Ultimate Gluten-Free & Dairy-Free S’mores Brownie Bars with Homemade Toasted Meringue

Experience the magic of s’mores without the campfire or dietary worries! These incredible Gluten-Free and Dairy-Free S’mores Brownie Bars are a true triumph, featuring three irresistible layers: a buttery, homemade graham cracker crust, a rich and fudgy brownie center, and a cloud of perfectly toasted homemade marshmallow meringue on top. This show-stopping dessert is not only a crowd-pleaser but also incredibly allergy-friendly, offering an optional egg-free version too. Get ready for a dessert that will have everyone asking for seconds!

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Why You’ll Fall in Love with These Allergy-Friendly S’mores Brownies

As a devoted s’mores enthusiast, I understand the unparalleled joy of that classic combination: crispy graham cracker, melty chocolate, and gooey marshmallow. It’s a flavor profile that instantly transports you to warm summer nights and happy memories. But what if you could elevate that experience, make it accessible to everyone, and enjoy it anytime, anywhere – even without a bonfire? That’s exactly what these S’mores Brownie Bars deliver.

Imagine biting into a dessert that perfectly balances textures and flavors: the satisfying crunch of the graham cracker crust, followed by the deep, rich chewiness of a fudgy brownie, all crowned with a light, airy, and beautifully toasted marshmallow meringue. This isn’t just a dessert; it’s an experience. We’ve replaced the simple chocolate bar with a thick, decadent brownie layer, and opted for a homemade marshmallow meringue that is infinitely superior to standard marshmallows, offering a luxurious, creamy texture that melts in your mouth. The golden-brown peaks, achieved with a kitchen torch, make this dessert an undeniable showstopper at any BBQ, potluck, or family gathering. Best of all, no one will guess it’s completely gluten-free and dairy-free, thanks to thoughtful ingredient swaps that ensure maximum flavor and ideal texture. Prepare to be showered with compliments and requests for the recipe!

Crafting Gluten-Free S’mores Brownie Perfection

Making these S’mores Brownie Bars gluten-free is surprisingly simple and doesn’t compromise on taste or texture. The key lies in two main components: the graham cracker crust and the brownie flour. For the crust, you’ll need to source high-quality gluten-free graham crackers. While many brands are available, I personally recommend Schar Honeygrams. They offer that classic honey-graham flavor and crisp texture, and I’m often able to find them easily at major retailers like Walmart or through online marketplaces like Amazon.

For the fudgy brownie layer, a reliable gluten-free all-purpose flour blend is essential. It’s important to choose a blend that is specifically designed for baking and typically contains a mix of rice, potato, and tapioca flours. Some blends may also include sorghum, which works perfectly fine. If your chosen blend doesn’t already contain xanthan gum, which helps with the structure and elasticity often missing in gluten-free baking, be sure to add 1 teaspoon. Alternatively, if you prefer to make your own, you can use my homemade gluten-free flour mix recipe and add the xanthan gum. Having a large family, I often opt for more budget-friendly options like the Great Value all-purpose flour blend, which consistently delivers excellent results in this recipe.

Achieving a Perfectly Dairy-Free S’mores Brownie Bar

Creating dairy-free s’mores brownies is straightforward, as many of the traditional s’mores components are naturally dairy-free or have easy substitutions. For the graham cracker crust, you’ll need a good quality dairy-free butter substitute. I’ve found that both Earth Balance Buttery Sticks and Country Crock Plant Butter work exceptionally well, providing the rich, buttery flavor and texture needed for a perfect crust. These plant-based butters are widely available and perform beautifully in baking.

The brownie recipe itself is naturally dairy-free, primarily because it utilizes coconut oil as its fat source. Coconut oil contributes to the brownies’ fudgy texture and a subtle, delightful flavor that complements the s’mores profile. The star topping, our homemade marshmallow meringue, is also naturally dairy-free, as it’s made from egg whites, sugar, and cream of tartar. This means you don’t need to search for any special dairy-free marshmallow alternatives for the meringue layer, making this a truly accessible and fuss-free recipe for those avoiding dairy.

Making These S’mores Brownies Vegan and Egg-Free

For those needing a vegan or egg-free option, this recipe can be adapted with a few simple modifications. The brownie layer is easily made egg-free by swapping out the four regular eggs for four flax eggs. To prepare these, simply combine 4 tablespoons of ground flaxseed meal with 10 tablespoons of warm water and let it sit for a few minutes until it thickens into a gelatinous consistency. These flax eggs will bind your brownies beautifully, maintaining their fudgy texture.

