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By Nourishing Amy

S’Mores Cookie Dough Brownies

timerPrep Time: 20

groupsServes: 16 People

Rich and chocolatey, these S’Mores Cookie Dough Brownies have a healthier gluten-free chocolate chunk cookie dough and luscious chocolatey brownie batter studded with vegan marshmallows. 70% Dark Chocolate makes these bars deliciously chocolatey, dairy-free and egg-free while tasting like the best S’Mores bars.


For the Cookie Dough

120g runny peanut butter

60ml (4 tbsp) maple or agave syrup

2 tbsp coconut oil, meted

100g oat flour

50g vegan vanilla protein powder

A pinch of salt

45g 70% Dark chocolate, chopped into chinks

For the Brownies

2 tbsp ground chia or flaxseed with 5 tbsp water

80g 70% Dark chocolate, chopped

60g (4 tbsp) coconut oil

120ml maple or agave syrup

2 tbsp (30g) runny peanut butter

2 tbsp (30g) thick coconut yoghurt

70g oat flour (or plain flour)

30g cocoa powder, sifted

½ tsp bicarbonate of soda

A pinch of salt

70g vegan marshmallows, chopped if larger

45g 70% Dark chocolate, chopped


Step 1

Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with parchment paper

Step 2

Make the cookie dough: whisk together the peanut butter, syrup and oil in a large mixing bowl until smooth. Add in the oat flour, protein powder and salt and mix to a cookie dough then fold in the chopped chocolate. Leave to one side

Step 3

For the chia “eggs”: whisk together the chia seeds and water and stir to a gel. Leave for 5 minutes

Step 4

For the melted chocolate: add the chocolate and coconut oil to a bowl and melt together. Once melted, add in the syrup, peanut butter, yoghurt and chia “egg” gel. Whisk until combined

Step 5

For the batter: into a large mixing bowl, whisk together the oat flour, cocoa powder, bicarbonate of soda and salt. Pour in the melted chocolate mix and whisk to a thick, smooth brownie batter

Step 6

To prepare the cookie dough brownies: using half the cookie dough, make some balls and press down flat into the bottom of the baking tin (leaving some gaps). Press in most of the marshmallows and half of the chopped chocolate. Pour over the brownie batter and smooth out. Repeat with the cookie dough, making balls and press into the brownie mix. Press in the remaining marshmallows and sprinkle over the chocolate

Step 7

To bake: place in the middle of the oven for 25 minutes, until the marshmallows are browning on top and the brownies are firm to touch. An inserted skewer will come out basically clean from the edge with specks of dry batter (while the middle may seem wet still, this is OK).

Step 8

To cool: leave in the tin for 20 minutes and then very carefully lift out and cool for 30-60 minutes.

Step 9

To slice: use a warmed, sharp knife to carefully slice into 9, 12 or 16 squares.

Step 10

Enjoy straight away or allow to cool fully then store in an airtight container for 3-5 days, or in the freezer for 1 month and defrost before eating.

Made using Divine 70% Dark Chocolate

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