Healthy S'mores Brownies

Extra fudgy healthy s’mores brownie topped with toasted marshmallows, melted chocolate, and crushed graham crackers.

These healthy s’mores brownies have all the gooey, chocolatey goodness of the classic treat—just made better for you! They’re rich and fudgy with an almond flour base, melty chocolate chips, toasted marshmallows, and crushed graham crackers on top. Naturally gluten-free, dairy-free, refined sugar-free. Ready in under 30 minutes!

5 from 14 votes

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Prep Time 10

Cook Time 15

Total Time 25

Serving brownies

Ingredients

Brownies:

2 large egg
⅓ cup coconut oil, melted
½ cup coconut sugar
¼ cup 100% maple syrup
1 teaspoon vanilla extract
1 cup super-fine almond flour, packed
¼ cup cocoa powder
¼ teaspoon salt
⅓ cup chocolate chips

S’mores Topping:

2 - 3 squares graham crackers, or gluten-free graham crackers
½ cup mini marshmallows
Extra chocolate squares or chips

Instructions

Preheat the oven: Set your oven to 350°F (175°C). Lightly grease and line an 8x8-inch baking pan with parchment paper.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, melted coconut oil, coconut sugar, maple syrup, and vanilla extract until smooth.
Add the dry ingredients: Stir in the almond flour, cocoa powder, and salt until fully combined and no dry streaks remain.
Fold in the chocolate chips: Gently mix in the chocolate chips with a spatula.
Spread and bake: Pour the brownie batter into your prepared pan and spread it into an even layer. Bake for 14–16 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs (not raw batter).
Add the s’mores topping: Remove the pan from the oven. Immediately sprinkle the mini marshmallows, crumbled graham crackers, and extra chocolate chips or squares evenly over the top.
Broil to toast marshmallows: Turn your oven’s broiler to low. Place the pan back in the oven for 1–2 minutes, just until the marshmallows are golden and toasted. Watch closely—they toast fast!
Optional smudge: For that classic gooey s’mores look, gently press or swirl the toasted marshmallows while still warm—or leave them whole.
Cool and slice: Let the brownies cool in the pan for 15–20 minutes before slicing. This helps them set and keeps the layers clean.

Notes

Use super-fine almond flour for the best fudgy texture—avoid almond meal.

Don’t overbake; brownies should look slightly underdone in the center.

Broil carefully! Marshmallows toast fast—keep a close eye on them.

Let cool at least 15 minutes before slicing for clean edges.

Store in an airtight container for 2–3 days, or refrigerate for up to 5 days.

Nutrition

Course Dessert

Cuisine American, Healthy

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