These S’mores Brownies are a heavenly treat! Rich chocolate brownies topped with a fluffy vanilla bean marshmallow and crunchy graham crackers make every bite a delight.
You won’t believe how easy they are to make! I love sneaking an extra piece because the marshmallow is just so good. You might want to keep some hidden! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: The base of the crust! If you don’t have graham crackers, you can crush digestive biscuits or even vanilla wafers. Both will give a slightly different flavor but still be delicious.
Unsalted Butter: This is key for both the crust and brownie layers. If you’re out, use margarine or coconut oil as a substitute. Keep in mind, coconut oil adds a hint of coconut flavor!
Semi-Sweet Chocolate Chips: They give the brownies their rich taste. Dark chocolate can work too if you like a more intense flavor, or you could use milk chocolate for a sweeter option.
Vanilla Bean: Fresh vanilla bean adds a lovely flavor, but you can replace it with 1 teaspoon of vanilla extract if needed. I sometimes mix both for an extra aromatic touch!
How Do You Whip Egg Whites to Stiff Peaks?
Whipping egg whites can be tricky, but it’s crucial for achieving that light, fluffy marshmallow topping. Start with clean, dry mixing bowls and beaters to ensure the best results.
- First, allow your egg whites to reach room temperature; this helps them whip better.
- Beat the egg whites on medium speed until soft peaks form—this means they should hold a shape but still flop over when lifted.
- Once you’ve reached this stage, slowly add in the hot sugar syrup while continuing to beat. This adds stability and gives your marshmallow that glossy finish.
- Continue beating until you get stiff peaks, which means the egg whites should hold their shape firmly without drooping.
With practice, you’ll master this technique, and your marshmallow topping will impress everyone!
How to Make S’mores Brownies With Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 teaspoon salt
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Vanilla Bean Marshmallow Topping:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 3 large egg whites
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- Pinch of salt
- Optional: toasted marshmallows or chocolate for garnish
How Much Time Will You Need?
This delicious recipe will take about 1 hour of prep and cooking, plus an additional 30 minutes to let the brownies set. You’ll enjoy layers of sweet graham cracker crust, rich chocolate brownies, and fluffy marshmallow topping—perfect for a sweet treat!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish so the brownies don’t stick. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix it all together until it’s well combined. Now, press this mixture firmly into the bottom of your greased baking dish to create an even layer. Bake it in the oven for 8-10 minutes, then take it out and let it cool.
2. Make the Brownie Layer:
Next, let’s make the brownie layer! In a saucepan, melt the 1/2 cup of butter and 1 cup of semi-sweet chocolate chips together over low heat. Stir until the mixture is nice and smooth, then remove it from the heat. In a large bowl, whisk together 1 cup of sugar, 3 large eggs, and 1 teaspoon of vanilla extract until everything is combined. Gradually stir in the melted chocolate mixture into the egg mixture until well blended. Then, fold in 1/2 cup of flour and 1/4 teaspoon of salt until just combined—be careful not to overmix! Pour your brownie batter over the cooled graham cracker crust and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean. Allow the brownies to cool.
3. Prepare the Vanilla Bean Marshmallow Topping:
Now it’s time for the marshmallow topping! In a saucepan, combine 1 cup of granulated sugar, 1/2 cup of light corn syrup, 1/4 cup of water, and a pinch of salt. Heat it over medium-high heat until it starts to boil. While that’s heating, whip 3 large egg whites in a stand mixer until they form soft peaks. Once the sugar mixture reaches a soft ball stage (240°F or 115°C), remove it from the heat. Slowly pour this hot syrup into the whipped egg whites while mixing on medium speed until the mixture cools and forms stiff peaks. Finally, mix in the vanilla bean seeds (or vanilla extract) until everything is combined.
4. Assemble the Brownies:
Now, let’s assemble everything! Spread the marshmallow topping over the cooled brownie layer, making sure it covers the entire surface. If you like, you can use a kitchen torch to lightly toast the marshmallow topping until it’s golden brown for that extra flavor and a toasted look.
5. Serve:
Give the brownies about 30 minutes to set before cutting them into squares. Enjoy your delicious S’mores brownies, filled with gooey marshmallow and rich chocolate flavors! Perfect for sharing with friends and family!
Can I Substitute Graham Cracker Crumbs?
Absolutely! If you don’t have graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers as a substitute. Just make sure the texture is similar to that of graham cracker crumbs for the best results.
What If I Don’t Have a Vanilla Bean?
No problem! You can use 1 teaspoon of vanilla extract instead of the vanilla bean. While the flavor won’t be quite as intense, it will still give your marshmallow topping a lovely vanilla essence.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. Just let them come to room temperature before serving again to enjoy the chewy texture!
Can I Make the Marshmallow Topping in Advance?
While it’s best to make the marshmallow topping fresh for optimal texture, you can prepare it up to a day in advance. Just store it in an airtight container in the refrigerator, and whip it lightly before spreading it on the brownies to restore its fluffy texture.
