Gluten Free Dairy Free S’MORES BROWNIE BARS + Video
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Three layers: homemade graham cracker crust, with fudgy brownies on top and finished with toasted homemade marshmallow meringue makes for a triple threat dessert. This showstopper summer dessert will have your guests having seconds, all without having to start a fire. This Gluten Free Dairy Free S’mores Brownie Bars are s’mores on steroids. (There’s also an egg-free option too!)
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WHY WE LOVE THESE S’MORE BROWNIES
I am a self proclaimed s’more lover. If I see a dessert menu and there is s’mores anything I know exactly what I’m ordering. Could be s’mores broccoli and I’d probably still be down. Downing a s’mores is the best way to enjoy a summer night. That classic combo of mallow, graham cracker and chocolate just cant’ be beat. It’s classic for a reason. But, make he chocolate a thick brownie instead of a single chocolate bar, and top it with thick, fluffy marshmallow meringue and you’ve just taken it up a notch in all the right ways. I love to bring this dessert to a BBQ or potluck because I know everybody is going to want a slice! That golden brown torched topping just calls to everyone and they’ll all be flocking around the pan. No one would guess it’s gluten-free or dairy-free thanks to some easy swaps. We hope it brightens your summer just like it does ours!
HOW IS THIS S’MORES BROWNIE GLUTEN FREE?
To make these s’mores brownies gluten-free you simply need to use gluten-free graham cracker pieces and swap in a gluten-free all purpose flour. You’re welcome to use whatever graham crackers you prefer, but I use Schar Honeygrams–I can find them at my local Walmart or Amazon.
For the gluten-free flour, you’re going to want to use an all purpose blend–preferably that is rice, potato and tapioca based. It’s OK if it has sorghum in it. If you want a homemade recipe, you can use mine and then just add 1 tsp of xanthan gum. (Or, add it if your store bought blend doesn’t already include xanthan either.)
I have to feed a family of six, so I go for the non-name brands and I use the Great Value all purpose flour blend and it works great.
HOW IS THIS S’MORES BROWNIE BAR DAIRY-FREE?
To make these fudgy s’mores brownies dairy-free you’ll need to have a dairy-free butter (I find Earth Balance Buttery Sticks, or Country Crock Plant Butter works great.) The brownie recipe is naturally dairy free because it already calls for coconut oil as the fat. The marshmallow fluff is also naturally dairy free so this is a fairly easy brownie recipe when it comes to finding dairy-free swaps.
HOW DO I MAKE THESE S’MORES BROWNIES VEGAN AND EGG FREE?
If you also need this recipe to be vegan and egg free, you can simply swap in 4 flax eggs for the 4 regular eggs called for in the brownie layer. That would mean 4 Tablespoons of ground flax seed mixed with 10 Tablespoons of warm water.
The gooey toasted marshmallow layer is a little bit more difficult. Egg whites are essential to that layer, so instead you’ll need to just sprinkle a thick layer of regular marshmallows on top. Those are egg free.
However–marshmallows are not vegan, if that’s why you’re wanting this dessert egg free. In that case, you’ll need to order special vegan marshmallows, like Dandies.
For help in picking which marshmallows work for your diet, I have a comparison chart of all of the top brands of marshmallows in my post: Which Marshmallows are Dairy Free?
The result in using marshmallows instead of marshmallow meringue will not be as thick or gooey and once cooled will stiffen up more than a meringue, but it will still be delicious! I use regular marshmallows in my Mississippi Mud Brownies and I love them.
If you swap in the flax eggs, and use specialty marshmallows these S’mores Brownie Bars will be free of: gluten, dairy, egg, peanuts and tree nuts making them super allergy friendly. Be sure to always read the allergen information on every single ingredient you use to get the most up-to-date information and make decisions for your own dietary needs.
WHAT INGREDIENTS DO I NEED FOR THESE S’MORES BROWNIES?
You will need these ingredients for this delicious treat:
Graham Cracker Layer:
- 4 packs of Schar Honey Grahams (so you’ll need two boxes, since only three packages come in a box)
- White sugar
- Vegan/dairy free melted butter
- All purpose gluten-free flour blend (see above)
- Cocoa powder
- Baking powder
- Xanthan gum (omit if your gluten free flour has this in it)
- Coconut oil, melted
- 4 eggs (or flax eggs if you need egg-free–see above)
- Vanilla extract
Marshmallow Meringue Layer:
- 3 large egg whites (room temperature)
- Cream of tartar (very important)
- 1 Tablespoon vanilla extract
- *If you need it to be egg-free, you’ll need to replace the homemade meringue with toasted store-bought mini marshmallows of your choosing (see above)
CAN I USE A BOXED BROWNIE MIX?
