These S’mores Brownies are a rich treat that combines delicious chocolatey brownies with gooey marshmallows and crunchy graham crackers. Who wouldn’t love that combination?
These brownies are like a campfire treat without needing to go outside! I always find myself reaching for seconds, because let’s be real, one is never enough! 😄
I love serving them warm, so the marshmallows are all melty. Perfect for when you’re craving something sweet and cozy! Just be careful—those crumbs can get everywhere! 😂
Key Ingredients & Substitutions
Unsalted Butter: Butter is key for a rich flavor and fudgy texture in brownies. You could use salted butter if that’s what you have, but it may alter the sweetness slightly. I prefer unsalted to control the saltiness better.
Sugar: Regular granulated sugar sweetens the brownies. If you’re looking for a healthier option, you can substitute with coconut sugar. Keep in mind, coconut sugar may give a slightly different flavor.
Cocoa Powder: Unsweetened cocoa powder gives the brownies their chocolaty goodness. Black cocoa powder can be a fun substitute for a deeper color and flavor if you want to experiment.
Eggs: Eggs provide structure and moisture to the brownies. If you’re vegan or allergic, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), which works nicely in brownies.
Graham Cracker Crumbs: These create a crunchy base reminiscent of classic S’mores. If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits can be good alternatives.
Vanilla Bean Paste: This offers intense vanilla flavor. If you can’t find it, using vanilla extract works just fine! I love using vanilla bean paste for those little specks of flavor.
How Do You Make Perfect Marshmallow Topping?
Making marshmallow topping can seem tricky, but following a few steps can make it easier. It all starts with heating sugar, corn syrup, and water to the right temperature. Use a candy thermometer if you have one; this ensures the syrup reaches the “softball stage” at 240°F, which is crucial for the right texture.
- Combine sugar, corn syrup, and water in a saucepan over medium heat. Stir until sugar dissolves.
- Increase heat without stirring until mixture reaches 240°F. Keep an eye on it to avoid burning.
- While waiting, beat egg whites in a separate bowl until stiff peaks form. Make sure the bowl and beaters are clean for the best results.
- Once the syrup reaches 240°F, carefully pour it into the egg whites while whisking. This is where the magic happens! It’ll start to get thick and glossy.
- Lastly, mix in the vanilla bean paste for that delightful flavor.
With these tips, you should have a fluffy and delicious marshmallow topping for your S’mores brownies! Enjoy the process and don’t rush it!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Vanilla Bean Marshmallow:
- 1 cup granulated sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 2 large egg whites
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- A pinch of salt
For Garnish:
- Mini chocolate chips (optional)
- Additional graham cracker crumbs for sprinkling
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus around 30 minutes for baking and cooling. Allow some extra time for the marshmallow to set, and you’re ready to enjoy a delicious treat!
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. Stir until everything is mixed well. Next, press this mixture firmly into the bottom of a greased 9×9-inch baking pan. Bake the crust in the oven for about 10 minutes, then take it out and let it cool while you prepare the brownie layer.
2. Make the Brownie Layer:
In a medium saucepan, melt the butter over low heat. Once melted, take it off the heat and stir in the granulated sugar, eggs, and vanilla extract until everything is smooth. Now, add the cocoa powder, flour, salt, and baking powder. Mix it all together until just combined. Pour this brownie batter over the baked graham cracker crust and smooth it out evenly.
3. Bake the Brownies:
Place your combined layers back in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with a few moist crumbs. Once baked, let them cool down a bit.
4. Prepare the Vanilla Bean Marshmallow:
In a small saucepan, mix together the sugar, corn syrup, and water. Cook over medium heat, stirring until the sugar dissolves. Once it’s dissolved, increase the heat and let it boil without stirring until the mixture reaches 240°F (softball stage). At the same time, beat the egg whites with a pinch of salt in a mixing bowl until stiff peaks form. When the syrup is ready, carefully pour it into the egg whites while whisking continuously. Keep whipping until the mixture is thick, glossy, and holds stiff peaks. Finally, mix in the vanilla bean paste.
5. Assemble the S’mores Brownies:
Spread the marshmallow layer evenly over the top of the cooled brownie layer. If you have a kitchen torch, this is the time to use it—gently toast the marshmallow topping until it’s brown and slightly crispy. Be careful when using fire!
6. Cool and Serve:
Let your marshmallow topping cool for a bit before slicing the brownies into squares. For some extra flair, sprinkle additional graham cracker crumbs and mini chocolate chips on top. Now, it’s time to dig in and enjoy your S’mores Brownies with Vanilla Bean Marshmallow!
Can I Use Different Types of Chocolate in the Brownie Layer?
Absolutely! You can substitute unsweetened cocoa powder with dark chocolate cocoa or even melted semi-sweet chocolate for a richer taste. If you use melted chocolate, reduce the butter slightly to maintain the right consistency.
What If I Don’t Have Corn Syrup for the Marshmallow?
No worries! You can replace corn syrup with honey or agave syrup in a 1:1 ratio. Just keep in mind that it may slightly alter the flavor and texture, but your marshmallow will still be delicious!
How Should I Store Leftover S’mores Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Just let them come to room temperature before serving for the best texture!
Can I Make the Vanilla Bean Marshmallow Ahead of Time?
It’s best to make the marshmallow fresh, as it doesn’t hold up well when stored for long. However, if you need to prepare it in advance, you can store it in an airtight container in the fridge for a day or two. Just note that it may lose some of its fluffiness, so whipping it lightly before spreading might help!
