These S’mores Brownies are a sweet treat packed with chocolate, graham crackers, and gooey vanilla bean marshmallows. It’s like a campfire classic in brownie form!
What’s best? The marshmallow topping gets all melty and toasty, making each bite a delight. Seriously, who can resist that combo? I love serving these warm for extra yumminess!
Key Ingredients & Substitutions
Graham cracker crumbs: These are essential for the crust. If you can’t find them, you can crush vanilla wafers or digestive biscuits as a substitute. Both will still deliver that great sweet base!
Unsalted butter: For baking, unsalted butter gives you better control over the final saltiness. If you’re looking for a dairy-free option, substitute with coconut oil or a vegan butter, which works well in most recipes.
Cocoa powder: Use unsweetened cocoa powder for the brownie layer. If you’re out, Dutch-process cocoa works too, giving a deeper flavor. Keep in mind it may alter the final color slightly.
Egg whites: These create the fluffy marshmallow topping. If you need an egg-free version, consider aquafaba (chickpea brine) as a substitute; use 3 tablespoons per egg white for similar consistency.
Vanilla bean paste: It adds a lovely flavor and specks of vanilla. If that’s not available, using pure vanilla extract will work well too, though you’ll miss out on those beautiful specks!
How Do I Get My Marshmallow Topping Just Right?
The marshmallow topping is a key feature of these brownies, but it can be tricky! First, whip the egg whites to stiff peaks after warming them in a double boiler; this helps the sugar dissolve completely.
- Start with a clean bowl to ensure good whipping.
- Keep whisking constantly over the simmering water until the mixture reaches 160°F – this is crucial for food safety.
- Once at temperature, beat on high until glossy. This usually takes about 5-7 minutes.
- Finally, add the vanilla bean paste gently so you don’t deflate the mixture.
These steps will help achieve that perfect light and airy topping you’re looking for! Enjoy your s’mores brownies!
How to Make S’mores Brownies with Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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 Vanilla Bean Marshmallow Topping:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)
- Pinch of salt
How Much Time Will You Need?
This delightful treat will take about 15 minutes for preparation, plus about 45 minutes for baking and cooling. Altogether, plan for about an hour to 1 hour and 15 minutes before you can enjoy these delicious S’mores Brownies!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan so that the brownies won’t stick. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing well until everything is nicely blended. Now, press this mixture evenly into the bottom of your prepared baking pan to form the crust. Pop it in the oven for 10 minutes, then take it out and let it cool a little.
2. Make the Brownie Layer:
In a saucepan over medium heat, melt the 1/2 cup of butter. Once melted, add in both the granulated sugar and brown sugar, stirring until well combined. Remove the saucepan from the heat and let it cool slightly. Now, stir in the eggs and vanilla extract until everything is smooth and blended. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gradually mix this dry mixture into the wet mixture until just combined. Now, pour that delicious brownie batter over the pre-baked graham cracker crust and spread it evenly. Bake in the oven for 25-30 minutes, or until a toothpick comes out with just a few moist crumbs on it.
3. Prepare the Vanilla Bean Marshmallow Topping:
In a clean mixing bowl, whisk together the egg whites, granulated sugar, corn syrup, and a pinch of salt until well combined. Now, place this bowl over a saucepan filled with simmering water (this is called a double boiler). Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C). Once it’s at the right temperature, remove the bowl from the heat, and using an electric mixer, beat the mixture on high speed until it forms stiff peaks and looks glossy (this should take about 5-7 minutes). Finally, mix in the vanilla bean paste until it’s fully incorporated.
4. Assemble and Toast:
Now that your brownies are cooled slightly, spread the fluffy marshmallow topping over them in an even layer. If you have a kitchen torch, carefully toast the marshmallow topping until it’s golden brown and beautifully caramelized. If you don’t have a torch, you can broil it in the oven for 1-2 minutes—just keep a close eye on it so it doesn’t burn!
5. Cool and Serve:
Let the brownies cool completely before cutting them into squares. Once cut, serve and enjoy the amazing flavors of S’mores all wrapped up in brownie form!
Can I Use Store-Bought Marshmallow Fluff Instead of Making It?
Absolutely! If you prefer convenience, you can substitute homemade marshmallow topping with store-bought marshmallow fluff. Simply spread it over the brownies after they’ve cooled, and then you can toast it using a kitchen torch or under the broiler just like you would with the homemade version!
How Can I Make These Brownies Gluten-Free?
To make these brownies gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use can measure cup-for-cup as a substitute. This keeps the texture of the brownies intact while making them suitable for gluten-sensitive individuals.
What’s the Best Way to Store Leftover Brownies?
Store any leftover brownies 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 up to a week. Just allow them to come back to room temperature before enjoying, as this will help retain their fudgy texture!
Can I Make These Brownies Ahead of Time?
Yes! You can make the brownies a day in advance. Simply prepare them up to the serving stage, let them cool completely, and then cover them with plastic wrap. The marshmallow topping will maintain its texture overnight, and they’ll be ready to enjoy the next day!
