This recipe is inspired by the traditional, American campfire dessert: the s'more. These brownies have a crunch, biscuit base and are topped with a homemade dollop of marshmallow fluff. This recipe elevates the American classic to a new, luxurious level.

Brownie S’mores [Vegan, Gluten-Free]





10 brownie

Cooking Time




To Make the Base:

  • 4 cups of crushed, gluten-free graham crackers
  • 1/3 cup of dairy-free butter (melted)
  • 5 tablespoons of maple syrup

To Make the Brownie:

  • 4 teaspoons of cocoa powder
  • 1 1/4 cup of gluten-free self-raising flour
  • 1/2 cup of golden caster sugar
  • Pinch of salt
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of light olive oil
  • 1 cup of dairy-free milk

To Make the Marshmallow Fluff:

  • 1/2 cup chickpea brine (aquafaba)
  • 1/3 cup golden caster sugar
  • 1 teaspoon of vanilla
  • 2 teaspoons of cream of tartar


To Make the Base:

  1. Line a 10-inch square baking tin with greaseproof paper.
  2. Add the graham crackers into a food processor and process until crumb like, leaving a few larger chunks.
  3. Pour the crumbled biscuits into a mixing bowl.
  4. Place the butter and maple syrup into a small saucepan on low and heat until fully melted.
  5. Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.
  6. Pour the mixture into the lined tin and press down until compact then set aside.

To Make the Brownie:

  1.  Pre-heat your oven to 355°F.
  2. Sieve the cocoa powder & flour into a large mixing bowl and stir in the salt and sugar. Mix until fully combined, then add 1 teaspoon of vanilla essence & mix in.
  3. Pour into the mixing bowl the oil and dairy-free milk. Mix until fully combined
  4. Spoon the brownie mixture on top of the cookie base and level out, making sure you get into the edges.
  5. Pop the tin into the middle of the oven and bake for 20-25 minutes. To make sure the brownies are baked, place a sharp knife or skewer into the centre until it comes out clean. If they are not fully baked, pop them back in the oven for an extra few minutes.

To Make the Marshmallow Fluff:

  1. Drain the chickpea brine from a can of chickpeas and place into a bowl. Mix high until foamy.
  2. Add in the sugar and continue to mix until stiff meringue forms.
  3. When thick and glossy, add in the vanilla and cream of tartar.
  4. Pop into a piping bag fitted with a round tip nozzle.
  5. When the brownie is cool, cut into squares and pipe a ball of the marshmallow fluff onto each brownie. Top off with a drizzle of melted dark chocolate and crumbled cookies (optional).


For extra effect, you could even toast the marshmallow. Store in a sealed container in the fridge, best eaten within a few days.


Nutritional Information

Per Brownie: Calories: 406 | Carbs: 65 g | Fat: 15 g | Protein: 4 g | Sodium: 231 mg | Sugar: 34 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.