Irresistible Gluten-Free Dairy-Free S’mores Brownie Bars (with Vegan Option!)

Prepare to be amazed by these show-stopping S’mores Brownie Bars, a dessert that truly has it all! Featuring three decadent layers – a buttery homemade graham cracker crust, rich and fudgy brownies, and a crowning glory of perfectly toasted homemade marshmallow meringue – this treat is a triple threat of flavor and texture. It’s the ultimate summer dessert, designed to impress your guests and have them reaching for seconds, all without the hassle of building a campfire. Best of all, these Gluten-Free Dairy-Free S’mores Brownie Bars are an incredible allergy-friendly indulgence, with an easy egg-free and vegan option available too!

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Why These S’mores Brownie Bars Are a Must-Try

As a self-proclaimed s’mores enthusiast, I can confidently say that if s’mores appear on any dessert menu, it’s what I’m ordering! There’s an undeniable magic in the classic combination of fluffy marshmallow, crunchy graham cracker, and rich chocolate. It’s a flavor profile that evokes warm summer nights and joyful gatherings. But what if you could take that classic perfection and elevate it even further? That’s exactly what these S’mores Brownie Bars accomplish.

Instead of a simple chocolate bar, imagine a thick, intensely fudgy brownie as the foundation. Then, instead of just a toasted marshmallow, picture a generous layer of luscious, homemade marshmallow meringue, perfectly toasted to golden-brown perfection. This isn’t just s’mores; it’s s’mores on a whole new level of decadence. These bars are a guaranteed showstopper at any BBQ or potluck. The stunning golden torched topping instantly draws everyone in, and they’ll be flocking around the pan, eager for a slice of this irresistible treat. The best part? No one will ever guess that these incredibly delicious bars are entirely gluten-free and dairy-free, thanks to some clever and easy ingredient swaps. We’re confident they’ll bring as much joy and deliciousness to your summer as they do to ours!

Crafting Gluten-Free S’mores Brownie Bars

Making these glorious s’mores brownies entirely gluten-free is remarkably simple. The key lies in two straightforward substitutions: using certified gluten-free graham cracker pieces for the crust and swapping in a reliable gluten-free all-purpose flour blend for the brownies. For the graham crackers, you can choose any brand you prefer. However, I highly recommend Schar Honeygrams, which are widely available at major retailers like Walmart or conveniently online through Amazon.

When it comes to your gluten-free flour, an all-purpose blend is essential. Opt for one that is primarily rice, potato, and tapioca-based for the best results, though blends containing sorghum also work well. If you’re keen on a homemade gluten-free flour mix, feel free to use my tried-and-true recipe. Just remember to add 1 teaspoon of xanthan gum to your homemade blend. If your store-bought blend doesn’t already list xanthan gum as an ingredient, be sure to add that crucial teaspoon as well. Xanthan gum is vital for providing structure and elasticity in gluten-free baking, preventing a crumbly texture. As someone who bakes for a family of six, I often turn to more economical, non-name brands like the Great Value all-purpose flour blend, and it consistently delivers fantastic results for these bars.

Achieving Dairy-Free S’mores Brownie Perfection

Transforming these rich, fudgy s’mores brownies into a dairy-free delight is incredibly straightforward, thanks to the ease of finding excellent dairy-free alternatives. For the graham cracker crust, you’ll need a reliable dairy-free butter. Brands like Earth Balance Buttery Sticks or Country Crock Plant Butter are fantastic choices, melting beautifully and providing that essential rich flavor without any dairy. The brownie recipe itself is inherently dairy-free, as it wisely calls for coconut oil as its primary fat source, which contributes to its fudgy texture and rich taste. Furthermore, the homemade marshmallow fluff layer is naturally dairy-free, making the entire recipe surprisingly simple to adapt. With just a couple of easy swaps, you’ll have a dessert that is completely dairy-free, yet utterly indulgent and satisfying, pleasing everyone at your table.

Making These S’mores Brownie Bars Vegan and Egg-Free

For those needing a vegan and egg-free version of these delightful s’mores brownie bars, a few simple adjustments will do the trick. To make the brownie layer egg-free, you can easily substitute the 4 regular eggs with 4 flax eggs. This involves combining 4 tablespoons of ground flax seed with 10 tablespoons of warm water, allowing it to sit for a few minutes until it thickens to an egg-like consistency. This swap ensures the brownies retain their fudgy texture while remaining entirely egg-free.

