These S’mores Brownies are a fun twist on the classic treat! They feature rich chocolatey brownies topped with gooey vanilla bean marshmallow, making each bite a special delight.
Picture this: a fudgy brownie base, sticky marshmallow fluff, and crunchy graham cracker pieces all together! They’re so good, you might forget they’re meant to be shared! 😄
I love how quick these brownies come together. Just bake, top, and toast the marshmallow for that perfect finish. You might want to make a double batch—they disappear fast!
Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for that classic s’mores flavor. If you can’t find them, try using crushed digestive biscuits or even crushed vanilla wafers as alternatives.
Bittersweet Chocolate: I suggest using high-quality chocolate for the best results. If you’re looking for a sweeter option, semi-sweet chocolate works well, too. Dark chocolate adds a rich flavor, so feel free to adjust to your liking!
Unsalted Butter: While I prefer unsalted butter for better control over the sweetness, salted butter can work too. Just skip adding any extra salt in the brownie layer!
Egg Whites: For the marshmallow topping, egg whites are key to achieving that fluffy texture. If you’re avoiding eggs, aquafaba (chickpea water) can be a great substitute for whisking up a fluffy topping.
Vanilla Bean Paste: This adds a rich vanilla flavor and lovely specks to the topping. If you can’t find it, you could use extra vanilla extract; the result won’t be quite the same, but it will still be delicious!
How Do You Get Perfectly Fluffy Marshmallow Topping?
To achieve that light and fluffy marshmallow topping, beating the egg whites correctly is crucial. Follow these steps for success:
- First, combine egg whites, sugar, corn syrup, and salt in a heatproof bowl over simmering water.
- Whisk constantly until the sugar melts and the mixture feels hot to the touch. This will help dissolve the sugar properly.
- Once it’s hot, switch to an electric mixer and beat until you reach stiff, glossy peaks—this usually takes about 5-7 minutes.
Don’t rush this step! If the peaks look droopy, it won’t hold up when you spread it over the brownies.
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Brownie Layer:
- ½ cup unsalted butter
- 8 oz bittersweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
For the Vanilla Bean Marshmallow Topping:
- 2 large egg whites
- ½ cup granulated sugar
- ¼ cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean paste (optional, for more vanilla flavor)
- ⅛ teaspoon salt
- Optional: for toasting, a kitchen torch or broiler
How Much Time Will You Need?
You’ll spend about 15 minutes on prep work and 50-60 minutes in total for baking and marshmallow preparation. Let’s say around 1 hour and 15 minutes for the whole process, plus some extra time to let everything cool down. Perfect for an afternoon dessert project!
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Now, take this mixture and press it firmly into the bottom of a 9×9 inch baking dish. Bake for about 10 minutes, then remove it from the oven and let it cool while you get ready for the next step.
2. Make the Brownie Layer:
In a saucepan, melt the ½ cup of butter along with the chopped chocolate over medium heat, stirring until everything is nice and smooth. Once melted, take it off the heat and let it cool a bit. In a large mixing bowl, whisk together the melted chocolate and granulated sugar until they’re combined. Then, add the eggs one by one, whisking well after each addition. Stir in the vanilla extract, then gently fold in the flour and salt until just mixed (no overmixing here!). Pour this delicious brownie mixture over your cooled graham cracker crust, then bake for 25-30 minutes. To check for doneness, stick a toothpick in the center; it should come out with a few moist crumbs. Allow the brownies to cool completely in the pan.
3. Prepare the Vanilla Bean Marshmallow Topping:
In a heatproof bowl (like a glass mixing bowl), combine the egg whites, granulated sugar, corn syrup, and salt. Set this bowl over a pot of simmering water (this is your double boiler), and whisk constantly until the mixture is hot and the sugar dissolves, which should take about 3-4 minutes. Once it’s ready, remove it from the heat and use an electric mixer to beat the mixture on high speed until you get stiff, glossy peaks—this will take about 5-7 minutes. If you want that extra vanilla kick, mix in the vanilla extract and vanilla bean paste.
4. Assemble:
Spread the marshmallow topping evenly over the cooled brownie layer. If you want it nice and toasty, you can use a kitchen torch or pop it under the broiler for a quick minute until the top is golden brown—be careful not to burn it!
5. Serve:
Allow your scrumptious S’mores Brownies to cool completely before cutting them into squares. Now, enjoy your delicious creation with family and friends! They’re sure to love it!
Can I Use Different Types of Chocolate?
Absolutely! If you prefer a sweeter brownie, you can substitute the bittersweet chocolate with semi-sweet chocolate. For darker, richer brownies, opt for dark chocolate instead. Just make sure to adjust the sugar slightly if you switch to a sweeter chocolate to avoid overly sweet brownies.
Can I Make the Graham Cracker Crust with Gluten-Free Ingredients?
Yes, you can! Simply use gluten-free graham cracker crumbs as a substitute for traditional ones. Many brands offer gluten-free options that work just as well. Ensure the other ingredients (like baking powder and chocolate) are also gluten-free if you need to keep the entire dish gluten-free.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for 2-3 days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving again for the best texture!
Can I Replace the Egg Whites in the Marshmallow Topping?
If you need an egg-free option, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. For every egg white, use 3 tablespoons of aquafaba. Just make sure to whip it until it reaches stiff peaks, similar to how you would with egg whites!
