S’mores Brownies with Vanilla Bean Marshmallow

A gourmet twist on the classic campfire treat, these S’mores Brownies with Vanilla Bean Marshmallow combine a buttery graham cracker crust, rich fudgy brownies, and a fluffy homemade marshmallow topping infused with real vanilla bean. It’s everything you love about s’mores—elevated.

Why You’ll Love This Recipe
Three distinct layers: Crunchy crust, decadent brownie, and airy vanilla marshmallow.

Homemade marshmallow: Made from scratch with real vanilla for luxurious texture and flavor.

Perfect for entertaining: Beautiful presentation and nostalgic flavors that impress.

Toasted finish: Optional torching adds a campfire-style charred marshmallow effect.

Make-ahead friendly: Prepares well in advance for parties and gatherings.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham Cracker Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

Brownie Layer:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp baking powder
¼ tsp salt

Vanilla Bean Marshmallow Topping:
1 cup granulated sugar
½ cup light corn syrup
¼ cup cold water
1 tbsp pure vanilla bean paste (or 1 tsp vanilla extract + seeds from ½ vanilla bean)
1 tbsp unflavored gelatin
¼ cup cold water (for blooming gelatin)
Pinch of salt
Powdered sugar (for dusting)

Directions
Preheat and Prepare Pan:
Preheat oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Graham Cracker Crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Press firmly into the bottom of the prepared pan.
Bake for 8–10 minutes and let cool slightly.

Make the Brownie Layer:
Whisk together melted butter and sugar until glossy.
Mix in eggs and vanilla extract.
Sift in cocoa powder, flour, baking powder, and salt. Stir until just combined.
Pour over the cooled crust and spread evenly.
Bake for 20–25 minutes or until the center is just set. Cool completely.

Prepare the Marshmallow Topping:
Bloom the gelatin by sprinkling over ¼ cup cold water; set aside.
In a saucepan, combine sugar, corn syrup, and ¼ cup water.
Heat over medium, stirring until sugar dissolves.
Boil without stirring until it reaches 240°F (soft ball stage).
Remove from heat and stir in the bloomed gelatin until dissolved.
Transfer to a stand mixer and beat on high speed for 8–10 minutes, until thick, glossy, and tripled in volume.
Add vanilla bean paste and salt in the final minute.

Top and Set:
Spread marshmallow evenly over cooled brownies with a greased spatula.
Dust lightly with powdered sugar.
Let set at room temperature for 2 hours or refrigerate for 1 hour.

Torch and Serve (Optional):
Use a kitchen torch to toast the marshmallow topping to golden perfection.
Slice into squares and enjoy.

Servings and timing
Yield: 16 squares

Preparation time: 35 minutes

Bake time: 25 minutes

Chill time: 2 hours

Total time: ~3 hours

Variations
Chocolate chips: Add a handful of chocolate chips to the brownie batter for extra indulgence.

Spiced crust: Mix cinnamon into the graham crust for a warming twist.

Nutty brownies: Stir chopped pecans or walnuts into the batter for texture.

Flavored marshmallow: Add a drop of peppermint or almond extract for a different marshmallow note.

Gluten-free: Use gluten-free graham crackers and flour substitutes.

Storage/reheating
Storage: Store in an airtight container at room temperature for up to 3 days.

Refrigeration: Optional for a firmer texture; bring to room temperature before serving.

Freezing: Not recommended due to the marshmallow topping’s delicate texture.

Reheating: Briefly warm individual squares (without marshmallow torching) to soften the brownie layer.

FAQs

1. Can I use store-bought marshmallow fluff instead?
   Yes, but it won’t set the same way or offer the same toasted effect. Homemade yields a superior texture.
2. Do I need a candy thermometer for the marshmallow?
   Yes, for precision in reaching the soft-ball stage (240°F). It ensures proper setting.
3. Can I double this recipe?
   Yes—use a 9×13-inch pan and extend baking times slightly.
4. Can I use boxed brownie mix?
   Yes, prepare as directed and bake over the crust. Let cool before adding marshmallow.
5. Can I make this ahead?
   Yes—prepare a day in advance and store covered at room temperature.
6. Can I omit the vanilla bean?
   Yes—use only pure vanilla extract if vanilla bean paste or pods aren’t available.
7. How do I toast without a torch?
   Use your oven’s broiler briefly, watching closely to prevent burning.
8. Why bloom gelatin separately?
   It helps gelatin dissolve evenly in the hot syrup for a smooth, stable texture.
9. What’s the best cocoa powder for brownies?
   Unsweetened natural cocoa powder works well. Dutch-process gives deeper flavor.
10. Can I use chocolate graham crackers for the crust?
    Absolutely—for a chocolatey twist on the classic base.

Conclusion
S’mores Brownies with Vanilla Bean Marshmallow offer a sophisticated upgrade to a fireside favorite. With rich layers and that unmistakable toasted marshmallow finish, they’re a show-stopping dessert that brings a bit of nostalgia and a lot of flavor to any table. Perfect for celebrations, sharing, or simply indulging in something extraordinary.

Print

this Recipe