Behold the S’mores brownie bars!
Summer or not, everyone is lining up for S’mores everything and the first to go are these S’mores Brownie Bars!
Here’s a loaded up brownie recipe that includes a layer of thick chewy graham crackers as the base
With loads of vegan marshmallows followed by a slathering of chocolate ganache!
Just three quick and easy recipes and about an hour and a half you are on your way!
You probably already have everything you need in your pantry!
All you need to buy are the Dandies Marshmallows *not sponsored and
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
This fudge brownie recipe I am using is by far my favorite because there are no weird egg replacers needed
And the result is the most rich and decadent fudge brownie you will ever try!
However you can use your favorite brownie recipe instead or try my Brownie Box Hack here!
Coffee and chocolate are literal soulmates and believe me, you will not taste a lick of coffee!
But for those who are really against using it, you can sadly replace the coffee portion with water
In the video you will notice I made this recipe to fit into a standard loaf pan
But I have doubled the recipe so it will fit into an 8″ x 8″ pan
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE BARS!
Yield: 15
S’mores Fudge Brownie Bars
Prep Time
35 minutes
Cook Time
25 minutes
Total Time
1 hour
Ingredients
For the Graham Cracker Base Layer:
- Nabisco Graham Crackers 10 crackers (there are 9 in 1 sleeve) (140g)
- Vegan Butter 8 Tablespoons (113g)
- Granulated Sugar 4 Tablespoon (56g) *OPTIONAL
For the Brownie Batter:
- All Purpose Flour 2 cups (250g)
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
- Granulated Sugar 11oz (310g) *this is approx 1½ cups
- Vegan Butter 12Tablespoons (173g)
- Molasses 4 teaspoons
- Strong Brewed Coffee 6 fluid ounces (170ml)
- Semi Sweet Chocolate chunks 3 ounces (85g)
- Natural Unsweetened Cocoa Powder 1 cup + 2 Tablespoons (85g)
- Vanilla Extract 2 teaspoons (10ml)
for the icing & toppings
Instructions
- First prepare the graham cracker base layer by crushing the graham crackers in a food processor with the sugar and the melted vegan butter. Process to the consistency of wet sand
- Press this tightly into the bottom of a greased and parchment lined 8″ x 8″ pan, freeze while you prepare the brownie layer
- Bring the vegan butter & molasses to a boil & add the cocoa powder & the chocolate and whisk to melt
- Now add the hot coffee and then transfer everything to a large mixing bowl, add the vanilla extract & the sugar, whisk smooth
- Sift the flour, baking powder & salt into the chocolate batter and stir just to combine, do not over mix
- Pour the brownie batter over the graham cracker crust
- Bake in a preheated 350°F oven for 25-30 minutes or when a toothpick inserted comes out with moist crumbs, not raw batter
- As soon as the brownie comes out of the oven, turn the oven off & sprinkle the marshmallows over top and place back in the oven for about 5 minutes to melt
- Cool completely then prepare the ganache recipe according to the instructions on that post, cool slightly then pour over the marshmallows in the pan.
- Add crushed graham crackers to the top
- You can serve this directly out of the pan, or refrigerate it for about 1 hour so it all sets and you can then unmold it, slice and serve.
Notes
S’mores fudge brownie bars can be kept at room temperature for up to 4 days in an airtight container, in the refrigerator for up to 10 days or freeze wrapped well for up to 2 months
