These S’mores Brownies are a fun twist on the classic treat! Rich chocolate brownies topped with fluffy vanilla bean marshmallow make everyone happy. Who can resist a gooey, sweet bite?
Every time I make these, my family gathers around with big smiles. They’re perfect for sharing, but I usually keep a few hidden for late-night snacking! Just saying! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for this recipe to control salt levels. If you’re dairy-free, olive oil or a plant-based butter can work as substitutes. Just remember that it may change the flavor slightly.
Chocolate: Semi-sweet chocolate adds a rich flavor to brownies. If you prefer darker chocolate, go for bittersweet. You can also use chocolate chips in a pinch, ensuring they’re of good quality.
Graham Crackers: The crust relies on graham cracker crumbs for that iconic flavor. If you can’t find them, crushed Digestive biscuits or vanilla wafers are good alternatives.
Egg Whites: These help the marshmallow topping become fluffy. If allergies are a concern, aquafaba (the liquid from chickpeas) is a handy replacement; just use 3 tablespoons per egg white.
Vanilla Bean Paste: It gives a beautiful flavor and specks in the marshmallow. If unavailable, vanilla extract works too, though you won’t get the same visual effect. I love using high-quality extracts for the best taste!
How Do You Get the Perfect Marshmallow Topping?
Making marshmallow topping can seem tricky, but it’s all about temperature and technique. The sugar syrup must reach exactly 240°F (115°C) for the right consistency. Here’s a step-by-step:
- Combine sugar, water, and corn syrup in a saucepan over medium heat and stir until combined.
- Once it starts boiling, **don’t stir!** This prevents crystallization.
- While waiting, whip egg whites until they form soft peaks, which should be done just before your sugar is ready.
- When the syrup hits temperature, carefully pour it into the egg whites while mixing. Watch the marshmallow grow fluffy as you beat!
Pro tip: Ensure your mixing bowl is clean and dry; any grease can affect how well the egg whites whip up.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup light corn syrup
- 2 large egg whites
- 1 tsp vanilla bean paste (or 1 tsp vanilla extract)
- Pinch of salt
For Garnish:
- Mini chocolate chips (optional)
- Additional graham cracker crumbs (optional)
How Much Time Will You Need?
This scrumptious dessert will take about 1 hour for preparation and baking, plus an additional 15 minutes for making the marshmallow topping. Allow some extra time for cooling before serving. So, get ready to enjoy these delightful brownies in just a couple of hours!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
First, preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is mixed well. Now, press this buttery mixture firmly into the bottom of your greased baking dish to form a nice, even base. Bake the crust in the oven for 10 minutes, then take it out and let it cool slightly.
2. Make the Brownie Batter:
Next, let’s make the brownie batter! In a medium saucepan, melt the butter and chopped semi-sweet chocolate over low heat, stirring until it’s all smooth. Once melted, take it off the heat and let it cool for a few minutes. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until combined. Stir in the cooled chocolate mixture. Gradually sift in the flour and salt, folding gently until just mixed, so you don’t overdo it.
3. Combine Layers:
Now it’s time to bring it all together! Pour the brownie batter over the cooled graham cracker crust, spreading it out evenly. Bake this in the oven for 25-30 minutes. To check if it’s done, insert a toothpick in the center; it should come out with a few moist crumbs. After baking, let the brownies cool completely.
4. Make the Vanilla Bean Marshmallow Topping:
Let’s whip up that marshmallow topping! In a saucepan, mix granulated sugar, water, and corn syrup over medium heat. Stir until the sugar dissolves, then bring it to a simmer. Once it’s boiling, avoid stirring! Cook this mixture until it reaches 240°F (115°C). While this is heating up, take your egg whites and a pinch of salt and beat them with a stand mixer until soft peaks form. Once the sugar mixture is perfect, slowly pour it into the egg whites while mixing on low speed. Then, turn your mixer up to high and beat for about 7-10 minutes, until everything becomes fluffy and shiny. Add the vanilla bean paste and mix briefly.
5. Assemble and Toast:
Spread that lovely marshmallow topping over your cooled brownie layer. Use a spatula to create fun peaks in the marshmallow. If you have a kitchen torch, toast the topping until it turns golden brown. If not, you can carefully place it under a broiler for a few seconds—just be sure to watch it closely so it doesn’t burn! Optionally, sprinkle mini chocolate chips or more graham cracker crumbs on top for some extra flavor!
6. Serve:
Finally, let everything cool completely. Once cool, cut your brownies into squares, and enjoy your delightful S’mores Brownies with Vanilla Bean Marshmallow! They are sure to be a hit!
Can I Use a Different Type of Chocolate for the Brownies?
Absolutely! If you prefer a sweeter brownie, you can use milk chocolate instead of semi-sweet. Just keep in mind that it will change the flavor profile a bit. For a darker, richer taste, opt for bittersweet chocolate. Make sure to chop it into small pieces for easy melting!
How Can I Make These Brownies Gluten-Free?
You can easily substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum, as this will help with the structure of the brownies. Follow the same measurement as with regular flour for a delicious gluten-free treat!
What’s the Best Way to Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for about a week. Just make sure to let them come to room temperature before serving for the best texture!
Can I Prepare the Marshmallow Topping in Advance?
Yes! You can make the marshmallow topping a day ahead and store it in an airtight container in the fridge. Just give it a good stir before spreading it over the brownies. Keep in mind that it may set up a bit more in the fridge, so you might need to lightly re-whip it for the best texture.
