These S’mores Brownies are a fun treat that mixes chocolatey goodness with fluffy vanilla bean marshmallows! Imagine gooey marshmallows on top of rich, chocolatey brownies—yum!
Every bite feels like a camping trip, but in the comfort of your kitchen. I love how easy these brownies are to whip up; they’re perfect for any gathering or just a cozy night in!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust and gives that classic s’mores flavor. If you’re gluten-free, use gluten-free graham crackers or almond flour as a substitute. I’ve even tried crushed vanilla wafers for a different twist!
Butter: Unsalted butter keeps things balanced. If you’re dairy-free, coconut oil or a dairy-free butter can work as an alternative without sacrificing texture or flavor.
Cocoa Powder: This adds rich chocolate flavor. If you want a lighter taste, you can use Dutch-processed cocoa for a smoother, darker brownie. Just make sure that whatever you choose is unsweetened.
Chocolate Chips: Semi-sweet chips are a go-to for added chocolatey goodness. You can swap in milk chocolate for a sweeter brownie, or dark chocolate for a bolder bite. I’ve also used white chocolate for a fun variation!
Vanilla Bean Paste: This elevates your marshmallow topping with its incredible flavor. If you can’t find it, pure vanilla extract works fine, but the paste adds those lovely flecks you see in the finished product.
How Do I Make Sure My Marshmallow Topping Turns Out Perfect?
The marshmallow topping can be tricky, but with a bit of attention, it’s straightforward! It’s all about getting that perfect consistency and the right temperature for your sugar syrup.
- Start by heating sugar, corn syrup, and water. Let it boil without stirring until it reaches 240°F on a candy thermometer. This means it’s ready!
- While your syrup is cooking, whip your egg whites until soft peaks form. This step is crucial; you want enough air incorporated.
- Once your syrup is at the right temperature, carefully pour it into the whipped egg whites, slowly. This prevents the whites from cooking too rapidly, which can ruin your texture.
- Whip them until the mixture is glossy and forms stiff peaks. This means when you lift the beater out, the meringue holds its shape well.
With patience and a little practice, you’ll get a fabulous fluffy topping! Enjoy making your s’mores 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
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1/4 tsp salt
For the Brownie Layer:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 2 large egg whites
- 1 tsp vanilla bean paste (or 1 vanilla bean, scraped)
- Pinch of salt
How Much Time Will You Need?
This delicious treat will take about 20 minutes for prep and around 40-50 minutes for baking and cooling. Keep in mind that after all that effort, you’ll want to let it cool for a little bit before serving. Totally worth it!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 350°F (175°C) so it’s ready for your brownies!
2. Prepare the Graham Cracker Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir everything together until it’s well mixed. Take a greased 9×13 inch baking dish and press this crumb mixture evenly into the bottom. Bake in the oven for about 8-10 minutes or until it’s lightly golden. Once done, take it out and let it cool a bit.
3. Make the Brownie Layer:
In a medium saucepan, melt 1 cup of butter over low heat. After it’s melted, remove it from the heat and stir in both granulated and brown sugars until the mixture is smooth. Then, whisk in the eggs one by one, along with the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually combine this dry mix into the wet mixture until just combined. Finally, fold in the chocolate chips. Pour this brownie batter over your crust and spread it evenly. Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs. Let it cool while you prepare the topping!
4. Prepare the Vanilla Bean Marshmallow Topping:
In a small saucepan, mix together the sugar, water, and corn syrup. Heat this over medium heat until the sugar dissolves and then bring it to a boil (don’t stir!), cooking until it reaches 240°F (soft ball stage) on a candy thermometer. While that’s cooking, whip the egg whites with a pinch of salt in a stand mixer until soft peaks form. Once your syrup is ready, slowly drizzle it into the egg whites while continuing to whip at medium speed until the mixture is glossy and holds stiff peaks. Gently stir in the vanilla bean paste.
5. Assemble the S’mores Brownies:
Spread the marshmallow topping over your cooled brownie layer. Use a spatula to create peaks and swirls for that beautiful finishing touch.
6. Toast the Marshmallow:
Using a kitchen torch, lightly toast the marshmallow topping until it’s golden brown. If you don’t have a torch, you can place it under the broiler for just a few minutes—just be sure to watch it closely so it doesn’t burn!
7. Serve:
Let the brownies cool a little before cutting them into squares. Now grab a plate and enjoy your scrumptious s’mores brownies with vanilla bean marshmallow! Yum!
Can I Use Store-Bought Graham Cracker Crust?
Absolutely! If you’re short on time, a store-bought graham cracker crust will work just fine. Just make sure it fits your baking dish, and you can skip the baking step for that layer!
Can I Make This Recipe Gluten-Free?
Yes, you can easily make this recipe gluten-free! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. For the graham cracker crust, look for gluten-free graham cracker crumbs available at most grocery stores.
How Should I Store Leftovers?
Store any leftover s’mores brownies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to a week, but be sure to let them come to room temperature before enjoying!
Can I Use Different Types of Chocolate for the Brownie Layer?
Yes! While semi-sweet chocolate chips are delicious, you can substitute with dark chocolate chips or even milk chocolate, depending on your preference. Just keep in mind that using a sweeter chocolate will alter the richness of the brownies slightly.
