S’mores Blondies Recipe

Brown butter blondies made with graham cracker crumbs as the base, dark chocolate ganache on top, and toasted marshmallows on top of that. 

Graham Blondie Layer – 113g or ½ cup butter – 170g or ¾ cup brown sugar – 1 egg plus 1 yolk – ½ tsp fine sea salt – 1 tsp pure vanilla extract – 100g or ¾ cups all purpose flour – 130 g graham crackers or 1 packed cup graham cracker crumb Second Layer: Chocolate Ganache – 200 g dark chocolate 70% cocoa solid – 200 g heavy cream Third Layer: Marshmallow – Store-bought Marshmallows enough to cover the top layer – OR Homemade Marshmallow see this recipe for topping – OR Swiss Meringue




Turn the oven on to 350 F. Insert parchment paper into an 8-inch square baking pan.

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STEP  1 .

Put the butter in a frying pan and cook it until it melts and then sputters and spits until you can see brown bits at the bottom. Stir the butter with a rubber spatula or

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wooden spoon until it's almost silent and there are lots of brown bits. Take the pan off the heat right away so it doesn't burn. Allow to cool a bit.  

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Use a food processor to turn the graham crackers into a powder. Mix the vanilla, sugar, and salt into the butter with a whisk. After you add the egg and yolk,  

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One minute of vigorous whisking. Mix flour and graham cracker crumbs with a rubber spatula. Use a spatula or hands to evenly distribute batter in pan. Bake 20–25 minutes until edges are golden. Cool ganache completely.

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Finely chop chocolate and place in heatproof bowl. Over low heat, heavy cream should steam. After stirring, melt chocolate for a minute. Mix to shine. Cool blondies and refrigerate.

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Top with your topping and toast with a kitchen torch. Instead of a kitchen torch, use your oven's high broil feature, but let it cool before slicing.

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