These S’mores Brownies are a perfect treat that combines chocolatey goodness with gooey marshmallows and crunchy graham crackers. It’s like a campfire classic in brownie form!
Trust me, the vanilla bean marshmallow on top takes it to another level. You’ll be sneaking bites and wondering how something so good can be so easy to make! I love serving these at parties—they’re always a hit!
Key Ingredients & Substitutions
Unsalted Butter: You’ll need this for both the brownie layer and the crust. Unsalted butter lets you control the saltiness. If you have salted butter on hand, just omit any extra salt in the recipe.
Granulated Sugar: The sugar adds sweetness and moisture. If you’re looking to cut sugar, you can use a sugar substitute or coconut sugar, though this may alter the texture slightly.
All-Purpose Flour: This is essential for the brownie structure. If you’re gluten-free, a 1:1 gluten-free flour can work as a substitute without losing too much texture.
Cocoa Powder: Unsweetened cocoa powder gives a rich chocolate flavor. If you don’t have it, you can use Dutch-process cocoa, which will give a milder taste and darker color.
Vanilla Bean: Using a vanilla bean adds gourmet flavor, but it’s pricey. You can easily substitute with vanilla extract—1 teaspoon of extract equals about 1 inch of vanilla bean.
How Do I Get My Marshmallow Topping to Become Fluffy?
Making marshmallow topping can be tricky! The key is to get the sugar syrup to the right temperature (240°F or 115°C). Here’s how to do it:
- Combine sugar, water, and corn syrup in a small saucepan. Heat it on medium, stirring until sugar dissolves.
- Use a candy thermometer to check the temperature as it heats up.
- Meanwhile, beat egg whites until they form soft peaks in a large bowl.
- Once the syrup is ready, slowly pour it into the egg whites while mixing constantly. Aim for stiff peaks!
Remember, the mixture should go from cloudy to glossy and hold its shape. Don’t rush—this will help your topping be light and airy!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1 cup unsalted butter (2 sticks)
- 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
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Vanilla Bean Marshmallow Topping:
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 2 large egg whites
- 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla extract)
- Pinch of salt
Additional:
- Mini marshmallows (for garnish)
- Extra graham cracker crumbs (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and bake, plus some extra time to make the marshmallow layer. Allow around 10-15 minutes to cool and for assembly. In total, you’re looking at about 1 hour to have these S’mores brownies ready to cut and serve!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix everything together until it’s well combined. Now, press this mixture firmly into the bottom of a greased 9×13-inch baking pan. Bake for about 10 minutes, then take it out and let it cool while you make the brownie layer.
2. Make the Brownie Layer:
Next, melt the butter in a saucepan over medium heat. Once melted, remove it from the heat and stir in the sugar until it’s well mixed. Now, add the eggs one at a time, whisking well after each addition, and then stir in the vanilla extract. In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to your wet ingredients, stirring until everything is nicely combined. Pour the brownie batter over the cooled graham cracker crust and spread it evenly. Bake this for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—this means they’re perfectly cooked!
3. Prepare the Vanilla Bean Marshmallow Topping:
In a small saucepan, combine the sugar, water, and corn syrup, cooking over medium heat until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer. While that’s cooking, you can get started on the egg whites. In a large mixing bowl, beat the egg whites along with a pinch of salt until they form soft peaks. Once your sugar mixture is ready, carefully and gradually pour it into the egg whites while continuing to beat the mixture. Keep mixing until you see stiff peaks form and everything has a glossy look. Stir in the vanilla bean seeds (or extract) to finish it off.
4. Assemble and Toast:
Spread that fluffy marshmallow topping evenly over your baked brownies. For a toasty finish, use a kitchen torch to toast the marshmallow until it’s golden brown. If you don’t have a torch, you can broil it in the oven for a few minutes—just keep a close eye on it to prevent burning!
5. Garnish and Serve:
Now comes the fun part! Sprinkle some mini marshmallows and extra graham cracker crumbs over the top for a little extra flair. Let the S’mores brownies cool completely before cutting them into squares. Enjoy your delicious creation with friends and family!
Can I Substitute the Unsalted Butter?
Yes! If you prefer, you can use salted butter instead. Just reduce the added salt in the recipe to 1/4 teaspoon to keep the flavor balanced. You can also substitute with coconut oil or vegetable oil for a dairy-free option, although this may alter the taste slightly.
How Do I Store Leftover Brownies?
Store any leftover S’mores brownies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best flavor and texture!
Can I Make the Marshmallow Topping in Advance?
While it’s best to make the marshmallow topping fresh for the best texture and fluffiness, you can prepare it a few hours in advance. Just cover it tightly and keep it at room temperature. Avoid refrigerating, as it might harden too much and become difficult to spread.
What If I Don’t Have a Kitchen Torch?
No worries! If you don’t have a kitchen torch, you can carefully broil the marshmallow topping in your oven for 1-2 minutes. Keep a close eye on it, as it can burn quickly! Rotate the pan as needed for even browning.
