These Easy S’mores Brownies are a delicious treat that mix rich chocolate brownies with toasted marshmallows and a hint of graham crackers. It’s like camping in every bite!
And let’s be real, who can resist that gooey marshmallow topping? I love making these for gatherings; everyone goes wild for them. It’s the ultimate crowd-pleaser! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide the base for the crust. If you’re gluten-free, look for gluten-free graham crackers or use almond flour as an alternative.
Semi-Sweet Chocolate: This is key for rich brownie flavor. Dark chocolate or milk chocolate can be substituted based on your sweetness preference.
Eggs: They add moisture and structure. If you’re baking for someone allergic to eggs, consider using flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) as a good substitute.
Vanilla Bean Paste: It gives a lovely depth to the marshmallow. Regular vanilla extract works well, but use paste for those tiny flecks of vanilla, which are beautiful!
How Do I Achieve the Perfect Marshmallow Topping?
The marshmallow topping can be tricky, but it’s definitely achievable! The key is in making a stable meringue that holds its shape for toasting.
- Start by beating the egg whites until soft peaks form. This ensures a fluffy marshmallow.
- When you pour in the hot sugar syrup, do it slowly and carefully. This helps the mixture incorporate without deflating the egg whites.
- Once you’ve beaten the mixture into shiny, stiff peaks, it should be able to hold its shape when spread.
- For toasting, while a kitchen torch is ideal, a broiler works too. Just keep a close eye to prevent burning!
With these tips, you’ll have a perfect, gooey marshmallow topping that will elevate your brownies! Enjoy baking!
How to Make Easy S’mores Brownies with Vanilla Bean Marshmallow
Ingredients You’ll Need:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
For the Brownie Layer:
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Vanilla Bean Marshmallow Topping:
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla bean paste (or vanilla extract if unavailable)
- 1/4 tsp cream of tartar
- Optional: extra sugar for searing the marshmallow top
How Much Time Will You Need?
This delightful recipe takes approximately 45 minutes of prep, with an additional 30 minutes of baking time. Don’t forget to let the brownies cool, which takes about 30 minutes. In total, plan for about 1 hour and 45 minutes before they’re ready to serve.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until everything is well combined. Next, press this mixture firmly and evenly into the bottom of a greased 8×8-inch baking pan. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Once done, take it out and let it cool slightly.
2. Make the Brownie Layer:
While your crust cools, it’s brownie time! In a microwave-safe bowl, combine the chopped semi-sweet chocolate and unsalted butter. Microwave the mixture in 30-second intervals, stirring in between, until it’s completely melted and smooth. Let it cool for just a moment.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is thick and pale. Stir in the vanilla extract, and then slowly pour in the melted chocolate and butter mixture, mixing well until combined.
3. Combine Dry Ingredients:
Now, sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into your wet mixture. Be gentle; you just want to combine them without overmixing.
4. Bake the Brownie Layer:
Pour the brownie batter over the cooled graham cracker crust and spread it evenly. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Once done, remove from the oven.
5. Prepare the Vanilla Bean Marshmallow Topping:
While the brownies are baking, get started on the marshmallow topping. In a small saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then bring it to a boil without stirring. Keep an eye on it until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. This helps create that perfect fluffy texture for your marshmallow!
Now, slowly pour the hot sugar syrup into the egg whites while whisking on high speed. Beat the mixture until it forms stiff, glossy peaks and the bowl feels cool to the touch. Finally, mix in the vanilla bean paste
6. Assemble and Toast:
Spread the fluffy marshmallow mixture evenly over the warm brownie layer as soon as they come out of the oven. If you want, you can sprinkle a little extra sugar on top for an added caramelized touch.
Using a kitchen torch, carefully toast the marshmallow topping until golden and slightly browned. If you don’t have a torch, you can place the brownies under the broiler for 1-2 minutes, but be sure to watch closely to prevent burning!
7. Cool and Serve:
Let the brownies cool completely in the pan on a wire rack. Once they are fully cooled, slice them into squares and enjoy the delicious layers of gooey brownie and toasted marshmallow goodness!
Now you’re ready to savor these delightful s’mores brownies! They’re sure to impress everyone with their rich chocolate flavor and fluffy marshmallow topping. Enjoy every bite! 🍫🔥
FAQ for Easy S’mores Brownies
Can I Use Different Chocolate Types for the Brownies?
Absolutely! While semi-sweet chocolate gives a rich taste, you can substitute it with dark chocolate for a more intense flavor or milk chocolate for a sweeter dessert. Just keep in mind that the sweetness and texture may vary slightly.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Make sure to let them come to room temperature before serving for the best texture!
Can I Make the Marshmallow Topping in Advance?
It’s best to make the marshmallow topping fresh, as it can lose its fluffy texture if stored. However, you can prepare the brownies ahead of time and add the marshmallow topping just before serving. Toast the topping right before you plan to enjoy them for the best flavor and texture!
What Can I Use as a Substitute for Eggs?
If you’re looking for an egg substitute, try using flax eggs! Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about 5 minutes to thicken before incorporating it into the batter. This works well for the brownie layer but may not be ideal for the marshmallow topping.
