These S’mores Brownies are the best of both worlds! They combine rich chocolate brownies with gooey vanilla bean marshmallows and a crunchy graham cracker topping.
What’s not to love? They are like a campfire treat you can enjoy right at home! I like to cut them into small squares so I can have just “one more!” Who could resist that? 😋
Key Ingredients & Substitutions
Graham cracker crumbs: Essential for that classic S’mores crust. If you’re out, try using crushed digestive biscuits or vanilla wafers for a different twist.
Unsalted butter: This recipe calls for unsalted butter for better control over salt levels. If you only have salted butter, just reduce the added salt slightly. Coconut oil can also be a vegan substitute.
Cocoa powder: Unsweetened cocoa adds rich chocolate flavor. If you have Dutch-processed cocoa on hand, it works too but may alter the brownie’s color and flavor slightly.
Vanilla bean paste: Adds a beautiful flavor and specks of vanilla. If it’s unavailable, you can replace it with pure vanilla extract, though the texture won’t be as nice.
How Do I Get the Perfect Brownie Consistency?
Getting the brownie layer just right is crucial for a successful dessert. The goal is to mix just until combined to keep them fudgy. Start by melting the butter and mixing it with sugar, as this creates a glossy top.
- Whisk in the eggs one at a time to build richness without overmixing.
- Fold in the dry ingredients gently; it’s okay if a few streaks of flour remain.
- Use a toothpick to check doneness, aiming for moist but not wet crumbs.
Delicious 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 Brownie Layer:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
For the Marshmallow Topping:
- 2 large egg whites
- 1 cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla bean paste
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and around 30 to 40 minutes to bake, plus some time to cool. In total, you should expect to spend about 1 hour. You’ll bake the crust, make a rich brownie layer, and whip up a fluffy marshmallow topping. It’s a fun project that results in something delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, lightly grease a 9×13-inch baking pan to prepare for the layers you’ll be adding.
2. Make the Crust:
In a mixing bowl, mix your graham cracker crumbs, melted butter, sugar, and salt together until the crumbs look like wet sand. Press this mixture evenly into the bottom of your prepared baking pan. Bake the crust for about 10 minutes, then take it out of the oven and let it cool slightly while you work on the brownie layer.
3. Prepare the Brownie Layer:
In a medium saucepan, melt the butter over medium heat. Remove it from the heat once melted and stir in the sugar until everything is well mixed. Let it cool for a few minutes, and then whisk in the eggs, one by one, adding the vanilla extract last.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into your brownie mixture until just combined. Remember, don’t overmix; just stir until you see no more flour.
5. Bake the Brownies:
Now it’s time to pour the brownie batter over the cooled graham cracker crust in your baking pan. Bake it for 25-30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Once baked, let the brownies cool completely.
6. Make the Marshmallow Topping:
In a saucepan, combine egg whites, sugar, water, and a pinch of salt. Place this over low heat and whisk it constantly until the sugar dissolves. Then, transfer the mixture to a mixing bowl and whip it with an electric mixer on high speed until stiff peaks form and the mixture is glossy. Add the vanilla bean paste and give it a quick mix until combined.
7. Assemble the Dessert:
Spread the fluffy marshmallow mixture evenly over the cooled brownie layer. To finish it off, use a kitchen torch to toast the marshmallow until it’s golden brown and slightly charred. If you don’t have a torch, you can place it under the broiler for a few minutes, just keep a close eye on it to prevent burning.
8. Set and Serve:
Let your S’mores Brownies cool and set for about 15 minutes before slicing them into squares. Enjoy every gooey, chocolatey, and marshmallowy bite! These treats are perfect for sharing (or keeping all for yourself!).
Can I Use Different Types of Chocolate in This Recipe?
Absolutely! You can use semi-sweet or dark chocolate cocoa powder for a richer flavor, or even milk chocolate for a sweeter brownie. Just make sure to adjust sugar levels if using sweeter types.
How Can I Store Leftover S’mores Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, you can refrigerate them for up to a week. Just reheat briefly in the microwave to revive their texture!
What if I Don’t Have Vanilla Bean Paste?
No worries! You can substitute vanilla bean paste with pure vanilla extract at a 1:1 ratio. While it won’t give the same speckled effect, it will still add that delicious vanilla flavor!
Can I Make the Marshmallow Topping Ahead of Time?
It’s best to make the marshmallow topping fresh, as it holds its texture best right after whipping. If needed, you can prepare the brownies ahead and add the freshly made marshmallow topping just before serving for optimal results.
