S’mores Brownies

Vegan Yack Attack

a stack of s'mores brownies topped with chocolate and graham cracker

These decadent s’mores brownies made by Jackie Sobon of Vegan Yack Attack have a rich, chocolatey brownie base topped with baked and lightly toasted marshmallows, then a little melted chocolate and crushed graham crackers.


  • 1 cup (235 ml) non-dairy milk, room temperature
  • 1 cup (220 g) cane sugar
  • 1 cup (180 g) brown sugar
  • 5/8 cup (135 g) melted coconut oil
  • 2 tablespoons (14 g) ground flaxseed
  • 1 teaspoon vanilla extract
  • 2 cups (260 g) unbleached all-purpose flour
  • 2/3 cup (63 g) cocoa powder
  • 2 teaspoons (8 g) baking powder
  • 1/2 teaspoon salt
  • 10-ounce (283 g) bag Dandies Vegan Marshmallows
  • 9-ounces (255 g) vegan semi-sweet chocolate chips
  • 1/4 cup (20 g) chopped graham crackers


  1. Preheat oven to 350F (180C or gas mark 4). Line one 8 x 8-inch (20 x 20-cm) baking dish with parchment paper, making sure it goes up the walls of the dish. In a large mixing bowl, whisk non-dairy milk, sugar, brown sugar, coconut oil, flaxseed, and vanilla until combined. Then, sift flour, cocoa, baking powder, and salt over the top of the wet mixture, stirring until just combined.
  2. Pour batter into a baking dish, smooth out to fill the dish, bake for 30 minutes, then take out of the oven and top with Dandies marshmallows in an even layer. Bake for 11-13 more minutes or until the marshmallows have lightly browned. Then, place the baking dish on a cooling rack, waiting roughly 10-15 minutes for the marshmallows to reduce in size.
  3. After they have shrunk, top marshmallows with chocolate chips and wait for them to soften. Once soft, smooth the chips out into an even layer using a spatula, then top with crushed graham crackers. Once brownies have cooled – after about 30 minutes or so – carefully lift them out of the baking dish by pulling up parchment paper. Slice into 16 squares, and serve, or refrigerate brownies for up to one week.

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