Go Back
–+ servings
S’mores Brownies with Vanilla Bean Marshmallow

S'mores Brownies with Vanilla Bean Marshmallow

Indulge in S'mores Brownies with Vanilla Bean Marshmallow, a delightful blend of graham crackers, fudgy brownies, and airy marshmallow.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 200 g unsalted butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 200 g dark chocolate, chopped Provides deep cocoa flavor and richness; use milk chocolate for a sweeter taste.
  • 250 g granulated sugar Sweetens and adds structure; you can reduce the amount for less sweetness.
  • 3 large eggs Binds ingredients and provides moisture; do not substitute for best results.
  • 1 tsp vanilla extract Enhances flavor; use vanilla bean seeds for an extra aroma.
  • 100 g all-purpose flour Provides structure; substitute with gluten-free flour for a gluten-free version.
  • 30 g unsweetened cocoa powder Intensifies chocolate flavor; ensure it’s unsweetened for accurate taste.
  • 0.5 tsp salt Balances sweetness; omit if using salted butter.
  • 80 g crushed graham crackers Adds crunchy texture and flavor; use digestive biscuits as a substitute for a similar effect.
Marshmallow Topping
  • 150 g granulated sugar Sweetens the marshmallow; follows the same notes as above for volume.
  • 120 ml light corn syrup Provides texture and structure in marshmallow; honey can be used for a different flavor.
  • 60 ml water Hydrates the sugar mixture; no substitution needed.
  • 1 tbsp powdered gelatin Stabilizes the marshmallow; can be omitted for a softer topping.
  • 45 ml cold water Prepares gelatin for blooming.
  • 2 large egg whites Creates volume in marshmallow; ensure no yolk is present.
  • 1 unit vanilla bean, split and seeds scraped Adds deep vanilla flavor; use pure vanilla extract as a substitute.

Equipment

  • Double Boiler
  • Baking pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula

Method
 

Steps
  1. Preheat your oven to 175°C (350°F) and line a 20 cm square baking pan with parchment paper.
  2. In a double boiler, combine the unsalted butter and dark chocolate, stirring until melted and smooth, about 5–7 minutes.
  3. Add the large eggs one at a time, whisking well after each addition, followed by the vanilla extract.
  4. Sift the flour, cocoa powder, and salt into the chocolate mixture, folding gently until just combined.
  5. Fold in the crushed graham crackers, pour the batter into the prepared baking pan, and smooth the top.
  6. Place the pan in the oven and bake for 20-25 minutes, until edges are firm but center is slightly fudgy.
  7. Allow the brownies to cool completely in the pan.
  8. Combine the powdered gelatin with cold water in a small bowl and let it bloom for 5 minutes.
  9. In a saucepan, combine the granulated sugar, light corn syrup, and water. Heat until it reaches 115°C.
  10. Whip the egg whites until they form soft peaks, then gradually pour in the hot syrup while continuing to whip until stiff peaks form.
  11. Fold in the vanilla bean seeds and spread the marshmallow evenly over the cooled brownie base.
  12. Toast the marshmallow layer until golden brown, about 1–2 minutes, and allow to set for at least 10 minutes.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store S'mores Brownies in an airtight container for up to 3 days; refrigerate for up to a week, or freeze for 2 months.

Tried this recipe?

Let us know how it was!