These S’mores Brownies are a chocolate lover’s dream! They have a rich brownie base topped with gooey vanilla bean marshmallow and crunchy graham cracker bits. Yum!
Who needs a campfire when you can enjoy this treat at home? I can never resist sneaking an extra piece—they’re just that good! 🥰
Making these brownies is super fun and easy. Just whip up the brownie mix, add the marshmallow topping, and enjoy a delightful twist on a classic favorite!
Key Ingredients & Substitutions
Unsalted Butter: This adds creaminess and depth. If you’re out of unsalted butter, try using salted butter. Just omit the extra salt in the recipe to balance flavors.
Graham Cracker Crumbs: Classic for the crust, but if you don’t have them, crushed digestive biscuits or even crushed vanilla wafers can work as substitutes. They’ll still give you a nice base!
Cocoa Powder: This is essential for that rich chocolate flavor. If you’re looking for a lighter option, you can substitute with carob powder, but the taste will be different.
Vanilla Bean: Vanilla beans give an intense flavor but can be pricey. You can use more pure vanilla extract (about 1 teaspoon) instead, and you’ll still get that nice aroma.
How Do I Get My Brownies to Be Fudgy and Delicious?
Brownies should be fudgy and rich, so focus on a few important steps here. Start by not overmixing when combining wet and dry ingredients. This helps to keep them tender. Use a toothpick to check for doneness; it’s better if some moist crumbs stick to it.
- Melt butter gently to keep it smooth. Let it cool slightly before adding sugar.
- For a fudgier texture, you can reduce the flour to ¾ cup, but keep an eye on baking time.
What’s the Best Way to Toast the Marshmallow Topping?
Toasting the marshmallow brings that campfire flavor right to your kitchen! The key is to be patient and not rush it. If using a kitchen torch, keep it moving to avoid burning. If broiling, stay close and watch it closely. It can go from golden to burnt really fast.
- For torching, a gentle, steady motion ensures even browning.
- When broiling, set a timer for 1 minute and check regularly.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Base:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
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 water
- 1/4 cup light corn syrup
- 2 large egg whites
- 1 vanilla bean, split and seeds scraped (OR 1 tsp pure vanilla extract)
- Pinch of salt
How Much Time Will You Need?
This delicious treat will take roughly 1 hour and 30 minutes to prepare and bake, plus an extra 30 minutes to set before serving. Expect about 20 minutes for prep and another hour for baking and assembling. It’s totally worth the wait!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until everything is well combined. Next, press this mixture firmly into the bottom of a greased 9×13-inch baking dish. Bake it for 10 minutes, then take it out and let it cool.
2. Make the Brownie Base:
In a saucepan, melt the butter over medium heat. Once it’s melted, remove it from heat and stir in the granulated sugar until the mixture is smooth. Now, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add some lovely flavor. In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Gradually mix this dry blend into the wet ingredients until just combined. Don’t forget to fold in the chocolate chips too! Pour the brownie batter over the cooled graham cracker crust and spread it evenly. Bake for about 25-30 minutes, or until you can poke a toothpick in and it comes out mostly clean.
3. Prepare the Vanilla Bean Marshmallow:
In a saucepan, combine the granulated sugar, water, and light corn syrup. Cook this over medium heat while gently stirring until the sugar dissolves. Bring it to a boil and cook for 1 minute without stirring. In a mixing bowl, beat the egg whites along with a pinch of salt until soft peaks form. As you’re beating, gradually pour the hot sugar mixture in a thin stream until the mixture forms stiff peaks and cools slightly. Stir in the vanilla bean seeds or vanilla extract to finish off this sweet topping.
4. Assemble:
Once your brownies are baked and cooled a bit, spread the marshmallow topping evenly over the brownies. If you have a kitchen torch, use it to toast the marshmallow topping until it’s golden brown and bubbly. If not, you can place it under a broiler for a few minutes, making sure to keep a close eye on it to avoid burning!
5. Serve:
Let the brownies set for about 30 minutes before you cut them into squares. Serve up and enjoy your scrumptious S’mores Brownies topped with Vanilla Bean Marshmallow. They’re sure to be a hit!
Can I Substitute the Butter in This Recipe?
Absolutely! You can use a plant-based butter or margarine for a dairy-free version. If you’re looking for a healthier option, unsweetened applesauce can replace some of the butter, but it may change the texture slightly. Use 1/2 cup of applesauce along with 1 stick of butter for best results.
How to Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 4 days. If you want to keep them for longer, you can refrigerate them for up to a week. To reheat, simply warm them in the microwave for about 10-15 seconds.
Can I Make the Marshmallow Topping in Advance?
Yes, you can prepare the marshmallow topping ahead of time! Store it in an airtight container in the fridge for up to 2 days. Before using, give it a gentle stir to regain the right consistency, and consider warming it slightly to make spreading easier.
What Can I Use Instead of Egg Whites for the Marshmallow Topping?
If you want to avoid using egg whites, you can use aquafaba (the liquid from canned chickpeas) as a substitute. Use 1/2 cup of aquafaba for every 2 egg whites. Whip it until stiff peaks form, just like you would with egg whites!
