May 20, 2026
S’mores Almond Butter Brownies (Gluten-Free, Dairy-Free, Easy One-Bowl Recipe)
Fudgy, gooey brownies topped with toasted marshmallows and graham crackers.
These s’mores almond butter brownies taste like summer campfire s’mores and a rich bakery brownie somehow combined into one very dangerous dessert. They’re deeply chocolatey, extra fudgy, naturally gluten-free, and made in one bowl with simple ingredients.
I used a mix of almond butter and chocolate tahini butter in mine, which made them taste even richer, and the toasted marshmallow topping with crunchy graham crackers takes them fully into “make immediately” territory.
Why You’ll Love Them
- Gluten-free and dairy-free
- One bowl recipe
- Rich and fudgy texture
- Toasted marshmallow topping
- Easy to make
- Tastes like a s’mores brownie situation in the best way
S’mores Almond Butter Brownies
Ingredients
- 2 cups creamy natural almond butter
(I used a mix of chocolate tahini butter + almond butter) - 2 flax eggs or real eggs
- 1¼ cups maple syrup
- 1 tbsp vanilla extract
- ½ cup cacao powder or cocoa powder
(you can sub half with chocolate protein powder if desired) - 1 tsp baking soda
- 1 tsp sea salt
- ½ cup chocolate chips
Toppings
- 1 cup mini marshmallows
- gluten-free graham crackers, crushed
Optional:
- extra chocolate chips
- drizzle of date caramel
Instructions
Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
In a stand mixer fitted with a paddle attachment (or a large bowl), mix the almond butter until smooth.
Add the eggs or flax eggs, maple syrup, and vanilla extract. Mix until combined.
Add cacao powder, baking soda, and sea salt. Mix until a thick brownie batter forms.
Fold in the chocolate chips.
Transfer the batter to your prepared baking pan and spread evenly.
Top with extra chocolate chips and a generous drizzle of date caramel if desired.
Bake for 35 minutes.
Carefully add the mini marshmallows on top and return to the oven for another 3–4 minutes, or until the marshmallows are golden brown. Keep an eye on them so they don’t burn.
Remove from the oven and let cool slightly.
Top with crushed gluten-free graham crackers before slicing.
Tips
- Let the brownies cool slightly before slicing for the best texture
- Don’t overbake — they’ll continue setting as they cool
- Use drippy natural almond butter for the fudgiest brownies
- The marshmallows toast quickly, so watch closely
Final Thoughts
These feel like the kind of dessert you make once and immediately start planning to make again. Rich, gooey, nostalgic, and honestly perfect for summer nights or whenever you want something that feels a little extra cozy.
If you make these brownies, tag me on Instagram @whatrobineats so I can see your version.
S'mores Almond Butter Brownies (Gluten-Free, Dairy-Free, Easy One-Bowl Recipe)
Ingredients
- 2 cups creamy all natural almond butter
- 2 flax OR regular eggs
- 1 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup cacao powder or cocoa powder (can sub 1/2 for chocolate protein powder)
- 1 tsp baking soda
- 1 tsp sea salt
S'mores topping
- 1 cup mini marshmallows
- gluten-free graham crackers, crushed
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.In a stand mixer fitted with a paddle attachment (or a large bowl), mix the almond butter until smooth.
- Add the eggs or flax eggs, maple syrup, and vanilla extract. Mix until combined.Add cacao powder, baking soda, and sea salt. Mix until a thick brownie batter forms.Fold in the chocolate chips.
- Transfer the batter to your prepared baking pan and spread evenly.Top with extra chocolate chips and a generous drizzle of date caramel if desired.Bake for 35 minutes.
- Carefully add the mini marshmallows on top and return to the oven for another 3–4 minutes, or until the marshmallows are golden brown. Keep an eye on them so they don’t burn.Remove from the oven and let cool slightly.Top with crushed gluten-free graham crackers before slicing.
