1 tablespoon ground flax

3/4 teaspoon fine sea salt

1/4 teaspoon baking soda

1/4 cup pure maple syrup

1 teaspoon vanilla extract

2 tablespoons organic cornstarch (or arrowroot)

1/2 cup unsweetened cocoa powder

1/4 coconut sugar (or organic cane sugar)

3/4 cup creamy natural almond butter*

1/2 cup dairy-free dark chocolate chips

6 sheets crackers

1 cup vegan marshmallows (about 4 ounces)




Preheat the oven to 350°F and line a 9 x 9″ baking pan with two sheets overlapping parchment paper cut to fit the pan. In a large bowl, combine flax with 3 tablespoons water. Stir together then allow to sit for a few minutes to thicken.

Next add the salt, baking soda, pure maple syrup, vanilla extract, cornstarch, cocoa powder, and coconut sugar to the bowl in that specific order. Whisk together the ingredients until thoroughly combined. The batter will be very thick.

Stir in the almond butter and continue to mix until it’s fully and evenly distributed. Don’t worry about overmixing. It won’t hurt anything since these are flourless. After the mixture is thoroughly combined you will be left with a very thick and sticky batter. This is normal. Fold in 1/4 cup of the chocolate chips and set aside.

Break the graham cracker sheets in half then line them up evenly to cover the bottom of the baking dish. You should use about 4 and 1/2 of them. Using a spatula, spread the brownie batter on top of the graham crackers so that there it covers them entirely and the top of the batter is somewhat level. Bake in the oven for about 25 minutes, until the edges appear firm. Let the brownies cool for about 30 minutes.

Once they have cooled, turn the broiler setting to low. Arrange the marshmallows and remaining chocolate chips over the top of the brownies then place under the broiler for about 5 minutes, until the marshmallows are melted and golden brown. Remove from the oven then break the remaining graham cracker pieces up on top.

Using the parchment paper, lift the brownies out of the dish and slice into individual squares