S'mores Brownies


These fudgy, gluten-free brownies are baked in a graham cracker crust, then topped with marshmallows and broiled.

S'mores Brownies
Photo: © Sarah Bolla
Active Time:
30 mins
Total Time:
1 hrs 20 mins
16 servings


  • 7 ounces gluten-free graham crackers (about 14 crackers)

  • 10 tablespoons unsalted butter

  • 1 1/2 cups semisweet mini chocolate chips

  • 1/4 cup cocoa powder (not Dutch process)

  • 1 cup sugar

  • 1/2 cup gluten-free all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 8 ounces large marshmallows (4 cups)

Silvana's Kitchen Gluten-Free All-Purpose Flour

  • 6 cups white rice flour

  • 3 cups tapioca flour, preferably Shiloh Farms

  • 1 1/2 cups potato starch

  • 2 tablespoons xanthan gum

  • 1 tablespoon kosher salt


Make the gluten-free flour

  1. In a large bowl, whisk together all of the ingredients. Store in an airtight container at room temperature for up to 1 year.

Make the S'mores Brownies

  1. Preheat the oven to 350°F and line an 8-inch-square baking pan with foil so it folds over the sides.

  2. In a food processor, finely grind the graham crackers (you should have 1 1/2 cups). Transfer the crumbs to a medium bowl. In a small saucepan, melt 5 tablespoons of the butter and stir the butter into the crumbs. Press the crumbs evenly into the bottom of the prepared pan and bake for about 12 minutes, until set; let cool completely on a rack.

  3. Meanwhile, in a medium microwave-safe bowl, combine 1 cup of the chocolate chips with the cocoa powder, 3 tablespoons of water and the remaining 5 tablespoons of butter. Microwave at high power for 1 minute, until almost melted, then whisk until smooth. Let cool to room temperature.

  4. In a small bowl, whisk the sugar with the flour, baking powder and salt. Whisk the eggs and vanilla into the cooled chocolate mixture. Stir in the flour mixture and the remaining 1/2 cup chocolate chips; stir to combine.

  5. Scrape the batter over the crust and spread evenly with an offset spatula. Bake for 35 to 40 minutes, until the brownies are set and a toothpick inserted in the center comes out almost clean.

  6. Preheat the broiler to low and set a rack 8 inches from the heat. Top the brownies with the marshmallows and broil until lightly browned, about 2 minutes. Let the brownies cool completely on a rack, then using the foil, lift the brownies out of the pan. Cut into squares and serve.

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