With both graham “flour” (a.k.a. finely ground graham crackers) and chopped chocolate added to the batter, these bars from Bake from Scratch contributing editor Jessie Sheehan are wildly delicious even before they’re topped with marshmallows and more chocolate and broiled until bronzed and melty. And don’t be surprised if you start adding graham cracker crumbs to blondies from now on, as the nutty, honey-flavored, vanilla-forward crackers bring so much to the blondie table.
S'mores Blondies
Makes 18 to 24 blondies
Ingredients
- 1 3/4 cups (385 grams) firmly packed light brown sugar
- 1 cup (227 grams) unsalted butter, melted and cooled
- 1 tablespoon (13 grams) vanilla extract
- 2 large eggs (100 grams)
- 1 teaspoon (5 grams) baking powder
- 1 1/4 teaspoons (3.75 grams) kosher salt
- 1 1/2 cups (195 grams) finely ground graham cracker crumbs (about 1 1/2 sleeves)
- 1 cup (125 grams) all-purpose flour
- 6 ounces (170 grams) milk or semisweet chocolate, coarsely chopped and divided
- 2 cups (90 grams) mini marshmallows
Instructions
- Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together brown sugar, melted butter, and vanilla for 30 seconds. Add eggs, one at a time, whisking until combined after each addition. Sprinkle baking powder onto mixture, and vigorously whisk until combined; repeat procedure with salt. Gently stir in graham cracker crumbs, flour, and 3/4 cup (127 grams) chocolate just until combined. (Do not overmix.) Spread batter into prepared pan.
- Bake until top is browned and crackly, edges are set, and a wooden pick inserted in center comes out with a few moist crumbs, about 30 minutes. Increase oven temperature to broil. Sprinkle marshmallows and remaining chocolate onto blondie.
- Broil on top rack until chocolate is melted and marshmallows are toasted, about 30 seconds, checking every 10 seconds. Using a wooden pick, swirl marshmallows and chocolate on top, if desired. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Pro Tip: Blondies are best the day they’re made, as the marshmallows do dry out. When cutting the blondies, dip your knife in hot water and dry it in between slices.
