Vegan S’mores Fudge Brownies

These brownies are flaming good. Literally. The last part of the recipe requires you to broil the brownies to get the marshmallows nice and toasty looking. They only need 1 minute to broil and they are ready. But I got distracted and left them in the oven for 3-5 minutes. When I went to get them, surprise! They were on fire. My first thought was to grab some water, but I put so much time and effort into these brownies, I wasn’t about to demolish them because of a semi-raging fire. Luckily the flames went out quickly and I was greeted by the shrill tones of the smoke detector, which I promptly ripped off the wall. When all was said and done, my poor brownies were covered in a layer of ashy marshmallow. On the plus side, after I scraped it off, the brownies looked and tasted great. Lesson of this story? Just because your recipe doesn’t go quite as planned don’t freak out. Sometimes it will turn out even better!

Here are some more surprises from my Vegan S’mores Fudge Brownies: they are gluten-free, they contain roasted beets, and the base of the batter is black beans! However, these brownies taste just as good as any brownie made with wheat flour and dairy products. No one would ever suspect they have veggies and legumes in them!

First up is the graham cracker crust that fills the bottom of the pan. I adapted this recipe from memeinge.com to be gluten-free and vegan.

Homemade Graham Cracker Crust

*this is for a small pan of brownies, if you have a regular sized pan, double the recipe.

Take a 1/2 measuring cup and fill it almost to the top with brown rice flour. Fill the rest with coconut flour.

1/8 tsp cinnamon

1/8 tsp baking powder

1/8 tsp baking soda

2 tbsp melted Earth Balance

1/8 cup Bee Free vegan honey (maple syrup would work as well)

Mix dry ingredients together, making sure there are no clumps. Add wet ingredients in and mix well. Grease your pan with some Earth Balance. Put dough in pan and use your fingers to make a thin layer over the entire bottom of pan. Bake for 6 minutes at 350 degrees.

Black Bean Brownie Batter

This part of the recipe is adapted from the Minimalist Baker.

*same note as above regarding the small pan vs. regular sized pan.

15 oz can black beans, rinsed and drained

1/4 cup pureed roasted beet (you want a baby food consistency. To roast the beet, just cut off the ends, drizzle some coconut oil, wrap it in foil, place on a baking and roast in oven for 1 hour at 375 degrees. Puree in a blender with some splashes of water)

3 tbsp melted coconut oil

3/4 c cocoa powder

1/4 tsp sea salt

1 tsp pure vanilla extract

heaping 1/2 c raw sugar, slightly pulsed (I used a coffee grinder)

1 1/2 tsp baking powder

Blend all the ingredients together in a blender, food processor, or mixer. I used a hand blender. Add water if too thick (I added about 1 tbsp). Should be the consistency of slightly less thick chocolate frosting. Pour over the graham cracker crust and spread out evenly. Bake for 20 mins at 350 degrees.

S’mores Topping

1/3 cup dark chocolate chips

Dandie’s marshmallow minis

Remove pan from the oven. Sprinkle chocolate chips evenly over the brownies. Bake another 5-10 minutes (or until the chocolate is melted). Take out and smooth the melted chocolate evenly over the top of the brownies. Change the oven setting to broil. Sprinkle marshmallows over the dish and broil for 1 minutes or until marshmallows are lightly browned. WARNING: LONGER THAN 1 MINUTE = FLAMES!

Flames or not, here is the finished product – ooey, gooey, chocolate fudgy, marshmallowy goodness…

Vegan S'mores Fudge Brownies

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

These brownies are gluten-free, contain roasted beets, and the base of the batter is black beans! However, they taste just as good as any brownie made with wheat flour and dairy products. No one would ever suspect they have veggies and legumes in them!

Author: Jillian

Recipe type: Confection

Serves: 15 brownies

Ingredients

• Take a ½ measuring cup and fill it almost to the top with brown rice flour. Fill the rest with coconut flour.
• ⅛ tsp cinnamon
• ⅛ tsp baking powder
• ⅛ tsp baking soda
• 2 tbsp melted Earth Balance
• ⅛ cup Bee Free vegan honey (maple syrup would work as well)
• 15 oz can black beans, rinsed and drained
• ¼ cup pureed roasted beet (you want a baby food consistency. To roast the beet, just cut off the ends, drizzle some coconut oil, wrap it in foil, place on a baking and roast in oven for 1 hour at 375 degrees. Puree in a blender with some splashes of water)
• 3 tbsp melted coconut oil
• ¾ c cocoa powder
• ¼ tsp sea salt
• 1 tsp pure vanilla extract
• heaping ½ c raw sugar, slightly pulsed (I used a coffee grinder)
• 1½ tsp baking powder
• ⅓ cup dark chocolate chips
• Dandie's marshmallow minis

Instructions

1. Homemade Graham Cracker Crust: Mix dry ingredients together, making sure there are no clumps. Add wet ingredients in and mix well. Grease your pan with some Earth Balance. Put dough in pan and use your fingers to make a thin layer over the entire bottom of pan. Bake for 6 minutes at 350 degrees.
2. Black Bean Brownie Batter: Blend all the ingredients together in a blender, food processor, or mixer. I used a hand blender. Add water if too thick (I added about 1 tbsp). Should be the consistency of slightly less thick chocolate frosting. Pour over the graham cracker crust and spread out evenly. Bake for 20 mins at 350 degrees.
3. S'mores Topping: Remove pan from the oven. Sprinkle chocolate chips evenly over the brownies. Bake another 5-10 minutes (or until the chocolate is melted). Take out and smooth the melted chocolate evenly over the top of the brownies. Change the oven setting to broil. Sprinkle marshmallows over the dish and broil for 1 minute or until marshmallows are lightly browned.

3.3.3077

Jillian ♥