These S’mores Brownies are a delightful twist on a classic treat! They’ve got rich chocolate brownies topped with fluffy vanilla bean marshmallow and crunchy graham cracker bits.
Who doesn’t love the combination of chocolate and marshmallow? I can’t resist sneaking a piece right out of the pan when they cool! 😋
The best part? They’re super easy to make, and you can enjoy that campfire flavor anytime at home. Perfect for sharing, or not—no judgment here! 😉
Key Ingredients & Substitutions
Unsalted Butter: This ingredient adds richness and moisture. If you’re in a pinch, you can use margarine or coconut oil, but keep in mind it may alter the taste a bit.
Granulated Sugar: Essential for sweetness, but you can swap with brown sugar for a deeper flavor or coconut sugar for a less refined option. Adjust the quantity to match your sweetness preference.
Graham Cracker Crumbs: They create the crust. If you need a gluten-free option, use gluten-free graham crackers or crushed gluten-free cookies.
Cocoa Powder: For the brownie base, you can use Dutch-processed cocoa for a richer chocolate flavor. In a pinch, carob powder can be a substitute if you’re looking to avoid chocolate.
Vanilla Bean Paste: While this provides a fantastic flavor, pure vanilla extract is a great alternative. If you can find it, vanilla bean powder would also work nicely.
What’s the Best Way to Make Sure My Brownies Are Not Overbaked?
A common challenge when baking brownies is ensuring they remain moist and fudgy. Here are some tips:
- Keep an eye on the timer: Bake for 25-30 minutes and check for doneness with a toothpick. Look for a few moist crumbs—this means they’re perfect.
- Don’t over-mix: When you combine the ingredients, mix just until smooth to maintain that fudgy texture.
- Let them cool in the pan: This helps to retain moisture before slicing. Don’t rush this step!
Delicious S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon 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
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus 10 minutes to bake the crust, 25-30 minutes for the brownies, and a little extra time to make the marshmallow topping. Total time is roughly 1 hour, including cooling before serving. Get ready for a tasty treat!
Step-by-Step Instructions:
1. Preparing the Graham Cracker Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix it well until everything is combined. Press this mixture firmly into the bottom of an 8×8-inch baking pan. Pop it in the oven and bake for 10 minutes. Once done, take it out and let it cool.
2. Making the Brownie Batter:
In a medium saucepan, melt 1/2 cup of butter over low heat. Once it’s melted, stir in the sugar, eggs, and vanilla extract until everything is mixed together nicely. Next, add the cocoa powder, flour, salt, and baking powder, whisking until the batter is smooth and glossy.
3. Assembling the Brownies:
Now, pour the brownie batter over your cooled graham cracker crust. Spread it evenly with a spatula. Bake it in the preheated oven for 25-30 minutes. Check if it’s done by inserting a toothpick into the center; it should come out with a few moist crumbs. Let the brownies cool completely in the pan.
4. Preparing the Vanilla Bean Marshmallow Topping:
In a small saucepan, combine the granulated sugar, corn syrup, and water. Cook over medium heat until the sugar dissolves and the mixture reaches a soft ball stage (around 240°F/115°C on a candy thermometer). While that’s heating, whisk the egg whites and a pinch of salt in a clean bowl until soft peaks form.
5. Mixing the Marshmallow:
When the syrup reaches the right temperature, carefully pour it in a thin stream into the egg whites while whisking continuously. Keep whisking until the mixture becomes glossy, thick, and holds stiff peaks. Finally, blend in the vanilla bean paste.
6. Topping the Brownies:
Spread the marshmallow topping over the cooled brownies evenly. If you have a kitchen torch, use it to toast the top of the marshmallow until it’s golden brown. No torch? No problem! Just broil it briefly in the oven, keeping a close eye to prevent burning.
7. Cool and Serve:
Let the brownies cool completely before slicing them into squares. Now they’re ready to be served! Enjoy your delicious S’mores Brownies with Vanilla Bean Marshmallow—everyone will love them!
Can I Use Different Types of Chocolate in These Brownies?
Absolutely! You can substitute semi-sweet or dark chocolate for the cocoa powder. If using chocolate bars, melt about 4 ounces and reduce the butter slightly to ensure the brownie mixture isn’t too greasy. Just keep an eye on the sweetness, as different chocolates may alter the final flavor.
What If I Don’t Have Egg Whites for the Marshmallow Topping?
If you’re out of egg whites or looking for an egg-free option, you can use aquafaba (the liquid from canned chickpeas) as a substitute! Use 3 tablespoons of aquafaba per egg white, and whisk it until it forms stiff peaks just like you would with egg whites.
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, or freeze for up to 3 months. Just make sure they are fully cooled before wrapping or storing!
Can I Make This Recipe Gluten-Free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend and use gluten-free graham crackers for the crust. The brownies should turn out just as delicious, with no compromise on taste!
