Gluten Free S'mores Brownie Pie
Summer is almost here and before the heat hits, try my S'mores Brownie Pie. It won't disappoint.
6/14/20262 min read
A gooey, chocolate-loaded dessert with a gluten-free graham cracker crust, fudgy brownie center, and toasted marshmallow topping.
If s’mores and brownies had a dramatic little love story, this would be their shared apartment. Crunchy, fudgy, gooey, and slightly chaotic in the best way.
This Gluten-Free S’mores Brownie Pie starts with a buttery graham cracker crust made from gluten-free graham crackers, gets layered with rich chocolate brownie, and finishes with a toasted marshmallow top that bubbles and caramelizes like a campfire without the smoke.
It’s simple, nostalgic, and dangerously easy to eat more than one slice.
Ingredient Breakdown (What I Used + Substitutions)
🥧 Gluten-Free Graham Crackers
I used a mix of Pamela's graham crackers and Schar brand gluten-free graham crackers. Both work beautifully here. They both give you that classic honey-graham flavor and a sturdy crumb that holds up once baked with butter and sugar. If you’re not gluten-free, you can absolutely use regular graham crackers instead. Just crush them finely so the crust presses together well.
🧈 Dairy-Free Butter
I used 7 tablespoons dairy-free butter, melted. This is what binds the crust together and gives it that rich, slightly caramelized edge when baked. If you’re not dairy-free, regular butter works perfectly as a 1:1 swap. No adjustments needed.
🍫 Brownie Mix
I used Bob's Red Mill Gluten Free Brownie Mix, and honestly—it’s fantastic for this recipe. It bakes up rich, fudgy, and holds its structure really well over the crust. That said, any gluten-free brownie mix will work here. And if you are not gluten-free, you can use a regular boxed brownie mix instead.
👉 Just follow the instructions on the box exactly. No need to overthink this layer.
🔥 Marshmallows
I used regular sized marshmallows. They melt into that classic s’mores topping with a soft, golden finish. Larger (or mini) Marshmallows might work but adjust the broil time accordingly. Larger Marshmallows would need more time but might burn on top and Minis would need less time.
For best results, lay them on their side over the brownie layer so they melt evenly over the surface.
🍪 Ingredients
Graham Cracker Crust
2 cups gluten-free graham cracker crumbs (Pamela's)
7 tablespoons dairy-free butter, melted
2 tablespoons brown sugar
Brownie Layer
1 box brownie mix (Bob's Red Mill gluten-free brownie mix)
3 eggs
¼ cup water
Pinch of salt
Marshmallow Layer
10 oz marshmallows
🔥 Instructions
1. Make the crust
Preheat oven to 350°F. Mix graham cracker crumbs, melted dairy-free butter, and brown sugar until the texture resembles damp sand with a little cling. Press firmly into a 9-inch spring form pan, pushing slightly up the sides.
Bake for 8–10 minutes until lightly set. Let cool slightly.
2. Brownie Layer
Prepare brownie batter according to package directions. Pour into crust and smooth the top.
Bake for 30–35 minutes, until the center is just set but still fudgy.
3. Marshmallow magic
Top the warm brownie layer with marshmallows, covering the surface. Broil for 30–60 seconds for that toasted campfire finish (watch closely—this part happens FAST!!).
4. Cool + serve
Let it rest at least 20 minutes before slicing so the layers settle into that clean-but-gooey slice situation.
✨ Recipe Notes
Don’t skip letting the brownie set before marshmallows go on or things get structurally dramatic.
Best served slightly warm for maximum goo pull.
