Vegan S’mores Brownies

 Smores Brownies 2

Ever since I discovered aquafaba, I have been badly wanting to make something s'mores.  I had been putting it off since I wasn't quite sure if I could make it hold up to broiling and sitting for a while, but I finally just went for it last week on my day off.  I know I made just made other brownies with aquafaba last week...but these are different.  Not only did I use aquafaba in the brownie part itself, but in the marshmallow topping as well.  I do after all have an abundance of it since I happen to work in a deli that cooks lots of chickpeas.

Smores Brownies 1

These brownies had a few steps to them, but really they came together faster than I thought.  For the crust I used a combination of buckwheat crispies (which I always keep on hand in the freezer in a big bag), dates, coconut and flax seed with a hint of cinnamon and sea salt to make it graham cracker like.  This is one of my raw crust recipes I use frequently to replace graham cracker crusts.  If you have a different graham cracker crust you would rather use, by all means go ahead in this recipe, but this was easiest for me to make (plus no refined sugars).

Smores Brownies 3


Smores Brownies 4

The marshmallow fluff was lovely and airy.  Perfect to eat just as was.  But I was worried it would deflate once it sat...let alone went into the oven to brown.  Luckilly, when I went for it, I was pleasantly surprised. I had spooned a test marshmallow onto a piece of foil and baked it, and it turned into the most lovely delicious toasted marshmallow I have eaten (I have not had a marshmallow toasted in over 10 was heaven).  So, I topped my brownies with the rest of it and popped them in the oven. Not only did the marshmallow fluff brown perfectly like a meringue on a pie would, it held up!  It never deflated! I was so happy you have no idea. These brownies tasted wonderful. The first real s'mores thing I have had in forever it seems.  Pretty excited now!

Smores Brownies 5

Vegan S'mores Brownies

Makes 20 small brownies


3/4 cups finely shredded dried coconut

3/4 cup sprouted buckwheat groats (or additional shredded coconut)

1/2 cup soft medjool dates, pitted

1/2 tsp cinnamon

1/4 tsp himalayan salt

2 Tbsp ground flaxseed


1 1/4 cups all purpose gluten free flour*

2/3 cup raw cacao powder or unsweetened cocoa powder

1 cup coconut sugar

1/4 tsp sea salt

1/2 cup coconut oil, warmed to liquid

1 cup aquafaba*

2 tsp pure vanilla extract


1/2 cup aquafaba**

1 1/2 tsp xanthan gum or guar gum

1/2 tsp cream of tartar

1/2 cup powdered xylitol, maple sugar or coconut sugar***

1/4 tsp sea salt (if your chickpea liquid has no salt)

1/4 tsp pure vanilla extract

For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
Press into an 8x8 inch square baking pan lined with foil or parchment and oiled with coconut oil (for easy removal).

Preheat the oven to 350F degrees.

In a large bowl, whisk together the flour, cacao powder, sugar and salt until well combined.  Add the coconut oil, aquafaba, and vanilla and whisk until smooth and well combined.  Pour the batter into the baking pan over the crust layer and place in the oven.  Bake  for 20-25 minutes until just set (you do not want to over bake). Let cool.

Meanwhile, In a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the chickpea liquid until it has reached pretty stiff peaks. This will take about 2 minutes in the food processor.  Add the guar gum and cream of tartar and process until incorporated.  Add the sea salt and sugar and with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla, and blend until uniform in color.

Spread the marshmallows over the brownies, then place them under the broiler for about 2 minutes until the meringue is toasted and starting to brown on top (watch it closely, it could easily burn fast).  Let cool completely before cutting.

*If you do not want to make these gluten free, you can use whole wheat pastry flour.

**Aquafaba is the liquid from cooked or canned chickpeas.  If you are using liquid from the cooked, you want to make sure it is thick, not watery.

***If using the coconut sugar or maple sugar, it will turn your marshmallow fluff light brown.  Xylitol is toxic to dogs the same way chocolate is, so do not let your dog get ahold of this marshmallow fluff.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Hannah
    July 12, 2015 at 13:44

    You've listed arrow root in your instructions but nowhere in your ingredients? How much do you need please? thank you!

    • July 12, 2015 at 16:08

      Sorry, that was a typo. I had it in my original marshmallow fluff recipe, but decided it was not needed when I was making these.

  2. July 12, 2015 at 14:39


  3. Ashley Brunner
    July 13, 2015 at 00:32

    I am confused about the crust. 1/3 of the mixture is reserved for what? I don't see it added back in later. I am in the process of making these so I hope I am not missing something, thanks! Ashley

    • July 13, 2015 at 03:19

      It is not reserved, that was a typo, I was using one of my other crust recipes and forgot to edit that part out. It is fixed now :).

  4. Bianca
    July 13, 2015 at 11:04

    This looks amazing!!!

  5. July 13, 2015 at 11:05

    This looks amazing!

  6. July 13, 2015 at 14:25

    These look amazing! I thought I am always pleasantly surprised at all the brownie recipes people come up with!

  7. July 15, 2015 at 14:21

    Amy, this is awesome! I haven't tried cooking with aquafaba yet but this just might be the recipe to inspire me to finally give it a shot :) Thank you!

    • July 15, 2015 at 23:14

      Thank you :)! You should definitely give it a shot!

  8. Diana
    August 8, 2015 at 22:10

    Whoa I just made this and the marshmallow layer burned in 1 minute! Luckily I scraped off the top and put it in the broiler for 15 seconds and it is soooooo yummy!

    • August 10, 2015 at 21:47

      That is why I say to keep a close eye ;). Happy you made it work and enjoyed it :)!

  9. Eleanor
    August 16, 2015 at 09:18

    Hi Amy, These look great! I want to make brownies as a leaving gift for someone at work - just wondering if the topping is stable enough to travel or should I leave it off to avoid disaster?

    • August 16, 2015 at 12:42

      Mine kept well in the refrigerator for a week. The topping is pretty stable, thanks to the gum in it.

  10. December 28, 2015 at 05:54

    Im so excited that the crust on this is nut free. A lot of the gluten free vegan recipes I see contain nut and we have a sever nut allergy in our home. I can't wait to try this!!!

    • December 28, 2015 at 15:24

      I am happy it works for your family :)!

  11. Rae
    June 26, 2016 at 03:18

    Hi. Tastes greatbut there's only one thing. I baked for 25 minutes and just the outside cooked. The center of the brownies was very runny. Should I have cooked it longer? I was worried I would overbake it. Thanks

    • June 26, 2016 at 13:08

      Hmm, I am not sure why they would be so runny, mine were well set by that point. I know oven temperatures may very (depending on your oven), so if it is ever actually still runny or too wet, leave it in until it is just set in the middle.

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