These S’mores Brownies are the perfect treat, combining rich chocolate brownies with gooey vanilla bean marshmallows. They’re easy to make and so fun to eat!
Every bite reminds me of campfire nights! I love how the marshmallow melts just right—makes me want to share them with friends (or not!). Serve them warm for extra gooeyness!
Key Ingredients & Substitutions
Unsalted Butter: This is important for rich flavor in both the brownies and crust. If you’re out of unsalted butter, you can use salted butter but omit any added salt in the recipe.
Granulated Sugar: Sugar sweetens and adds texture. If you’re looking for a healthier alternative, you could experiment with coconut sugar or a sugar substitute like stevia, but keep in mind it may change the texture a bit.
Graham Cracker Crumbs: They create the crust. If you can’t find them, crushed cookies (like digestive biscuits or vanilla wafers) can work well too. Just make sure they’re a similar texture.
Vanilla Bean: Using a real vanilla bean offers a deeper flavor, but if that’s not available, 1 teaspoon of vanilla extract is a great alternative. I love the added texture and taste of the vanilla bean seeds when I can use them.
How Do I Make the Perfect Brownie Layer?
Getting the brownie layer just right is crucial for a tasty treat. Here are some steps to keep in mind:
- When melting butter, don’t overheat it; just enough to melt is ideal. Let it cool before adding the sugar to avoid cooking the eggs.
- Mix eggs and vanilla thoroughly to incorporate air—this helps with a light texture.
- When combining dry and wet ingredients, mix gently until just combined to ensure fudgy brownies instead of cake-like ones.
- Check for doneness by inserting a toothpick—it should come out with a few moist crumbs, not wet batter.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
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 vanilla bean, seeds scraped out (or 1 teaspoon vanilla extract)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and then around 30-35 minutes for baking and cooling. After assembling, you’ll need a little time for the marshmallow topping to set before you can slice these delicious brownies. So, in total, plan for about an hour, plus cooling time before you serve them!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
First, let’s get the oven ready by preheating it to 350°F (175°C). Grab an 8×8 inch baking pan, grease it up, and line it with parchment paper, leaving a bit hanging over the edges—this makes it super easy to lift the brownies out later! In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until everything is well combined. Now, press this mixture firmly into the bottom of your prepared pan to form a nice, even crust. Pop it into the oven for 10 minutes to bake, then take it out and let it cool a little.
2. Make the Brownie Layer:
Now, let’s make the brownie layer! In a saucepan, melt the 1/2 cup of butter over medium heat. Once it’s melted, remove it from heat and stir in the granulated sugar. Give it a minute to cool, then add in your eggs and vanilla extract, mixing until everything is nicely combined. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually stir this dry mix into the buttery mixture until just combined—it’s okay if it’s a bit lumpy. Pour this rich brownie batter over your cooled graham cracker crust and spread it out evenly. Bake it in the oven for 20-25 minutes until a toothpick inserted comes out mostly clean. Remember to let it cool afterward!
3. Prepare the Vanilla Bean Marshmallow Topping:
Next up is the marshmallow topping! In a small saucepan, mix together the sugar, water, and corn syrup. Heat it over medium-high heat, stirring until the sugar is completely dissolved. Once it starts to boil, stop stirring and let it cook until it reaches 240°F (that’s the soft ball stage) on a candy thermometer. While that’s cooking, get your stand mixer ready and beat the egg whites with a pinch of salt on medium speed until soft peaks form. Once the syrup has reached the right temperature, carefully drizzle it into the egg whites while the mixer is running at medium-high speed. Keep mixing until the marshmallow is glossy and holds stiff peaks. Finally, add in the vanilla bean seeds (or extract) and mix just a little until combined.
4. Assemble and Finish:
It’s time to put it all together! Spread the marshmallow topping over the cooled brownies, covering them completely for that perfect finish. If you have a kitchen torch, use it to lightly toast the marshmallow until it turns golden and delicious. If you don’t, simply pop it under the broiler on low for a few minutes but keep a close eye on it so it doesn’t burn! After toasting, let the brownies cool completely before cutting them into squares and serving. Enjoy your wonderfully gooey and tasty S’mores Brownies!
Can I Substitute Other Types of Chocolate in the Brownies?
Absolutely! You can use semi-sweet or dark chocolate instead of cocoa powder for a richer flavor. Just melt about 4 ounces of chocolate with the butter and let it cool slightly before mixing in the sugar, eggs, and vanilla. Adjust the cocoa powder amount accordingly to balance the sweetness.
How Do I Store Leftover S’mores Brownies?
To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before enjoying for the best flavor and texture.
Can I Make the Marshmallow Topping in Advance?
Yes, you can make the marshmallow topping a day in advance! After preparing it, let it cool, then store it in an airtight container in the fridge. When you’re ready to use it, you may need to re-whip it slightly to get that fluffy texture back before spreading it on the brownies.
What If I Don’t Have a Kitchen Torch?
No worries! If you don’t have a kitchen torch, you can easily use your oven’s broiler. Just set the baking pan under the broiler for a few minutes until the marshmallow topping is golden, but be sure to watch it closely to prevent burning. Rotate the pan for even toastiness!
