These S’mores Brownies are a fun twist on the classic treat! They mix fudgy brownies with a fluffy vanilla bean marshmallow topping and crunchy graham crackers. Yum!
Making these brownies is a blast! I always end up with marshmallow goo on my hands, but that’s part of the fun, right? 😂 Plus, who can resist that sweet, toasted flavor?
Key Ingredients & Substitutions
Butter: Unsalted butter is best for baking as it allows for more control over the salt content. If you’re in a pinch, you can use margarine or even coconut oil for a dairy-free option. However, the flavor won’t be quite the same.
Chocolate: Semi-sweet chocolate is key for the rich taste of these brownies. If you prefer a darker treat, you can swap it for bittersweet chocolate. For a dairy-free version, use dark chocolate with a high cocoa content.
Graham cracker crumbs: These create the crust’s classic flavor. If you want a gluten-free option, try almond flour or gluten-free graham crackers. A mix of crushed nuts can also add a nice texture.
Vanilla bean paste: It provides an intense vanilla flavor. If you can’t find it, regular vanilla extract will work fine too. You can even use whole vanilla beans; just scrape out the seeds for the best results.
How Do I Make Sure My Brownies Are Perfectly Baked?
The key to great brownies is getting the baking time just right. They should be baked until a toothpick inserted in the center comes out with a few moist crumbs, not clean or overly wet. Here’s how to nail it:
- Preheat your oven properly to ensure even baking.
- Use an oven thermometer to check the actual temperature, as home ovens can vary.
- Start checking for doneness a few minutes before the minimum baking time (25-30 mins).
- Let them cool completely in the pan. This helps the brownies set and makes cutting easier.
What’s the Best Way to Whip Egg Whites for the Marshmallow Topping?
Getting fluffy egg whites can be tricky. Here’s a simple guide to help you achieve that perfect consistency:
- Make sure your mixing bowl and whisk are completely clean and free of grease. Any fat can prevent the egg whites from whipping properly.
- Separate egg whites from yolks carefully, using cold eggs as they whip better.
- Start beating on medium speed until soft peaks form before adding any sugar.
- Once the sugar syrup is ready, pour it slowly into the whipped egg whites while mixing at high speed. This helps to stabilize the marshmallow.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/3 cup water
- 1/3 cup light corn syrup
- 2 large egg whites
- 1 tsp vanilla bean paste (or vanilla extract)
- Pinch of salt
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of preparation time, plus around 30-40 minutes of baking time. Don’t forget to allow some extra time for the brownies to cool before adding the marshmallow topping! Overall, set aside about 1 hour and 30 minutes to make and assemble your S’mores Brownies.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking pan and line it with parchment paper, making sure to leave a bit of an overhang. This will help you lift the brownies out later!
2. Prepare the Graham Cracker Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is combined. Press this mixture firmly into the bottom of your lined baking pan. Bake it for about 8-10 minutes, then set it aside to cool slightly while you make the brownie layer.
3. Make the Brownie Layer:
In a large saucepan over medium heat, melt the butter and chopped chocolate together. Stir until the mixture is smooth, then take it off the heat and let it cool just a bit. Once cooled, stir in the granulated sugar and brown sugar until everything is well combined. Add the eggs one at a time, mixing well after each. Finally, stir in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the chocolate mixture until everything is just combined—don’t over mix!
5. Bake the Brownies:
Pour the brownie batter over your graham cracker crust in the pan, spreading it evenly. Pop it into the oven and bake for about 25-30 minutes. To check if they’re done, stick a toothpick in the center. If it comes out with a few moist crumbs, they’re ready! Let the brownies cool completely in the pan.
6. Prepare the Vanilla Bean Marshmallow:
In a small saucepan, combine the sugar, water, and corn syrup. Place it over medium heat and stir until the sugar has dissolved. Once it’s boiling, stop stirring and let it cook until it reaches the soft-ball stage (238°F or 114°C).
7. Whip Egg Whites:
While your sugar mixture is cooking, place the egg whites in a mixing bowl. When the sugar mixture reaches the right temperature, carefully pour it in a thin stream over the whipped egg whites while beating at high speed. Keep whipping until the mixture is light, fluffy, and cooled to room temperature. Gently mix in the vanilla bean paste and a pinch of salt.
8. Assemble the S’mores Brownies:
Spread the marshmallow topping evenly over the cooled brownies once they’re ready. Don’t be shy, use a spatula to get it all smooth!
9. Toast the Marshmallow:
Now it’s time to toast the marshmallow! If you have a kitchen torch, use it to lightly toast the topping until it’s golden and has charred spots. If not, you can broil it in the oven for a minute or two. Just keep a close eye on it so it doesn’t burn!
10. Serve:
Let the marshmallow topping set for a few minutes, then grab the edges of the parchment paper and lift the whole brownie out of the pan. Cut into squares and serve. Enjoy your yummy S’mores Brownies with Vanilla Bean Marshmallow!
Can I Use Different Types of Chocolate for the Brownie Layer?
Absolutely! You can swap semi-sweet chocolate for dark chocolate if you prefer a richer flavor. Alternatively, milk chocolate will yield a sweeter brownie. Just keep in mind that the texture may vary slightly depending on the chocolate you choose.
How Do 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 fresh for longer, you can refrigerate them for up to a week or freeze them for up to 2 months. Just be sure to wrap them well in plastic wrap or aluminum foil before freezing!
What Can I Substitute for Corn Syrup in the Marshmallow Topping?
If you don’t have corn syrup on hand, you can use maple syrup or honey as a substitute. Keep in mind that this may change the flavor slightly, but it will still work well! For a more neutral option, you can also use agave syrup.
Can I Make the Marshmallow Topping in Advance?
Yes, you can prepare the marshmallow topping in advance! Store it in an airtight container in the fridge for up to 2 days. When you’re ready to use it, let it come to room temperature and give it a quick whip before spreading it on the brownies.
