These S’mores Brownies are a sweet treat that mixes rich chocolate with gooey marshmallows and crunchy graham crackers. It’s like a campfire favorite all baked up in a pan!
Those fluffy vanilla bean marshmallows really take it to the next level. Seriously, who can resist a brownie topped with marshmallows? I swear, they vanish fast at my house!
Making these is super fun and a bit messy, just how I like it! They’re perfect for sharing, but I won’t judge if you want to keep them all to yourself. 😉
Ingredients & Substitutions
Butter: Unsalted butter is my go-to for baking, as it allows you to control the saltiness of the recipe. If you’re in a pinch, you can use margarine or coconut oil as a substitute, but it may slightly change the flavor.
Granulated Sugar: This recipe calls for a lot of sugar. You can experiment with brown sugar for a richer taste, or use coconut sugar if you prefer a less processed option.
Eggs: To substitute eggs, consider using 1/4 cup of unsweetened applesauce for each large egg. This works well for moisture without altering the taste much.
Cocoa Powder: Unsweetened cocoa powder is essential for chocolatey richness. If you don’t have any, you can use dark chocolate melted down as a substitute, just reduce the overall sugar slightly.
Vanilla Bean: The vanilla bean adds a lovely touch. If unavailable, 1 teaspoon of vanilla extract will work, though you won’t get those beautiful specks.
How Do You Get the Perfect Marshmallow Topping?
A key part of these brownies is the marshmallow topping, which can be tricky. To ensure it turns out well, follow these steps closely:
- Cook the sugar mixture without stirring until it reaches 240°F (115°C). Use a candy thermometer for accuracy!
- Whip the egg whites until soft peaks form before adding the hot sugar mixture. This helps create that fluffy texture.
- Once you pour in the sugar, continue whipping until the marshmallow is glossy and produces stiff peaks.
- If you don’t have a kitchen torch, broiling in the oven works, but keep an eye on it—you don’t want it burned!
With care, you’ll end up with a beautiful, toasted topping that elevates your brownies to the next level! Enjoy the sweet treats!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For The Brownie Layer:
- 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
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/4 cup cold water
- 1/4 cup light corn syrup
- 2 large egg whites
- 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla extract)
- A pinch of salt
- Cooking spray or oil (for greasing)
For Garnishing (optional):
- Mini chocolate chips or chocolate bars
- Extra graham cracker crumbs
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus 30-40 minutes of baking and cooling time. You’ll spend a little time making the layers and letting everything bake and cool before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). Get a 9×13 inch baking pan ready by greasing it with cooking spray or oil, and lining it with parchment paper so you can easily lift out the brownies later.
2. Make the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Firmly press this mixture into the bottom of your prepared baking pan. Pop it in the preheated oven and bake for about 10 minutes. Once done, take it out and let it cool for a bit.
3. Prepare the Brownie Layer:
In a large saucepan over medium heat, melt the butter. Once melted, take it off the heat and stir in the granulated sugar. Let it cool slightly before adding the eggs and vanilla extract, mixing until everything is well combined. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the butter mixture, stirring until just blended.
4. Assemble the Layers:
Now, pour the brownie batter over the cooled graham cracker crust, spreading it out evenly. Bake in the oven for about 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the brownies to cool completely in the pan.
5. Make the Vanilla Bean Marshmallow Topping:
While the brownies are cooling, let’s make the marshmallow topping. In a small saucepan, mix together the sugar, cold water, and corn syrup. Bring this to a boil without stirring, and cook until the mixture reaches 240°F (115°C) on a candy thermometer.
6. Whip the Egg Whites:
In a separate bowl, whip the egg whites and a pinch of salt until soft peaks form. Once your sugar mixture is ready, slowly drizzle it into the whipped egg whites while mixing. Add the vanilla bean seeds (or vanilla extract) and keep whipping until the mixture forms stiff peaks and looks glossy.
7. Top the Brownies:
Spread the marshmallow topping evenly over your cooled brownies. If you have a kitchen torch or broiler, use it to toast the marshmallow until it’s golden brown. Just watch it closely so it doesn’t burn!
8. Serve:
Let the finished brownies cool completely before slicing them into squares. If you’d like, sprinkle mini chocolate chips or some extra graham cracker crumbs on top for a delicious finishing touch.
Enjoy your scrumptious S’mores Brownies with that wonderfully fluffy and toasted vanilla bean marshmallow topping!
Can I Use Different Types of Chocolate for the Brownie Layer?
Absolutely! You can substitute semi-sweet or dark chocolate for the unsweetened cocoa powder. Use about 8 ounces of melted chocolate instead of the cocoa powder and reduce the sugar slightly (about 1/2 cup) to balance the sweetness.
How Can I Make This Recipe Gluten-Free?
For a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend. Make sure the graham cracker crumbs are also gluten-free, as many traditional brands contain wheat.
What’s the Best Way to Store Leftovers?
Store any leftover brownies 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 for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.
Can I Make the Marshmallow Topping in Advance?
It’s best to make the marshmallow topping fresh, as it tends to lose its fluffy texture over time. However, you can prepare the brownies and the graham cracker crust ahead of time, then add the marshmallow topping just before serving. This way, it stays light and toasty!