I have not tried this recipe with a boxed mix recipe. I do worry that there would be enough batter, since gluten-free boxed mixes usually only make a small 8×8 pan, and this is a 13×9 dessert. You might be able to get away with it, if you spread it thin. I would assume it could work, but you’ll need to watch your oven as I can’t say for sure how long it would need to cook for. I get wanting to save time and cut corners by using a box mix, but I promise you’ll like my brownie batter recipe!
WHAT IF I’M ALLERGIC TO COCONUT?
If you can’t use the coconut oil called for in the s’mores brownie recipe then you can swap in canola oil, vegetable oil or avocado oil instead.
WHAT TOOLS DO I NEED TO MAKE THESE S’MORES BROWNIES?
You will need:
- large mixing bowl (or bowl of a stand mixer)
- food processor (to pulverize the crackers, or use a rolling pin and break graham crackers by hand)
- Stand mixer with the paddle attachment AND the whisk attachment, or a large mixing bowl and hand held electric beaters
- Measuring cups and measuring spoons
- 13×9 baking pan (*see note below)
- Hand held kitchen torch for toasting meringue–not required, but does a much better job than the oven will do
- Small saucepan for bain marie (and bowl to place over the ban marie–I just use my kitchenaid mixer bowl–but any glass bowl will do as long as it’s larger than the saucepan)
- Instant read thermometer (worth it not just for this recipe but any recipe–a worthwhile investment and not expensive!)
- Nonstick cooking spray of choice
*I have made this recipe in both a glass 13×9 that is curved at the edges (like most) and the bars were thicker due to the decreased area with the curved edges. I’ve also made it in a metal rectangle 13×9 (as shown in the pictures). I like the metal rectangle because it gives the best edges–versus the four corner pieces being lopsided and not having a perfectly flat bottom. If using the rectangle pan you will have to spread the brownies more and there will be a thinner brownie layer by just a bit. So, do whatever pan you have on hand and whichever outcome you prefer. As all pans and ovens can cook a little different, be sure to watch your bake.
HOW WILL I KNOW THE BROWNIES ARE DONE?
Brownies can be difficult to tell when they’re done because you can’t tell when they “brown” like other bakes. I find the top of the brownies will look firm and crisp, and when you tap it with your finger there won’t be much give in the center of brownie. Obviously, there’s a spectrum to what people like when it comes to brownies–almost underbaked and gooey to more firm, cake like and chewy brownies. I find mine straddles the line between both. I do bake these a bit more than when I’m making just plain brownies so that they are more firm and can hold up to cutting and maintaining it’s shape since it’s a bar.
IS IT HARD TO MAKE HOMEMADE MARSHMALLOW FLUFF?
Those gooey toasted marshmallows are sooo worth the effort. It’s so creamy and just beats store bought marshmallows by a mile in my opinion. If you’ve never made them, I assure you it’s not hard. You simply put the egg whites, sugar and cream of tarter in a bowl. Then, place a small saucepan of water on the stove and get it boiling. Set the heat proof bowl on top of the boiling saucepan. (The bowl should be larger so that it doesn’t fall in.) Whisk until the egg whites reach 160 degrees Fahrenheit. Then, take them off the heat, add the vanilla and beat the living day lights out of them until there are stiff peaks and it’s glossy. You’ll want to make it all the time once you realize how simple it is to make and what simple ingredients it calls for.
CAN I ADD CHOCOLATE CHIPS TO THE BROWNIES?
I know a lot of people like to add chocolate to their brownies. In this recipe, because of the sweet marshmallow layer I don’t add anymore sweetness. If you want you want you are welcome to add semi-sweet chocolate chips, or milk chocolate chips to the batter, if they fit your diet and you’re hard core about having them in the recipe go for it. Measure to your hearts content (as one always should when measuring chocolate).
HOW DO I STORE THESE HOMEMADE S’MORES BROWNIES?
I keep these brownies in their original pan, covered in plastic wrap at room temperature. After a day, the marshmallow layer can wilt or deflate a bit if it’s too hot, so you can always move it to the fridge if need be (though I doubt it will last that long!). An airtight container would work too. I just prefer to not disturb it, so I just cover it with Saran Wrap in the pan it was made in.
