Single Serving Vegan Marshmallow Brownie
Today we are making a Single Serving Vegan Marshmallow Brownie! Traditional S’mores are a favorite campfire treat! Everyone’s huddling around the fire with their marshmallows on a stick, graham crackers and chocolate in hand, ready to smash it together and devour with the toasted fluffy white goodness of marshmallow layer. These brownies are inspired by just that – toasted marshmallows baked on top of these fudgy s’mores brownies, for the ultimate single serving dessert!
Toss your favorite brownie mix – you’ll want to be making this delicious dessert again and again for the whole family once you see what’s in it. A secret ingredient!? Yup – it’s a vegetable … zucchini! I bet most kids won’t say that vegetables are anywhere on the list of ingredients for their favorite recipes, but the zucchini is so well-hidden, no children (or adults) will be able to tell!
This is a delicious single-serving recipe with simple ingredients that you can make all to yourself when your sweet tooth is craving a chocolate treat, but don’t want to make an entire batch of brownies to be eating for the week to come. This is one and done – make it in a single ramekin, eat it all in one go!
These delicious brownies are soy-free, dairy-free, eggless, flourless (it contains a hidden vegetable!) and refined sugar-free! It uses toasted, gooey marshmallows on top, (which will contain added refined sugars and soy, but can be omitted for just the base brownie as well). The toasted topping makes it feel like you’re eating a hot-from-the-fire marshmallow with chocolate, similar to the flavor of s’mores. Let’s get onto this easy brownie recipe!
Why You’ll Love These Marshmallow Brownies
One Serving: These fudgy vegan brownies are enough for just one large ramekin or two small ones. It’s perfect for just a single-serving dessert when you want something sweet all to yourself, but don’t want to whip up a large batch and get a ton of equipment messy for one serving. Tip: make these on Valentine’s Day by adding fresh strawberries on top for a date night!
Textural Contrast: The texture of the fudgy chocolate brownies combined with the soft and gooey, sweet toasted marshmallow flavor, and the chewy, slightly caramelized outer layer of the marshmallow sets the stage for the velvety interior. This makes it even more delicious to eat than just a regular brownie!
Hidden Vegetable: You won’t guess that this is a flourless brownie that uses zucchini to hold it together as the secret ingredient! It’s fudgy, but also dairy-free and egg-free (thanks to chia seeds for holding the brownie together rather than eggs). Additionally, it’s flourless (no purpose flour here) and refined sugar-free (save for the marshmallows on top, which do contain refined sugar). Overall, these homemade s’mores brownies are a lot healthier than traditional brownies. Plus, the sneaky serving of vegetables inside will go unnoticed!
Substitutions: Wet Ingredients
Zucchini: Zucchini’s unique texture and mild flavor are essential for the perfect consistency and taste of this brownie. However, yellow squash may work if zucchini is unavailable. Both vegetables have similar moisture content and will work well in the recipe. As per the recipe card, make sure all the moisture is squeezed out of the zucchini.
Maple Syrup: If using maple syrup, make sure it’s pure without any additional ingredients. It should just have one ingredient on the label. Agave nectar can also be a substitute liquid sweetener.
Almond Butter: Nut butter is the best way to replace the need for vegetable oil or melted butter in homemade brownies, while still providing the fat content. Use creamy, unsalted peanut butter, cashew butter or even try sunflower seed butter or tahini for nut-free options. If using almond butter, make sure it has no other ingredients added to it, such as extra sugars and oils. If salt is added, then omit the additional pink salt in the brownie recipe.
Substitutions: Dry Ingredients
Unsweetened Cocoa Powder: Cacao powder can be a substitute instead. However, it is more bitter than natural cocoa powder, which will alter the flavor of the brownie batter. I do not recommend to change the proportions of any other ingredients to compensate for the added bitterness, but rather drizzle maple syrup or more sugar on top of the brownie once it’s baked instead.
Chia Seeds: Use whole flaxseeds, ground flaxseed or ground chia seed. Flax eggs or chia eggs need to be made by combining ground or full flax or chia seeds with water for 15 minutes to allow it to gel up. For this recipe, there’s no need to wait the extra time – just mix all the ingredients together in one bowl!
Marshmallow: Dandies vegan marshmallows is delicious and works just like regular marshmallows in all recipes! You can use the mini marshmallows or regular size of Dandies Marshmallows. The mini ones may burn faster in the oven. Keep an eye on them if they turn golden brown before 2 minutes are up.
Single Serving Vegan Marshmallow Brownie Recipe Notes
- Top these decadent s’mores brownies with vegan whipped cream, ice cream, a melted chocolate bar, hot fudge or dark chocolate chips to serve!
- Add vegan graham cracker crumbs on top of the brownies while hot, to make these into vegan s’mores brownies! These will combine in with the hot marshmallow before it cools down.
- Drink your favorite cup of plant milk (oat milk, soy milk, almond milk, etc) with these warm and fudgy brownies right out of the oven (alright, let them cool down just a bit enough to eat though …)
More Vegan Recipes (For A Latte With Your Brownie!)
If you make this Single Serving Vegan Marshmallow Brownie, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Single Serving Vegan Marshmallow Brownie
Equipment
- Oven
- Single Serving Ramekin
Ingredients
Instructions
- Preheat oven to 350F. Grease the walls of the dish, if a ramekin or another small baking dish, with a small amount of vegan butter or a neutral oil, such as avocado oil. Alternatively, line it with a circular piece of parchment paper or use nonstick spray.
- Mix together the dry ingredients and the wet ingredients, except the vegan marshmallows, in a small bowl, until a wet batter forms.
- Pour the chocolate mixture in an even layer into 1-2 ramekins, depending on the size. They should be filled about two-thirds of the way. Bake for 25 minutes.
- Add the marshmallows on top of the batter in the oven after 25 minutes. Bake for 2 minutes more.
- After ~27 minutes in the oven, the brownies will be cooked and the marshmallows will be golden brown. If the marshmallows are already starting to get too brown while in the oven, remove them before the 2 minutes are up. This will depend on the type of oven being used.
- Allow the brownie to cool for 15 minutes before eating. Once cool enough to eat, serve with vegan cool whip and enjoy!
Notes
- Inspired by this recipe
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Storage
- Store in an airtight container at room temperature for up to one day.
