These S’mores Brownies are a wonderful mix of gooey chocolate and sweet vanilla bean marshmallow! With a crunchy graham cracker layer, they bring a campfire treat right to your kitchen.
I can’t resist the creamy marshmallow topping. It really gives those classic s’mores vibes! Plus, making these brownies is a fun way to enjoy s’mores without the mosquitoes! 🏕️
Key Ingredients & Substitutions
Unsalted Butter: This is essential for rich flavor in both layers. If you’re out of unsalted butter, you can use salted butter but reduce added salt in the recipe. Some folks even use coconut oil or vegetable oil as a dairy-free alternative.
Granulated Sugar: The sugar adds sweetness and helps create a chewy texture in the brownie layer. You can substitute with brown sugar for a deeper flavor. For a healthier option, consider coconut sugar, which has a lower glycemic index.
Vanilla Extract: Using pure vanilla extract makes a noticeable difference in taste. If you’re in a pinch, imitation vanilla extract works, but keep in mind that it might not be as fragrant. For a unique twist, try maple syrup or a flavoring like almond extract!
Graham Cracker Crumbs: You can buy these pre-made, or crush simple Graham crackers yourself. For gluten-free brownies, use gluten-free Graham crackers or almond flour mixed with a touch of sugar.
Egg Whites: These are key for the marshmallow topping’s texture. If you’re egg-free, a vegan egg substitute like aquafaba (chickpea water) can work, but whip it a little longer to get that airy texture.
How Do I Get Perfectly Fluffy Marshmallows?
Making the marshmallow topping can be tricky but rewarding. Use a candy thermometer if you have one—aim for about 240°F (115°C) for the sugar syrup. This ensures the right texture for the marshmallow.
- Cook your sugar, water, and corn syrup until it boils and sugar dissolves.
- Let the syrup cool a bit before adding it to the egg whites to prevent cooking them. Whipping the egg whites to soft peaks first is crucial for the right fluffiness.
- Once you combine the syrup with the egg whites, continue beating until you see stiff peaks form. This means your marshmallow will hold its shape!
If you don’t have a kitchen torch for toasting, you can carefully use your oven’s broiler for a few seconds. Just keep a close eye, as things can burn quickly!
Delicious S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted (1 stick)
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 2 large egg whites
- 1 tsp vanilla bean paste or 1 tablespoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful treat will take about 40 minutes to prepare, with an additional time to let things cool. Expect around 10 minutes for the crust, 25 minutes for the brownie layer, and about 10 minutes to whip up the marshmallow topping, plus cooling times. Perfect for a fun dessert!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix it all together until everything is well coated. Now, press this mixture firmly into the bottom of a greased 9×9-inch baking pan, making sure it’s even. Bake it in the preheated oven for about 8-10 minutes until it’s lightly golden. Once done, take it out and let it cool slightly.
2. Make the Brownie Layer:
Next, in a medium saucepan over low heat, melt the butter. Once melted, remove it from heat and stir in the sugar, eggs, and vanilla extract until everything is well mixed. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, stirring gently until just combined. Pour this brownie batter over your pre-baked graham cracker crust, spreading it evenly. Bake it in the oven for about 20-25 minutes. To check if it’s done, insert a toothpick into the center; it should come out with a few moist crumbs. Let the brownies cool completely in the pan.
3. Prepare the Vanilla Bean Marshmallow:
For the marshmallow topping, combine the sugar, water, and corn syrup in a saucepan. Cook over medium heat until the sugar dissolves and the mixture comes to a boil. Then, remove it from the heat and let it cool a bit. While that’s cooling, beat the egg whites and a pinch of salt in a bowl until soft peaks form. Slowly add the warm sugar syrup to the egg whites while stirring continuously. Keep beating until stiff peaks form. Finally, mix in the vanilla bean paste or vanilla extract until everything is combined.
4. Assemble and Toast the Topping:
Now it’s time to bring it all together! Spread the fluffy marshmallow topping evenly over your cooled brownies. If you have a kitchen torch, carefully toast the top of the marshmallow until it’s golden and slightly charred for that classic s’mores taste. It’s a fun step!
5. Serve:
Allow your brownies to cool completely before cutting them into squares. Once they are cooled and cut, enjoy your delicious S’mores Brownies with Vanilla Bean Marshmallow! Perfect for sharing or indulging on your own.
Can I Use Different Types of Sugar?
Absolutely! You can substitute brown sugar for granulated sugar in both the brownie and the marshmallow layers to add a touch of caramel flavor. Just note that using brown sugar may make the brownies a bit denser.
What If I Don’t Have Corn Syrup?
If you don’t have corn syrup, you can use honey or maple syrup as a substitute in the marshmallow topping. Just be aware that the flavor will slightly change, and the texture might be a bit different, but it will still be delicious!
How Can I Store the S’mores Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer them cold, you can refrigerate them, but let them come to room temperature before serving for the best texture.
Can I Make the Marshmallow Topping Without an Electric Mixer?
Yes, you can! While it might take a bit longer, you can use a whisk to beat the egg whites by hand. Just make sure to whisk vigorously until soft or stiff peaks form. It’s a great arm workout!
