk fruit sweetener or preferred brown sugar substitute of choice for low carb / keto / lower sugar. Maple syrup or other liquid sweetener can also be used but you may have to adjust the amount depending on sweetness desired.
• 2 tsps coconut oil  , use refined to avoid any coconut flavor or sub with vegan butter if not paleo
• 1 1/2 tsps pure vanilla extract
• 1/8 tsp flaky sea salt

Instructions

FOR THE COOKIE CRUST

1. Preheat oven to 350°F. Line an 8'x8' baking dish.

   Add cookies to a food processor & pulse a few times until chopped. Add oil & process again until a crumb forms and the mixture holds together when pressed.

   Transfer to pan & press down firmly into an even layer.

   Bake for 12 minutes, or until firm. Remove from oven & cool while you make the brownies.

   

FOR THE BROWNIES:

1. In a large bowl, melt 1/2 cup of the chocolate, almond butter & coconut oil over a double-boiler or in the microwave in 20 second increments, stirring well until chocolate is just melted & smooth.

   Remove from heat then whisk in coconut sugar, maple syrup & vanilla. Add eggs & whisk until incorporated.

   Stir in cocoa powder & almond flour until just combined. Fold in remaining chocolate.

   Spread batter over cooled cookie crust.

   Return pan to oven and bake at 325F for 28-32 minutes or until a toothpick inserted comes out clean.

   

FOR THE TOPPING

1. Top with marshmallows and broil on top rack in oven for 1-2 minutes or more, keeping a close eye on them every 30 seconds until toasted to your liking.

   

2. Cool completely before slicing. Top with more crushed cookies + optional caramel sauce.

   

Recipe Notes

Storage info

Allow brownies to cool then place in an airtight container on the counter overnight or in the refrigerator for up to 3 days. 

How to freeze brownies

Allow brownies to cool then place them in an air tight container and store them in the freezer for up to 3 months. When you're ready to eat and want to thaw out your brownies, place them in the refrigerator overnight.

Then warm them up in the oven at 350F for 10 minutes or in the microwave on high for 30 seconds to 1 minute.

Nutrition Facts

S’mores Brownies

Amount Per Serving (1 brownie)

Calories 289 Calories from Fat 189

% Daily Value*

Fat 21g32%

Carbohydrates 25g8%

Fiber 4g16%

Sugar 12g13%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.