DO I HAVE OTHER GLUTEN-FREE DAIRY-FREE S’MORES RECIPES?
Yes, I do! S’mores lovers unite! All of the recipes on my site are gluten-free and dairy-free due to my son’s food allergies. Note that if you ever need to, you can sub back in regular wheat flour and regular dairy ingredients into the recipe as well. Check out these other fun s’mores variations, and all of the other delicious desserts that you’re sure to love.
- S’mores Cookies (+ Video!)
- S’mores Popcorn
- S’mores Parfaits (+ Video!)
DO I HAVE A VIDEO SHOWING HOW TO MAKE THESE DECADENT S’MORES BROWNIES?
Yes! I do. Where this dessert has three layers, and not many people have made a homemade marshmallow meringue before, I made a video so you can see how to make it start to finish. The video should auto-play for you. If it doesn’t, it is embedded in the bottom of the recipe card. And, if all else fails, you can view it on my YouTube channel.
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GRAHAM LAYER :
- 4 packs of Schar Honeygrams (so you will need two boxes)
- 1/4 cup granulated sugar
- 6 Tablespoons vegan butter, melted
- 1 and 1/2 cups All purpose gluten-free flour
- 1 and 1/2 cups sugar
- 1 cup cocoa powder
- 1 and 1/2 tsp baking powder
- 1 tsp xanthan gum (omit if your flour blend already has it in it)
- 1/2 tsp salt
- 2/3 cup coconut oil, melted
- 4 eggs (*see above for egg free option)
- 1 Tablespoon vanilla extract
MARSHMALLOW MERINGUE LAYER:
- 3 large egg whites, at room temperature
- 3/4 cup sugar
- 1/8 teaspoon cream of tartar (do not skip!)
- 1 Tablespoon vanilla extract
- 13×9 pan
- Electric beaters or stand mixer
- OPTIONAL: Culinary Kitchen Torch
- OPTIONAL: Instant digital read food thermometer (highly recommended though)
Be sure to watch the video below to see how to make it .
Preheat your oven to 350 degrees F.
Spray your 13×9 pan with nonstick spray of your choice.
Place your honeygrams, sugar and melted butter in your food processor. Pulse until it’s a like a fine, wet sand. If doing by hand–place grahams in a sealed baggie and beat with a rolling pin until fine crumbs. Pour in a bowl and stir in your sugar and melted butter. Press evenly into the bottom of your 13×9 pan.
Make brownies by whisking the dry ingredients: flour, sugar, cocoa powder, baking powder, xanthan if needed, and salt together. Pour in the wet ingredients and stir until completely mixed. Dough will be thick.
Gently push brownie batter into an even layer, using greased hands, over the graham cracker crust (helps if you spread it out by dollops all over the crust first and then push it together).
Cook for 25-30 minutes, or until as done as you want (depending on how fudgy you like them).
After brownies have cooled, make marshmallow meringue (also known as marshmallow fluff). You can put them in the fridge to help speed up this process.
Pour egg whites, sugar, and cream of tarter in large/heatable bowl. In a small sauce pan get a cup or two of water boiling (depending on how big your pan is. You want your heatable bowl to be able to sit on top of this pan, and not touch the water). Place your heatable bowl over the boiling water, and constantly whisk (will take 3-4 minutes) until mixture becomes foamy, the sugar is melted and the temperature reads 160 degrees F.
Take off the heat and add the vanilla. Beat either with a stand mixer or hand beaters on high for around 5 minutes, or until the mixture becomes voluminous, shiny and has stiff peaks.
Spread on top of the cooled brownies. You can serve plain, or you can broil it in your oven (won’t have as much browned definition), or use a kitchen torch to really toast the top.
Serve room temperature. Keep covered with plastic wrap when not serving. If lasting more than 6 hours, you can keep chilled to help the marshmallow fluff not wilt and get as deflated.
For an egg-free version, see the text above the recipe.
Allergy friendly brownie recipe taken from me.
If you only need it dairy free, you can sub back in regular flour 1:1 and omit the xanthan.
For frequently asked questions and substitutions see the text above the recipe.
Be sure to watch the video below to see how to make it.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.
Recipe inspired by and marshmallow Meringue adapted from Sally’s Baking Addiction.
Yield: 15Serving Size: 1
Amount Per Serving:Calories: 230Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 53mgSodium: 125mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 4g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS!