These decadent S'mores Blondies are ooey gooey perfection! There's this fudgy honey and brown sugar blondie batter studded with gooey marshmallows and dark chocolate that you bake over a layer of graham crackers. Each bite is heavenly with a crunchy graham cracker base, soft and gooey center and crisp golden exterior. They have all of the flavor of delicious s'mores without the campfire. This is a great recipe to make ahead and bring to a backyard BBQ or birthday party. Just slice them up and watch them disappear! If you love s'mores as much as I do, try my S'mores Cookies too!
WHY THIS RECIPE WORKS
- Soft and gooey blondie bars - you will love the soft and gooey texture oozing with marshmallow and melted chocolate. Honey is the secret ingredient that creates this ultra soft and chewy texture.
- Honey graham cracker flavor - characteristic ingredients in the blondie batter, such as brown sugar, honey and cinnamon, gives these bars that signature graham cracker flavor.
- Crisp graham cracker base - a layer of graham crackers on the bottom of the pan creates a crisp base for the blondie batter and really makes these taste just like s'mores!
- Dark chocolate - although some might argue that classic s'mores use Hershey's milk chocolate, I prefer dark chocolate in this recipe to balance the sweetness of the blondie batter and the marshmallows.
INGREDIENTS
- Butter - you need melted butter to make the blondie base. Unsalted or salted butter works here. In fact, I really like salted butter to counteract the sweetness from the marshmallows.
- Brown sugar - this recipe uses all brown sugar for the richest flavor. Light brown sugar or dark brown sugar will work. I prefer light brown sugar for its milder taste so that it doesn't overpower the honey.
- Honey - this is what makes these blondies taste like graham crackers. Honey will add flavor but it will also create a chewy texture as well as a very rich amber color.
- Egg - you'll need one whole egg for this recipe. Make sure it is at room temperature and not cold from the fridge. A cold egg will not blend evenly with the butter and sugar.
- Pure vanilla extract - vanilla is a very important ingredient in most cookies. I like this Madagascar Bourbon Vanilla extract.
- Salt - a bit of salt rally elevates the rich buttery flavors in the blondies and balances the sweetness.
- Cinnamon - that's right! A hint of spice makes the blondie batter taste like graham crackers.
- All purpose flour - regular unbleached all-purpose flour makes the best chewy blondies in my opinion.
- Dark chocolate - you can use your favorite kind of chocolate in this recipe, but I really prefer bittersweet chocolate.
- Marshmallows - mini marshmallows will distribute evenly into the blondie batter.
- Graham crackers - an even layer of graham crackers on the bottom creates a crunchy base and, well, makes these even more s'mores-y!
STEP BY STEP INSTRUCTIONS
- STEP 1). Blend wet ingredients. Combine egg, brown sugar, honey, vanilla and melted butter in a large bowl and whisk to blend well until well combined, smooth and glossy.
- STEP 2). Add dry ingredients. Mix in salt, cinnamon, baking soda and baking powder. Sift in the flour and fold it in until evenly combined. Fold in chocolate chips or chunks and mini marshmallows.
- STEP 3). Assemble. Lay graham crackers into an even layer over the bottom of the prepared pan. Use a large cookie scoop or a spoon to drop mounds of the thick batter over the graham crackers and spread it out into an even layer using a small offset spatula.
- STEP 4). Bake. Sprinkle extra chocolate chips on top and bake for 23-26 minutes until the top is evenly golden and the edges are browned.
EXPERT BAKING TIPS
- Let the butter cool a bit. If you make the blondie batter with hot butter, it will have a tendency to be greasy. Heat the butter only until it is about 50% melted, then stir off the heat and allow the residual heat to melt the remaining solid butter gently.
- Make it by hand. This simple recipe is best made by hand so you can ensure you don't over-mix the batter.
- Don't skimp on the salt. Salt really helps enhance the flavor of these bars and balances the sweetness from the marshmallows.
RECIPE FAQ
I wrote this recipe with unsalted butter so you can control the salt that you add, however you can use salted butter. It gives the butter a deeper, almost cultured dairy flavor. If you choose to use salted butter, then reduce the added salt by half to ¼ teaspoon.
There is no one secret, but there are many techniques and ingredients that contribute to the chewy texture of blondies. Firstly, brown sugar contains molasses which is a liquid sugar that traps moisture and keeps the them soft and chewy. Then the honey is a powerful moisture binding ingredient that prevents the bars from drying out.
I recommend mini marshmallows for this recipe since they distribute evenly into the blondie batter.
To make blondies stay soft and chewy it is important to NOT over-bake them, then store them in an airtight container. Honey is also a hygroscopic ingredient (that means it binds moisture) and it is the secret ingredient that makes these blondies stay soft for days.
Although milk chocolate is typically used for s'mores, I most definitely prefer dark chocolate! There is so much sweetness from the marshmallows and in the cookie dough that the dark chocolate really helps to counteract that.
STORAGE AND FREEZING
Store these blondies in an airtight container at room temperature for up to 3 days.
To freeze these bars, let them cool completely and then wrap each on in plastic. Then place each on in a resealable freezer bag and freeze for up to 3 months.
Related
Looking for more bar recipes like this? Try these:
Summer baking
Here are more Summer baking ideas:
If you love bars, check out these recipes!
Peanut Butter Fudge Swirl Brownie Bottom Cheesecake Better Than Box Brownie Mix Recipe The BEST Small Batch Fudge Brownies Buckeye Peanut Butter Fudge Brownies BEST Fudgy Brownie Recipe with Shiny Crust The BEST Fudgy Flourless Brownie CookiesVideo
S'mores Blondies
Ingredients
- 1 large egg at room temperature
- ¾ cup (165g) packed light brown sugar*
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (113g) unsalted butter, melted and cooled
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup (142g) all-purpose flour
- ⅔ cup (4oz/113g) dark chocolate, coarsely chopped into chunks plus extra for topping (I also love these bittersweet callets and these semisweet chocolate chips)
- 1 ⅓ cups (65g) mini marshmallows
- 9 individual graham crackers
*if you prefer slightly less gooey bars, you can reduce the brown sugar to ⅔ cup or 145g
Instructions
- Preheat oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Combine egg, brown sugar, honey, vanilla and cooled melted butter in a large bowl and whisk to blend well until well combined, smooth and glossy. Mix in salt, cinnamon, baking soda and baking powder. Sift in the flour and fold it in until evenly combined. Fold in chocolate chips or chunks and mini marshmallows.
- Lay graham crackers into an even layer over the bottom of the prepared pan. Use a large cookie scoop or a spoon to drop mounds of the thick batter over the graham crackers and spread it out into an even layer using a small offset spatula. Sprinkle extra chocolate chips on top and bake for 23-26 minutes until the top is evenly golden and the edges are browned.
- Set aside to cool in the pan for at least 30 minutes. Then, use the overhanging parchment to lift the slab out of the pan and onto a cutting board for slicing. You can slice them while still warm to enjoy gooey s'mores, or let them cool further for neat and tidy slices. I suggest greasing your knife with oil or butter between each slice to cleanly cut through the gooey marshmallow. It makes such a difference!
Leave a Comment and Rating