These S’mores Brownies are a fun twist on the classic dessert! With rich chocolate brownies, sweet graham cracker layers, and a fluffy vanilla bean marshmallow on top, they are simply delicious.
Let’s not forget about that marshmallow topping—it feels like a warm hug! I love serving them gooey right out of the oven. You can watch everyone reach for seconds in no time! 😋
Key Ingredients & Substitutions
Graham Crackers: These are essential for that classic s’mores flavor. If you don’t have graham crackers, you could use digestive biscuits or even vanilla wafers as a substitute.
Cocoa Powder: Unsweetened cocoa powder gives the brownies a rich chocolate flavor. If you’re out, you can substitute with Dutch-processed cocoa powder, but it might slightly change the taste.
Butter: Unsalted butter is important for controlling saltiness in baking. If you’re in a pinch, feel free to use salted butter and just skip adding extra salt in the recipe.
Vanilla Bean Paste: This adds a lovely depth of flavor to the marshmallow. If you can’t find it, swap it out for pure vanilla extract. It won’t be as intense, but it’ll still taste great!
Egg Whites: For the marshmallow, ensure your egg whites are at room temperature for better whipping. If you prefer a vegan option, you can use aquafaba (chickpea water) instead, about 3 tablespoons per egg white.
How Do I Get the Marshmallow to Whip Up Perfectly?
Whipping egg whites to form marshmallow can be tricky, but with a few tips, you’ll nail it! Start by ensuring that your mixing bowl is clean and free of grease. This helps the egg whites whip up nicely.
- Place the bowl over a pot of simmering water, stirring continuously until the sugar dissolves completely.
- Once hot, transfer it to a stand mixer or use a hand mixer, and whip on high speed until stiff peaks form, which can take about 5-7 minutes.
- The mixture should be glossy and thick. Adding vanilla bean paste at the end gives the marshmallow its flavor and texture.
Using a kitchen torch can also make a big impact when toasting the marshmallow—do this slowly to avoid burning. Enjoy your S’mores Brownies! They’re sure to be a hit!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Brownie Layer:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
For the Vanilla Bean Marshmallow:
- 2 large egg whites
- 1 cup granulated sugar
- ¼ cup corn syrup
- ½ teaspoon vanilla bean paste (or 1 vanilla bean, seeds scraped)
- Pinch of salt
How Much Time Will You Need?
This tasty treat will take about 15 minutes to prepare and about 35-40 minutes to bake and make the marshmallow. Make sure to let it cool completely—so plan for some extra time before enjoying your sweet treats!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom of a greased 9×13 inch baking pan. This will be your delicious crust!
2. Making the Brownie Batter:
In a medium saucepan, melt 1 cup of butter over low heat. Once melted, remove it from the heat and stir in the 2 cups of sugar. Then add in the 4 eggs and 1 teaspoon of vanilla extract, mixing until smooth. Gradually mix in the flour, cocoa powder, and salt until everything is just combined—don’t overmix!
3. Layer the Brownies:
Now, pour your brownie batter over the graham cracker crust in the baking pan, spreading it evenly. Bake in your preheated oven for about 25-30 minutes. To check if they’re done, insert a toothpick into the center—it should come out with just a few moist crumbs. Let the brownies cool slightly.
4. Preparing the Marshmallow:
In a heatproof bowl (or your stand mixer bowl), combine the egg whites, granulated sugar, corn syrup, and a pinch of salt. Place this bowl over a pot of simmering water (creating a double boiler). Whisk constantly for about 3-5 minutes, until the mixture is hot and the sugar has dissolved.
5. Whipping the Marshmallow:
Transfer this warm mixture to your stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on high speed for about 5-7 minutes, until stiff peaks form and it looks glossy. Add the vanilla bean paste (or vanilla bean seeds) and mix until everything is combined.
6. Combining Layers:
Spread the marshmallow mixture evenly over the cooled brownie layer. If you have a kitchen torch, you can gently toast the top of the marshmallow until it’s golden brown—just be careful not to burn it!
7. Serve and Enjoy:
Let your S’mores brownies cool completely before cutting them into squares. Enjoy this delicious treat! If you have any leftovers, store them in an airtight container to keep them fresh.
Can I Use Store-Bought Marshmallow Fluff Instead?
Absolutely! If you’re short on time, feel free to use store-bought marshmallow fluff instead of making the homemade marshmallow. Simply spread a layer of fluff over the cooled brownies. You won’t get the same toasted effect, but it will still be delicious!
What If I Don’t Have Corn Syrup?
No worries! You can substitute corn syrup with honey or maple syrup in equal amounts. This will slightly change the flavor but will still yield a sweet and sticky marshmallow topping.
How Should I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, refrigerate them for up to a week. Just be aware that the marshmallow topping might become a bit firmer in the fridge!
Can I Add Chocolate Chips or Nuts to the Brownie Layer?
Definitely! Feel free to mix in 1 cup of chocolate chips or chopped nuts like pecans or walnuts into the brownie batter before pouring it over the crust. This adds an extra layer of flavor and texture! Just be sure to adjust the baking time if you add too much, as it may take a few extra minutes to bake through.
