These S’mores Brownies are a fun twist on a classic favorite! They feature rich chocolate brownies layered with gooey vanilla bean marshmallow and crunchy graham cracker crumbs.
Whenever I make these brownies, everyone gets excited! They are perfect for get-togethers, and I can’t resist sneaking a piece—who can? 😊 They’re deliciously messy and oh-so-good!
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base of your crust. If you can’t find them, crushed digestive biscuits work well. I sometimes use honey-flavored varieties to add a little extra sweetness!
Cocoa powder: Unsweetened cocoa is vital for deep chocolate flavor. If you have Dutch-processed cocoa, that’s a fine substitute, but it may slightly change the taste. I love using it for its rich, smooth flavor.
Egg whites: Fresh egg whites create the fluffiness in the marshmallow topping. If you need an alternative, aquafaba (the liquid from canned chickpeas) can be whipped up similarly and works great for vegan options.
Vanilla bean paste: This gives a lovely flavor and visible specks in the marshmallow. If it’s unavailable, vanilla extract is a good alternative, but I prefer the paste for its intensity!
How Do You Achieve the Perfect Marshmallow Texture?
The marshmallow topping is all about the right technique. The key is to create a sugar syrup that reaches the soft ball stage, which ensures that it will whip up perfectly. Here’s how you can do it:
- Combine sugar and water in a saucepan over medium heat until dissolved.
- Bring to a boil without stirring. Use a candy thermometer if you have one to check that it reaches 240°F (115°C).
- Meanwhile, beat the egg whites with cream of tartar until they form soft peaks.
- Once the syrup is ready, remove it from the heat and slowly pour it into the beaten egg whites while mixing on high speed. This is where the magic happens—mix until you see stiff peaks!
Don’t rush this process. Allow the syrup to slowly combine—it will create that light and fluffy texture we love in marshmallows!
How to Make S’mores Brownies with Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Brownies:
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
For the Vanilla Bean Marshmallow Topping:
- 2 large egg whites
- 1 cup granulated sugar
- ¼ cup water
- 1 tablespoon vanilla bean paste (or 1 tablespoon vanilla extract)
- 1/8 teaspoon cream of tartar
How Much Time Will You Need?
You’ll need about 15 minutes for prep work and 40-45 minutes for baking and cooling, plus some additional time to make the marshmallow topping. In total, plan for around 1.5 hours to make these delicious brownies!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt together until combined. Take a greased 9×13 inch baking pan and press this mixture firmly into the bottom. Bake it in the oven for 10 minutes, then take it out and let it cool slightly.
2. Make the Brownie Batter:
In a large bowl, whisk together the cocoa powder, granulated sugar, brown sugar, and melted butter until it’s all blended well. Crack in the eggs one at a time, mixing thoroughly after each. Next, stir in the vanilla extract, flour, and salt until everything is just combined. Don’t overmix!
3. Combine Layers:
Pour the brownie batter over your cooled graham cracker crust, spreading it out evenly. Pop it back into the oven and bake for about 25-30 minutes. When done, use a toothpick to check — it should come out with a few moist crumbs attached. Allow the brownies to cool completely in the pan.
4. Prepare the Marshmallow Topping:
In a medium saucepan, combine the sugar and water. Heat it over medium until the sugar dissolves, then increase the heat and bring it to a boil (don’t stir!). In a separate bowl, use a mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
5. Combine Syrup and Egg Whites:
When the syrup reaches 240°F (115°C), remove it from heat. Slowly pour this hot syrup into the egg whites while mixing on high speed until you see stiff peaks forming. Blend in the vanilla bean paste for a yummy flavor!
6. Assemble the Brownies:
Now, spread that fluffy marshmallow mixture evenly over your cooled brownies. If you have a kitchen torch, use it to toast the marshmallow topping until it’s golden brown. Alternatively, you can place it under the broiler for a minute—just keep a close watch so it doesn’t burn!
7. Slice and Serve:
Let the brownies set for a few minutes before slicing them into squares. Enjoy the delightful combination of chocolate, graham cracker, and toasted marshmallow that makes these brownies so special!
Can I Use Different Types of Cocoa Powder?
Yes, you can! While unsweetened cocoa powder is preferred for its deep chocolate flavor, you can use Dutch-processed cocoa for a milder taste and a darker color. Just keep in mind that the final flavor might be a bit different from traditional brownies.
How Can I Adjust the Sweetness of the Brownies?
If you prefer less sweet brownies, you can reduce the granulated sugar by 1/4 cup without drastically affecting the texture. You might also consider adding a pinch of salt to balance the sweetness if you reduce the sugar.
What If I Don’t Have Vanilla Bean Paste?
No problem! You can substitute it with an equal amount of vanilla extract. For a bit of texture and visual appeal, you might even add the seeds from half a vanilla pod if you have one on hand.
How Should I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap them tightly in plastic wrap and freeze for up to 2 months. Just thaw at room temperature before enjoying again!
