S'MORES BLONDIES
These messy-in-a-good-way blondies capture the essence of s'mores - toasted marshmallows, gooey chocolate, malty graham cracker flavor - in a home oven. The blondie base replaces some of the flour with graham cracker crumbs, and is studded with large chunks of chocolate and marshmallow. Use chopped bar chocolate rather than chocolate chips, which contain stabilizers and don't fully melt (though substituting chips will still result in a delicious blondie). As the blondies finish baking, they're topped with a layer of marshmallows and another round of chocolate; messy and delicious, just like the real thing.
Provided by Erin Jeanne McDowell
Categories snack, cookies and bars, dessert
Time 1h
Yield 12 blondies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees and arrange oven racks in the upper and lower thirds of the oven. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
- If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
- Add the vanilla and mix to combine. Turn the mixer to low and add the graham crumb mixture and mix just to combine. Add about ¾ of the chocolate to the mixer and mix to incorporate. Transfer the dough to the prepared pan. Use damp hands to press the dough into an even layer.
- Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 30 to 32 minutes. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Return the pan to the top rack of the oven and bake until the marshmallows have softened and begun to turn golden brown, 6 to 8 minutes.
- Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven. Bake until the chocolate is melted and gooey, and the marshmallows are lightly toasted, about 2 minutes. Transfer the pan to a wire rack and let cool, 45 minutes.
- Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies. Let cool another 10 minutes, then slice into 12 even pieces and serve.
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Maci Arthur
[email protected]These blondies are the perfect treat for any occasion.
Katherine Taylor
[email protected]I'm not a baker, but these blondies were so easy to make. I'll definitely be making them again.
Munia Islam
[email protected]These blondies are so good, I could eat them every day.
Warren Kiarie
[email protected]I made these blondies for a bake sale, and they sold out in minutes. Everyone loved them!
Maureen Chidimma
[email protected]These blondies are the perfect treat for a summer party. They're light and airy, and the fresh berries add a pop of color and flavor.
Russell Alexander
[email protected]I'm not a big fan of marshmallows, but I loved these blondies. The chocolate and graham cracker crumbs were the perfect complement to the gooey marshmallow center.
Puja Thakur
[email protected]These blondies are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve them.
Bossykwin Anthony
[email protected]I made these blondies for my kids' birthday party, and they were a huge hit. They loved the gooey marshmallow center.
Saturnino Zaldivar
[email protected]These blondies are the perfect combination of sweet and salty. The pretzels add a nice crunch that complements the chocolate and marshmallow.
Anna Stevens
[email protected]I've made these blondies several times, and they always turn out perfectly. They're my go-to recipe for a quick and easy dessert.
Heather Jane Wyatt
[email protected]These blondies are so rich and decadent. They're perfect for a special occasion.
Indu Chamlagain
[email protected]I'm not sure what I did wrong, but my blondies didn't turn out as good as I hoped. They were a little dry and crumbly.
Muazzum Shah
[email protected]The only thing I would change about this recipe is to add more chocolate chips. Other than that, they were perfect.
Luisjadniel500
[email protected]These blondies were so easy to make, and they turned out perfectly. I'll definitely be making them again.
Aass Aassdd
[email protected]I'm not a big fan of blondies, but these were really good. The marshmallow and chocolate chips added a nice touch.
ki
[email protected]I made these blondies for a party last weekend, and they were a huge success! Everyone loved them.
Jay Neff (#1 Mizuki Fan)
[email protected]These blondies are the perfect combination of sweet, chocolatey, and gooey. They're so easy to make, and they're always a hit with my friends and family.