Super Delicious Vegan Sourdough S’more Brownies

These vegan brownies are delicious and surprisingly simple to make! They are so good, even the staunchest meat-eater wouldn’t know the difference. We’re talking rich, dark chocolate, fudgier than a toddler covered in mud, with gooey marshmallows toasted to perfection, all baked into one glorious pan. No campfire needed, no sing-alongs by the fire, just pure, unadulterated deliciousness.

And here’s the shocker: these beauties are ridiculously easy to make. No fancy ingredients, no messing about with complicated techniques. Chuck some flaxseed, sugar, and vegan butter together, whisk in a few dry bits, fold in some marshmallows, and bam! Batter done. Kids can even help with this one, measuring ingredients, stirring the mix – they’ll be begging to lick the spoon. Pop it in the oven, and in less than an hour, you’ve got a pan of gooey, decadent brownies that’ll have the whole family fighting over the last piece. Trust me, these vegan brownies are a winner.

Winner, winner, brownie dinner!

Ingredients

• Sugar: I used light brown sugar for this recipe, but you can substitute with coconut sugar, raw cane sugar or white sugar.
• Flax egg or egg replacement: I use Bob RedMill’s egg replacement flour. It works great, but I always use a little less than what might be needed for a traditional recipe. I.e. if I need 1 large egg, I’ll use 3/4 egg replacement with Bob RedMill’s egg replacement flour.
• Pumpkin seed oil: This is my new found love. Pumpkin seed oil is amazing, but you can use coconut oil as a replacement.
• Flax milk: Typically I would use an oat milk for baking recipes, but I used a flax milk and it worked great. You can substitute with any non-dairy milk.
• Sourdough discard: If you don’t have a sourdough starter currently active or at all, you can replace this with all purpose flour. You may need to play with the amount as it won’t be the exact measurements of the discard, add slowly.
• Vegan butter: Miyoko’s is my preferred brand of vegan butter. Unsalted and not whipped will yield the best results.
• Vegan mini marshmallows: Dandies is my favorite brand for marshmallows. They make mini marshmallows and they are super tasty and melt perfectly.
• Maple syrup
• Banana
• All-purpose flour
• Chickpea flour
• Cocoa powder
• Salt
• Baking soda

Process

1. Make the flax egg: Flax eggs are a common substitute for regular eggs in vegan baking. Combine ground flaxseed with water and let it sit for a few minutes to thicken up.
2. Combine dry ingredients: In a mixing bowl, whisk together flours, cocoa powder, and baking soda and salt.
3. Prepare the wet ingredients: In a large bowl (preferably the one you will use with a stand mixer), whisk together sourdough starter discard, melted vegan butter, flax milk, sugar, pumpkin seed oil, mashed banana and maple syrup. Then, stir in the flax egg.
4. Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over mix! Use a stand mixer or mix by hand.
5. Lick the whisk!: or flat beater in my case. Make sure to treat yourself along the way after you’ve combined the ingredients 😉
6. Chocolate chips (Optional): Fold in vegan chocolate chips or chopped chocolate for an extra decadent treat.
7. Bake: Pour the batter into a greased baking pan and bake at around 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
8. Add marshmallows: 2 minutes before your brownies are done, pull out your baking tray and add mini marshmallows to the top of your brownies. Turn your over to broil, and place your baking rack on the second to top slot, leaving enough room to put the brownies back in the oven without touching the top. Let the marshmallows rapidly melt for 30 seconds to 1 minute. Pull the brownies out once the marshmallows start to get golden brown like a campfire s’more!