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Fudgy S'mores Brownies with Torched Frosting


Gluten free, dairy free, and refined sugar free! These three layer S'mores brownies are dense, fudgy and absolutely delicious! 

 

INGREDIENTS

FOR CRUST 

  • 1 cup almond flour 
  • 3 Tbsp honey (can be replaced with agave or maple syrup)
  • 2 Tbsp coconut oil, melted 
  • Pinch sea salt 

FOR BROWNIE 

  • 1/4 cup unsweetened cocoa powder 
  • 1/4 cup tapioca flour (can be replaced with arrowroot flour) 
  • 1/2 cup coconut sugar (can be replaced with granulated swerve, maple sugar, or granulated sweetener of choice) 
  • 1/2 cup coconut oil 
  • 2 Lily's vegan dark chocolate bars, chopped 
  • 2 eggs, room temperature 
  • 1/8 tsp sea salt 
  • 1 tsp vanilla extract 

FOR TORCHED MERINGUE 

  • 2 egg whites 
  • 1/2 cup honey (can be replaced with agave or maple syrup)
  • 1 tsp vanilla extract 
  • Pinch sea salt 

 

INSTRUCTIONS

Preheat oven to 350 F and prepare an 8x8 inch pan with parchment paper both ways for easy removal. 

In a bowl, stir together the crust ingredients until a crumble forms. Press the crumble into the bottom of the prepared pan and pack it down using the bottom of a glass. Bake for 5-7 minutes or until golden brown. Be careful, this crust can burn quickly so keep an eye on it. 

Let crust cool while you prepare your brownies. In a microwave safe bowl, melt the chopped chocolate until smooth and set aside to cool slightly (about 3-5 minutes). Stir in the eggs and vanilla extract. 

In a large mixing bowl, stir together the cocoa powder, coconut sugar, tapioca flour and salt. Add in the chocolate mixture and stir until combined. Transfer the batter to the prepared pan and pour over the crust. Bake for 12-14 minutes. Remove and let cool completely. 

Once cooled, prepare the meringue by placing the egg whites into a large mixing bowl and set aside. Place the honey into a small pot over medium-high heat and bring to a boil and them immediately remove. 

Use an electric hand mixer to beat the egg whites while slowly adding in the hot honey. Beat until stiff peaks form and the meringue begins to cool, about 7-8 minutes. 

Pour the meringue over the brownies and use a rubber spatula to spread in an even layer. Use a kitchen torch to toast the top and sides of the meringue. Cut into 16 squares and serve. 

 

Recipe from peanutbutterpluschocolate.


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