I love love love a good brownie, but it has to be fudgy. I don’t love when they’re super cakey – I much prefer a moist, rich one. Normally, healthier brownies taste healthy. However, these Healthy S’mores Brownies are a revolution in the healthy brownie game. They’re lower in sugar and higher in fiber, made with a few simple ingredients, and they have the rich, fudgy texture you expect from a brownie!
Even better – they’re topped with marshmallows and graham crackers, so all together it tastes like a giant gooey smore. Truly this is one of my favorite things I’ve made in the last few months, and I hope you love these as much as we have! They’re perfect for potlucks, holiday gatherings, or just weeknight treats!
Making healthy s’mores brownies
These are so simple to make because they start with – you guessed it – boxed brownie mix! We’re just going to doctor it up and swap some ingredients and voila!
I used a sugar free brownie mix to make these low sugar and WW friendly. If you opt for regular mix, you’ll need to recalculate WW points and adjust accordingly. Now, instead of adding eggs, milk, and oil, we’re going to add an egg, almond milk, and pumpkin puree. Don’t worry – these don’t taste like pumpkin – but pumpkin is a great sub for oil. It gives these great texture (and fiber, woo!) without adding any WW points or fat. Then, top them with sugar free chocolate chips and crushed graham cracker and bake in an 8×8 pan at 350F for 30-35 min, until just about done!
The last step is to add the marshmallows and bake (or broil) for another few min (3-5 min), just to brown the marshmallows without torching them. You can also opt to use a kitchen torch if preferred – but the char on the marshmallows is what really gives these s’mores flavor.
Then just cool, slice, and enjoy! I kept leftovers in an airtight container in the fridge for 5 days and enjoyed them cold or warmed up in the microwave.
Healthy S’mores Brownies
- Mixing Bowls
- 8×8 Pan
- 12.35 oz box sugar free brownie mix
- 1/2 cup pumpkin puree
- 1 egg
- 3 tbsp almond milk
- 39 sugar free chocolate chips I used Lily’s dark
- 1/2 cup mini marshmallows
- 2 Graham crackers
- Preheat oven to 350F.
- Combine brownie mix with pumpkin puree, egg, almond milk and mix together. Pour into greased 8×8 pan and top with chocolate chips and graham crackers. Bake at 350 for 30 min, until just about done.
- Top with marshmallows and bake another 3-5 min, until marshmallows poof up and start to brown (can also broil or blow torch if preferred).
- Slice into 9 brownies and enjoy!