Gooey S’mores Blondies (With Toasted Marshmallow Top!)

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 41

Total Time: 1 1

Servings: pieces

Calories: 234kcal

Author: Marvellina

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.

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US Customary - Metric

Equipment

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!

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