This post may contain affiliate links. Please read our disclosure policy.
These s’mores blondies are one of those treats that seem simple, but they hit all the right notes: buttery, chewy, chocolatey, and gooey on top. I guarantee they won’t last long on your counter. Whether you’re baking for a summer get-together or just need a little weekday joy, this is a recipe worth saving.
If you’re anything like me, you probably agree that s’mores shouldn’t be limited to summer campfires. These gooey s’mores blondies pack all that nostalgic goodness—crackly graham crumbs, rich chocolate, and perfectly toasted marshmallows—into one ridiculously satisfying treat you can make right in your kitchen. No campfire required.
Why You’ll Like This Recipe
1. You get all the flavors of classic s’mores without the mess or fire pit.
2. They’re easy to make in one bowl and bake up beautifully in under 45 minutes.
3. That final layer of marshmallows + melty dark chocolate? Total crowd-pleaser.
4. Great for potlucks, bake sales, or just because.
Gooey S’mores Blondies (With Toasted Marshmallow Top!)
Ingredients
Blondie Base:
- 113 g unsalted butter softened
- 80 g brown sugar
- 50 g granulated sugar
- 1 ½ tsp vanilla extract
- 50 g egg about 1 large egg
- 68 g graham cracker crumbs
- 80 g all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- 90 g dark chocolate chopped into ½-inch pieces
Toppings:
- 35 g mini marshmallows
- 30 g dark chocolate chopped or chips
Instructions
Prep the pan:
- Line an 8×8-inch pan with aluminum foil and spray lightly with non-stick spray. Preheat your oven to 350 F (175 C) for conventional oven. If using convection oven, lower temperature by 20 F (15 C)
- Position your oven racks, one on the upper 3rd and another one on the lower 3rd. We will move the position of the pan halfway through baking later
Make the blondie batter:
- In a mixing bowl fitted with the paddle attachment, beat the softened butter, brown sugar, granulated sugar, and vanilla on medium speed for 4–5 minutes until light and creamy. Add the egg and beat just until combined.
Add the dry ingredients:
- Mix in the graham cracker crumbs, flour, baking powder, and salt. Beat briefly until just combined
- Then fold in the chopped dark chocolate.
Bake – part 1:
- Spread the batter evenly into the prepared pan.
- Bake on the lower third rack for 30 minutes.
Add marshmallows and continue baking:
- Remove from the oven, scatter the mini marshmallows over the top, and move the pan to the upper third rack.
- Bake for another 8 minutes or until the marshmallows are just lightly golden.
Final chocolate hit:
- Scatter the remaining dark chocolate over the marshmallow layer and bake for an additional 3 minutes.
Cool completely:
- Let the blondies cool completely in the pan before lifting them out and slicing. They’ll set up nicely as they cool. I thought I was going to make the chocolate "swirl" but it ended up looking ugly LOL! So, just leave the chocolate as is guys!
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Storage Tips
These s’mores blondies are best the day they’re made, but they’ll stay soft and gooey at room temperature for up to 2 days in an airtight container. I don’t recommend refrigerating them—it’ll dry them out a bit.
Variations
1. Milk chocolate instead of dark for a more classic s’mores flavor.
2. Add crushed pretzels for a salty twist.
3. Want more chew? Swap half the flour with bread flour to boost that texture.
FAQ
1. Can I double the recipe?
Yes! Just bake in a 9×13-inch pan and add a few more minutes to the baking time.
2. Can I use marshmallow fluff instead of mini marshmallows?
I wouldn’t recommend it for this recipe—it won’t hold its shape or toast the same way
3. What’s the best way to cut them cleanly?
Use a long sharp knife and wipe it clean between cuts. You can also chill them briefly for neater edges.
