These S’mores Brownies are a dreamy treat! With rich chocolate brownies, gooey vanilla bean marshmallow, and crunchy graham cracker topping, they’re a campfire classic in every bite.
Honestly, who can resist that melty marshmallow? I love making these for movie nights. They’re like a hug in dessert form—enjoy them warm for that extra gooeyness!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a classic S’mores flavor. If you can’t find them, you can crush digestive biscuits or use crushed vanilla wafers as a substitute.
Chocolate Chips: Semi-sweet chips provide the right balance of sweetness. For a different taste, you could use dark chocolate chips or milk chocolate chips instead.
Egg Whites: They help create that fluffy marshmallow topping. If you’re vegan, try aquafaba, which is the liquid from canned chickpeas—about 3 tablespoons equals one egg white!
Vanilla Bean Paste: This adds a rich flavor and nice flecks. If you don’t have it, use pure vanilla extract, although the flavor might be slightly less intense.
How Can I Ensure My Marshmallow Topping is Perfect?
To get that light, fluffy marshmallow topping, it’s important to follow the steps carefully when beating the egg whites. Here’s how:
- Start beating the egg whites and sprinkle in the salt until soft peaks form—they should flop over when you lift the beater.
- Gradually pour in the hot sugar mixture while still mixing. This helps cook the egg whites gently and gives that lovely glossy finish.
- Beat until stiff peaks form, which means when you lift the beater out, the peaks stand straight up without drooping!
With all these tips, you’ll end up with fluffy marshmallows that are thoroughly enjoyable on top of your brownies! Patience is key, so take your time and enjoy the process.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Base:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- Optional: Additional graham cracker crumbs for garnish
How Much Time Will You Need?
This delightful treat takes about 15 minutes to prepare, plus around 25-30 minutes to bake and 8-10 minutes for the marshmallow topping. Let’s say you’ll need about 50 minutes in total, plus some cooling time after baking. It’s simple and totally worth it!
Step-by-Step Instructions:
1. Prepare the Brownie Base:
First, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking. In a large bowl, mix the graham cracker crumbs, 1/4 cup sugar, melted butter, and 1/2 teaspoon salt until it’s all combined. Press this mixture firmly into the bottom of the prepared pan to form a crust.
Next, in a saucepan over medium heat, melt 1/2 cup of butter and the chocolate chips together until smooth. Remove it from the heat and let it cool slightly. Once cooled, whisk in 2 cups of sugar, the eggs, and 1 teaspoon of vanilla until everything is mixed well. After that, add in flour, cocoa powder, baking powder, and 1/4 teaspoon salt. Stir gently until just combined and smooth. Pour this brownie batter over the graham cracker crust and spread it evenly. Bake in the preheated oven for 25-30 minutes. Check if it’s done by inserting a toothpick in the center—if it comes out with a few moist crumbs, it’s good to go!
2. Make the Vanilla Bean Marshmallow Topping:
While the brownies are baking, it’s time to make that delicious marshmallow topping! In a medium saucepan over medium heat, mix together 1 cup of granulated sugar, corn syrup, and water. Heat this mixture until the sugar dissolves and it starts to boil. Meanwhile, in a mixing bowl, beat the egg whites and 1/4 teaspoon salt on high speed. Once soft peaks start to form, slowly add the hot sugar mixture to the egg whites while still beating until you get stiff peaks and a glossy texture, which takes about 8-10 minutes. Finally, stir in the vanilla bean paste for that lovely flavor!
3. Assemble and Finish:
Once your brownies are baked, take them out of the oven and spread the marshmallow topping evenly over them while they’re still warm. If you have a kitchen torch, go ahead and toast the marshmallow until golden and bubbly for that perfect finish. If you don’t have a torch, just pop the brownies under the broiler for a few minutes—keep a close eye on them! Allow the brownies to cool completely in the pan before slicing them into squares. If you’d like, sprinkle with some extra graham cracker crumbs for a nice decorative touch.
4. Serve:
Now it’s time to enjoy your delicious S’mores Brownies! They are perfect warm or at room temperature, and they make a fantastic dessert for any occasion. Grab a plate and dig in!
Enjoy your scrumptious S’mores Brownies with that fluffy, toasted vanilla bean marshmallow topping!
Can I Substitute the Corn Syrup?
Yes, you can use honey or maple syrup as a substitute for corn syrup in the marshmallow topping. Keep in mind that this might slightly alter the flavor and texture, but it will still work well!
How to Store S’mores Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to a week, but the marshmallow topping may lose some fluffiness.
Can I Make These Brownies Gluten-Free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure that your graham cracker crumbs are also gluten-free to keep the entire recipe compliant.
Is There a Way to Make the Marshmallow Topping Vegan?
Yes! You can replace the egg whites with aquafaba (the liquid from canned chickpeas). Use about 1/4 cup of aquafaba, whip it up until peaks form, and follow the same steps as you would with egg whites for a delicious vegan marshmallow topping!