The marshmallow meringue layer, however, presents a greater challenge for an egg-free or vegan adaptation, as egg whites are fundamental to its structure and airy consistency. If you need to avoid eggs, you’ll need to skip the homemade meringue and instead opt for a thick layer of store-bought mini marshmallows on top of the cooled brownies. These can then be toasted using a kitchen torch or under the broiler for that classic s’mores char.

It’s important to note that while regular marshmallows are egg-free, they are generally not vegan as they contain gelatin, which is an animal product. If you require a strictly vegan dessert, you will need to seek out specialty vegan marshmallows, such as Dandies. These plant-based marshmallows are excellent alternatives and will still give you a delightful toasted topping. For further guidance on choosing the right marshmallows for your dietary needs, I have a detailed comparison chart of top brands in my post: “Which Marshmallows are Dairy Free?” While using regular or vegan marshmallows won’t yield the same thick, gooey meringue texture – they will stiffen more once cooled – they still create a wonderfully delicious and authentic s’mores experience, as demonstrated in my Mississippi Mud Brownies. By incorporating flax eggs and specialty vegan marshmallows, these S’mores Brownie Bars become remarkably allergy-friendly, free from gluten, dairy, egg, peanuts, and tree nuts. Always remember to meticulously check the allergen information on every single ingredient you use to ensure it meets your specific dietary requirements and to prevent cross-contamination in your kitchen.

Essential Ingredients for Your S’mores Brownie Bars

To create these decadent, allergy-friendly S’mores Brownie Bars, you’ll gather a selection of high-quality ingredients, carefully chosen for their flavor and ability to meet specific dietary needs. Here’s what you’ll need:

For the Irresistible Graham Cracker Layer:

4 packs of Schar Honey Grahams (note: you’ll typically need two boxes, as each usually contains three packages)
Granulated white sugar, to add a touch of sweetness to the crust
Vegan or dairy-free butter, melted, to bind the crust and give it a rich flavor

For the Fudgy Brownie Layer:

All-purpose gluten-free flour blend (refer to the detailed notes above for selection)
Granulated sugar, for sweetness and moisture
High-quality cocoa powder, for deep chocolate flavor
Baking powder, to give the brownies a slight lift
Xanthan gum (omit if your chosen gluten-free flour blend already includes it; this helps with texture)
Salt, a pinch to enhance all the flavors
Coconut oil, melted, as the primary fat for fudginess and a hint of tropical essence
4 large eggs (or use flax eggs as described above for an egg-free alternative)
Pure vanilla extract, for an aromatic boost

For the Luxurious Marshmallow Meringue Layer:

3 large egg whites, at room temperature (crucial for proper whipping)
Granulated sugar, to sweeten and stabilize the meringue
Cream of tartar (this is very important for stabilizing the egg whites and achieving stiff peaks)
1 Tablespoon vanilla extract, for flavor
*If an egg-free option is needed, substitute the homemade meringue with toasted store-bought mini marshmallows of your preference (see notes above for details on vegan options)

Can I Use a Boxed Brownie Mix for Convenience?

While the appeal of a boxed brownie mix for speed is understandable, I haven’t personally tested this recipe with one, and I generally recommend using the homemade brownie recipe provided. Most gluten-free boxed brownie mixes are typically formulated for smaller 8×8 inch pans, whereas this S’mores Brownie Bar recipe is designed for a larger 13×9 inch pan. Using a single boxed mix might result in a very thin brownie layer that struggles to support the other layers, potentially leading to a less satisfying bar. If you were to attempt it, you might need two boxes to achieve adequate thickness, and you would certainly need to monitor the baking time carefully, as it would differ significantly from the homemade recipe.

I completely understand the desire to save time in the kitchen. However, I promise that the slight extra effort for this homemade brownie mix is truly worth it. It allows for better control over the ingredients, ensures the perfect fudgy consistency needed for these bars, and integrates seamlessly with the other layers, creating a superior final product that tastes homemade from scratch.

Addressing a Coconut Allergy in Your S’mores Brownies

If you or someone you’re baking for has a coconut allergy, rest assured that the coconut oil in the brownie recipe can be easily substituted without compromising the delicious outcome. Coconut oil is primarily used for its fat content and to contribute to the fudgy texture of the brownies. Excellent alternatives that will yield similar results include canola oil, vegetable oil, or avocado oil. Simply swap them in a 1:1 ratio for the coconut oil specified in the recipe. These neutral-flavored oils will ensure your brownies remain moist and rich, allowing the chocolate and s’mores flavors to truly shine through.

