There’s something magical about s’mores. The combination of rich chocolate, gooey toasted marshmallow, and sweet cookie goodness brings back memories of campfires, summer nights, and sharing desserts with the people you love.
At eat G.A.N.G.S.T.E.R., we believe everyone deserves to enjoy those nostalgic flavors—regardless of food allergies or dietary restrictions. That’s why we created our S’mores Choconot Brownie recipe using our Chewy Choconot Brownie Mix and Sugar Cookie Mix. The result is an indulgent dessert that captures everything you love about classic s’mores while remaining free from the top food allergens. Even friends and family who don’t have food allergies can’t seem to get enough!
Eat G.A.N.G.S.T.E.R. S’mores Choconot Brownies
For the Brownies
- 1 package Eat G.A.N.G.S.T.E.R. Brownie Mix
- 1 package Eat G.A.N.G.S.T.E.R. Sugar Cookie Mix
Prepare the brownie and sugar cookie mixes according to their package directions. Then, in a 9x9 pan, spread the Sugar Cookie layer first (it will be more firm!) and then spread the Brownie layer atop. Bake at 350F for 20-28 minutes. While things bake, work on your topping!
For the Marshmallow Topping
Ingredients
- 1 cup water, divided
- 3 tablespoons unflavored gelatin powder
- 1 cup lightly colored raw honey (creamed honey works beautifully)
- 1 teaspoon pure vanilla extract
Directions
- Pour ½ cup of the water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and let it bloom for about 10 minutes.
- In a saucepan, combine the remaining ½ cup water and the honey. Bring to a boil over medium-high heat and continue boiling until the mixture reaches 240°F on a candy thermometer, about 15 minutes.
- Turn the mixer to low and slowly pour the hot honey syrup down the side of the bowl while mixing. Add the vanilla extract.
- Increase the mixer speed to medium-high and whip for about 10 minutes. The mixture will transform from a light brown color to bright white and triple in volume.
- Spread the marshmallow topping evenly over the cooled brownies and allow it to set for approximately 6 hours.
- Finish by toasting the marshmallow with a kitchen torch, or place it under the broiler for 1–2 minutes. Watch carefully—it browns very quickly!
Bonus Tip: If you have extra marshmallow cream, spread it onto a parchment-lined tray dusted with arrowroot powder. Sprinkle more arrowroot powder over the top and let it set for about 6 hours. Cut into squares and store in an airtight container for up to two weeks for homemade marshmallow treats.
Whether you’re making dessert for a family gathering, a celebration, or simply satisfying a craving, these S’mores Choco Nut Brownies deliver all the nostalgic flavor of a campfire classic in a dessert everyone can enjoy. One bite, and you’ll understand why this recipe has become a favorite with allergy-friendly eaters and dessert lovers alike!
