Once the days become longer and the sun becomes hotter, I look forward to roasting marshmallows over a fire. Obviously, I'm talking about s'mores and these brown butter s'mores blondies are the ultimate summertime dessert.
While I love making my pecan cookie bars and my oreo cookie bars, this site desperately needed a blondie, and I'm so excited that you're going to make this s'mores version because they're thick, chewy, and taste just like summer.
Who doesn't love a good s'more? These s'more blondies are moist, decadent, and packed with all the classic flavors and ingredients a s'more is known for: graham crackers, chocolate, and of course, melty marshmallows.
Many of my desserts like cookies or a decadent Tiramisu all come from nostalgic places and are carefully tested to be perfect each time you make them.
Jump to:
- Where did "s'mores" come from?
- What ingredients are needed for s'mores blondies?
- Swaps and Substitutions
- How do we make these blondies?
- Can I turn these blondies into cookies? How about a cookie skillet?
- Ways to serve these blondies
- Tips for making the perfect s'more blondie
- Storage and Freezer Information
- Hot Tip
- Hungry for "some more?"
- Did you like this recipe? Share it!
- Brown Butter S'mores Blondies Recipe
Where did "s'mores" come from?
The original s'more was called a "graham cracker sandwich" and is a contraction of the phrase "some more." The s'more originated from the Girl Scouts back in the 1920s. It's been a very popular campfire treat ever since.
What ingredients are needed for s'mores blondies?
- Butter - We actually use brown butter to make these blondies, because browning butter gives any dessert an elevated, nuttier, creamier taste.
- Sugar - We combine brown sugar with cane sugar to give the blondies extra an extra chewy texture.
- Eggs - Eggs are essential in baked goods.
- Vanilla Extract - Vanilla extract is added for extra flavor.
- All Purpose Flour - I like using a classic all purpose flour for baking. It's versatile and very reliable.
- Baking Soda - Baking soda gives us the rise and texture that we want for blondies.
- Cinnamon - I like to add cinnamon to give the blondies a little warmth in flavor.
- Graham Crackers - We use both chopped graham crackers and graham cracker crumbs.
- Chocolate - Just a half of a chocolate bar chopped in thick pieces is perfect.
- Mini Marshmallows - This wouldn't be a s'mores recipe if we didn't have marshmallows.
Find more information about specific quantities in the recipe card below.
Swaps and Substitutions
- Flour - You can easily swap a gluten free 1:1 flour instead of the all purpose flour
- Sugar - If you want to use coconut sugar instead of brown sugar, you can!
- Butter - Not into browning butter? No problem. Let the butter come to room temperature on the counter (approximately 15-20 minutes or when you press your thumb into the middle of the butter, there is a gentle indent) and beat with the sugar until fluffy, approximately 5 minutes.
How do we make these blondies?
Step 1: Add butter to a light-bottomed medium pan and turn flame on to medium heat. It will begin to sputter and foam. This is a good thing! Continue to stir the butter and keep on a medium heat, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes. Let the butter brown; keep an eye on the butter for 5-7 minutes and turn off the heat. Scrape the browned bits and the browned butter into a bowl and set in the fridge for approximately 1 hour.
Step 2: Place 4 graham crackers into a food processor and blend until the crackers become very fine.
Step 3: Cream butter and sugars together with a hand mixer.
Step 4: To the creamed butter and sugar, crack in the eggs and vanilla extract mix.
Step 5: To the wet ingredients, pour in the flour and baking soda and mix until the batter comes together.
Step 6: Grease a 9x9 square pan and line with parchment paper. Pour the batter into the pan, then spread the batter evenly across the pan.
Step 7: Top the blondie batter with chopped graham crackers and chocolate.
Step 8: Last, add a generous helping of mini marshmallows, then bake for 24-25 minutes.
HINT: Do your best not to over bake the blondies. They will finish baking once they are taken out of the oven. Trust the process!
Can I turn these blondies into cookies? How about a cookie skillet?
Yes! You can make these into cookies. Simple follow the directions to making the blondies, but let the batter sit and chill for an hour before baking.
Then, roll each cookie dough ball into graham crackers, top with a chunk of chocolate and marshmallows, then bake at 350º for 11 minutes.
You can use a cast iron skillet or pan to bake this into a large sharable dessert skillet too!
Ways to serve these blondies
There are so many different ways to share and serve these blondies:
- During a brunch
- For a gathering of friends
- Around a campfire
- Make them with kids!
- Bring to a house party
Tips for making the perfect s'more blondie
- Give yourself a few minutes to cream the butter and sugar together. This actually allows the cookie batter to get airy, fluffy, and gives a really nice overall mouthfeel.
- Spread the blondie batter as evenly as possible into the baking pan before topping with the s'mores ingredients.
- Fold the dry ingredients (flour, baking soda, cinnamon) into the wet ingredients with a spatula. It's easier to mix and also forces you to take your time. Over-mixing can cause the blondie to get very gummy, dry, and we definitely don't want that!
- Measure ALL of your ingredients rather than using cups. I highly recommend using a scale when it comes to baking. Baked goods need to taste consistent every time you bake them, so it's important to get the measurements just right. I love this scale and it has done wonders for my recipe testing.
Storage and Freezer Information
To Store: Add any leftover blondies to an airtight container and sit on the counter for up to 3 to 4 days.
To Freeze: Place any s'mores blondies in a resealable plastic bag, labeling the date that they were baked. When you'd like to bake them or when you'd like to thaw them and eat them, place some on the counter or in the refrigerator to thaw.
Hot Tip
Nuke the s'mores blondie in the microwave for 15 seconds and top with ice cream. DEEEEELICIOUS!
Hungry for "some more?"
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Brown Butter S'mores Blondies Recipe
Equipment
- 9x9 pan
- parchment paper
- hand mixer or stand mixer
- spatula
- large mixing bowl
- food processor for graham cracker crumbs
Ingredients
- 2 sticks butter browned
- 100 g cane sugar ½ cup
- 100 g brown sugar ½ cup
- 2 large eggs
- 1 tablespoon vanilla extract
- 330 g all purpose flour 2 ½ cups
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 whole graham crackers blended into crumbs
- 1 whol graham cracker chopped
- ½ large chocolate bar roughly chopped
- ½ cup mini marshmallows
Instructions
For the Brown Butter
- Add butter to a light-bottomed medium pan and turn flame on to medium heat. It will begin to sputter and foam. This is a good thing! Continue to stir the butter and keep on a medium heat, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes. Let the butter brown; keep an eye on the butter for 5-7 minutes and turn off the heat. Scrape the browned bits and the browned butter into a bowl and set in the fridge for approximately 1 hour.
For the Blondies
- Place 4 graham crackers into a food processor and blend until the crackers become very fine.
- Cream butter and sugars together with a hand mixer.
- To the creamed butter and sugar, crack in the eggs and vanilla extract mix.
- To the wet ingredients, pour in the flour and baking soda and mix until the batter comes together.
- Grease a 9x9 square pan and line with parchment paper. Pour the batter into the pan, then spread the batter evenly across the pan.
- Top the blondie batter with chopped graham crackers and chocolate.
- Last, add a generous helping of mini marshmallows, then bake for 24-25 minutes.
Maggie F
As delicious as they look. A must try. You won’t regret it.
Morgan Peaceman
Yayyyy!