These S’mores Brownies are a yummy twist on the classic campfire treat! With rich chocolate brownies, gooey vanilla bean marshmallow, and crunchy graham crackers, they are pure bliss in every bite.
Who doesn’t love a good brownie? I think I might just eat the marshmallow straight from the bowl! 😄 Bake these for your next gathering, and watch them disappear in no time!
Key Ingredients & Substitutions
Unsalted Butter: For the brownie layer, unsalted butter is the best choice as it allows you to control the salt level. You can use salted butter, just skip adding any extra salt in the recipe.
Granulated Sugar: You can swap half of the granulated sugar with brown sugar for a richer flavor and extra moisture. My personal favorite is this combo!
Eggs: Eggs are essential for binding and adding moisture. If you need a substitute, try using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) per egg. Just mix them and let sit for a few minutes to thicken.
Cocoa Powder: Look for unsweetened cocoa powder for a dark and rich brownie. If you’re out of cocoa powder, you can replace it with dark chocolate melted and diluted with a little flour.
Graham Cracker Crumbs: If you can’t find graham crackers, digestive biscuits work well too. Crush them into fine crumbs and use the same amount.
Vanilla Bean: Fresh vanilla bean adds wonderful flavor. If you don’t have it, 1 teaspoon of vanilla extract will do. I love the visual appeal that the bean seeds bring though!
How Do You Achieve Fluffy Marshmallow Topping?
Getting the marshmallow topping just right is key. This part requires a bit of patience, but it’s totally worth it! You want to heat everything gently and whisk to ensure the sugar fully dissolves without cooking the egg whites too much.
- Set up a double boiler with a heatproof bowl over simmering water.
- Add egg whites, sugar, corn syrup, and salt. Whisk continuously for about 4-5 minutes until warm to the touch.
- Remove the bowl from heat and beat on high speed for 6-8 minutes until you see stiff peaks.
- Add the vanilla bean or extract in the last minute for flavor.
This fluffy topping makes your brownies look so decadent and it tastes amazing when toasted. Enjoy!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup unsalted butter (1 stick)
- 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 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Vanilla Bean Marshmallow Topping:
- 3 large egg whites
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 tsp salt
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
- Kitchen torch (for toasting, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 25-30 minutes for baking and preparing the toppings. Allow some extra time for the brownies to cool before serving. In total, you can expect to spend approximately 1 hour. Perfect for a delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your 8×8-inch baking pan ready by greasing it or lining it with parchment paper. This will help with easy removal later!
2. Make the Graham Cracker Crust:
Take a medium mixing bowl and combine the graham cracker crumbs, melted butter, and sugar. Stir everything together until it’s well mixed. Now, press this mixture firmly into the bottom of your prepared baking pan to create a lovely crust.
3. Prepare the Brownie Batter:
In a 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 nice and smooth. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually combine these dry ingredients with the wet mixture, stirring gently until just mixed.
4. Layer the Brownies:
Now, carefully pour the brownie batter over the graham cracker crust in your baking pan. Spread it out evenly everywhere. Pop the pan into your preheated oven and let it bake for 20-25 minutes. You’ll know it’s done when a toothpick comes out mostly clean (a few moist crumbs are totally fine!).
5. Prepare the Marshmallow Topping:
While the brownies bake, let’s get that marshmallow topping ready! In a heatproof bowl over a pot of simmering water (essentially a double boiler), combine the egg whites, sugar, corn syrup, and salt. Whisk the mixture continuously until the sugar dissolves and it feels warm to the touch, about 4-5 minutes.
6. Whip the Mixture:
Once warm, take the bowl off the heat. Using an electric mixer, beat the mixture on high speed until fluffy and stiff peaks form, taking about 6-8 minutes. In the last minute of mixing, add in the vanilla bean seeds (or vanilla extract) to give it that delicious flavor.
7. Assemble the Brownies:
After baking, take the brownies out of the oven and immediately spread the fluffy marshmallow topping evenly over the warm brownies. This will help it melt slightly and stick nicely!
8. Toast the Marshmallow (Optional):
If you want that toasty flavor, use a kitchen torch to lightly toast the marshmallow topping until it’s golden brown. If you don’t have a torch, you can place the brownies under a broiler for just 1-2 minutes, but be sure to watch closely so it doesn’t burn.
9. Cool and Serve:
Let the brownies cool completely in the pan. Once cooled, cut them into squares, and enjoy the delicious combination of fudgy brownies, graham cracker crust, and sweet fluffy marshmallow topping!
Can I Use Different Types of Sugar for the Brownies?
Yes! You can swap granulated sugar with brown sugar for a deeper caramel flavor, or use a sugar substitute if you’re looking to reduce sugar intake. Just keep in mind that using brown sugar may make the brownies a bit moister than regular granulated sugar.
How Can I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge before enjoying!
What Can I Substitute for Egg Whites in the Marshmallow Topping?
If you’re looking for an egg-free option, try using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Use 3 tablespoons of aquafaba for each egg white needed. Whip it until you achieve stiff peaks, just as you would with egg whites.
How Can I Get My Marshmallow Topping Stiff Enough?
Make sure to whisk the mixture over the double boiler until the sugar is fully dissolved and the mixture is warm. Beating on high speed until fluffy and stiff peaks form is essential. If it seems too soft, continue mixing for another minute or two and ensure your bowl and beaters are clean and dry to aid in volume.
