A rich and buttery graham cracker base, a heavenly gooey chocolate brownie centre and a melted marshmallow topping with crispy golden brown bits…I swear there’s nothing better in the world than these healthy s’mores brownies! And after so much as a sniff of their delicious yumminess while they’re baking in the oven, I bet you’ll 100% agree with me!
Disclaimer: I cannot be held responsible for you burning the roof of your mouth because you couldn’t wait for these brownies to cool. This comes from experience: wait for the things to cool down!
Is it bad that I’m sharing what I’ve titled “Goodbye Summer S’mores Brownies” just three weeks into August? It’s kind of sad to say it, but I’m so done with summer right now, you know? Every single week we seem to get another heatwave with temperatures in the 40Cs / 100Fs, dust clouds so thick I can’t see the mountains and a fire ban that totally throws my camping plans out of the window. After all, why go camping if you can’t have a BBQ and make s’mores?
Not to mention that I’m craving a holiday so badly but can’t even have a mini break on the island because it’s summer and prices are sky high. Even Airbnb rental prices are crazy! I was seriously considering sleeping in a tent on someone’s roof terrace because that’s how desperate I am for a short holiday. I mean, surely that sort of thing goes against Airbnb’s T&Cs?! But anyway. I’m pretty sure you didn’t visit my little corner of the internet to hear me moaning, did you?
So let’s get back to these awesome healthy s’mores brownies! They start off with a classic graham cracker base which, if you’ve been around here for a while, you’ll know is the only kind of base I think worth bothering with. Of course, to keep these brownies low FODMAP, you can’t use an ordinary graham cracker base.
You can make your own low FODMAP graham crackers if you’re into that or buy some online. Be careful, a lot of gluten-free graham crackers out there contain honey, which is high FODMAP. You know whether or not you can handle a little bit of honey, so shop accordingly!
The next part of these healthy s’mores brownies is the best bit: the chocolate brownie layer! I love my brownies rich, gooey and fudgy which is everything these babies are. Even though they’re totally low FODMAP and made with reasonably healthy ingredients, they’ve got the most decadent, velvet-like texture.
If you love light and fluffy cake-like brownies, these healthy s’mores brownies are definitely not for you. If that’s the kind of brownie lover you are, try these low calorie brownies from scratch instead. They’ll be much more your thing.
And finally the topping. Oh the topping! It’s simply jumbo marshmallows sliced up into pieces and flamed with a blowtorch. You can also use an ordinary kitchen grill, but where’s the fun in that? Get yourself a mini blowtorch – they’re cheap and you’ll love it! The bottom of the marshmallows stay all ooey-gooey while the top gets a wonderful caramelised crunchiness that you’ll recognise instantly if you’ve ever had a real toasted marshmallow made on a fire.
I may not be able to go camping anytime soon, but why bother when I can make something as awesome and summery as these healthy s’mores brownies at home?
Goodbye summer. Bring on fall!
Recommended products for Healthy S’Mores Brownies
|Gluten-free Graham Crackers||Gluten-Free Flour Blend||8″ x 8″ Baking Pan||Kitchen Blow Torch|
- 2.3oz / 80g low FODMAP Graham crackers
- 2 tablespoons butter
- 2.3oz / 80g chopped up dark chocolate
- 2 tablespoons butter
- 3/4 cup Greek yoghurt (you can substitute non-dairy yoghurt, if you can't have Greek yoghurt)
- 2 medium eggs
- 1/4 cup gluten-free flour blend
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 jumbo marshmallows
Preheat the oven to 350F / 175C and line an 8" x 8" baking tin with parchment paper.
Crush the graham crackers in a food processor, blender or by hand into fine crumbs. Place in a small microwave-safe dish with the butter and cook in the microwave for 30 seconds until the butter has melted.
Stir the butter into the graham cracker crumbs until totally absorbed. Tip the buttery crumbs out into the lined baking dish and pat them down to form a thin base. Set aside.
Place the chocolate and butter into a large microwave-safe bowl and cook in the microwave for 30-60 seconds until fully melted. Stir to combine. Stir in the yoghurt and eggs until everything is totally blended.
Mix in the flour, cocoa powder, sugar, baking powder and salt until the mixture just comes together and there are no pockets of dry ingredients. Pour on top of the graham cracker base and spread into the corners.
Bake in the preheated oven for 20 minutes. When cooked, remove from the oven and leave to cool slightly on a wire rack for 10 minutes.
Slice each marshmallow into 4 equal pieces and place them evenly on top of the warm brownie so they stick. Use a kitchen blowtorch to brown the marshmallows. Alternatively, place the brownie under a preheated grill for 2 minutes, until the marshmallows have melted and turned golden brown.
Slice the brownies into 9 even squares and enjoy straight away while warm.