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Fudgy S'mores Brownies with Homemade Frosting

These three layer S'more brownies are made gluten free, dairy free and refined sugar free for the ultimate S'mores brownie!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: dairy free, gluten free, refined sugar free
Keyword: brownies, dairy free, gluten free, refined sugar free, s'mores
Servings: 16 brownies
Author: Ciarra Siller

Ingredients

crust layer

  • 1 cup almond flour
  • 3 tbsp honey*
  • 2 tbsp coconut oil melted
  • pinch sea salt

brownie layer

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup tapioca flour**
  • 1/2 cup coconut sugar***
  • 1/2 cup coconut oil
  • 2 Lily's vegan dark chocolate bars, chopped 80g
  • 2 eggs room temperature
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract

torched meringue

  • 2 egg whites
  • 1/2 cup honey****
  • 1 tsp vanilla extract
  • pinch sea salt

Instructions

  • Preheat heat oven to 350 F and prepare an 8x8 inch pan with parchment paper both ways for easy removal. 
    In a bowl, stir together the crust ingredients until a crumble forms. Press the crumble into the bottom of the prepared pan and pack it down using the bottom of a glass. Bake for 5-7 minutes or until golden brown. Be careful this crust can burn quickly so keep an eye on it.
  • Let crust cool while you prepare your brownies. In a microwave safe bowl melt the chopped chocolate until smooth and set aside to cool slightly (about 3-5 minutes). Stir in the eggs and vanilla extract.
    In a large mixing bowl, stir together the cocoa powder, coconut sugar, tapioca flour and salt. Add in the chocolate mixture and stir until combined. Transfer the batter to the prepared pan and pour over the crust. Bake for 12-14 minutes. Remove and let cool completely. 
  • Once cooled, prepare the meringue by placing the egg whites into a large mixing bowl and set aside. Place the honey into a small pot over medium-high heat and bring to a boil and then immediately remove. 
    Use an electric hand mixer to beat the egg whites while slowly adding in the hot honey. Beat until stiff peaks form and the meringue begins to cool, about 7-8 minutes.
    Pour the meringue over the brownies and use a rubber spatula to spread in an even layer. Use a kitchen torch to toast the top and sides of the meringue. Cut into 16 squares and serve. 

Notes

*Honey can be replaced with agave or maple syrup 
**Tapioca flour can be replaced with arrowroot flour 
***coconut sugar can be replaced with granulated swerve, maple sugar or granulated sweetener of choice 
****Honey can be replaced with agave or maple syrup