These S’mores Brownies are a heavenly match of gooey chocolate and sweet marshmallow. Topped with a fluffy vanilla bean marshmallow, they’re like a campfire treat in a brownie!
I love how the crunchy graham cracker and rich chocolate blend together. Trust me, if you have leftovers, they won’t last long – you might need to hide them! 😂
Making these brownies is a breeze, and the marshmallow topping is a fun twist. Serve warm for a delightful gooey experience! You’ll want seconds for sure!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for both the brownie and graham cracker crust. If you only have salted butter, simply reduce the salt in your recipe slightly. I love using high-quality butter for a richer flavor.
Chocolate Chips: Semi-sweet chocolate chips give a classic brownie taste. If you prefer, you can use dark chocolate for a more intense flavor or milk chocolate for a sweeter option.
Eggs: Eggs provide structure and richness. For a vegan alternative, use unsweetened applesauce (1/4 cup per egg) or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg.
Graham Cracker Crumbs: If you can’t find graham crackers, crushed digestive biscuits work well as a substitute. They’ll deliver a similar texture and taste. Personally, I enjoy the added flavor from honey-flavored crackers.
Vanilla Bean Paste: This adds a lovely speckled appearance and flavor to the marshmallow. If unavailable, use pure vanilla extract in the same amount. I often like to adjust the amount based on how vanilla-forward I want my desserts.
How Do You Make Sure Your Brownies Are Perfectly Baked?
Baking brownies can sometimes be tricky, especially in getting that perfect chewy texture. Here’s how to ensure they come out great:
- Start by melting your chocolate and butter over low heat to get a smooth blend.
- Mix sugars thoroughly to ensure they dissolve well, leading to a fudgier texture.
- Be gentle when folding in the flour; overmixing can create tough brownies. Stop mixing as soon as you no longer see dry flour.
- A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. Cool the brownies properly before adding the marshmallow topping for the best results.
S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
For the Vanilla Bean Marshmallow:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla bean paste (or extract)
- Pinch of salt
For Garnish:
- Chocolate bars (optional)
- Additional graham cracker crumbs (optional)
How Much Time Will You Need?
This delightful recipe will take around 50 minutes in total. You’ll need about 10 minutes to prepare the crust and brownie layers, another 15-20 minutes to make the marshmallow topping, and some extra time to cool everything down before you can dive in!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of an 8×8-inch baking pan to create an even crust. Pop it in the oven for about 8-10 minutes until it’s lightly golden. Once baked, remove it from the oven and let it cool.
2. Make the Brownie Layer:
Next, in a medium saucepan over low heat, melt the butter and chocolate chips together while stirring until smooth and delightful. Take it off heat and mix in the granulated sugar and brown sugar until well blended. Beat in the eggs one at a time, along with the vanilla extract. Now, gently fold in the flour and salt until just combined. Pour the brownie batter over your cooled graham cracker crust and spread it out evenly. Bake this for 20-25 minutes. Insert a toothpick in the center; it should come out with a few moist crumbs when done. Let it cool completely before moving on to the next step.
3. Prepare the Vanilla Bean Marshmallow:
To make the marshmallow, combine sugar and water in a saucepan. Bring this to a boil, making sure to stir occasionally until the sugar is dissolved. While that’s happening, whisk the egg whites with a pinch of salt in a clean mixing bowl until soft peaks form. Once your syrup reaches 240°F (115°C), carefully drizzle it into the whipped egg whites while you keep whisking. Add the vanilla bean paste and continue whisking until the mixture is glossy and holds stiff peaks. You’ll love how fluffy it gets!
4. Assemble S’mores Brownies:
Spread that amazing marshmallow layer over the cooled brownie layer. If you have a kitchen torch, use it to toast the marshmallow until it’s beautifully golden brown. You can also stick the brownies under the broiler for a few minutes, but keep a close eye to avoid burning!
5. Serve:
For a fun presentation, feel free to top with additional chocolate bars and sprinkle with more graham cracker crumbs. Slice them up and enjoy your delicious S’mores Brownies with Vanilla Bean Marshmallow. They’re perfect for any sweet tooth!
Can I Substitute the Egg Whites for Something Else?
Yes! If you need an egg white substitute, you can use aquafaba (the liquid from canned chickpeas). Use 3 tablespoons of aquafaba for each egg white. Just be sure to whisk it well to achieve soft peaks before adding the sugar syrup!
Can I Make the Brownies Gluten-Free?
Absolutely! To make these brownies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Check that your graham cracker crumbs are also gluten-free, or use crushed gluten-free cookies for the crust!
How to Store Leftover S’mores Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just note that the marshmallow topping may lose some of its texture in the fridge!
Can I Make the Marshmallow Layer Ahead of Time?
It’s best to make the marshmallow layer just before assembly since it sets up quickly. However, you can prepare the sugar syrup in advance and let it cool. Just whisk in the egg whites and vanilla bean paste when you’re ready to complete the marshmallow for the best texture!