Essential Tools for Baking S’mores Brownie Bars

Having the right tools can make the baking process smoother and more enjoyable. Here’s a list of the equipment you’ll need to create these magnificent S’mores Brownie Bars:

A large mixing bowl (or the bowl of a stand mixer) for combining ingredients.
A food processor is highly recommended for pulverizing graham crackers into fine crumbs quickly and efficiently. If you don’t have one, a rolling pin and a sealed baggie will also do the trick, requiring a bit more manual effort.
A stand mixer with both the paddle attachment (for brownies) and the whisk attachment (essential for the meringue), or a large mixing bowl coupled with reliable hand-held electric beaters for whipping.
A spatula for scraping bowls and spreading batter evenly.
Accurate measuring cups and measuring spoons are vital for precise ingredient proportions.
A 13×9 inch baking pan (*see my detailed note below regarding pan types).
A hand-held kitchen torch is not strictly required, but it is highly recommended for achieving that perfect, professional-looking golden-brown toasted meringue top. While an oven broiler can work, a torch offers superior control and definition.
A small saucepan for creating a bain-marie (double boiler setup) to gently heat the egg whites for the meringue. You’ll also need a heat-proof bowl that can sit securely over the saucepan without touching the boiling water (your stand mixer bowl often works perfectly, or any glass bowl larger than the saucepan).
An instant-read thermometer is invaluable for ensuring the egg white mixture reaches the correct safe temperature (160°F). This is a worthwhile investment for any baker, not just for this recipe.
Your preferred nonstick cooking spray to prepare the baking pan.

*A note on baking pans: I’ve experimented with both traditional glass 13×9 inch pans (which typically have curved edges, resulting in slightly thicker bars due to reduced surface area) and metal rectangle 13×9 inch pans, as shown in the photos. I personally favor the metal rectangular pan because it yields cleaner, straighter edges for all pieces, avoiding the lopsided corners often found with curved glass pans. If you use a metal pan, the brownie layer might appear slightly thinner as it spreads more evenly to the true edges. Ultimately, use whatever pan you have on hand and prefer the outcome of. Always remember that baking times can vary slightly depending on your oven and pan type, so keep an eye on your bake.

Knowing When Your Brownies Are Perfectly Baked

Determining the doneness of brownies can be a bit tricky compared to other baked goods, as they don’t necessarily “brown” in the same way. For these S’mores Brownie Bars, you’re aiming for a brownie layer that is firm enough to hold its shape when cut, especially since it needs to support the meringue topping. I typically look for a top crust that appears set, firm, and slightly crisp. When you gently tap the center of the brownie with your finger, there should be minimal give.

Brownie preferences vary widely, from extremely gooey and almost underbaked to more firm and cake-like. My recipe aims for a happy medium – a delightful balance of fudginess and chewiness. For these bars, I tend to bake them slightly longer than I might a standalone plain brownie. This extra minute or two ensures they have enough structural integrity to be cut cleanly and served as a bar, maintaining their distinct layers. As with all baking, trust your senses and your oven, as every appliance can behave differently.

Is Homemade Marshmallow Meringue Really That Hard to Make?

The idea of making homemade marshmallow meringue (often called marshmallow fluff) might sound intimidating, but I assure you, it is surprisingly simple and incredibly rewarding! Those glossy, gooey, toasted peaks are truly worth the minimal effort, offering a creamy, ethereal texture that far surpasses any store-bought marshmallow in my opinion. If you’ve never attempted it, prepare to be amazed by how easy it is.

The process involves just a few straightforward steps: You’ll combine egg whites, sugar, and cream of tartar in a heat-proof bowl. This bowl is then placed over a small saucepan of simmering water, creating a bain-marie. This gentle, indirect heat gradually warms the egg whites and dissolves the sugar, ensuring food safety by bringing the mixture to 160°F while also preparing it for optimal whipping. You’ll whisk continuously during this stage until it’s foamy and the sugar is completely dissolved. Once at temperature, remove the bowl from the heat, stir in vanilla extract, and then beat the mixture on high speed with a stand mixer or hand-held electric beaters. You’ll watch as it transforms, becoming voluminous, shiny, and forming beautiful stiff peaks. You’ll be astonished by how quickly these simple ingredients turn into such a magnificent topping. Once you experience the ease and superior taste of homemade marshmallow meringue, you’ll want to make it all the time!

