Hi everyone! Hope you guys are all doing ok. Things have been pretty crazy lately back at home base and the current quarantine has me missing so many people. Thank God for baked goods! I usually use them as an excuse to see people in the guise of giving them as gifts (following proper health measures of course) and these brownies were no exception. I had to test them out a couple of times because the first few tries produced brownies that were too fudgy, if that’s possible. Then, I also had one batch where I completely forgot to add the baking soda (eeeeep!) albeit still very yummy to eat.

These bars have 3 layers: graham, fudgy brownie and homemade marshmallow fluff. For my vegan friends out there, I know how hard it can be to find vegan marshmallows so this is for you. And for those who aren’t vegan it’s still very fun to make your own marshmallows.

The brownie batter or should I say dough is fairly simple. Basically a mix and plop into a baking pan affair. You don’t need any fancy equipment except for a mixer to help with the marshmallow. You can definitely go the manual route and whip with a whisk but a word of caution, it’s a hell of an arm workout!

Just A Few Tips

• This makes a very thick batter almost like a dough. You will be tempted to add milk but don’t. Trust me it will bake up beautifully. I recommend using a rubber spatula to help spread it evenly over the graham layer.
• For the marshmallow, feel free to use a candy thermometer if you have one. It should reach soft ball stage (235ºF/118ºC) and will be a clear syrup. This goes by very quickly so keep an eye on the syrup or else it will caramelize or burn. If you want a more visual guide you can check this.
• Set your mixer on low when adding the sugar syrup. You don’t want flying hot syrup friends.
• Beating aquafaba does take more time than the traditional egg white so don’t be alarmed. As long as it reaches a stiff peak (see picture above) you’ll be all set.
• These brownies can be stored at room temperature for 1-2 weeks though I recommend eating immediately as the marshmallow doesn’t keep well.

Print Recipe

Torched Peanut Butter S’more Bars with Vanilla Scented Marshmallow

Decadent fudgy brownies with an easy graham crust topped with torched vanilla marshmallow fluff

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dessert, Snack

Cuisine: Vegan

Keyword: Dairy Free, Easy, Egg Free, Vegan

Servings: 16 1 1/2 squares

Calories: 196kcal

Author: Unit 1404

Ingredients

BROWNIE

• 6 sheets graham crackers*
• 1 tbsp ground flaxseed can sub with 1 egg
• 40 g (½ cup) unsweetened cocoa powder
• 15 g (2 tbsp) cornstarch
• ¼ tsp baking soda
• 30 g (¼ cup) coconut sugar
• ¾ tsp sea salt
• 70 g (¼ cup) agave can also use maple syrup/honey
• 25 g (⅛ cup) plant based milk sub with regular milk if preferred
• 1 tsp vanilla
• 204 g (¾ cup) natural peanut butter
• 50 g (½ cup) chopped chocolate/chunks

MARSHMALLOW FLUFF

• 150 g (¾) white sugar
• 115 g (½ cup) water
• 120 g (½ cup) aquafaba*
• ¼ tsp cream of tartar
• 2 tsp vanilla
• ¾ tsp agar agar (unflavoured gulaman)

Instructions

• Preheat oven to 350°F (180°C) and line an 8×8" pan with parchment paper. Arrange the graham crackers in a neat layer at the bottom of the pan. Set aside.
• In a tiny bowl, combine the flaxseed with 3 tbsp of water and set aside to thicken. After about 5 minutes, the mixture should have a thicker almost gel like consistency similar to an egg. (Disregard this step if using an egg)
• In a large bowl, sift the cocoa powder, cornstarch, baking soda, coco sugar and salt. Mix until combined. Proceed to pour in the flax egg, agave, milk, and vanilla.
• Stir in the peanut butter until fully incorporated into the batter (I recommend using a wooden spoon for this). No need to worry about over mixing here as there is no flour. Stir in the chocolate chunks.
• Ceremoniously dump brownie batter on to the graham-lined pan and evenly spread using a rubber spatula. Bake in the oven for 15 minutes or until the center appears firm but still is soft. Let cool.

Marshmallow Fluff

• In the bowl of your stand mixer fitted with the whisk attachment, whip the aquafaba and cream of tartar for 6 minutes or until very fluffy. Pause, add the vanilla and beat for another 3 minutes to form stiff peaks.
• While the whipping is ongoing, place water and agar agar in a heavy bottomed pot (if you have a candy thermometer attach it now) and place over low heat, slowly bring to a boil. Boil for 3 minutes while stirring continuously. Gently add the sugar and boil for an additional 3 minutes or until it reaches 235°F on your thermometer.
• With the mixer speed on low, drizzle the sugar syrup into the aquafaba and beat for 5 minutes until it develops a slight sheen.
• Top your brownies with the marshmallow fluff then use a torch to toast the marshmallow. Alternatively, set your oven to broiler and toast until tops have browned, 1-2 minutes.

Notes

*For those particular with honey, vegan graham crackers can be found in S&R. Digestive and biscoff cookies work well too.

*Aquafaba is the liquid from a can of chickpeas. Try to use an unsalted variety for a clean taste. For my non-vegan friends, you can sub for the same weight of egg whites (around 5 egg whites).

*This recipe makes a lot of marshmallow fluff. Use the extra for sandwich cookies, in ice cream or eat by the spoon. Anything that makes your heart happy!

Marshmallow recipe adapted from thehiddenveggies.com

 

Making this recipe?

Share how it turned out @unit1404 and hashtag it #unit1404!

Some items you might need

Disclosure: As an Amazon Associate I earn from qualifying purchases meaning if you use a link to buy something, I may get a commission. All opinions are my own and I only recommend products that I would buy/use myself. Thank you so much!