Description
These Vegan Grain-Free S'mores Brownies are made with a layer of graham-style crust topped with flourless fudgey grain-free brownies finished with a top layer of vegan marshmallow fluff for the perfect s'mores summertime brownie recipe!
Ingredients
Units
Scale
Graham-Style Crust
- 1 cup Bob’s Red Mill Super Fine Almond Flour
- 1/3 cup Bob’s Red Mill Organic Coconut Flour
- 1/3 cup Bob’s Red Mill Organic Coconut Sugar
- 2 teaspoons cinnamon
- pinch salt
- 1 teaspoon pure vanilla extract
- 4 tablespoons coconut oil, softened
Brownie Layer
- 9 oz (~1.5 cups) dark chocolate chips
- 1/4 cup coconut oil
- 3/4 cups Bob’s Red Mill Tapioca Flour
- 1 cup Bob’s Red Mill Organic Coconut Sugar
- 1/2 cup unsweetened cocoa/cacao powder
- 1 tablespoon Bob’s Red Mill Baking Powder
- 1 can of unsalted garbanzo beans (chickpeas)- you will use 1/2 cup aquafaba (the brine)
Marshmallow Layer
- 1/3 cup aquafaba (remaining aquafaba from the same can of garbanzo beans)
- 3/4 cup tapioca syrup*
- 1 tablespoon agar agar powder
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the dry graham-style crust ingredients (almond flour, coconut flour, coconut sugar, cinnamon and salt) and whisk until well combined. Next add the vanilla and coconut oil and stir until a crust forms. Tightly press the mixture into a parchment-lined 8×8 baking pan.
- Next, add the chocolate chips and coconut oil to a glass measuring cup/bowl and microwave for 45 seconds, stir and microwave in 15 second increments until all the chocolate chips are melted.
- Combine the dry brownie ingredients (tapioca flour, coconut sugar, cocoa powder, and baking powder in the same large bowl used for the graham layer and whisk to combine.
- Pour the 1/2 cup aquafaba into a bowl and whisk it as you would eggs until it’s foamy, just a couple of minutes, then add it to the bowl along with the melted chocolate. Stir to create a batter and then spread the batter over top of the graham layer and bake for 20 minutes. Remove from the oven and let it cool for about 1 hour before adding the marshmallow layer.
- Once the brownies are cool, whisk the remaining aquafaba from the can, should be about 1/3 cup (if not, use 1/3 cup from another can), with an electric beater on high until stiff peaks form, just like when you whip egg whites.
- In a small saucepan, heat the tapioca syrup over high heat.
- In a small bowl, combine the agar agar powder and water and then add it to the saucepan along with the vanilla and pinch of salt. Bring the mixture to a boil and then slowly add it to the whipped aquafaba while beating on low speed until you have a glossy marshmallow fluff that forms.
- Immedietly pour the marshmallow fluff over the brownie layer, smooth it out or create marshmallow waves and let it set up for at least an hour (I let mine set up uncovered overnight and it worked out perfectly, so you can make these the night before- just wait to toast the marshmallow topping right before serving).
- You can use a kitchen torch to carefully toast the top, or drizzle with melted chocolate. Keep stored lightly covered on the counter for 2 days.
Notes
* I get my tapioca syrup on Amazon (see below), but if you can’t find that you can try to replace it with brown rice syrup or corn syrup- just note- it will no longer be a grain-free recipe.
** If the center of your brownies sink slightly, you can gently push the outer edges down before your pour the marshmallow fluff over top
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American