These S’mores Brownies are the perfect treat for chocolate lovers! They have a rich brownie base topped with gooey vanilla bean marshmallows and crunchy graham crackers. Yum!
Making these is a fun task, and I can’t help but lick the spoon! After baking, I love serving them warm with a little extra marshmallow on top. Sweet and cozy!
Key Ingredients & Substitutions
Unsalted Butter: This adds rich flavor to your brownies. You could use salted butter, but then adjust the salt in the recipe to taste. Some people even use coconut oil for a different flavor!
Granulated Sugar: The ultimate sweetener here. You could substitute with brown sugar for a deeper flavor, or use coconut sugar for a lower glycemic option. Just keep in mind it might alter the texture a little.
Cocoa Powder: This gives brownies that delicious chocolatey flavor. If you’re in need, you can use Dutch-processed cocoa for a smoother taste, or even carob powder if you’re looking for a caffeine-free alternative.
Mini Marshmallows: These go on top for a classic s’mores vibe! If you need a vegan version, look for vegan marshmallows, which work just as well for topping.
Vanilla Bean Paste: This adds a great depth of flavor. If you can’t find it, using pure vanilla extract works too. The taste varies, but it’ll still be delicious!
How Do I Make Sure My Marshmallow Topping Stays Fluffy?
Achieving that fluffy marshmallow topping is crucial! The process involves creating a sugar syrup and whipping egg whites to stiff peaks.
- Combine sugar and water in a saucepan and simmer until it reaches the soft ball stage (240°F or 115°C). A candy thermometer is super helpful for this!
- While that heats, beat the egg whites with a touch of salt until stiff peaks form. This means when you lift the whisk, they should hold their shape.
- Once your syrup is ready, carefully pour it into the egg whites while mixing on high speed. This builds up volume and creates that glossy texture.
- Keep beating for about 10 minutes after the syrup is added—patience here ensures you get that perfect marshmallow fluff!
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 cocoa powder
- 1/2 teaspoon salt
- 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:
- 2 cups mini marshmallows
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 2 egg whites
- Pinch of salt
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation, plus around 40 minutes to cook and cool down your brownies. So, you’ll need about 1 hour total (but allow extra time for the brownies to cool if you want to enjoy them warm!).
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. Stir until everything is mixed well. Then, press this mixture firmly into the bottom of a 9×13 inch baking pan, creating an even layer. Bake for 10 minutes, then take it out and let it cool while you prepare the brownies.
2. Make the Brownie Layer:
In a saucepan, melt the butter on low heat. Once melted, take it off the heat and mix in the granulated sugar until combined. Let this mixture cool slightly. Then, beat in the eggs one at a time, followed by the vanilla extract. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add these dry ingredients to the butter mixture, stirring until just combined. Finally, fold in the chocolate chips for extra deliciousness!
3. Combine Layers:
Next, pour your brownie batter over the cooled graham cracker crust. Be sure to spread it evenly for the best results. Now, pop it into the oven and bake for 25-30 minutes. To check if it’s done, insert a toothpick into the center; it should come out with a few moist crumbs. Once ready, allow it to cool on a wire rack.
4. Make the Vanilla Bean Marshmallow Topping:
In a saucepan, mix the sugar and water. Heat it over medium until it simmers, and let it boil until the mixture reaches 240°F (about 115°C)—this is called the soft ball stage. While the syrup is cooking, beat the egg whites in a mixing bowl with a pinch of salt until they form stiff peaks. Keep going until you have nice, fluffy whites!
5. Combine Mixtures:
Once your sugar syrup is at the right temperature, slowly pour it into the egg whites while beating at high speed. Be careful! After it’s all combined, add the vanilla bean paste (or extract) and keep beating until the mixture is glossy and thick—this should take about 10 minutes.
6. Top the Brownies:
Now, spread that lovely marshmallow mixture evenly over the cooled brownies. If you have a kitchen torch, use it to toast the marshmallow topping until it’s golden brown and delicious! If you don’t have one, you can place the brownies under the broiler for a few minutes. Just keep a close eye on it to prevent burning!
7. Serve:
Finally, let the brownies cool completely before cutting them into squares. Serve them up and enjoy your tasty S’mores Brownies with Vanilla Bean Marshmallow. They’re rich, gooey, and perfect for sharing—or keeping all to yourself!
Can I Use Gluten-Free Graham Crackers?
Absolutely! You can substitute regular graham crackers with gluten-free graham crackers to make this s’mores brownie treat gluten-free. Just crush them similarly to get the same texture for the crust.
What Can I Substitute for Vanilla Bean Paste?
If you don’t have vanilla bean paste, you can easily replace it with 2 teaspoons of pure vanilla extract for flavor. While it won’t have the same speckles from the vanilla beans, it will still give a wonderful vanilla essence to your marshmallow topping.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before enjoying them for the best flavor and texture!
Can I Make the Brownies Ahead of Time?
Yes, you can prepare the brownies a day ahead! Bake them and let them cool completely, then top them with the marshmallow the next day. Just remember to toast the marshmallow topping before serving for that delicious gooey effect!
