Vegan S’mores Fudge Brownies

For the homemade graham cracker crust:
Mix dry ingredients together, making sure there are no clumps. Add wet ingredients in and mix well. Grease an 8×10 pan with some Earth Balance. Put dough in pan and use your fingers to make a thin layer over the entire bottom of pan. Bake for 6 minutes at 350ºF.

For the black bean brownie batter:
Blend all the ingredients together in a blender, food processor, or mixer. I used a hand blender. Add water if too thick (I added about 1 tablespoon). Batter should be the consistency of slightly less thick chocolate frosting. Pour over the graham cracker crust and spread out evenly. Bake for 20 minutes at 350ºF.

For the s’mores topping:
Remove pan from the oven. Sprinkle chocolate chips evenly over the brownies. Bake another 5–10 minutes (or until chocolate is melted). Take out and smooth the melted chocolate evenly over the top of the brownies. Change the oven setting to broil. Sprinkle marshmallows over the dish and broil for 1 minute or until marshmallows are lightly browned.

Let cool before cutting. Enjoy!

Recipe for black bean brownie batter from Minimalist Baker.