These s’mores blondies are made with browned butter, fluffy marshmallow, and chunks of dark chocolate – an ideal treat reminiscent of fall or summer bonfires. AND these tasty s’mores blondies are gooey and buttery and perfect for parties! If you want to enjoy a taste of summer or early fall without the fire pit – all you need is your oven.
Equipment needed to make S’mores Blondies
- 8×8 metal pan – be sure to use metal instead of glass. You can use glass, but the heat distributes differently, affecting the bake time.
- parchment paper – to prevent your blondies from sticking!
- A metal saucepan – for browning butter.
- A Whisk + a rubber spatula – to mix our batter.
- A cutting board – to chop chocolate.
Ingredients Needed to Make S’mores Blondies
Here’s what to add to your grocery lists:
- unsalted butter (2 sticks)- to make browned butter, which is the base of this gooey delight!
- brown sugar – the molasses flavor is ideal for these blondie bars.
- 2 eggs
- vanilla extract – I actually use Trader Joe’s vanilla bean paste, but either one works.
- all purpose flour – the base of our blondies.
- graham crackers – for that s’mores texture.
- salt
- baking powder
- marshmallows – for this recipe, I used the larger, puffier marshmallows, but you can definitely substitute mini marshmallows!
- dark chocolate chunks – I prefer the deeper cacao flavor of dark chocolate, but you can swap in milk chocolate for that signature s’mores taste.
- dark chocolate chips – like Ghirardelli brand!
Tips for S’mores Blondies
Let them cool completely before slicing – you’ll notice that the marshmallows will inflate and become extra gooey, so if you slice them too early they will become messy!
Mix your chocolate – I like to use a blend of chopped chocolate and chocolate chips because they have different melting points. Feel free to mix and match dark and milk chocolate if you prefer.
How to make S’mores Blondies
Let’s make them together!
Step 1
Preheat the oven to 375℉. Line your 8×8 pan with parchment paper. Brown the butter. In a saucepan over medium heat, melt the butter. Stir it frequently to prevent it from burning. Keep heating until the butter foams and darkens to a shade of amber, about 3-4 minutes.Then remove the butter from the heat. In a large bowl, pour the browned butter over the remaining cold chunks of butter and whisk together until completely melted.
Step 2
Add the brown sugar and whisk until well combined. Then add the eggs and vanilla extract and whisk together until homogenous.
Step 3
Add the graham crackers to a food processor and pulse until you have fine crumbs. Then add the graham cracker crumbs to the batter until just combined and the crumbs have absorbed.
Add the flour, salt and baking powder. Fold until just absorbed and combined.
Step 4
Assemble. Add ⅔rds of graham cracker batter to the bottom of the pan and smooth out evenly. Then place the sliced marshmallows in a flat layer on top. Sprinkle on the chocolate chunks and chips into the remaining cracks.
Step 5
Carefully spoon on the rest of the graham cracker dough, and try to smooth it out gently with your fingertips. It does not need to be an even layer – it will look nice to have chocolate or marshmallow peeking through.
Step 6
Place in the oven and bake for 25-30 minutes until the center is not jiggling and it looks just set. The marshmallow will inflate, which is okay. They will shrink down as they cool. Slice and serve!
Storage Instructions
Place your blondies in an airtight container and store at room temperature for 3-4 days.
Other Recipes to Try
If you liked these S’mores Blondies, check out these other indulgent treats:
Sticky Banana Toffee Coffee Cake
The Best Chocolate Chip Cookies: A Guide
Pumpkin Oatmeal Cream Pies with Buttercream
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Brown Butter S’mores Blondies
Equipment
- 1 8×8 metal pan
- parchment paper
- 1 saucepan for melting brown butter
- 1 large bowl
- 1 Whisk
- 1 rubber spatula for mixing
- 1 cutting board to chop chocolate
- 1 sharp knife
Ingredients
- ½ cup browned butter
- ¼ cup cold butter cut into 4 pieces
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ½ cup graham cracker crumbs
- ½ tsp salt
- ½ tsp baking powder
- 10 marshmallows sliced into thirds
- ⅓ cup dark chocolate chunks chopped
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 375℉. Line your 8×8 pan with parchment paper.
- Brown the butter. In a saucepan over medium heat, melt the butter. Stir it frequently to prevent it from burning. Keep heating until the butter foams and darkens to a shade of amber, about 3-4 minutes. Then remove the butter from the heat. In a large bowl, pour the browned butter over the remaining cold chunks of butter and whisk together until completely melted.½ cup browned butter, ¼ cup cold butter
- Add the brown sugar and whisk until well combined. Then add the eggs and vanilla extract and whisk together until homogenous.1 cup brown sugar, 2 eggs, 1 tsp vanilla extract
- Add the graham crackers to a food processor and pulse until you have fine crumbs. Then add the graham cracker crumbs to the batter until just combined and the crumbs have absorbed.Add the flour, salt and baking powder. Fold until just absorbed and combined.½ cup all purpose flour, ½ cup graham cracker crumbs, ½ tsp salt, ½ tsp baking powder
- Assemble. Add ⅔rds of graham cracker batter to the bottom of the pan and smooth out evenly. Then place the sliced marshmallows in a flat layer on top. Sprinkle on the chocolate chunks and chips into the remaining cracks.10 marshmallows, ⅓ cup dark chocolate chunks, ¼ cup dark chocolate chips
- Carefully spoon on the rest of the graham cracker dough, and try to smooth it out gently with your fingertips. It does not need to be an even layer – it will look nice to have chocolate or marshmallow peeking through.
- Place in the oven and bake for 25-30 minutes until the center is not jiggling and it looks just set. The marshmallow will inflate, which is okay. They will shrink down as they cool. Slice and serve!
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