The gooey toasted marshmallow layer requires a slightly different approach for an egg-free or vegan option. Traditional marshmallow meringue relies heavily on egg whites for its signature fluffy, airy texture. If you need to avoid eggs, the simplest solution is to forgo the homemade meringue and instead sprinkle a generous, thick layer of store-bought regular marshmallows on top of the cooled brownies before toasting them. Most standard marshmallows are egg-free, making them a convenient alternative. However, it’s important to note that regular marshmallows are typically not vegan, as they often contain gelatin. If your dietary needs specifically require a vegan dessert, you’ll need to seek out special vegan marshmallows, such as those made by Dandies.

For detailed guidance on selecting marshmallows that align with various dietary needs, I’ve compiled a comprehensive comparison chart of popular marshmallow brands in my dedicated post: “Which Marshmallows are Dairy Free?” While using store-bought marshmallows instead of the homemade meringue may result in a layer that is not as thick or gooey, and might stiffen more upon cooling, it will still be incredibly delicious! I frequently use regular marshmallows in my Mississippi Mud Brownies, and they are always a hit.

By incorporating flax eggs and specialty vegan marshmallows, these S’mores Brownie Bars can be crafted to be free of gluten, dairy, eggs, peanuts, and tree nuts, making them a truly super allergy-friendly dessert. As always, for the most up-to-date and accurate information, be diligent about reading the allergen statements on every single ingredient you use. This vigilance allows you to make informed decisions tailored to your specific dietary needs and ensures the safety of everyone enjoying these delectable bars.

Essential Ingredients for Your S’mores Brownie Bars

Gathering the right ingredients is the first step to creating these phenomenal s’mores brownie bars. Here’s a breakdown of what you’ll need for each luscious layer:

For the Crispy Graham Cracker Layer:

Schar Honey Grahams: You’ll need 4 individual packs (which usually means purchasing two boxes, as each box typically contains three packages). These are our preferred gluten-free choice for their excellent flavor and texture.
White Granulated Sugar: To add a touch of sweetness to the crust.
Vegan/Dairy-Free Melted Butter: Essential for binding the crust and adding that classic rich, buttery flavor without dairy.

For the Fudgy Brownie Layer:

All-Purpose Gluten-Free Flour Blend: As discussed above, a rice, potato, and tapioca-based blend works best.
Granulated Sugar: For sweetness and to achieve that perfect brownie texture.
Unsweetened Cocoa Powder: The heart of the chocolate flavor.
Baking Powder: To provide a slight lift to the brownies.
Xanthan Gum: Crucial for gluten-free baking; omit if your chosen flour blend already includes it.
Salt: A pinch enhances all the chocolate flavors.
Melted Coconut Oil: Our dairy-free fat source, contributing to the fudginess.
4 Large Eggs: (Refer to the section above for details on using flax eggs for an egg-free option).
Pure Vanilla Extract: For a warm, aromatic depth of flavor.

For the Toasted Marshmallow Meringue Layer:

3 Large Egg Whites: Make sure they are at room temperature for optimal whipping volume.
Granulated Sugar: To sweeten and stabilize the meringue.
Cream of Tartar: This ingredient is very important! It helps stabilize the egg whites, ensuring a strong, voluminous meringue.
1 Tablespoon Vanilla Extract: For a delightful flavor in the fluffy meringue.
*Egg-Free Alternative: If you need an egg-free option, you will replace this homemade meringue with a thick layer of toasted store-bought mini marshmallows of your choosing (see the “Vegan and Egg-Free” section above for more details).

Can I Use a Boxed Brownie Mix for Convenience?

While the thought of saving time with a boxed brownie mix is tempting, I haven’t personally tested this recipe using one. My main concern is the quantity of batter. Most gluten-free boxed mixes are designed for a smaller 8×8 inch pan, whereas this recipe calls for a larger 13×9 inch baking dish. You might be able to stretch a single boxed mix to fit, but the brownie layer would be significantly thinner than intended, which could affect the overall balance and texture of these triple-layer bars.

If you do decide to try a boxed mix, be mindful of the cooking time, as it will likely differ from my recipe. Keep a close eye on your oven to prevent over-baking. While I understand the desire for shortcuts, I truly believe you’ll appreciate the superior flavor and texture of my homemade gluten-free brownie mix, which is specifically formulated for this dessert and yields consistently amazing results.

What If I Have a Coconut Allergy?

If you or someone you’re baking for has a coconut allergy and cannot use the coconut oil specified in the brownie recipe, rest assured that suitable alternatives are readily available. You can easily swap the coconut oil with other neutral-flavored oils such as canola oil, vegetable oil, or avocado oil. These alternatives will still provide the necessary fat content for fudgy brownies without altering the overall taste significantly. Always ensure that whichever oil you choose fits your specific dietary needs.

