Love brownies? Make this Gluten-Free S’Mores Brownies – a family favorite with real food ingredients. Modify this recipe to make it refined sugar free too.
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I’m always on the hunt for the perfect brownie recipe. When I’m opting to be healthier, I love these Paleo Brownies made without refined sugar and wheat.
But sometimes my kids want a treat… and that’s exactly what they get with these Gluten-Free S’Mores Brownies. It’s got so much going on with the gluten-free graham cracker and all-natural marshmallow topping. It’s perfect for holiday parties, get-togethers, parties, and birthday parties. Because who needs a traditional birthday cake when you’ve got this right?
The best part? You can modify it and leave out the graham cracker and marshmallow topping if you want a delicious brownie recipe without the refined sugar. We eat healthy most of the time, but once in a while we indulge in special treats like this.
How to Make Gluten-Free S’Mores Brownies
With this recipe, you’ve got lots of options. So let’s go through it…
This recipe calls for raw honey or coconut sugar to use as the sweetener. You can use regular granulated sugar (I prefer organic) if you like, just use the same amount that is called for in this recipe.
The gluten-free all-purpose flour can make a difference in the texture of this Gluten-Free S’Mores Brownies recipe. Here’s a recipe to help you make your own gluten-free all-purpose flour. Or if you have a brand that you like try it. I really like this one if I’m opting to get gluten-free flour from the store.
More Dessert Recipes
Gluten-Free S’mores Brownies
- 3/4 cup honey or coconut sugar (up to 1 cup to taste)
- 1/2 cup unsalted butter
- 1/2 tsp fine-grain sea salt
- 1 tsp vanilla extract
- 3/4 cup unsweetened cocoa
- 3 large eggs
- 3/4 cup gluten free all-purpose flour
- 1 tsp baking powder
- 1 cup chocolate chips, divided (look for the Enjoy Life brand)
- 1 cup gluten-free graham cracker crumbs optional
- dye-free marshmallows optional
- Preheat oven to 350 degrees F. Place a piece of parchment paper in an 8” square pan – use a long enough piece to create small flaps that hang over the edge of the pan as “handles”. Spray the parchment paper with cooking spray and set aside.
- In a small sauce pan, add 1 cup of water and set to medium heat. Add the honey or coconut sugar, butter and salt to a medium-sized heat-safe bowl. Place bowl over the sauce pan – this is the double-boiler method. Stir the honey-butter-salt mixture until melted. Remove from heat once melted.
- Add in the cocoa and vanilla extract into the bowl and stir. Next, add the eggs, and stir.
- Fold the flour and baking powder to the mixture. Add ½ cups chocolate chips to the bowl, and gently fold into the batter.
- Pour the batter into prepared pan, spreading it evenly pushing it to the edges and corners.
- Sprinkle on the remaining chocolate chips.
- Bake in the preheated oven for 33-38 minutes. Remove from heat.
Optional to add graham cracker crust
- After step 6, add in this step… Break apart a few graham cracker cookies and place in a food processor for a few pulses. Pour into a one cup measuring cup. Pulse a few more to fill up the cup if it’s not quite full.
- Sprinkle the graham cracker crumbs evenly on top of the chocolate chip covered brownie batter. And then go to step 7 to bake for 33-38 minutes.
Optional to add marshmallow topping
- After step 7, remove brownie bars from heat. Set oven to broil on high.
- Sprinkle on a layer of mini marshmallows, or take full size marshmallows and cut them horizontally in half and place them right on top so a thin layer of marshmallow covers the surface.
- Place the pan back in the oven on broil for a couple of minutes – standing by watching to make sure the marshmallows do not brown too much. This process happens very quickly so keep a watchful eye!
- Pull from the oven when marshmallow topping is browned to your liking and place pan on a wire cooling rack for up to two hours before removing from pan.
Want More Recipes?
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All the recipes are gluten-free – with many options for grain free or Paleo, dairy free, egg free and vegetarian.
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It’s filled with 130+ pages of content and recipes, including:
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- Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
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- Tips on how to get kids to become better eaters and help in the kitchen
- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more