Video
S’mores Blondies
These decadent S'mores Blondies are ooey gooey perfection with a fudgy honey blondie batter studded with gooey marshmallows and dark chocolate that you bake over a layer of graham crackers. 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.
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!
