S'mores Brownies

S'mores Brownies

It's officially feels like summer here in So Cal with temps in the low 90s this week. Ugh. On the plus side, it's been warm enough that we've started planning our first camping trips of the season. And I can't wait! Sometimes dragging all the ingredients for s'mores - the vegan chocolate, marshmallows, and graham crackers, and of course a good stick! - can be a pain in the butt. And often, I end up forgetting at least one of the necessary ingredients! These days, I save myself time and space in the cooler by just pre-making a tray of these fudge, ooey-gooey S'mores Brownies instead. They whip up quickly, taste BETTER (yup, I said it) than the traditional version, and make late-night campfire munching a breeze! Instead of graham crackers, the marshmallows and chocolate chunks are nestled into rich, chocolatey brownie batter - no stick needed. I like to put them in the fridge for a bit before cutting into them for even fudgier brownies. And they couldn't be easier to travel with: they last sealed in a ziplock bag in the car or on the counter up to 3 full days. Pack up the tent and preheat the oven - we've got some s'mores to eat! 

INGREDIENTS
1 tablespoon ground flax + 3 tablespoons warm water
1 cup sugar
1/2 cup unsweetened almond milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup all purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
​1/2 cup chocolate chunks
1/2 cup vegan marshmallows (we used Dandies!)

DIRECTIONS
Preheat the oven to 350ºF. Grease or line an 8x8 inch baking dish.

In a small bowl which together the ground flax and warm water. Set it aside to gelatinize.

In a medium mixing bowl, whisk together the sugar, unsweetened almond milk, vegetable oil and vanilla. Add in the flax mixture and stir well to combine. 

In a separate large mixing bowl combine the flour, cocoa powder, baking powder and salt. Make a well in the center and pour in the wet ingredient mixture. Whisk together until a smooth batter forms. Fold in the chocolate chunks and marshmallows and pour the mixture into the prepared baking dish. 

Bake for 20-30 minutes, until an inserted toothpick comes out clean. Let cool completely before slicing. Enjoy!

NOTES
Makes 12 brownies.

For even fudgier brownies, fridge the cooled brownies at least 2 hours before cutting into them.

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