These S’mores Brownies are a fun twist on the classic treat! With rich, fudgy brownies topped with gooey vanilla bean marshmallow, they’re sure to satisfy any sweet tooth.
It’s like campfire magic in every bite! I love digging into these brownies while reminiscing about summer nights. They always disappear quickly at parties! 🍫🔥
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for flavor and texture in both the brownies and crust. If you’re looking for a dairy-free option, melted coconut oil works well here, although it may slightly alter the taste.
Granulated Sugar: Used in multiple layers, it sweetens everything. For a lower calorie option, you could try using coconut sugar, though it might change the color a little and have a distinct taste.
Cocoa Powder: Unsweetened cocoa gives the brownies their chocolatey flavor. If you want a more intense chocolate taste, consider using dutch-processed cocoa powder. It’s smoother in flavor but avoid it if you’re looking for a more robust chocolate punch.
Graham Cracker Crumbs: Essential for that classic s’mores taste! If you can’t find graham crackers or want a gluten-free option, crushed gluten-free crackers or even crushed cookies like digestive biscuits can work as great substitutes.
Egg Whites: These are crucial for making the marshmallow fluff. You could use aquafaba (the liquid from canned chickpeas) for a vegan alternative. It takes some practice to whip up, but it’s a great substitute!
How Do You Get the Marshmallow Topping Just Right?
Making the perfect marshmallow topping can seem tricky, but it’s all about timing and temperature. Here’s how to master it:
- Use a candy thermometer to monitor the temperature of the syrup—240°F is what you’re aiming for!
- When the syrup reaches temperature, pour it slowly into the egg whites while mixing on high speed to get that fluffy structure.
- Beat the mixture until it’s thick and glossy, usually about 5-7 minutes, then gently fold in the vanilla bean paste for that extra flavor.
- If you want a toasted look, use a kitchen torch gently over the top until it’s golden brown!
Don’t stress if it’s not perfect the first time; practice makes it better! Enjoy the process!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of prep time, plus 30 to 40 minutes of baking and cooling time. You’ll spend some time making the graham cracker crust, whipping up the brownie batter, and preparing the fluffy marshmallow topping. Allow an hour in the fridge for the final set, and your delicious s’mores brownies will be ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab an 8×8 inch square baking pan and grease it lightly, then line it with parchment paper, leaving some overhang at the edges. This will help you lift out the brownies later!
2. Make the Graham Cracker Crust:
In a medium bowl, throw in the graham cracker crumbs, sugar, and melted butter. Mix everything together until it’s well blended. Then, press this mixture evenly into the bottom of your prepared baking pan. Bake it in the oven for about 8 minutes, then take it out and let it cool a bit.
3. Prepare the Brownie Batter:
Next up, grab a saucepan and melt the butter over low heat. Once it’s melted, take it off the heat and mix in the sugar, eggs, and vanilla extract until everything is smooth. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually mix these dry ingredients into the wet mixture until just combined—don’t overmix!
4. Pour the Brownie Batter:
Now, pour the brownie batter on top of your graham cracker crust, smoothing it out nice and evenly with a spatula. Bake these beauties for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Once done, remove them from the oven and let them cool.
5. Make the Vanilla Bean Marshmallow:
In a clean saucepan, mix together the sugar, corn syrup, and water. Cook this mixture over medium heat until the sugar dissolves completely. Then increase the heat and let it boil without stirring until it reaches 240°F. While this happens, whisk the egg whites in a stand mixer on medium speed until stiff peaks form. When the syrup hits 240°F, carefully pour it into the egg whites while mixing on high speed. Keep whisking for 5-7 minutes until the mixture turns glossy and thick. Finally, stir in the vanilla bean paste.
6. Assemble the Brownies:
Spread the luscious marshmallow topping evenly over your cooled brownies. If you’d like a toasted finish, use a kitchen torch to lightly toast the marshmallow until golden brown—this step is optional but totally delicious!
7. Chill and Serve:
Allow your brownies to cool completely at room temperature. Once cool, pop them in the fridge for about an hour to set the marshmallow topping. When you’re ready to enjoy, carefully lift the brownies out of the pan using the parchment overhang, slice them into squares, and savor every bite!
Enjoy your S’mores Brownies with Vanilla Bean Marshmallow for a scrumptious treat!
Can I Use Regular Marshmallows Instead of Making Marshmallow from Scratch?
Absolutely! If you’re short on time, you can use store-bought marshmallows instead. Just cut them into small pieces and spread them over the brownies after they’re baked. Then, pop them back in the oven for a few minutes to melt, and finish with a quick broil to get that toasted look.
How Should I Store Leftover S’mores Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresher for longer, you can refrigerate them, but be sure to let them sit out for a few minutes before serving as they might firm up in the fridge.
Can I Replace the Granulated Sugar with a Sugar Substitute?
You can use a sugar substitute, but make sure it’s suitable for baking. Many substitutes can be used in a 1:1 ratio, but check the packaging for specific guidance. Keep in mind that the texture and taste might differ slightly from using regular sugar.
What’s the Best Way to Cut Brownies Cleanly?
For clean cuts, make sure the brownies are completely cooled (chilling helps too!). Use a sharp knife, and wipe it clean between each cut to avoid sticking. If you want to make it even easier, you can use a plastic knife, which works surprisingly well for cutting brownies!
