Life Changing S'mores Brownies
These Life Changing S’mores Brownies S’mores brownies are delicious twist on the classic campfire treat; rich, gooey brownies layered between homemade sticky marshmallow fluff, and a crunchy graham cracker-style crust. This easy s’mores brownie recipe is made without gluten, dairy, or refined sugar, but still delivers that classic campfire flavor in every bite!
Ingredients
"Graham cracker" crust
- 1 bag Siete Cinnamon cookies
- 3 tbsp melted coconut oil
Brownies (box/bag option)
- 1 box/bag brownie mix of choice (prepared!)
Homemade brownie option
- 1/2 cup almond flour
- 7 tbsp cacao powder
- 1/2 tsp baking soda
- 2 eggs, room temp
- 1/3 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/3 cup cashew or almond butter
- 3/4 cup chocolate chips
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
Marshmallow fluff
- 90 grams egg whites from carton
- 1/3 cup water
- 1/4 tsp cream of tartar
- 1 cup 100% pure maple syrup
- 1/4 cup honey *or more maple syrup
- 1 1/2 tsp vanilla extract
- pinch of sea salt
Instructions
Graham cracker base
- Line an 8x8 baking dish with parchment paper.
- Add the cookies an doil to a food processor. Process for a a minute or so until a sandy like texture. Press firmly into the bottom of the pan.
Brownies
- If using a box/bagged brownie, prepare it according to the instructions.
- Homemade brownie recipe:
- Preheat oven to 350f .In a large bowl, add the coconut oil and chocolate chips. Heat in 30 second increments in the microwave, stirring between each, until completely smooth. Add in the remaining wet ingredients, whisking well until completely smooth. It's important the eggs are room-temp or else they will solidify the chocolate and oil.
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms and no large lumps remain.
- Spread the batter over top of the cookie base. Bake 20-25 minutes, until set in the center. You can use a toothpick to check or make sure it's firm to touch. Don't over-bake.
- Let the brownies cool completely. I like to stick mine in the fridge to speed this up (they get even fudgier when chilled!)
Marshmallow fluff
- Note: it's important there is NO grease residue in your bowl as it can prevent the egg whites from whipping up!In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). It's important that your bowl is super clean and doesn't have any oil residue, as this can prevent the egg whites from whipping. Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
- When they reach soft peaks, you can turn off the mixer and start making the syrup.In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let the mixture cook until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend getting a cheap candy thermometer from Amazon as it's very important it reaches 240F.
- Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes). Add in the vanilla and whip for another minute.
- When the brownies are cooled, spread evenly over top.
- Store extra in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
- I like to place the brownies in the fridge for 15-20 before slicing into pieces!
- These will be great left in an air-tight container on the counter for 2-3 days and stored for longer term in the fridge (i prefer them from the fridge!)
Video
Notes
My favorite healthy brownie mix is Stellar Eats!