These ultimate S’more Blondies have a delicious graham cracker crust, brown butter-infused blondies, and a sinfully sweet topping of toasted marshmallows and melty milk chocolate chips!
Although berries tend to be the predominant flavor of summer, to me, nothing screams summer quite like a roasty toasty s’more. This time-honored treat always reminds me of my summers spent camping with my cousins on the lake, or camping with neighbors in my own backyard. S’mores always remind me of the best memories I had as a kid, and I can’t get enough of that iconic combo of crispy graham crackers, melty chocolate, and toasted marshmallow.
So to commemorate one of my favorite camping treats, I decided to make up these S’more Blondies!
With a buttery graham cracker crust, a soft and chewy blondie that’s loaded with ooey gooey marshmallows and milk chocolate chips, this campfire treat contains EVERY single delicious s’more element and MORE! Oh, and I forgot to mention the toasted marshmallows and melty Hershey bars on top…to flipping die for, people!
So let’s start with the crust, shall we?
My secret to making graham cracker crusts taste ten trillion times better is by adding one simple ingredient–cinnamon. It deepens the flavor of the graham crackers and takes the crust from drab to fab. So whatever you do, DON’T leave it out!
The crust also needs to bake in the oven for about 10 minutes on its own. This will ensure that it gets nice and toasty!
Next up, we have the blondie…
It’s pretty much your standard blondie recipe with one CRUCIAL adjustment. To add extra flare to this blondie, I amplified the flavor by browning the butter. It adds a deliciously nutty, almost butterscotchy flavor, and it’s SO totally worth the few extra minutes it takes.
Now a s’more would not be a s’more without the chocolate and the marshmallows. Therefore, it was an absolute MUST to add some milk chocolate chips and mini marshmallows into the batter. You can also use semi-sweet chocolate chips. I just decided to stick with the more traditional milk chocolate.
After the blondie batter is all made up, pour it right on top of the cooled graham cracker crust. Smooth it out with a spatula and plop it into the oven for about 28-32 minutes. Once it’s out of the oven, wait at least 45-60 minutes for the blondie to firm up. It will be rather soft straight out of the oven, so the residual heat will continue to bake the blondie as it slowly cools down.
Once the blondies have had enough time to cool, sprinkle mini marshmallows on top, covering the entire surface. This should be about 2 cups. Place the blondies under the broiler for less than a minute, and make sure to watch it like a hawk! Once the marshmallows are toasted, take the blondies out of the oven, and immediately sprinkle some milk chocolate chips and/or mini Hershey chocolate segments on top. Turn the broiler off, and place the pan back into the oven for 10-20 seconds to allow some of the oven heat to soften/melt the chocolate.
Honestly, you won’t find a summer treat that’s as ooey gooey, lusciously chocolatey, and deliciously doughy as these S’more Blondies. They’re incredibly messy to eat, yet undeniably divine.
S'more Blondies
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 14 full crackers)
- 3 Tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ cup salted butter, melted
Blondie Batter:
- 12 Tablespoons unsalted butter
- 1 ½ cup packed brown sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk chocolate chips
- 1 cup mini marshmallows
For Topping:
- 2 cups mini marshmallows
- ¼ cup milk chocolate chips
- 3-4 mini Hershey bars, broken into segments
Instructions
Make the Crust:
- Preheat oven to 350ºF, and line an 8-inch square pan with parchment paper, leaving extra overhang on the sides for easy removal.
- Combine graham cracker crumbs, sugar, cinnamon and melted butter in a medium bowl. Press mixture into the bottom of the pan and bake for 10 minutes. Allow to cool completely.
Make the Dough:
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, turn off the heat and allow to cool for 5 minutes.
- Whisk in the brown sugar, egg, and vanilla until smooth. Switch to a wooden spoon, add the flour, baking powder, and salt and stir until just combined. Halfway through mixing in the dry ingredients, add the chocolate chips and marshmallows, and continue mixing until just combined.
- Turn batter out on top of graham cracker crust, spreading out evenly with a rubber spatula. Bake for about 28-32 minutes, or until edges are firm and golden and the center jiggles slightly; do not overbake. Blondies firm up as they cool.
To Finish:
- Just before serving, preheat the broiler. Top the blondies with the mini marshmallows. Place under the broiler for 45-60 seconds, or until marshmallows are golden brown and puffy. Be sure to keep your eye on it the WHOLE time so that it doesn't burn. Mine took about 50 seconds.
- Turn the oven off, take the blondies out and immediately top with the chocolate chips and Hershey bars. Return to the now OFF oven and allow the residual heat to slightly melt the chocolate for about 10-20 seconds. Remove from the oven and serve!