These S’mores Brownies combine rich chocolate with a gooey vanilla bean marshmallow topping. They bring the classic campfire treat to your kitchen in a warm, chocolatey hug!
Who wouldn’t want chocolate, graham crackers, and fluffy marshmallows all packed into one sweet bite? I often find myself sneaking extras—just don’t tell anyone! 😄
Making these brownies is super simple! Just bake, add your marshmallow layer, and wait for that delicious magic to happen. Perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
Unsalted Butter: This is key for creamy brownies. If you’re out, you can use salted butter; just cut back a bit on added salt. Some people even use coconut oil for a dairy-free alternative, which gives a nice flavor!
Granulated Sugar: Regular sugar sweetens everything nicely, but you can substitute half with brown sugar for a richer taste. If you’re watching sugar intake, consider coconut sugar or a sugar substitute that measures 1:1.
Cocoa Powder: Unsweetened cocoa gives that deep chocolate flavor. If you don’t have it, carob powder can work in a pinch, but it will change the taste a bit. Make sure to adjust the sweetness since carob is naturally sweeter.
Egg Whites: Essential for the marshmallow topping, you can use aquafaba (the liquid from canned chickpeas) as a vegan substitute. It whips up nicely and gives a great texture!
How Do I Make Sure My Marshmallow Topping is Perfectly Whipped?
The marshmallow topping is crucial for that homemade touch. The key is to boil the sugar mixture until it reaches the soft-ball stage. Here’s how to nail it:
- Use a candy thermometer to monitor the temperature for accuracy.
- While sugar syrup is cooking, start whipping your egg whites until soft peaks form. It’s best if this is done in a clean, dry bowl to help the egg whites whip well.
- Once the syrup reaches 240°F (115°C), slowly drizzle it into the egg whites while the mixer is on. This ensures the sugar doesn’t harden too quickly.
- Continue whipping until the mixture is glossy and holds stiff peaks—this is your marshmallow magic!
If you want the top crispy, use a kitchen torch or broiler carefully so it doesn’t burn. Enjoy decorating your brownies!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful treat will take about 30 minutes of prep time and an additional 45 minutes of cooking and cooling time. You’ll spend around 10 minutes baking the crust, 25 minutes baking the brownies, and a little over 10 minutes preparing the marshmallow topping. So, all in all, expect about 1 hour and 15 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is nicely combined. Now, press this mixture firmly into the bottom of a greased 9×9-inch baking pan so that it forms an even layer. Bake this in the oven for about 10 minutes, then take it out and let it cool slightly while you prepare the brownie layer.
2. Make the Brownie Batter:
Next, grab a saucepan and melt 1/2 cup of butter over medium heat. Once melted, remove it from heat and stir in the sugar. Add in the eggs and vanilla extract, mixing until everything is smooth. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the wet mix, folding them together until just combined. Don’t overmix!
3. Bake the Brownies:
Pour the brownie batter over the cooled graham cracker crust, smoothing it out with the back of a spatula. Then, pop it back into the preheated oven and bake for about 20-25 minutes. To check if it’s done, insert a toothpick into the center; it should come out with just a few moist crumbs. Once baked, let the brownies cool completely on a wire rack.
4. Prepare the Vanilla Bean Marshmallow Topping:
While the brownies are cooling, let’s make the marshmallow topping! In a medium saucepan, combine the sugar, corn syrup, and water. Bring this mixture to a boil over medium heat without stirring until it reaches a soft-ball stage (around 240°F or 115°C). Meanwhile, whip the egg whites in a stand mixer until soft peaks form. Once the syrup is ready, slowly drizzle it into the egg whites while the mixer runs. Continue to whip until the mixture is glossy and holds stiff peaks. Then, stir in the vanilla bean paste or extract along with a pinch of salt.
5. Assemble the Brownies:
Now it’s time to put it all together! Spread the marshmallow topping evenly over the cooled brownie layer. If you have a kitchen torch, use it to toast the marshmallow topping until it’s golden brown and delicious. Don’t worry if you don’t have a torch; you can place the brownies under a broiler for a few seconds, just make sure to keep a close eye on them so they don’t burn!
6. Serve:
Once the marshmallow topping is toasted to perfection, let the brownies cool slightly before cutting them into squares. Serve them up and enjoy this decadent s’mores-inspired dessert with friends and family!
Can I Use Store-Bought Marshmallow Fluff Instead of Making My Own?
Yes! If you want to save time, you can substitute homemade marshmallow topping with store-bought marshmallow fluff. Just spread the fluff over the cooled brownies and toast it under the broiler for a few seconds for that perfect golden finish. Keep a close eye to prevent burning!
How Should I Store Leftover S’mores Brownies?
To keep your brownies fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for a longer shelf life, up to a week. Just remember to bring them to room temperature before serving for the best taste!
Can I Make the Graham Cracker Crust Ahead of Time?
Absolutely! You can prepare the graham cracker crust a day in advance. Just store it covered in the refrigerator after it cools down, and then add the brownie layer the next day. This can help save time if you’re planning for a gathering!
What Can I Substitute for Light Corn Syrup in the Marshmallow Topping?
If you don’t have light corn syrup on hand, you can use honey or agave syrup as a substitute, but note that it may slightly alter the flavor. You can also make a simple syrup using equal parts granulated sugar and water boiled together until the sugar dissolves as a replacement!
