These S’mores brownies are a tasty treat that combines rich chocolate, crunchy graham crackers, and gooey marshmallows. The vanilla bean marshmallow topping makes them extra special!
Making these brownies is a fun mix of baking and camping vibes, right in your kitchen! I can’t resist the marshmallow fluffiness—it’s like a sweet hug for your taste buds! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for that classic S’mores flavor! If you can’t find them, you can crush plain cookies like Digestive biscuits or vanilla wafers as an alternative.
Butter: Unsalted butter is preferred for cooking, as it lets you control the saltiness. If you’re looking for a dairy-free option, coconut oil or vegan butter works great too!
Chocolate Chips: Semi-sweet chocolate chips make the brownies rich and fudgy. You can swap them with dark chocolate or even milk chocolate if you prefer something sweeter.
Egg Whites: Fresh egg whites help in achieving that fluffy marshmallow topping. If you want an egg-free option, look for aquafaba (the liquid from canned chickpeas), which can be whipped into fluffy peaks.
Vanilla Bean Paste: This adds a beautiful flavor and those appealing little specks. For a substitute, pure vanilla extract is a good option—it won’t have the same visual effect, but it tastes just as good!
How Can I Ensure Perfectly Fluffy Marshmallow Topping?
Making the marshmallow topping can be tricky, but here’s how to get it just right. The key is to whip the egg whites until they are stiff enough to hold their shape.
- Start by boiling your sugar mixture to exactly 240°F (115°C). A candy thermometer is super helpful here.
- While the syrup is heating, beat the egg whites until soft peaks form.
- Once the syrup is ready, slowly pour it into the whipped egg whites while mixing on low. This prevents the whites from cooking too fast and makes them fluffy.
- After incorporating the syrup, turn up the speed to high and continue until the mixture cools down and forms stiff peaks.
Your marshmallow topping should be glossy, airy, and perfect for spreading! This extra effort is what makes your brownies special.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Graham Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
- Pinch of salt
How Much Time Will You Need?
This scrumptious recipe will take about 15 minutes of prep time and around 45-50 minutes total, including baking and cooling time. You’ll enjoy making these delicious layers—a graham crust, rich brownie, and fluffy marshmallow topping!
Step-by-Step Instructions:
1. Prepare the Graham Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is combined. Now, press this mixture evenly into the bottom of a greased 9×9-inch baking pan. Bake it for about 10 minutes, then take it out and let it cool while you prep the brownies.
2. Make the Brownie Layer:
Next, melt the 1/2 cup of butter and the chocolate chips together in a saucepan over low heat, stirring until it’s smooth. Once melted, remove it from the heat and stir in the sugar. Then, add the eggs and vanilla extract, mixing everything well. Gently fold in the flour and salt until just combined. Pour this delicious brownie batter over your cooled graham crust and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Once baked, let the brownies cool completely.
3. Prepare the Vanilla Bean Marshmallow Topping:
In another saucepan, combine granulated sugar, corn syrup, and water. Heat this mixture over medium heat, stirring until the sugar dissolves and it comes to a boil. Meanwhile, in a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. When the syrup reaches 240°F (115°C), carefully remove it from the heat. With your mixer running on low, slowly pour the hot syrup into the egg whites. Then, increase the mixer speed to high and beat until stiff peaks form and the mixture is cool, which should take about 7-10 minutes. Finally, add the vanilla bean paste and mix until everything is blended.
4. Assemble and Toast the Topping:
Now, spread that fluffy vanilla bean marshmallow topping over your cooled brownies. If you have a kitchen torch, use it to toast the marshmallow topping until it’s golden brown and slightly charred. Alternatively, you can place it under a broiler for a few minutes, but be sure to watch closely to prevent burning!
5. Serve:
Allow the brownies to set for a little while before slicing them into squares. Enjoy your delicious S’mores Brownies with Vanilla Bean Marshmallow—they’re sure to be a hit!
Can I Use Different Types of Chocolate for the Brownie Layer?
Absolutely! You can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor or milk chocolate for a sweeter brownie. Just ensure that any chocolate you use still melts smoothly to maintain the right consistency in the batter.
Can I Make the Marshmallow Topping Without Egg Whites?
Yes, you can! If you prefer a vegan option, use aquafaba (the liquid from canned chickpeas) instead of egg whites. You’ll need about 3 tablespoons of aquafaba to replace 1 egg white. Whip it until it reaches soft peaks, then follow the rest of the instructions as usual!
How to Store Leftover Brownies?
To store leftovers, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, transfer the brownies to the fridge, where they can last for up to a week. Just let them come to room temperature before serving for the best texture!
Can I Make the Graham Crust Ahead of Time?
Yes, you can prepare the graham crust in advance! Just make sure to let it cool completely before covering it tightly and storing it in the fridge. It can be ready up to 2 days ahead of time, which makes assembling the brownies even quicker!
