These S’mores Brownies are a fun twist on the classic campfire treat! They’re rich chocolate brownies topped with creamy vanilla bean marshmallow fluff and crunchy graham crackers. Yummy!
Honestly, who can resist that gooey marshmallow on top? It’s perfect for those cozy nights when you want something sweet and comforting. I love serving these with a scoop of ice cream on the side!
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of the crust. If you don’t have graham crackers, try using digestive biscuits or even crushed vanilla wafers for a different flavor.
Cocoa powder: I recommend unsweetened cocoa for better control of sweetness in your brownies. If you’re out, you could substitute with Dutch-processed cocoa, which adds a smoother chocolate taste.
Unsalted butter: It’s crucial for both flavor and texture. If you’re looking for a dairy-free version, you can swap it with coconut oil or a plant-based butter substitute, though the flavor may slightly differ.
Chocolate chips: Semi-sweet chocolate chips fit best here, but feel free to use dark chocolate for a richer flavor, or even milk chocolate for a sweeter treat.
Vanilla bean paste: This adds a wonderful flavor. If you can’t find it, pure vanilla extract works too! I’ve used it interchangeably without a hitch.
How Do You Achieve the Perfect Fluffy Marshmallow Topping?
Making the marshmallow topping might sound tricky, but it’s all about temperature control and technique. Here’s how to nail it:
- Start by heating sugar, water, and salt until dissolved. Then, keep boiling until it reaches 240°F (115°C). Use a candy thermometer for accuracy.
- As the syrup boils, beat the egg whites until soft peaks form—this means they hold a shape but still look fluffy.
- Once your syrup is hot enough, pour it slowly into the whipped egg whites while mixing continuously. This creates the structure for your marshmallow.
- Continue beating until stiff peaks form. When you can turn the bowl upside down and it stays put, you’ve got it!
- Incorporate your vanilla bean paste or extract at the end, just before spreading it over the brownies.
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 unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1/4 teaspoon salt
For the Brownie Layer:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 cup chocolate chips
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Vanilla Bean Marshmallow Topping:
- 3 large egg whites
- 1 cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla bean paste (or extract)
- A pinch of salt
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and an additional 35-40 minutes for baking and making the marshmallow topping. Plan for some cooling time as well, totaling around 2 hours before you can dive in and enjoy your delightful S’mores brownies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal later.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, melted butter, and salt. Mix well until everything is combined. Press this mixture evenly into the bottom of your prepared baking dish. Bake for about 10 minutes until it’s set. After baking, take it out of the oven and let it cool slightly.
3. Prepare the Brownie Layer:
In a large saucepan over medium heat, melt the butter. Once melted, take it off the heat and whisk in both granulated sugar and brown sugar until smooth. Add in the eggs one at a time, mixing well after each. Stir in the vanilla extract. Next, gently mix in the flour, chocolate chips, cocoa powder, and salt until just combined—try not to overmix! Pour this rich brownie batter over your cooled crust, spreading it evenly.
4. Bake the Brownies:
Place the brownies in the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan.
5. Make the Vanilla Bean Marshmallow Topping:
In a medium saucepan, mix the sugar, water, and a pinch of salt. Cook over medium heat, stirring until sugar dissolves. Once it bubbles, stop stirring and let it continue cooking until it reaches the soft-ball stage (about 240°F or 115°C). While the syrup cooks, beat the egg whites in a separate bowl with an electric mixer until you have soft peaks. Carefully pour the hot syrup into the egg whites while mixing continuously until stiff peaks form. Finally, add the vanilla bean paste (or extract) and mix until combined.
6. Finish the Brownies:
Spread the marshmallow topping evenly over the cooled brownies. If you want that perfectly toasted effect, use a kitchen torch to gently brown the top of the marshmallow. If you don’t have one, you can carefully place it under the broiler for a few seconds but watch closely to avoid burning!
7. Serve:
Allow your S’mores brownies to cool completely before cutting them into squares. Now it’s time to enjoy your delicious treat with its fluffy vanilla bean marshmallow topping!
Enjoy your baking adventure!
Can I Use Store-Bought Marshmallow Fluff Instead of Making My Own?
Yes, you can! Just spread about 2 cups of store-bought marshmallow fluff over the cooled brownies instead of making the homemade marshmallow topping. If you still want that toasted flavor, use a kitchen torch or broil for a few seconds, watching closely to prevent burning.
How to Store Leftover S’mores Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to wrap them well in plastic wrap and then place them in a freezer-safe container.
Can I Substitute the Eggs in the Brownie Layer?
Certainly! If you need to make this recipe egg-free, you can use a flax egg instead. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. Use this replacement for each egg in the recipe.
What Can I Use Instead of Unsalted Butter?
If you don’t have unsalted butter on hand, you can substitute it with an equal amount of salted butter. Just reduce or omit the added salt in the crust and brownie layers. You can also use coconut oil or a dairy-free butter alternative if you’re looking for a different option.
