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.
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.
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.
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.
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.