These S’mores Brownies are a fun twist on the classic treat! With chocolatey brownies, gooey vanilla bean marshmallow, and crunchy graham crackers, they are truly a delight.
Trust me, the combination of chocolate and fluffy marshmallow is pure happiness! I often make these for gatherings, and they disappear faster than I can count. Yum! 🍫🔥
Key Ingredients & Substitutions
Unsalted Butter: Used in both the brownies and graham cracker crust, it adds richness. If you have salted butter, you can use it—just skip adding extra salt. I’ve found unsalted gives better control over the overall saltiness of the dish.
Granulated Sugar: Essential for sweetness and texture, but brown sugar could be used for a deeper flavor. I often mix both for a nice balance. If you need a substitute, coconut sugar works too but will give a slightly different taste.
Cocoa Powder: The unsweetened cocoa adds the chocolatey richness we crave. Dutch-processed cocoa gives a smoother flavor, while natural cocoa produces a more intense chocolate taste. Feel free to experiment based on what you have on hand.
Graham Cracker Crumbs: These form the crust. If you don’t have graham crackers, try crushed digestive biscuits or even vanilla wafer cookies for a twist. The texture might differ, but it could be fun!
Vanilla Bean Paste: Adds a rich, natural vanilla flavor with tiny specks for visual appeal. If you can’t find it, using pure vanilla extract can work just fine, but the flavor won’t be quite as intense.
How Do I Make Sure My Marshmallow Topping is Just Right?
The marshmallow topping brings a delicious lightness to these brownies. To nail it, follow these steps carefully:
- First, make the sugar syrup without rushing. Stir until the sugar dissolves completely before boiling, as undissolved sugar can affect the texture.
- Whip the egg whites to soft peaks first. This gives volume that helps the marshmallow hold its form.
- When your syrup reaches 240°F (115°C), drizzle it slowly into the egg whites while your mixer is running. This gradual addition is key to preventing the eggs from cooking too fast.
- Keep whipping until you achieve stiff peaks—this means the marshmallow will hold its shape once spread over the brownies.
- Finally, broil or use a kitchen torch with caution. Stay close and watch it carefully to get that perfect golden brown without burning.
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 cup chocolate chips
For the Graham Cracker Crust:
- 1 ½ 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 water
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)
- 1/4 teaspoon cream of tartar
How Much Time Will You Need?
This dessert will take about 15 minutes to prepare, plus 45 minutes for baking and cooling. Don’t forget to let the brownies cool completely before serving. It’s a delicious project that’s worth the wait!
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, mixing until everything is well blended. Press this mixture firmly into the bottom of a greased 9×13-inch baking dish. Bake for 10 minutes and then take it out to cool slightly.
2. Make the Brownie Base:
Next, melt the butter in a large saucepan over medium heat. Remove it from the heat, then stir in the granulated sugar and vanilla until smooth. Add the eggs one by one, mixing well after each addition. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mix to the wet mix, stirring gently until just combined. Lastly, fold in the chocolate chips. Pour the brownie batter over the cooled graham cracker crust, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
3. Prepare the Marshmallow Topping:
In a saucepan, mix together the sugar, water, and salt. Bring it to a boil over medium heat, stirring until the sugar is fully dissolved. While this syrup is boiling, whip the egg whites with cream of tartar in a stand mixer until soft peaks form. Once the syrup reaches 240°F (115°C), carefully drizzle it into the whipped egg whites while mixing on high speed until stiff peaks form. Gently fold in the vanilla bean paste. Spread the marshmallow fluff evenly over the brownie layer.
4. Broil the Marshmallow:
Now it’s time to toast the marshmallow! You can use a kitchen torch to lightly brown the top or place the baking dish under the broiler for just a few seconds. Keep a close eye on it to avoid burning; you just want it golden and toasted!
5. Cool and Serve:
Let the brownies cool completely at room temperature before cutting them into squares. Once cooled, they are ready to enjoy! Bite into the gooey goodness of S’mores Brownies with Vanilla Bean Marshmallow—your friends and family will love them!
Can I Use Unsalted Butter Instead of Salted for the Brownies?
Absolutely! Using unsalted butter is actually preferred for baking so that you can control the amount of salt you add. Just remember to include the salt specified in the recipe to maintain the flavor balance.
What Can I Substitute for Vanilla Bean Paste?
If you don’t have vanilla bean paste, you can use 1 teaspoon of pure vanilla extract instead. For a more intense flavor, try using the seeds scraped from a whole vanilla pod, which will also give you a lovely visual effect in the marshmallow topping!
How Should I Store Leftover S’mores Brownies?
Store any leftovers in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to let them cool completely before storing, especially if freezing!
Can I Make This Recipe Gluten-Free?
Yes! To make these brownies gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. Make sure to check that your graham cracker crumbs are also gluten-free, as some brands contain wheat. Enjoy your deliciously fudgy treat!
