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These s’mores brownies are a decadent treat that everyone is going to love! They’re grain-free, egg-free, and absolutely delicious.

A plate of s'mores brownies stacked.

S’mores are always a hit, no matter what form you serve them in! Of course, we all love the gooey campfire s’mores that we grew up with, but there’s a lot of fun to be had with bakery-style s’mores recipe like these brownies!

They’re made with a graham cracker crust on the bottom, a chocolate brownie layer, and an absolutely perfect marshmallow layer, for the best dang s’mores you’ve ever had.

Why you’ll love these gluten-free s’mores brownies

  • S’mores can’t be beat! I love the flavors of chocolate, marshmallow, and graham crackers and this is a delicious way to enjoy the flavors without a campfire!
  • There is an easy shortcut! I use a pre-made brownie mix for this recipe to keep it easier and it still tastes delicious!

The Ingredients for gluten-free s’mores brownies

  • Paleo Brownie Mix. I wound up using a pre-made mix for this recipe just to keep it easy! This recipe is already a lot of scratch cooking, so it was great to take a shortcut. You can also use homemade brownies though, as long as they’re baked as directed!
  • Gelatin, Honey, and Vanilla Extract. These ingredients make the homemade marshmallow layer.
  • Almond Flour.
  • Arrowroot Starch. You should be able to use tapioca starch as well.
  • Maple Syrup, Vanilla Extract, and Cinnamon.
  • Ghee. You can sub coconut oil for a dairy-free option.

How to make gluten-free s’mores brownies

  • Step One. Make the graham cracker crust layer and bake it. Allow it to cool.
  • Step Two. Prepare the brownie batter and pour over the graham cracker crust. Bake and allow to cool.

Photos of the brownie layer before and after baking.

  • Step Three. Make the marshmallow mixture.
  • Step Four. Add the marshmallow mixture on top and refrigerate.

The marshmallow layer being poured over the brownie layer in a baking dish.

  • Step Five. Slice and enjoy!

A s'mores brownie being held in a hand where you can see the layers.

Tips & tricks

  • Keep the bars chilled. The marshmallows stay together best if they’re chilled.
  • Don’t pull the bars, cut them! My other s’mores bar recipe is great for pulling apart, but the brownie doesn’t lend itself well to pulling

How to store these brownies

Store the brownies in the fridge for 2-3 days.

How to make these brownies AIP

It takes some tweaking, but you can make it work! Here are my recommendations…

A stack of s'mores brownies stacked on top of each other on a counter.

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Gluten Free S’mores Brownies

  • Author: Michelle
  • Total Time: 1 hour 15 minutes
  • Yield: 9 bars 1x
  • Diet: Gluten Free
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Ingredients

Units Scale

For the graham cracker crust

  • 1 cup almond flour
  • 2 tbsp arrowroot starch
  • 1/4 cup each maple syrup
  • 1/4 cup ghee, melted (sub coconut oil)
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon

For the brownie layer

For the marshmallow

  • 1 cup water (divided)
  • 3 tbsp gelatin
  • 1 cup honey
  • 1/2 tsp vanilla extract

Instructions

To make the graham cracker crust

  1. Preheat the oven to 350 F and line an 8×8″ baking dish with lightly greased parchment paper.
  2. Combine the ingredients for the crust in a large bowl and stir until fully incorporated. The batter should be fairly wet and sticky.
  3. Press the batter into the baking dish until it evenly covers the bottom. Transfer to the oven and parbake for 10 minutes. The crust will not be baked through yet.
  4. Remove the pan from the oven and set aside, allowing the crust to cool.

For the brownie layer

  1. Prepare the brownies as directed. I used a boxed brownie mix to simplify the recipe.
  2. Carefully add the brownie batter over the crust, using a spatula to evenly press the brownie batter down.
  3. Transfer to the oven and bake for 25-28 minutes or until a tooth pick inserted comes out clean. Remove from the oven and allow to cool to the touch.

For the marshmallow

  1. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
  2. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
  3. Slowly add in the honey mixture to the gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Add the vanilla. Continue whisking on high, until stiff peaks start to form in the marshmallow mixture.
  4. Pour the mixture over the prepared brownies and place in the fridge to harden for 3-4 hours or until soft and springy to the touch.
  5. Slice into 9 bars (or 18 for smaller servings) and enjoy chilled!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 30
  • Cook Time: 45
  • Category: Dessert
  • Method: baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 402
  • Fat: 11g
  • Carbohydrates: 64.5g
  • Fiber: .7g
  • Protein: 5.4g

Keywords: smores brownies