Essential Tools for Baking These S’mores Brownies

Having the right kitchen tools can make the baking process much smoother and more enjoyable. Here’s what you’ll need to create these amazing s’mores brownie bars:

Large Mixing Bowl (or Stand Mixer Bowl): For combining ingredients for both the brownie batter and the meringue. A stand mixer is highly recommended for the meringue for ease and consistent results.
Food Processor: Ideal for quickly pulverizing the graham crackers into fine crumbs for the crust. If you don’t have one, a rolling pin and a sealed baggie will work just fine for crushing the crackers by hand.
Stand Mixer (with Paddle and Whisk Attachments) or Hand-Held Electric Beaters: Absolutely essential for achieving the perfect consistency for your brownie batter (paddle attachment for mixing) and especially for whipping up that voluminous marshmallow meringue (whisk attachment for airy peaks).
Spatula: For scraping bowls and gently spreading the brownie batter.
Measuring Cups and Spoons: For accurate ingredient measurements.
13×9 Inch Baking Pan: This is the ideal size for this recipe. A quick note on pans: I’ve successfully used both glass 13×9 pans (which often have curved edges, leading to slightly thicker bars due to reduced surface area) and metal rectangle 13×9 pans (like those shown in the pictures). The metal pan often yields cleaner, sharper edges, as the corner pieces are less prone to being lopsided. Using a metal pan might result in a slightly thinner brownie layer as the batter spreads more evenly, so choose the pan you have on hand and prefer the aesthetic outcome of. Remember that all ovens and pans cook a little differently, so always keep an eye on your bake time.
Hand-Held Kitchen Torch: While not strictly required, a culinary torch does an unparalleled job of toasting the meringue to a beautiful, golden-brown perfection, far superior to what an oven broiler can achieve. It creates that iconic s’mores char and flavor.
Small Saucepan for Bain Marie (Double Boiler) and Heatproof Bowl: Crucial for making the homemade marshmallow meringue safely. Your mixing bowl (like a KitchenAid mixer bowl) can often sit directly over the saucepan, ensuring it doesn’t touch the boiling water.
Instant Read Thermometer: This is a worthwhile investment, not just for this recipe but for general baking and cooking. It’s inexpensive and guarantees your meringue reaches the correct temperature for safety and stability.
Nonstick Cooking Spray of Choice: To ensure your bars release cleanly from the pan.

How to Know When Your Brownies Are Perfectly Baked

Determining when brownies are truly “done” can be a bit tricky, especially since they don’t necessarily “brown” like other baked goods. I’ve found a few reliable indicators to help you achieve that perfect fudgy-yet-set texture. The top of the brownies should appear firm and have a slightly crisp sheen. When you gently tap the center with your finger, there shouldn’t be too much give or jiggle, indicating they’re mostly set. Of course, brownie preferences vary widely – some love an almost underbaked, super gooey center, while others prefer a firmer, more cake-like, and chewy bar.

For these S’mores Brownie Bars, I typically bake the brownies a little longer than I would for plain brownies. This slight extra bake time helps them firm up sufficiently to hold their shape when cut and maintain their integrity as a layered bar. Aim for a balance that’s fudgy but sturdy enough to support the marshmallow meringue layer without collapsing. Since oven temperatures can vary, always keep a close eye on your brownies during the last few minutes of baking.

Is Homemade Marshmallow Fluff Really That Difficult to Make?

The thought of making homemade marshmallow fluff, or meringue, can seem intimidating, but I assure you it’s much easier than you might think, and the results are absolutely worth the minimal effort! This gooey, creamy homemade topping vastly surpasses any store-bought marshmallows in my opinion. If you’ve never attempted it, let me walk you through just how simple it is:

First, combine your egg whites, sugar, and a pinch of cream of tartar in a large, heatproof bowl. Next, place a small saucepan with about an inch or two of water on your stove and bring it to a boil. Carefully set your heatproof bowl directly over the boiling saucepan, ensuring the bottom of the bowl does not touch the water (this creates a bain-marie, or double boiler). Continuously whisk the mixture for about 3-4 minutes, or until it becomes foamy, the sugar has fully dissolved, and a quick read with your instant thermometer shows it has reached 160 degrees Fahrenheit. This step is crucial for both safety and texture.