Can I Incorporate Chocolate Chips into the Brownie Layer?

Many brownie recipes welcome the addition of chocolate chips, and it’s a popular choice for enhancing chocolatey richness. For these S’mores Brownie Bars, I’ve deliberately kept the brownie layer plain to avoid an overwhelming sweetness, given the sugary graham cracker crust and the very sweet marshmallow meringue topping. The balance of flavors is carefully crafted to ensure each component shines without overpowering the others.

However, if you are a true chocolate fanatic and feel that your brownies simply aren’t complete without extra chips, you are absolutely welcome to add them! Consider using semi-sweet or even dark chocolate chips to complement the existing sweetness without making the bars cloyingly rich. Always ensure that any chocolate chips you choose fit your dietary needs (e.g., dairy-free, allergy-friendly). Measure them to your heart’s content – after all, when it comes to chocolate, personal preference reigns supreme!

Proper Storage for Your Homemade S’mores Brownies

To keep your delicious Homemade S’mores Brownie Bars fresh and preserve their fantastic texture, proper storage is key. I typically recommend storing these brownies right in their original 13×9 inch baking pan, simply covered tightly with plastic wrap at room temperature. This helps maintain the integrity of all three layers.

While they are usually devoured quickly, if you anticipate the bars lasting longer than a day, especially in warmer climates, the marshmallow meringue layer might begin to wilt or deflate slightly. In such cases, moving the pan to the refrigerator can help maintain its structure and freshness. Alternatively, you can transfer individual slices or the entire batch to an airtight container. My preference is to avoid disturbing the bars too much, so covering them securely in the pan with Saran Wrap works perfectly for our family. They are best enjoyed within 2-3 days for optimal freshness and texture.

Explore More Gluten-Free & Dairy-Free S’mores Recipes!

Calling all s’mores lovers – you’ve found your community! Due to my son’s food allergies, every single recipe on my website is developed to be naturally gluten-free and dairy-free, ensuring deliciousness for everyone. The beauty of these recipes is their versatility: if you don’t have these dietary restrictions, you can easily substitute back in regular wheat flour and conventional dairy ingredients. If you can’t get enough of that classic s’mores flavor, be sure to check out these other fun and fantastic variations. You’re sure to find a new favorite among these and my other delightful desserts:

Irresistible S’mores Cookies (+ Video!)
Sweet & Salty S’mores Popcorn
Layered S’mores Parfaits (+ Video!)

Watch the Decadent S’mores Brownies Come to Life in Our Video!

Given that this dessert features three distinct layers, including a homemade marshmallow meringue that might be new territory for some bakers, I’ve created a comprehensive video tutorial. This video will guide you through every step of the process, from start to finish, ensuring you can confidently create these decadent S’mores Brownie Bars. The video should ideally auto-play for you on this page. If it doesn’t, you can find it embedded at the bottom of the recipe card below. And, as a reliable backup, you can always view the full tutorial directly on my YouTube channel. Happy baking!

Gluten-Free Dairy-Free S’mores Brownie Bars

Yield:
15

Prep Time:
20 minutes

Cook Time:
30 minutes

Additional Time:
30 minutes

Total Time:
1 hour 20 minutes

These Gluten-Free and Dairy-Free S’mores Brownie Bars are a triple threat dessert, featuring a homemade graham cracker crust, fudgy brownies, and a luscious toasted marshmallow meringue. A perfect allergy-friendly summer treat without the need for a fire! (Includes an egg-free option too!)

Ingredients

GRAHAM CRACKER LAYER:

4 packs of Schar Honeygrams (you will need two boxes)
1/4 cup granulated sugar
6 Tablespoons vegan butter, melted

BROWNIE LAYER:

1 1/2 cups All-purpose gluten-free flour blend
1 1/2 cups granulated sugar
1 cup cocoa powder
1 1/2 tsp baking powder
1 tsp xanthan gum (omit if your flour blend already has it)
1/2 tsp salt
2/3 cup coconut oil, melted
4 large eggs (*see above for egg-free option)
1 Tablespoon vanilla extract

MARSHMALLOW MERINGUE LAYER:

3 large egg whites, at room temperature
3/4 cup granulated sugar
1/8 teaspoon cream of tartar (do not skip!)
1 Tablespoon vanilla extract

