These S’mores Brownies combine rich chocolatey goodness with a fluffy vanilla bean marshmallow topping. With crispy graham cracker crumbs, they are a fun twist on the classic treat!
You really can’t go wrong when brownies and S’mores join forces. The gooey marshmallow on top is just the cherry on top, and yes, I may have licked the bowl clean. Who’s judging? 😄
I enjoy serving these warm for a cozy snack or dessert! Just a little scoop of ice cream on the side makes them even better—because, why not? A sweet treat for everyone!
Key Ingredients & Substitutions
Butter: Unsalted butter is key for controlling the salt level in your brownies. If you only have salted, just cut back on added salt. I love using high-quality butter for a richer flavor!
Sugar: Granulated sugar sweetens your brownies. You can replace some with brown sugar for a hint of molasses flavor. It adds moisture too!
Vanilla Extract vs. Vanilla Bean: While vanilla extract is convenient, using a vanilla bean makes your filling extra special. If you choose the bean, you’ll see those lovely specks! But don’t worry, extract works just fine.
Cocoa Powder: Unsweetened cocoa is a must for that deep chocolate taste. If you run out, you can use Dutch-processed cocoa for a smoother flavor, but adjust the baking powder slightly.
Egg Whites: They provide fluffiness in the marshmallow topping. If you’re looking for a vegan option, aquafaba (chickpea water) can be whipped for a similar effect, but it might take some experimenting.
What’s the Best Way to Make Fluffy Marshmallow Topping?
Making marshmallow from scratch can seem tricky, but it’s really rewarding! The whipped egg whites create that airy texture, so make sure they’re at room temperature for the best results.
- Mix granulated sugar, corn syrup, and water in a saucepan.
- Bring it to a boil until it reaches 240°F (115°C) without stirring—this creates a syrup.
- While the syrup is boiling, beat egg whites until soft peaks form. This step is crucial, so don’t rush it! The whites need to be stable to hold the syrup.
- Carefully pour the hot syrup into the whipped egg whites while whisking at low speed. Gradually increase to high speed once all syrup is added. This is where the magic happens—whipping in the heat makes that fluffy texture!
- Finally, stir in your vanilla and you’re all set to layer it on your brownies.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon 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
- 1/3 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1 vanilla bean (seeds scraped) or 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful dessert will take about 15 minutes to prepare, plus 45 minutes of baking and cooling time. Be ready to spend a little extra time making the fluffy marshmallow topping, which takes about 15 minutes. Overall, you’ll have scrumptious S’mores Brownies ready to enjoy in about 1 hour and 15 minutes!
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, melted butter, and sugar. Mix everything well until it looks like wet sand. Press this mixture firmly into the bottom of a greased 9×9 inch baking pan. Bake the crust for 10 minutes, then take it out of the oven and let it cool slightly while you prepare the brownies.
2. Make the Brownie Batter:
In a medium saucepan over low heat, melt the butter gently. Once melted, remove it from the heat and stir in the granulated sugar, followed by the eggs and vanilla extract. Next, add in the flour, cocoa powder, salt, and baking powder. Stir everything together until just combined—don’t overmix! Pour the brownie batter over your cooled graham cracker crust, spreading it out evenly with a spatula.
3. Bake the Brownies:
Pop the tray into the oven and bake the brownies for 25-30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with a few moist crumbs. Once baked, remove them from the oven and let them cool completely in the pan.
4. Prepare the Vanilla Bean Marshmallow:
In a saucepan, mix together the granulated sugar, corn syrup, and water. Heat this mixture over medium heat until it comes to a boil, stirring just until the sugar dissolves. Once it’s boiling, stop stirring and let it cook until it reaches 240°F (115°C) if you have a candy thermometer. Meanwhile, beat the egg whites with a pinch of salt in a stand mixer until soft peaks form. When your syrup is ready, carefully pour it into the whipped egg whites while mixing on low speed. Then increase the speed to high and beat until the mixture is fluffy and the bowl feels cool. Stir in the vanilla bean seeds or extract for that lovely flavor.
5. Assemble the S’mores Brownies:
Now for the fun part! Spread the marshmallow mixture generously over your cooled brownies. Use a spatula to create beautiful peaks and swirls on top. If you want that classic toasted look, you can use a kitchen torch to lightly brown the marshmallow, making sure not to burn it.
6. Serve:
Let the brownies set for a little while before cutting them into squares. Now you’re ready to enjoy your scrumptious S’mores Brownies with Vanilla Bean Marshmallow. They’re perfect for sharing (or keeping all to yourself)! Enjoy!
Can I Use Alternative Sweeteners in the Brownies?
Yes, you can substitute granulated sugar with alternatives like coconut sugar or a sugar replacement that measures cup-for-cup. Keep in mind that the texture may slightly change, so it’s best to use sweeteners that replicate the properties of sugar for best results.
How Do I Store Leftover S’mores Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer them a little fresher, you can refrigerate them, but allow them to come to room temperature before serving to enjoy their full flavor and texture!
Can I Make the Marshmallow Topping Without a Candy Thermometer?
If you don’t have a candy thermometer, you can check for the soft-ball stage. To do this, drop a small amount of the boiling syrup into a glass of cold water; if it forms a soft, pliable ball, it’s ready! Just be sure to be cautious when handling the hot syrup.
Is There a Substitute for the Vanilla Bean?
Absolutely! If you don’t have a vanilla bean, you can use 1 teaspoon of vanilla extract in the marshmallow topping instead. While it won’t have the same visual appeal as the specks from a vanilla bean, it will still provide great flavor!