Once it hits the target temperature, remove the bowl from the heat, stir in the vanilla extract, and then, using a stand mixer or hand-held electric beaters, beat the mixture on high speed. You’ll beat it vigorously for about 5 minutes, or until it transforms into a voluminous, glossy white fluff with stiff peaks that hold their shape. Once you experience how straightforward it is to make with just a few basic ingredients, you’ll want to whip up this delightful marshmallow fluff all the time!

Can I Enhance My Brownies with Chocolate Chips?

Many brownie lovers enjoy adding extra chocolate chips to their batter, and it’s a fantastic way to boost the chocolate factor! For these particular S’mores Brownie Bars, because of the inherent sweetness and richness of the homemade marshmallow meringue layer, I typically opt not to include additional chocolate chips. The existing layers provide a perfect balance of flavors and sweetness.

However, if you’re a true chocoholic and believe there’s no such thing as too much chocolate, you are absolutely welcome to add semi-sweet or milk chocolate chips to the brownie batter! Just ensure that any chocolate chips you choose fit your dietary needs (e.g., dairy-free chocolate chips for a dairy-free recipe). Feel free to measure them to your heart’s content – as is always the proper way to measure chocolate in my book!

Storing Your Homemade S’mores Brownie Bars

Proper storage ensures your delicious S’mores Brownie Bars stay fresh and enjoyable for as long as possible. I find the best way to keep these brownies is to leave them in their original 13×9 inch baking pan and simply cover them tightly with plastic wrap. They store wonderfully at room temperature for a day or two. If your kitchen tends to get quite warm, you might notice the marshmallow layer starting to wilt or deflate a bit over time. In that case, feel free to transfer the covered pan to the refrigerator to help the meringue maintain its lofty structure. However, in my experience, these bars are usually devoured long before wilting becomes an issue!

While an airtight container would also work, I personally prefer not to disturb the beautiful layers, so covering the original pan with Saran Wrap is my go-to method. This keeps them fresh without any fuss, preserving their perfect presentation.

Explore More Gluten-Free & Dairy-Free S’mores Recipes!

Fellow s’mores lovers, rejoice! If you adore the classic s’mores flavor profile, you’ll be thrilled to know that my website is a treasure trove of gluten-free and dairy-free recipes, all developed to accommodate my son’s food allergies. The beauty of these recipes is their versatility: if you don’t have allergies, you can often easily swap back in regular wheat flour and traditional dairy ingredients. Dive into these other fun s’mores variations and discover a world of delicious desserts that are sure to become new favorites:

S’mores Cookies (+ Video!): All the s’mores flavor packed into a chewy cookie.
S’mores Popcorn: A fun, crunchy, and irresistible snack.
S’mores Parfaits (+ Video!): Elegant, layered individual desserts that are perfect for entertaining.

Watch the Video: How to Make These Decadent S’mores Brownies!

Absolutely! I’ve created a comprehensive video guide to walk you through every step of making these decadent S’mores Brownie Bars. Given that this dessert involves three distinct layers, and making homemade marshmallow meringue might be new to some, the video is an invaluable resource. It will show you exactly how to make it from start to finish, ensuring your success.

The video should automatically play for you within this page. If it doesn’t, you can find it conveniently embedded at the bottom of the recipe card. And, if all else fails, you can always head directly to my YouTube channel to watch it there. Visual guidance makes all the difference, especially for multi-layered recipes!

S’mores Brownie Bars

Yield:
15

Prep Time:
20 minutes

Cook Time:
30 minutes

Additional Time:
30 minutes

Total Time:
1 hour 20 minutes

Three layers: homemade graham cracker crust, with fudgy brownies on top and finished with toasted homemade marshmallow meringue makes for a triple threat dessert. This showstopper summer dessert will have your guests having seconds, all without having to start a fire. This Gluten Free Dairy Free S’mores Brownie Bars are s’mores on steroids. (There’s also an egg-free option too!)

Ingredients

GRAHAM CRACKER LAYER:

4 packs of Schar Honeygrams (you will need two boxes)
1/4 cup granulated sugar
6 Tablespoons vegan butter, melted

BROWNIE LAYER:

1 and 1/2 cups All-purpose gluten-free flour blend
1 and 1/2 cups sugar
1 cup cocoa powder
1 and 1/2 tsp baking powder
1 tsp xanthan gum (omit if your flour blend already contains it)
1/2 tsp salt
2/3 cup coconut oil, melted
4 large eggs (*see above for egg-free option)
1 Tablespoon vanilla extract

MARSHMALLOW MERINGUE LAYER:

