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S’mores Pumpkin Brownies:
Makes 9 large brownies
Ingredients
Graham Cracker Crust:
1 1/2
box of Simple Mills graham crackers
6
Tbsp
butter
Brownies:
2
eggs
sub flax eggs: 2 tbsp flax + 6 tbsp water let sit for 15 minutes
1
cup
tahini
substitute any nut/seed butter
1/2
cup
maple syrup
substitute coconut sugar, maple sugar, or any type of sugar you use
1/2
cup
pumpkin purée
2
Tbsp
pumpkin spice seasoning
1
tsp
vanilla extract
1/2
cup
cacao powder
substitute cocoa powder
1/4
tsp
salt
1
tsp
baking soda
1/2
cup
mini chocolate chips + 2 Tbsp mini chocolate chips for topping
Marshmallow Topping:
1
cup
mini marshmallow
2-3
Tbsp
crushed graham crackers
Instructions
Graham Cracker Crust Instructions:
In a food processor or blender process until a fine consistency
Add in melted butter
Processor until you get a sticky like consistency
If too dry add a little bit of water (1 tsp at a time)
Add to a lined 8x8 baking dish and create an even layer
Brownie Instructions:
Mix wet ingredients in a medium size bowl
Add dry ingredients and mix
Fold in chocolate chips
Add batter to a lined or greased 8x8 baking dish
Top with additional mini chocolate chips
Bake 350 F for 30-35 minutes or until toothpick comes out clean
Marshmallow Topping Instructions:
Add marshmallow to the top of the brownies
Sprinkle crushed graham crackers all over
Broil for 3-4 minutes (keep an eye on them so the marshmallows don’t burn
Let cool and slice into bars