TOOLS:

13×9 inch baking pan
Electric beaters or stand mixer
OPTIONAL: Culinary Kitchen Torch
OPTIONAL: Instant digital read food thermometer (highly recommended)

Instructions

Be sure to watch the video tutorial above or embedded below to see how to make it step-by-step.
Preheat your oven to 350 degrees F (175 degrees C).
Lightly spray your 13×9 inch baking pan with your preferred nonstick spray.
For the Graham Cracker Crust: Place the gluten-free honeygrams, 1/4 cup sugar, and melted vegan butter into a food processor. Pulse until the mixture forms fine, wet crumbs, resembling wet sand. If preparing by hand, place the graham crackers in a sealed baggie and crush them finely with a rolling pin. Transfer to a bowl, stir in the sugar and melted vegan butter, then press the mixture evenly into the bottom of the prepared 13×9 inch pan.
For the Fudgy Brownie Layer: In a large mixing bowl, whisk together the dry ingredients: gluten-free flour blend, 1 1/2 cups sugar, cocoa powder, baking powder, xanthan gum (if needed), and salt. Pour in the melted coconut oil, 4 eggs (or flax eggs), and 1 Tablespoon vanilla extract. Stir until all ingredients are just combined and the batter is thick.
Carefully and gently spread the thick brownie batter into an even layer over the graham cracker crust. It helps to dollop spoonfuls of batter across the crust first, then gently push and spread it out using greased hands or an offset spatula until fully covered.
Bake for 25-30 minutes, or until the brownies are set to your preferred level of fudginess (see notes above on checking for doneness). Allow the brownies to cool completely on a wire rack before proceeding. You can place them in the refrigerator to speed up the cooling process.
For the Homemade Marshmallow Meringue Layer: In a large heat-proof bowl (such as a stand mixer bowl), combine the 3 large room-temperature egg whites, 3/4 cup sugar, and 1/8 teaspoon cream of tartar. Set up a bain-marie by placing a small saucepan with 1-2 inches of simmering water on the stove. Place the heat-proof bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Constantly whisk the mixture for 3-4 minutes, until it becomes foamy, the sugar has completely dissolved, and an instant-read thermometer registers 160 degrees F (71 degrees C).
Remove the bowl from the heat and add the remaining 1 Tablespoon vanilla extract. Using a stand mixer with the whisk attachment or hand-held electric beaters, beat the mixture on high speed for approximately 5 minutes, or until it becomes very voluminous, glossy, and forms stiff, peaks.
Carefully spread the marshmallow meringue evenly over the cooled brownie layer. For a beautifully toasted top, you can either broil it in your oven for a minute or two (watch carefully, as it can burn quickly and won’t have as much definition), or use a hand-held kitchen torch for precise toasting until golden brown.
Serve the S’mores Brownie Bars at room temperature. When not serving, keep them covered tightly with plastic wrap. If storing for more than 6 hours, or in a warm environment, chilling them in the refrigerator can help the marshmallow meringue maintain its structure and prevent wilting.

Notes

For a complete egg-free and vegan version, please refer to the detailed instructions and substitutions outlined in the article text above the recipe card.

The delicious allergy-friendly brownie recipe used in these bars is adapted from my own trusted homemade brownie recipe.

If you only need this recipe to be dairy-free and do not require it to be gluten-free, you can easily substitute regular wheat flour 1:1 for the gluten-free flour blend and omit the xanthan gum.

For answers to frequently asked questions, ingredient substitutions, and more detailed tips, please refer to the comprehensive article content above this recipe card.

Don’t forget to watch the video tutorial embedded on this page for a step-by-step visual guide!

*Our family’s allergies are severe, and we rigorously check labels. We rely strictly on ingredient labels and do not contact manufacturers regarding ingredient derivation or potential cross-contact. If your allergies necessitate these additional precautions, please conduct your own research. I cannot guarantee the safety of any ingredient; only you can make decisions for your specific dietary needs.

**When preparing this dessert for individuals with food allergies, especially if you yourself do not have allergies, I strongly advise having them review every single brand and ingredient you plan to use to ensure their comfort. It’s also crucial to discuss strategies for preventing cross-contamination in your kitchen.

This recipe was inspired by, and the marshmallow meringue specifically adapted from, Sally’s Baking Addiction.

Nutrition Information:

Yield: 15
Serving Size: 1

Amount Per Serving:
Calories: 230Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 53mgSodium: 125mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 4g

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