These Easy S’mores Brownies are a yummy treat that combine rich brownie goodness with gooey marshmallow and crunchy graham crackers. Perfect for a sweet snack or dessert!
I love how simple these brownies are to make. Just bake, top with marshmallow, and enjoy a campfire classic without the need for a fire! Who can resist that? 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: This creates the classic s’mores crust. If you’re gluten-free, try using gluten-free graham cracker crumbs or crushed gluten-free cookies.
Unsalted Butter: I prefer unsalted for better control of flavor, but you can use salted butter; just reduce added salt in other parts of the recipe.
Cocoa Powder: Unsweetened cocoa powder provides the chocolate flavor. If you’re looking for a more intense chocolate taste, use dark cocoa powder. You could also use carob powder for a different flavor.
Marshmallow Fluff: This gives a nice creamy texture. If you can’t find it, homemade meringue or store-bought marshmallows can work, but the texture will differ.
How Can I Perfectly Toast the Marshmallow Topping?
Toasting the marshmallow topping adds a great flavor and visual appeal. Here are some tips:
- Use a kitchen torch for best results. Hold it a few inches above the marshmallow, moving it around to avoid burning.
- If using a broiler, place the brownies on an oven-safe rack. Broil for just 1-2 minutes, keeping an eye on it to prevent burning.
- Let the toppings cool slightly after toasting. They will firm up as they cool, making them easier to cut.
Easy S’mores Brownies with Creamy Vanilla Marshmallow
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Brownie Layer:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ cup semi-sweet chocolate chips
For the Creamy Vanilla Marshmallow Topping:
- 1 cup marshmallow fluff (or marshmallow creme)
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need around 25-30 minutes to bake, plus a cooling period. Allow for at least an hour to cool completely before serving, making it approximately 1 hour and 45 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grab an 8×8 inch baking pan and line it with parchment paper, letting some overhang on the sides. This will help you lift out the brownies later!
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs and sugar together. Pour in the melted butter and stir until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom of your prepared pan to form an even crust. Now, pop it in the oven for 8-10 minutes until it’s set and smells lovely. Once done, take it out and let it cool for a bit.
3. Whip Up the Brownie Batter:
While the crust is cooling, get your brownie batter ready! In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until mixed. Then, add the eggs and vanilla extract, whisking until it’s smooth. Next, sift in the cocoa powder, flour, salt, and baking powder. Mix until just combined, being careful not to over-mix, and fold in the chocolate chips.
4. Bake Those Brownies:
Pour the brownie batter evenly over the cooled crust, smoothing the top. Bake in the preheated oven for 20-25 minutes. You want the edges to be set but the middle a little gooey. Once done, take them out and set aside.
5. Prepare the Marshmallow Topping:
In a bowl, mix together the marshmallow fluff, softened butter, and vanilla extract until creamy and smooth. This will make a lovely, fluffy topping!
6. Top and Toast:
Spread the creamy marshmallow topping evenly over the warm brownies. If you have a kitchen torch, use it to toast the marshmallow until it’s golden brown and bubbly. If not, you can place the brownies under the broiler for 1-2 minutes—just keep an eye on it so it doesn’t burn!
7. Cool, Cut, and Serve:
Let the brownies cool completely in the pan. Once cooled, use the parchment overhang to lift them out and cut them into squares. Enjoy your delicious s’mores brownies topped with creamy, toasted marshmallow!
This delightful recipe combines a graham cracker crust, fudgy brownie center, and a beautifully toasted marshmallow topping, creating a great s’mores-inspired dessert that’s easy to make and hard to resist! Enjoy! 🍫🔥
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Brownie Mix Instead?
Absolutely! If you’re short on time, you can use a boxed brownie mix. Just prepare it according to package instructions and layer it over the graham cracker crust before baking!
What Can I Substitute for Marshmallow Fluff?
If you can’t find marshmallow fluff, you can use thick store-bought marshmallow creme or even mini marshmallows. For a more homemade approach, try making a simple meringue, though the texture will differ.
How Should I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to allow them to come to room temperature before enjoying!
Can I Freeze These Brownies?
Yes, you can freeze brownies! Wrap individual squares tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw at room temperature before serving.
