These S’mores Brownies are a delicious treat that bring together rich chocolatey brownies and soft, sweet vanilla bean marshmallows. They’re like a campfire favorite in every bite!
Nothing beats the gooeyness of that marshmallow topping! I love serving these warm so that the chocolate is extra melty. Perfect for sharing or for my late-night snack cravings! 🍫
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create that classic S’mores flavor. If you can’t find them, crushed vanilla wafers or digestive biscuits work well too. You can also make your own by crushing whole graham crackers.
Cocoa Powder: Unsweetened cocoa powder gives the brownies their rich chocolate flavor. If you want a sweeter treat, you can use Dutch-process cocoa for a smoother taste, though it will alter the flavor slightly.
Eggs: They add structure and moisture to brownies. For a vegan option, you could use 1/4 cup unsweetened applesauce per egg. The texture will differ a bit, but it’ll still be tasty!
Vanilla Bean Paste: This adds an intense vanilla flavor. If you can’t find it, vanilla extract is a fine substitute—just use a little more since the flavor is less concentrated.
How Do You Make the Perfect Marshmallow Topping?
The marshmallow topping is what takes these brownies to the next level. It’s all about getting that perfect texture. Start by cooking the sugar syrup until it reaches 240°F. This step is crucial as it creates a fluffy and stable marshmallow.
- Use a candy thermometer for accuracy. If you don’t have one, the syrup should reach a soft ball stage—this means it should drop off a spoon in thick, shiny droplets.
- Whip the egg whites until they form soft peaks before adding the syrup. This step helps achieve that light, airy texture when you combine them!
- When pouring the hot syrup into the egg whites, do it slowly while mixing continuously. This helps prevent cooking the eggs and creates a lovely, glossy finish.
Making S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 teaspoon salt
For the Brownie Layer:
- 1 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- Pinch of salt
How Much Time Will You Need?
This delicious treat will take about 15 minutes to prep, 40-50 minutes to bake and cool, plus some time for making the marshmallow topping. Overall, set aside about 1.5 hours to whip these up and let them cool. Trust us, it’s worth the wait!
Step-by-Step Instructions:
1. Preparing the Crust:
First things first, preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt until everything is well combined. Now, take this mixture and press it firmly into the bottom of a greased 9×9 inch baking pan. Once pressed, bake it in your preheated oven for 10 minutes. After that, remove it and let it cool while you get to the brownie layer!
2. Make the Brownie Layer:
In a large bowl, whisk together the cocoa powder, all-purpose flour, granulated sugar, brown sugar, and salt. In a separate bowl, whisk together the eggs, melted butter, and vanilla extract until well combined. Now, pour the wet mixture into the dry ingredients and mix everything together until you have a smooth batter. Spread this brownie batter evenly over your cooled crust. It’s starting to smell amazing already!
3. Baking the Brownies:
Pop the brownies into the oven and bake for about 25-30 minutes. When the time is up, check them by inserting a toothpick into the center; it should come out mostly clean. Once done, let the brownies cool in the pan on a wire rack.
4. Preparing the Marshmallow Topping:
While those brownies are cooling, let’s make the marshmallow topping! In a saucepan, combine the granulated sugar, corn syrup, and water. Bring this mixture to a boil over medium heat, but make sure not to stir! Cook until the sugar reaches 240°F (115°C) on a candy thermometer. This step is crucial for the perfect marshmallow—so keep an eye on it!
5. Whipping the Egg Whites:
While your sugar syrup is bubbling away, take a clean bowl and start whipping the egg whites with a pinch of salt. Beat them until soft peaks form. Once your sugar syrup is ready, slowly pour it into the whipped egg whites while mixing continuously. Keep mixing until the mixture turns glossy and forms stiff peaks, then stir in the vanilla bean paste. Your marshmallow will be delightful!
6. Assembling the Brownies:
Now that your brownies are cooled, it’s time to spread that heavenly marshmallow topping evenly over the top of the brownies. If you have a kitchen torch, go ahead and lightly toast the marshmallow to get a lovely golden-brown color and a slightly crispy texture. No torch? No problem! Just place the brownies under a broiler for a few seconds, but be sure to watch closely to avoid burning!
7. Serve and Enjoy:
Let the brownies cool completely to set the marshmallow topping. Once cooled, cut them into squares, serve, and enjoy your S’mores Brownies with Vanilla Bean Marshmallow! These treats are sure to impress friends and family—dig in!
Can I Use Different Types of Chocolate in the Brownie Layer?
Absolutely! If you prefer milk chocolate or semi-sweet chocolate, feel free to substitute it for the cocoa powder. For every 1 cup of cocoa powder called for, you can use about 8 ounces of chocolate, melting it down with the butter.
What If I Don’t Have Corn Syrup for the Marshmallow Topping?
No problem! You can substitute corn syrup with an equal amount of honey or maple syrup. This will slightly change the flavor but will still result in a delicious marshmallow topping!
How to Store Leftover S’mores Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Make These Brownies Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. While it’s not necessary to change the other ingredients, double-check that they’re gluten-free, especially the graham crackers.
