These S’mores Brownies are a tasty twist on the classic treat! Imagine rich chocolatey brownies topped with fluffy vanilla bean marshmallow and crunchy graham crackers. Yum!
Making them brings out the kid in me, and I can’t help but sneak a bite or two while they cool. Who can resist gooey marshmallow anyway? 😄
For me, the combination of chocolate, marshmallow, and graham cracker is just perfect. They’re great for sharing at parties, but I won’t judge if you keep them all to yourself! 😉
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the crust. If you can’t find graham crackers, try using digestive biscuits or vanilla wafer cookies for a different flavor.
Cocoa Powder: I recommend using unsweetened cocoa powder for a rich chocolate flavor. If you’re looking for a healthier option, consider using raw cocoa powder. Just keep in mind this will alter the taste slightly.
Butter: Unsalted butter is best, but if you’re in a pinch, salted butter can work too. Just skip adding extra salt in the recipe.
Chocolate Chips: Semi-sweet chips give great flavor. You can swap them for dark chocolate chips for a richer taste, or even use milk chocolate for a sweeter outcome.
Egg Whites: If you want a vegan version, aquafaba (the liquid from canned chickpeas) can replace egg whites. Use about 3 tablespoons of aquafaba per egg white.
How Do I Get the Marshmallow Topping to the Right Consistency?
The marshmallow topping is crucial for that s’mores taste. The key lies in carefully cooking the sugar mixture and beating the egg whites to stiff peaks. Here’s how to do it:
- Use a candy thermometer for accurate measurements when cooking the sugar mixture.
- Beat egg whites until they form soft peaks before slowly adding the hot sugar syrup.
- Beat on high until you reach stiff peaks, which means the mixture should hold its shape.
- Make sure to allow the mixture to cool slightly before adding the vanilla bean paste to preserve its flavor.
Don’t rush it; patience leads to the best fluffy marshmallow topping! If you don’t have a torch for toasting, you can broil the marshmallow in an oven for a minute or two, just keep a close eye on it.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
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 Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup semi-sweet chocolate chips (optional)
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 2 large egg whites
- 1/2 tsp vanilla bean paste
- 1/4 tsp salt
- 1/8 tsp cream of tartar
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and an additional 45 minutes to bake and cool. In total, you’re looking at about 1 hour and 5 minutes before you can dive into these delicious S’mores Brownies!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
First off, preheat your oven to 350°F (175°C). In a large bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is combined. Once mixed, press this sweet mixture firmly into the bottom of a greased 9×9-inch baking pan. Pop it into the oven and let it bake for 10 minutes. After that, take it out and let it cool.
2. Make the Brownie Layer:
Next, let’s work on the brownie layer! In a saucepan over medium heat, melt the 1/2 cup of butter. Once it’s melted, remove it from the heat and stir in the granulated sugar, eggs, and vanilla extract. In another bowl, mix together the cocoa powder, flour, salt, and baking powder. Gradually mix this dry combo into the butter mixture until just combined. If you like, stir in the chocolate chips for an extra chocolatey treat! Pour this brownie batter on top of your cooled graham cracker crust, spreading it evenly. Bake in the oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely.
3. Prepare the Vanilla Bean Marshmallow Topping:
Now it’s time for the fluffy marshmallow topping! In a saucepan, combine the granulated sugar, water, and corn syrup. Heat this mixture over medium heat, stirring until the sugar completely dissolves. While that’s cooking, in a separate bowl, start beating the egg whites with the salt and cream of tartar until soft peaks form. Once your sugar mixture reaches 240°F (115°C), carefully pour it into the bowl with the egg whites while continuing to beat until you achieve stiff peaks and the mixture cools down a bit. Finally, add in the vanilla bean paste and mix until everything is well combined.
4. Assemble the S’mores Brownies:
Now that everything is ready, spread the delicious marshmallow topping over the cooled brownies. If you have a kitchen torch, this is the fun part! Use it to lightly toast the marshmallow topping until it turns golden brown and gets a little charred.
5. Serve:
Let the brownies cool completely before slicing them into squares. And there you have it! Enjoy your delicious S’mores Brownies With Vanilla Bean Marshmallow and share them with friends and family or keep them all to yourself (we won’t judge!).
Can I Use Store-Bought Graham Cracker Crust?
Absolutely! If you’re short on time, a store-bought graham cracker crust works just fine. Just skip the first step of preparing the crust and go straight to making the brownie layer.
What if I Don’t Have Chocolate Chips?
No worries! You can leave them out entirely, or substitute with chopped nuts, caramel bits, or even white chocolate for a different twist. The brownies will still be delicious without them!
How Can I Make This Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just keep in mind that results may vary slightly, so it’s best to use a blend designed for baking to achieve the right texture.
Can I Make the Marshmallow Topping in Advance?
Yes! You can prepare the marshmallow topping ahead of time. Just store it in an airtight container in the fridge for up to 2 days. When you’re ready to use it, whip it again briefly to get it fluffy before spreading it on the brownies.
