Double Fudge Raspberry Chunk S’mores Brownies

Double Fudge Raspberry Chunk S’mores Brownies

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We made these on a whim for the 4th of July and they were hands down, AHHHMAZING. If I could eat one thing every single day and never get sick of it, it would probably be these. I randomly threw these together for something festive, and now my stomach wants these, daily…This is what happens when you combine a fudgy gluten free brownie with a layer of mini marshmallows, plus fresh raspberries and then gluten free graham cracker crumbles and a touch of flakey sea salt. I present these GLUTEN FREE DOUBLE FUDGE RASPBERRY CHUNK S’MORES BROWNIES!

Gluten Free Double Fudge Raspberry Chunk S'mores Brownies

The best dessert you can possibly bring to any gathering, in my opinion ;). They will hands down be a huge hit, and all the little fingers won't be able to get enough. These insane brownies can be easily customized for the holidays, too. Just swap out raspberries for some cranberries and maybe add a touch of orange, sea salt flakes and it sounds like the perfect sweet dish to compliment your holiday spread :). These also include plant protein that can be subbed out for additional almond flour, but I love the rich fudge texture that the plant collagen adds to these.
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Ingredients
  • 1/2 cup cocoa powder
  • 2 scoops Plant Fusion plant based collagen (ca sub for about 2 tbsp additional almond flour)
  • 2/3 cup almond flour
  • 1/2 cup Lakanto monk fruit sugar
  • 1/2 cup creamy peanut butter (can substitute for fav nut/seed butter)
  • 3 egg whites
  • 2 tsp vanilla extract
  • handful of dark chocolate chips
  • 1 tsp instant espresso
  • 1/2 tsp baking powder
  • 1/4 cup almond milk or cold black coffee
  • pinch of sea salt
  • two handfuls of freshly washed raspberries or fruit of choice
  • 1/2 cup or so of crushed up gluten free graham crackers
  • 1 cup or so of packed mini marshmallows (can use vegan here if wanted!)
  • sea salt flakes to taste
Directions
Step 1
– Preheat oven to 350 degrees.
Step 2
- Lightly grease the baking dish of choice, I used a 9″x12″ I believe, but an 8″x8″ would have been better. I sprayed with avocado oil, but I would also recommend lining with parchment paper for the easiest clean up!
Step 3
- Whisk together all your dry ingredients in a medium mixing bowl.
Step 4
- Add in your wet ingredients and fold together thoroughly until completely smooth and combined.
Step 5
- Add in chocolate chips.
Step 6
- Add brownie batter to greased/lined baking dish and spread out batter so its evenly distributed in pan.
Step 7
- Transfer to oven, and bake for about 20 minutes. Check with a toothpick/fork/utensil to make sure they are 85-90% or so cooked before removing from oven.
Step 8
- Once cooked, remove from oven and top with mini marshmallows, graham cracker crumbles and raspberries.
Step 9
- Sprinkle a touch of sea salt on top and then place back in the oven for about 5 minutes.
Step 10
- Remove and enjoy immediately or bring to share with friends and family :).

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