If there's one thing I love more than brownies, it's s'mores brownies! I love a fudgy brownie consistency, but with the addition of a few slightly melted marshmallows in this recipe, the texture is just even more perfect, especially with the biscuit base inspired by a classic s'more.
So if you want to up your brownie game and fancy a bit of baking, then you do not want to miss out on this recipe! Vegan or not, you won't notice the difference.
- VEGAN S'MORES BROWNIES -
Makes: 9 Prep Time: 15 mins Cook Time: 45 mins
You will need:
For the biscuit base:
- 2 cups digestive biscuit crumbs
- 2 tbsp caster sugar
- 9 tablespoons melted vegan butter
For the brownie:
- 1/2 cup caster sugar
- 1/2 cup light brown sugar
- 1/2 cup + 1 tbsp cacao powder
- 1/4 cup self-raising flour
- pinch of salt
- 2 vegan eggs (I use Orgran or Free & Easy foods egg replacement)
- 8 tbsp vegan butter, melted
- 1/2 tsp vanilla extract
For topping:
- 9 vegan marshmallows
Method -
1. Preheat the oven to 200C and line an 8x8 square tin with parchment paper.
2. Blend the digestive biscuits until they turn to crumbs and pour them out into a large bowl. Add the caster sugar and stir. Melt the butter in a mug in the microwave for 35 seconds or until completely melted. Pour the melted butter into the bowl and stir everything together until fully combined.
3. Pour the biscuit base into the baking tin with parchment paper. Push the mixture into all of the edges of the pan, making sure it creates a smooth, even base. Use the bottom of a glass to pack the biscuit base. Place the baking tin in the oven and bake the crust for 10 minutes. In the meantime, prepare the brownies.
4. In a large mixing bowl, combine the caster sugar, light brown sugar, cacao powder, self-raising flour and salt.
5. In a separate bowl add the vegan eggs, vanilla extract, and melted butter (again, add the butter to a mug and place in the microwave for 35 seconds). Whisk everything together until well combined.
6. Pour the wet ingredients into the bowl of dry ingredients, mix everything together until completely combined, using a spatular to scrape the sides and bottom of the bowl.
7. Once the biscuit base has been in the oven for 10 minutes, remove it and pour out the brownie mixture on top. Use a spatular to smoothen the mixture all over, making sure the entire biscuit base is covered.
8. Place the brownies in the oven for 35 minutes or until a toothpick comes out clean.
9. Once the brownies have finished cooking, remove the tin from the oven and allow the brownies to cool completely.
10. While the brownies are cooling, gather 9 vegan marshmallows and lightly toast them. I toasted mine above the hob on medium heat, however, use whatever you feel is best to toast them. Place the toasted marshmallows on a plate and use a fork to slightly squish them (optional, but the centre goes a bit gooier and once placed on top of the brownies they slightly melt and make the brownies even better). Place the marshmallows on top of the brownies and once the brownie has completely cooled, slice them into 9 even squares.
You could always make 12 brownies with this mixture as the 9 squares are slightly big, so completely up to you!
I hope you enjoy this recipe as much as I do, I just absolutely love the flavours and textures! plus vegan marshmallows always make things just that bit better ;)
What's your favourite brownie flavour?
Love Always,
Shannon x
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