3 large egg whites, at room temperature
3/4 cup sugar
1/8 teaspoon cream of tartar (do not skip!)
1 Tablespoon vanilla extract

RECOMMENDED TOOLS:

13×9 inch baking pan
Electric beaters or stand mixer
OPTIONAL: Culinary Kitchen Torch
OPTIONAL: Instant digital read food thermometer (highly recommended)

Instructions

Be sure to watch the video above or below to see the entire making process.
Preheat your oven to 350 degrees F (175°C).
Lightly spray your 13×9 inch baking pan with nonstick cooking spray of your choice.
For the Graham Cracker Crust: Place the honeygrams, granulated sugar, and melted vegan butter into your food processor. Pulse until the mixture resembles a fine, wet sand. If you are doing this by hand, place the graham crackers in a sealed plastic baggie and crush them with a rolling pin until fine crumbs are formed. Transfer to a bowl and stir in the sugar and melted butter. Press this mixture evenly into the bottom of your prepared 13×9 inch pan, forming a compact crust.
For the Brownie Layer: In a large mixing bowl, whisk together all the dry ingredients: gluten-free flour, sugar, cocoa powder, baking powder, xanthan gum (if needed), and salt. Pour in the melted coconut oil, eggs (or flax eggs), and vanilla extract. Stir until all ingredients are thoroughly combined and the batter is thick and uniform.
Gently spread the thick brownie batter evenly over the graham cracker crust. It helps to dollop spoonfuls of batter across the crust first, then use greased hands or an offset spatula to gently push and spread it into a smooth, consistent layer without disturbing the crust below.
Bake the brownies for 25-30 minutes, or until they reach your desired level of fudginess. The top should appear set and slightly firm when gently tapped.
After the brownies have cooled completely (you can place them in the fridge to speed this up), prepare the marshmallow meringue (also known as marshmallow fluff).
For the Marshmallow Meringue: In a large, heatproof bowl (such as your stand mixer bowl), combine the room-temperature egg whites, granulated sugar, and cream of tartar. Set a small saucepan with 1-2 inches of water to boil on the stove. Place the heatproof bowl over the boiling water, ensuring the bottom of the bowl does not touch the water. Whisk continuously for 3-4 minutes, until the mixture becomes foamy, the sugar has dissolved, and an instant-read thermometer registers 160 degrees F (71°C).
Remove the bowl from the heat and stir in the vanilla extract. Using a stand mixer with a whisk attachment or hand-held electric beaters, beat the mixture on high speed for approximately 5 minutes, or until it becomes incredibly voluminous, shiny, and forms stiff, glossy peaks.
Evenly spread the homemade marshmallow meringue over the cooled brownie layer. You can serve the bars plain, or for that authentic s’mores experience, toast the meringue. You can briefly broil it in your oven (watching it very carefully, as it browns quickly and unevenly) or, for the best and most controlled results, use a kitchen torch to achieve a beautiful golden-brown, lightly charred topping.
Serve the S’mores Brownie Bars at room temperature. When not serving, keep them covered tightly with plastic wrap in the pan. If you anticipate them lasting longer than 6 hours, chilling them in the refrigerator can help the marshmallow fluff maintain its structure and prevent it from wilting or deflating, especially in warm environments.

Notes

For a detailed egg-free and vegan version, please refer to the specific sections in the text above the recipe card for guidance on substitutions.

This allergy-friendly brownie recipe is adapted from my own proven formula.

If your only dietary restriction is dairy-free (and not gluten-free), you can substitute regular wheat flour 1:1 for the gluten-free flour and omit the xanthan gum.

For answers to frequently asked questions and further substitution ideas, please consult the detailed sections above the recipe card.

Don’t forget to watch the embedded video for a visual step-by-step guide on how to make this recipe.

*Our family’s allergies are severe and regularly tested, allowing us to rely strictly on label information. I do not contact companies to inquire about ingredient derivations or potential cross-contact. If your allergies require this level of caution, please conduct your own research. I cannot guarantee the safety of any ingredient; only you can make that determination for your specific needs. I share only what works for our family.

**If you are preparing this dessert for someone with food allergies, and you do not personally have allergies, I strongly recommend that they review every single brand and ingredient you plan to use to ensure it meets their safety standards. Additionally, have a conversation with them about best practices to avoid cross-contamination in your kitchen.

Recipe inspired by, and marshmallow meringue adapted from, Sally’s Baking Addiction.

Nutrition Information:

Yield: 15
Serving Size: 1

Amount Per Serving:
Calories: 230Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 53mgSodium: 125mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 4g

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