These S’mores Brownies are a delightful twist on a classic treat! Rich chocolate brownies are layered with gooey vanilla bean marshmallows and topped with crunchy graham crackers. Yum!
Who can resist the wonderful combination of chocolate and marshmallow? Every bite feels like a warm hug from a campfire! 🔥 I love serving these at get-togethers—they disappear fast!
Key Ingredients & Substitutions
Unsalted Butter: This is a key fat component for both the brownies and crust. If you’re in a pinch, you can substitute with coconut oil or margarine, keeping in mind this may alter the flavor slightly.
Granulated Sugar: Regular granulated sugar is perfect, but you could use brown sugar for added moisture and a hint of molasses flavor. Just remember, it will change the texture a bit.
Eggs: Large eggs are standard for binding the ingredients. If you’re looking for an egg-free option, try using 1/4 cup unsweetened applesauce per egg, though this can alter the brownie’s texture.
Cocoa Powder: Unsweetened cocoa is essential for that chocolatey flavor. If you’re in a bind, you can substitute with Dutch-processed cocoa, but it may change the overall taste slightly.
Chocolate Chips: Semi-sweet adds great flavor, but feel free to swap with dark chocolate chips or even white chocolate if preferred. For a healthier spin, dark chocolate can offer richer taste.
Vanilla Bean: Fresh vanilla bean adds a luxurious flavor, but if you can’t find it, pure vanilla extract works just fine. It won’t be as fragrant as the beans, but still delicious.
How Do I Get the Marshmallow Topping Just Right?
The marshmallow topping is what makes these brownies truly special. Achieving the perfect texture is the key. Here’s how to nail it:
- Combine sugar, water, and corn syrup in the saucepan, heating gently until the sugar dissolves.
- Once boiling, resist stirring. The goal is to reach the soft-ball stage (240°F or 115°C). Use a candy thermometer for accuracy.
- While the syrup is cooking, beat egg whites until soft peaks form. This helps to create that fluffy structure.
- Once the syrup hits temperature, carefully drizzle it into the egg whites while whisking on high speed. This creates the desired marshmallow texture.
- Don’t rush! Beat the mixture for about 7-10 minutes until thick and glossy, which will ensure a perfect marshmallow topping.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownies:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
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
- 1/4 cup water
- 1/4 cup light corn syrup
- 2 large egg whites
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- Pinch of salt
Optional Garnish:
- Extra graham cracker crumbs
- Chocolate shavings or chunks
How Much Time Will You Need?
This delightful recipe will take about 1 hour and 15 minutes in total, including prep and baking time. You’ll spend about 20 minutes putting everything together, 10 minutes baking the crust, 25-30 minutes baking the brownies, and around 15 minutes preparing the marshmallow topping. Plus, let’s not forget to let them cool a bit before you dig in!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined. Now, press this mixture firmly into the bottom of a greased 9×13 inch baking pan. Pop it in the oven and bake for about 10 minutes. Once done, take it out and let it cool for a short while.
2. Make the Brownie Batter:
In a medium saucepan, melt the butter over medium heat. Once melted, remove it from the heat and stir in the granulated sugar until it looks smooth. Let it cool slightly, then whisk in the eggs and vanilla extract. In another bowl, mix together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Finally, fold in the chocolate chips to add that yummy chocolate goodness!
3. Bake the Brownies:
Take your brownie batter and pour it over the cooled graham cracker crust in the baking pan. Make sure to spread it out evenly. Bake it in the oven for approximately 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely.
4. Prepare the Vanilla Bean Marshmallow:
In a saucepan, mix together the sugar, water, and corn syrup. Cook this over medium heat, stirring until the sugar dissolves. When it starts boiling, don’t stir anymore—let it cook until it reaches the soft-ball stage (around 240°F or 115°C). As this is bubbling away, beat the egg whites in a bowl until they form soft peaks. Once the syrup is ready, slowly drizzle it into the egg whites while you keep beating on high speed. Then, add the vanilla bean seeds (or extract) and a pinch of salt. Keep beating this until it becomes thick and glossy—this should take about 7-10 minutes.
5. Assemble the Brownies:
Now it’s time to bring it all together! Spread the marshmallow topping evenly over the cooled brownies. To get that toasty finish, use a kitchen torch to toast the marshmallow until it’s golden brown. If you don’t have a torch, you can broil it in the oven for just a couple of minutes—make sure to watch closely so it doesn’t burn!
6. Serve:
Once everything has cooled down a bit, cut the brownies into squares. If desired, sprinkle with extra graham cracker crumbs and chocolate shavings for an extra treat. Enjoy your delicious S’mores Brownies with Vanilla Bean Marshmallow!
Can I Use Different Types of Chocolate for the Brownies?
Absolutely! While semi-sweet chocolate chips offer a classic flavor, you can use dark chocolate chips for a richer taste or even milk chocolate for a sweeter brownie. Just make sure to adjust the sugar if you find it too sweet!
How to Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for about a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Just thaw in the fridge before enjoying!
Can I Make the Marshmallow Topping in Advance?
Yes! You can make the marshmallow topping ahead of time. Allow it to cool and store it in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it, give it a quick whip to regain its fluffiness!
Can I Use Egg Substitutes for the Marshmallow Topping?
If you need an egg-free option, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Use 3 tablespoons of aquafaba for each egg white. Whip it up until soft peaks form, then proceed with the recipe as usual!
