These S’mores Brownies combine rich chocolate brownie goodness with fluffy vanilla bean marshmallow and crunchy graham crackers. Perfect for a sweet treat!
Honestly, who can resist a gooey marshmallow on top of fudgy brownies? It’s like camping in your kitchen! I love serving them warm and gooey—best with a cold glass of milk!
Key Ingredients & Substitutions
Unsalted Butter: You’ll need butter for both the brownie and graham cracker crust layers. If you’re out of unsalted butter, you can use salted butter, just omit any added salt in the recipe. I like to use unsalted as it gives me more control over the saltiness.
Semi-Sweet Chocolate Chips: These provide rich flavor to the brownies. If you prefer dark chocolate, feel free to swap in dark chocolate chips. Some people also like to mix in milk chocolate for a sweeter taste.
Graham Cracker Crumbs: These are essential for the crust. If you don’t have them, crushed digestive biscuits or vanilla wafers work great as alternatives. I’ve even used crumbled shortbread cookies for a unique flavor!
Vanilla Bean: Using a real vanilla bean adds a lovely depth of flavor. If it’s too pricey or hard to find, vanilla extract can be a fine substitute. Just use one teaspoon of extract instead of the bean.
How Do You Get the Marshmallow Topping Just Right?
Making the marshmallow topping can be tricky, but don’t worry! The key is in cooking the sugar mixture to exactly 240°F (115°C). Here’s how to do it smoothly:
- Start cooking the sugar, water, and cream of tartar in a saucepan over medium heat. Don’t stir, just let it boil.
- While that cooks, whip the egg whites in a separate bowl until soft peaks form. You want them fluffy!
- Once the sugar mixture is ready, slowly drizzle it into the egg whites while mixing. This needs to be done slowly to avoid cooking the egg whites too fast.
- Continue mixing until the marshmallow is thick and glossy, about 7 to 10 minutes. It should be cool enough to touch.
Toasting the marshmallow adds that classic campfire flavor. Just keep a close eye on it; it can go from perfectly toasted to burnt very quickly! Enjoy making this sweet treat!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Brownie Layer:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 tsp salt
For the Vanilla Bean Marshmallow Topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 tsp cream of tartar
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 25-30 minutes to bake. You’ll need additional time for the marshmallow topping, so plan for around 1 hour in total to make everything come together, plus some time for cooling the brownies.
Step-by-Step Instructions:
1. Preparing the Graham Cracker Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, mix together graham cracker crumbs, melted butter, granulated sugar, and salt. Once well combined, press this mixture firmly into the bottom of a greased 9×13 inch baking pan. Bake for 10 minutes, then take it out of the oven and let it cool while you prepare the brownie layer.
2. Making the Brownie Layer:
In a large saucepan, melt the butter over medium heat. As soon as it’s melted, remove it from the heat and stir in the sugar until it’s well mixed. Add in the eggs one by one, mixing well after each, followed by the vanilla extract. In another bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mix to the wet ingredients, stirring gently until just combined. Finally, fold in the chocolate chips. Pour this brownie batter over your cool graham cracker crust and spread it evenly.
3. Baking the Brownies:
Pop the layered brownies into your preheated oven and bake for about 25-30 minutes. To check if they’re done, insert a toothpick into the center; it should come out with a few moist crumbs. Once baked, let the brownies cool completely in the pan on a wire rack.
4. Preparing the Vanilla Bean Marshmallow Topping:
To make the topping, combine the granulated sugar, water, and cream of tartar in a saucepan. Heat this mixture until it boils, then reduce the heat and let it simmer without stirring until it reaches 240°F (115°C) on a candy thermometer. Meanwhile, in a clean bowl, beat the egg whites with an electric mixer until they form soft peaks.
5. Finishing the Marshmallow Topping:
Once your sugar mixture hits the right temperature, slowly drizzle it into the soft peaks of egg whites while continuously beating at medium speed. Add the vanilla bean seeds (or vanilla extract) and keep beating until the mixture cools and forms stiff peaks, about 7-10 minutes.
6. Assembling the S’mores Brownies:
Spread the fluffy marshmallow topping evenly over the cooled brownies. To give it that toasted finish, use a kitchen torch or place it under the broiler for a few seconds until it turns golden brown and slightly charred—just be careful not to burn it!
7. Slicing and Serving:
Let your s’mores brownies set for a bit before slicing them up. Enjoy these delicious treats with friends and family!
Can I Substitute Ingredients in This Recipe?
Absolutely! You can substitute the unsalted butter with coconut oil for a dairy-free option or use vegan butter if you prefer a vegan recipe. For the graham cracker crust, gluten-free graham cracker crumbs work well as a gluten-free alternative. Just ensure the other ingredients are also suitable for your dietary needs.
How Do I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them for about a week or freeze for up to 2 months. To freeze, wrap them tightly in plastic wrap before placing them in an airtight container.
Can I Make These Brownies Ahead of Time?
Yes, you can prepare the brownies and the marshmallow topping ahead of time! You can bake the brownies a day in advance and store them covered at room temperature. Just whip up the marshmallow topping when you’re ready to serve, or you can make it a few hours ahead and store it in the fridge, but be sure to re-whip it before spreading!
What Can I Use Instead of a Kitchen Torch?
If you don’t have a kitchen torch, you can use a broiler to toast the marshmallow topping. Simply place the brownies under the broiler for about 1-2 minutes, keeping a close eye on them to avoid burning. Rotate the pan for even toasting!
