Up your s’mores game with these super fudgy s’mores brownies loaded with dark chocolate, gooey marshmallows and crunchy graham crackers. They’re gluten free, easily made dairy free and made with better for you ingredients.

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S’mores are synonymous with summer. I don’t think a summer has gone by since I was a young kid where I didn’t sit around a fire and make s’mores.

I still love making s’mores, but now I also love seeing how many different ways I can incorporate s’mores into baked goods and sweet treats.

Everyone loves the gooey, rich combo of graham crackers, marshmallows and chocolate. Why not make it better with some delicious, fudgy brownies thrown in the mix?

These s’mores brownies are made with better for you ingredients including dark chocolate, coconut sugar and coconut oil. They’re gluten free and can be made dairy free by using dairy free chocolate chips.

The best part about these brownies is you don’t need a campfire. So while they’re perfect for the summer months, they’re also great in the colder months, too!

Ingredients

Chocolate: I recommend a dark chocolate, bittersweet or semisweet chocolate with a cocoa percentage between 45%-60%.
Eggs: the eggs should be at room temperature and will be whipped with the coconut sugar to add volume to the brownies.
Coconut oil: oil results in fudgier brownies versus using butter, and coconut oil is the best oil for baking.
Coconut sugar: I love coconut sugar because it’s natural and unrefined.
Almond flour: almond flour keeps these brownies gluten free and grain free.
Cocoa powder: use natural unsweetened cocoa powder.
Instant coffee: instant coffee adds additional depth of flavor and really brings out the flavors of the chocolate. It is optional, however.
Graham crackers: to keep these brownies gluten free, use gluten free graham crackers, like these ones from Pamela’s. The graham cracker pieces are added to the top of the brownies after broiling so they don’t burn.
Mini marshmallows: mini marshmallows are the perfect size for the tops of these brownies and toast beautifully under the broiler. You can use regular or vegan marshmallows.
Vanilla, baking powder and salt

Equipment

8×8 inch baking dish
Stand mixer or hand mixer
Mixing bowl
Measuring cups and spoons
Cutting board and chef’s knife
Rubber Spatula

Make the Batter

Preheat oven to 350°F (177°C). Grease and line an 8×8 inch baking dish with parchment paper.

Combine dark chocolate and coconut oil together in a microwave safe bowl. Heat in the microwave in 30 second intervals, stirring between each interval, until melted. Allow mixture to cool for a few minutes.

In the bowl of a stand mixer or in a large mixing bowl, combine the eggs and coconut sugar. With the whisk attachment or hand mixer, mix on medium speed for 7-8 minutes, until the eggs become voluminous and pale in color.

a mixing bowl with the whipped eggs and coconut sugar in it to show the volume and pale color of the eggs — The eggs and coconut sugar after whipping

Add the chocolate mixture and vanilla to the whipped eggs and mix just until combined.

In a ramekin, combine the instant coffee with 1 teaspoon of hot water. Stir until coffee has dissolved.

Add the cocoa powder, almond flour, baking powder, salt and dissolved instant coffee to the mixing bowl. With a rubber spatula, gently fold the dry ingredients into the wet ingredients just until combined. Do not over mix.

Bake

Pour the brownie batter into the prepared baking dish. Bake at 350°F (177°C) for 35 minutes (for gooey brownies) to 42 minutes (for firm but fudgy brownies).

Remove baking dish from the oven. Top brownies with chocolate chunks and mini marshmallows.

Switch oven to broil. Place brownies back in the oven on the top rack. Broil the brownies for 1-2 minutes, or until the marshmallows are golden brown.

Remove brownies from oven and gently press the graham cracker pieces into the tops of the brownies. Allow brownies to cool completely before cutting.

Tips

Do not overheat the chocolate. I did one and a half 30 second intervals, until the chocolate was mostly melted. The residual heat melted the remaining chocolate.
Use room temperature eggs. They will be much easier to whip.
Set a timer for beating the eggs. Try not to cut this step short. The fluffy eggs will add volume to the brownies.
When broiling the brownies, watch carefully! Every oven has different broiler settings, so your marshmallows may take more or less time to get golden, and you don’t want them to burn.
To cut the brownies: Use a large sharp chef’s knife. Gently cut through the s’mores toppings, then firmly press down on the top of the knife to cut through the brownies. For clean squares, rinse the chocolate off the knife between cuts.

FAQ

How do I tell when my brownies are done?

The brownies will develop a thin top ‘crust’ and will be firm to touch in the center. When a toothpick is inserted, it should come out with moist brownie crumbs.

If a toothpick comes out wet with batter, they are not done. If the toothpick comes out clean, they are over baked.

How do I store s’mores brownies?

These s’mores brownies can be stored in an air tight container or bag at room temperature for up to 3 days. After that, store in the freezer in an air tight container or bag for up to 3 months.

How should I reheat frozen s’mores brownies?

You have two options:

You can remove the brownie from the freezer and leave at room temperature until it defrosts, then microwave for 20-30 seconds, until warmed.

Or you can microwave from frozen at 50% power in 30 second increments until warmed through.

What makes these s’mores brownies so fudgy?

Fudgy brownies contain a higher fat content and lower flour content compared to cakey brownies. These s’mores brownies in particular contains 1/2 cup coconut oil and 3/4 cup dark chocolate versus only 1/2 cup almond flour.

Substitutions

Coconut sugar: 1 cup of regular white sugar can be used in place of the coconut sugar.
Coconut oil: 1/2 cup of vegan butter can be used in place of the coconut oil.
Cocoa powder: You can use an equal amount of cacao powder instead of cocoa powder.
Instant coffee: an equal amount of espresso powder can be used in place of instant coffee.
Dark chocolate: For a dairy free recipe, use dairy free dark chocolate. I like Enjoy Life chocolate chips.
Mini marshmallows: regular or vegan marshmallows can be used for this recipe. I like Dandies vegan marshmallows.

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If you make these Gluten Free S’mores Brownies, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

a plate of 3 s'mores brownies with a small jug of milk and a bowl of graham crackers

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