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S’mores Brownies with Vanilla Bean Marshmallow

S’mores Brownies with Vanilla Bean Marshmallow Bliss

Indulge in S’mores Brownies with Vanilla Bean Marshmallow, a nostalgic dessert with layers of fudgy chocolate, crunchy graham crackers, and fluffy marshmallow.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 200 g Unsalted Butter Adds richness and moisture; substitute with coconut oil for a dairy-free option.
  • 200 g Dark Chocolate Chopped; use 60-72% cocoa for a mild sweetness.
  • 250 g Granulated Sugar Can be reduced if using sweeter chocolate.
  • 3 large Eggs Can substitute with flax eggs for a vegan version.
  • 1 tsp Vanilla Extract Enhances flavor; use fresh vanilla bean for a richer aroma.
  • 100 g All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 30 g Cocoa Powder Ensure it is unsweetened for correct taste.
  • 0.5 tsp Salt Balances sweetness and enhances flavors.
  • 80 g Crushed Graham Crackers Adds crunch and signature s’mores flavor; substitute with gluten-free graham crackers if needed.
For the Marshmallow Topping
  • 150 g Granulated Sugar Essential for the marshmallow; no substitutions recommended.
  • 120 ml Light Corn Syrup Honey can be used but may alter flavor.
  • 60 ml Water Provides hydration; no substitutions.
  • 1 tbsp Powdered Gelatin Substitute with agar-agar for a vegetarian option.
  • 45 ml Cold Water Needed for blooming gelatin; no substitutions required.
  • 2 large Egg Whites Provides volume and stability for marshmallow.

Equipment

  • Oven
  • Baking Pan
  • Mixing bowl
  • Stand mixer
  • Saucepan
  • Spatula
  • sifter
  • Candy Thermometer
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and line a 20 cm square baking pan with parchment paper.
  2. In a heatproof bowl, melt the unsalted butter and chopped dark chocolate over simmering water, stirring until smooth, then let cool slightly.
  3. Add granulated sugar to the melted chocolate mixture, then beat in the eggs one at a time, mixing thoroughly after each addition, and blend in vanilla extract.
  4. In a separate bowl, sift together the flour, cocoa powder, and salt, then gently fold this dry mixture into the chocolate mixture until just combined.
  5. Fold in the crushed graham crackers, pour the batter into the prepared pan, and smooth the top.
  6. Bake for 20–25 minutes until the edges are set and the center is fudgy, then let cool completely in the pan.
  7. Bloom the powdered gelatin by sprinkling it over cold water in a small bowl and letting it sit undisturbed for about 5 minutes.
  8. In a saucepan, combine sugar, corn syrup, and water, heating over medium until dissolved and reaching 115°C (soft-ball stage).
  9. While the syrup is heating, whip the egg whites until soft peaks form, then slowly pour in the hot syrup while continuing to whip until stiff peaks form.
  10. Gently fold in the vanilla bean seeds and spread the marshmallow topping over the cooled brownie base.
  11. Toast the marshmallow topping with a kitchen torch or under the broiler until golden brown.
  12. Let cool for about 10 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Store brownies in an airtight container; they can last 3 days at room temperature and up to 3 months in the freezer.

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