These S’mores Brownies are a fun twist on a classic treat! Soft chocolate brownies are topped with fluffy vanilla bean marshmallow and crunchy graham crackers. Yum!
When I make these, I can’t help but sneak a little marshmallow straight from the bowl. Who can resist that? Plus, it’s a great treat for gatherings! 🍫🔥
Ingredients & Substitutions
Unsalted Butter: Use unsalted butter for both the brownie layer and graham cracker crust. This way, you can control the saltiness. If you need a dairy-free option, coconut oil works well as a substitute.
Granulated Sugar: I recommend granulated sugar for sweetness. If you’re looking for a healthier touch, consider using coconut sugar or brown sugar for a deeper flavor.
Cocoa Powder: Unsweetened cocoa powder is key for that rich brownie taste. If you’re out, you can use Dutch-processed cocoa, but it may slightly change the flavor.
Graham Cracker Crumbs: Ideally, use store-bought graham cracker crumbs for convenience. If you can’t find those, crushed digestive biscuits can be a great alternative.
Vanilla Bean: I love using real vanilla bean for its amazing flavor. But if you don’t have one, 1 teaspoon of high-quality vanilla extract will do just fine.
How Do I Ensure My Marshmallow Topping Is Perfectly Fluffy?
The marshmallow topping is what makes these brownies special! The secret lies in beating the egg whites correctly. They need to reach soft peaks before adding the hot sugar mixture.
- Make sure to use a clean bowl and beaters to avoid any grease.
- Start beating the egg whites on medium speed until you see soft peaks. This takes only a few minutes.
- Once those soft peaks form, slowly add in the hot sugar mixture while the mixer is on. This helps the marshmallow mixture become glossy and fluffy.
- Finally, keep beating until you reach stiff peaks. This gives you that signature marshmallow texture!
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 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
- Pinch of salt
How Much Time Will You Need?
This delightful dessert takes about 15 minutes to prepare and 35-40 minutes to bake and cool down. After that, allow some time for the marshmallow to set. So, in total, you’re looking at about 1 hour to get these sweet treats ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease an 8×8 inch baking pan and line it with parchment paper, leaving some paper hanging over the edges. This will make it easy to lift the brownies out later!
2. Make the Graham Cracker Crust:
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix everything together until it looks like wet sand. Pour the mixture into the prepared pan and press it down evenly across the bottom. Bake this crust for about 10 minutes, then take it out and let it cool while you get the brownie layer ready.
3. Prepare the Brownie Layer:
In a medium saucepan, melt the 1/2 cup of butter over medium heat. Once melted, take it off the heat and stir in the sugar, eggs, and vanilla until everything is well mixed. In another bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add this dry mix to the wet ingredients, stirring gently until just combined. Pour this brownie batter over the cooled graham cracker crust and spread it out evenly. Bake for 20-25 minutes, and check it with a toothpick—it should come out with a few moist crumbs, not wet batter. Let it cool completely in the pan.
4. Make the Vanilla Bean Marshmallow Topping:
In a small saucepan, mix together the sugar, corn syrup, and water. Cook this mixture over medium heat, stirring until the sugar is fully dissolved. While that’s heating up, use a clean mixing bowl to beat the egg whites and a pinch of salt until soft peaks form. Once the sugar mixture is ready, drizzle it into the egg whites while continuing to beat on medium speed. Keep beating until it’s shiny and forms stiff peaks. Finally, fold in the vanilla bean seeds or vanilla extract until it’s well mixed.
5. Assemble the Brownies:
Now it’s time to put it all together! Spread the fluffy marshmallow topping evenly over the cooled brownie layer. If you have a kitchen torch, carefully toast the marshmallow until it’s golden brown and delicious. If not, you can place it under the broiler for a few seconds—just keep a close eye on it so it doesn’t burn!
6. Cool and Serve:
Let your brownies cool completely after toasting. Once they’re cool, you can lift the brownies out of the pan by grabbing the edges of the parchment paper. Cut them into squares, and enjoy your scrumptious S’mores Brownies with Vanilla Bean Marshmallow!
Can I Use Different Nuts or No Nuts in the Brownie Layer?
Absolutely! If you want to add a crunchy element, feel free to mix in some chopped nuts like walnuts or pecans. If you prefer a nut-free version, simply skip the nuts altogether, and your brownies will still be rich and delicious!
How Can I Store Leftover Brownies?
To store your leftover brownies, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze individual squares wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature before enjoying!
What Can I Use Instead of Light Corn Syrup?
If you don’t have light corn syrup on hand, you can substitute it with an equal amount of honey or maple syrup. Keep in mind that this may slightly alter the flavor of the marshmallow, but it will still be delicious!
Can I Make the Marshmallow Topping Without Vanilla Bean?
Definitely! If you don’t have a vanilla bean, simply use 1 teaspoon of vanilla extract instead. This will still provide that lovely vanilla flavor in your marshmallow topping.
