Description
These toasted brown butter s’mores brownies are layered with graham crackers, rich, molten fudge brownie and a homemade eggless vanilla bean marshmallow meringue! There’s no eggs and no dairy, yet these brownies taste like an upgraded version of the campfire classic.
Ingredients
Scale
Brown Butter Brownies:
- 9 sheets vegan graham crackers
- 2/3 cup (160 g) vegan butter or coconut oil, melted
- 1/2 cup (50 g) high quality Dutch-processed cocoa powder*
- 6 ounce vegan chocolate
- 1/4 cup (80 mL) dairy free milk, room temperature*
- 2/3 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1/2 cup (100 g) dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 1/2 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
- 1/2 cup (80 g) vegan chocolate chips, additional
Toasted Marshmallow Meringue:
- 1/2 cup (120 mL) aquafaba
- 1 tsp cream of tartar
- 3/4 cup (150 g) sugar
- 2 tsp vanilla extract
- 1/4 tsp vanilla bean paste or powder
- Culinary torch
Instructions
- Prep: Preheat the oven to 350F, and line a 9×9 pan with parchment paper. Read through the instructions and the ingredient list.
- Line the pan with graham crackers: Arrange the graham cracker sheets on the bottom of the pan so it’s an even layer. Set aside.
- Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.
- Make the fudge sauce: Pour the hot browned vegan butter over the 3 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside.
- Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
- Finish the brownie batter: Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
- Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
- Bake: Pour the brownie batter on top of the graham crackers, and spread to the edges of the pan. Bake for 33-35 minutes, or until a toothpick comes out nearly clean.
- Cool: Remove the brownies from the oven and allow them to FULLY COOL before making the meringue topping.
- Make the vegan marshmallow meringue: In a large stand mixer with whisk attachment, add the aquafaba and cream of tartar to the bowl. Beat the mixture on the highest setting until it begins to foam. Add in the sugar 1 tablespoon at a time, beating the mixture at high-speed until stiff peaks form. It will take a solid 7-10 minutes to reach stiff peaks, but don’t worry. It’s very hard to over mix aquafaba, so don’t worry about ruining the mixture. Once you have stiff peaks, or near stiff peaks, add in the vanilla extract.
- Toast the marshmallow meringue: Top the cooled brownies with the meringue and spread evenly over the brownies. Use a culinary torch to toast the meringue until golden brown.
- Slice and serve: Use a large kitchen knife to slice the brownies into 9 large brownies or 16 medium sized brownies, and enjoy!
Notes
See blog post for tips and tricks!