These smores fudge brownies are unreal and VEGAN!

S’mores Fudge Brownie Bars [Vegan]

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Cooking Time

25

Ingredients

For the Graham Cracker Base Layer:

  • 5 Nabisco Graham Crackers
  • 4 tablespoons Vegan Butter
  • 2 tablespoon Granulated Sugar

For the Brownie Batter:

  • 5 1/2 tablespoons All Purpose Flour
  • 1/4 teaspoon Baking Powder
  • Salt small pinch
  • 6 tablespoons Vegan Butter
  • 3/4 cup Granulated Sugar
  • 10 tablespoons Cocoa Powder Natural or Dutched Process
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Vegan Egg
  • 5 tablespoons Cold Water

For the Ganache:

  • 1/4 cup Semi Sweet Vegan Chocolate
  • 6 tablespoons Soy Milk or any milk alternative of your choice
  • 1 1/2 cup Vegan Mini Marshmallows

Preparation

  1. First prepare the graham cracker base layer by crushing the graham crackers in a food processor add the sugar and the melted vegan butter and process to the consistency of wt sand
  2. Press this tightly into the bottom of the greased and parchment lined standard loaf pan
  3. Sift the flour, baking powder & salt together
  4. In a medium sauce pot combine the vegan butter & sugar together and melt it while stirring constantly, it will look glossy and shiny, do not boil.
  5. Remove from heat as soon as the butter is melted and stir in the cocoa powder, vanilla extract and espresso powder, whisk smooth.
  6. Whip the vegan egg and the cold water to thick and fluffy
  7. Add it to the butter/cocoa mixture and whisk smooth
  8. Add the sifted dry ingredients and stir just until it is all combined, do not over mix.
  9. Pour the brownie batter over the graham cracker crust
  10. Bake in a preheated 350°F oven for 25 minutes or until a toothpick inserted comes out with moist crumbs
  11. As soon as the brownie comes out of the oven sprinkle the marshmallows over top so they melt into the brownie slightly.
  12. Cool completely then prepare the ganache by combining the chopped chocolate and milk in a small sauce pot over low heat stirring constantly until it is melted and smooth
  13. Cool slightly for about 10 minutes then pour over the marshmallows in the pan.
  14. 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 in once piece onto a parchment paper, flip it back over, slice and serve.

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