Smores Blondies – Easy cookie bars filled with graham cracker crumbs, chocolate ganache, and homemade toasted marshmallow fluff!
While there is warmer weather, and the days are getting longer, I am not quite ready to pull out the fire pit yet! That is why these favorite campfire treat is being made in the oven with gooey centers and graham cracker pieces! These Smore blondies are a great option when you need a quick dessert, and want something that will catch the eye of anyone who sees them! I made this recipe with extra chocolate ganache, and that is my favorite part!
For more s’mores treats like this one, here are the ones I suggest!
- Spring Inspired S’mores Strawberry Cake
- Tasty Graham Cracker S’mores Cake
- Down Right The Best Churro S’more Cake
Why I Love This Recipe
There could be so many reasons that I love these smores blondies, but I don’t want to bore you, so I will sum it up for you!
- Gooey Marshmallows – This isn’t your typical smores, this new twist with homemade marshmallow makes it SO GOOEY AND GOOD!
- Basic Blondie Recipe – We don’t have time to make it complicated, this recipe is easy and basic!
- Favorite Summertime Flavors – With summer approaching, you don’t need a campfire, all you need is a kitchen and no baking skills!
- Melty Chocolate – I opted out for the traditional chocolate bar, and instead I added chocolate ganache, and let me tell you, that is the move!
Pantry Items – Smores blondies
I’ll make a list so you don’t have to! Here are some basic ingredients that you will need that you might not have on hand, for a full list of ingredients, please check the recipe card at the bottom of the page!
- All purpose flour – For accurate measurement, spoon and level it!
- Unsalted butter – You don’t need to worry about making sure this is room temp, because it gets melted!
- Eggs – I love using large eggs, and make sure they are room temperature!
- Milk chocolate chips – That is what is in a classic s’more, but you can also use semi-sweet chocolate or dark chocolate
- White Sugar – I feel like this one is self explanatory
- Light Brown Sugar – You can also use dark, but as you measure make sure it’s packed!
- Store-bought crumbs – save you time and that why you don’t have to turn them into a crumb yourself!
- Light corn syrup – This is for the marshmallow fluff! you can also skip this step and buy store bought marshmallow fluff!
STEP BY STEP – Smores blondies
Next, I have written out the process for making the blondies, FOR A FULL LIST OF instructions, check out the recipe card at the bottom of the page.
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by greasing it or lining it with parchment paper, leaving some overhang for easy removal.
- Melt Butter: In a microwave-safe bowl or on the stovetop, melt the unsalted butter until it’s fully melted. Allow it to cool slightly.
- Mix Sugars: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well combined.
- Add Eggs and Vanilla: Add the egg, egg yolk, and a teaspoon vanilla extract to the butter and sugar mixture. Mix well until smooth and creamy.
- Incorporate Dry Ingredients: Sift in the all-purpose flour, baking powder, salt, and cornstarch into the wet ingredients mixture. Stir until just combined. Do not overmix.
- Fold in Graham Cracker Crumbs: Gently fold in the graham cracker crumbs until evenly distributed throughout the batter.
- Transfer to Pan: Pour the blondie batter into the prepared baking pan. Use a spatula to spread it out evenly.
- Bake Time: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and Serve: Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into squares and serve.
Tips For Making Marshmallow Fluff
- Use a Clean Bowl and Whisk: Ensure that the bowl and whisk you’re using to whip the egg whites are clean and free of any grease or residue. Any contaminants can affect the stability of the egg whites.
- Room Temperature Eggs: Using room temperature egg whites will help them whip up to their fullest volume. Let the eggs sit out for about 30 minutes before using them.
- Sugar Syrup Consistency: When cooking the sugar syrup, aim to reach the soft ball stage, which is around 240°F (115°C). This temperature ensures that the sugar syrup will create a stable structure when combined with the whipped egg whites.
- Pour Sugar Syrup Slowly: When adding the hot sugar syrup to the whipped egg whites, pour it in a slow, steady stream down the side of the mixing bowl while the mixer is running on low speed. This helps to gradually incorporate the hot syrup into the egg whites without scrambling them.
- Patience: Once all the sugar syrup has been added, increase the mixer speed to high and continue whipping the mixture until it becomes very stiff and glossy. This may take about 5-7 minutes, so be patient and allow the mixture to fully develop.
- Use Immediately: Marshmallow fluff sets quickly once it’s made, so have your blondies ready to receive it once it’s whipped. Spread it over the ganache layer while it’s still soft and easy to work with.
- Toasting: If you’re planning to toast the marshmallow fluff, do it immediately after spreading it over the ganache layer. Use a kitchen torch to lightly brown the top of the marshmallows, moving the flame in a circular motion to evenly toast the marshmallow.
Expert Baking Tips – Smores blondies
- Don’t forget to heat oven so it’s nice and ready! Let it preheat for 20 minutes before you add the blondies to it!
- Grease your baking dish or line it with parchment paper. This makes sure your blondies don’t stick and are easy to get out of the pan.
- Room Temp Eggs: Let those eggs chill out on the counter for a bit before you use them. They’ll mix into the batter way smoother that way.
- When you’re combining wet and dry ingredients, don’t go overboard. Use a rubber spatula and gently fold the two together!
- Use a spatula to make sure your batter is spread out evenly in the pan. No one wants unevenly baked blondies!
- Stick a toothpick in the center. If it comes out with a few crumbs, you’re good to go.
- Let your blondies cool all the way in the pan before you start slicing. It helps them set and makes cutting easier.
- If you want super neat slices, pop your blondies in the fridge for a bit before you cut them. It firms them up nicely.
- If you’re torching the marshmallow fluff, keep the flame a few inches away and move it around for even toasting.
Frequently Asked Questions
What if I don’t have a kitchen torch to toast the marshmallow fluff?
You can toast the marshmallow fluff under the broiler in your oven. Just be sure to watch it closely to avoid burning.
Can I omit the cornstarch in the blondies?
The cornstarch helps to create a softer texture in the blondies. While you can omit it, the texture may be slightly different.
Can I use milk chocolate or dark chocolate instead of semi-sweet chocolate for the ganache?
Yes, you can use different types of chocolate based on your preference. Milk chocolate will make the ganache sweeter, while dark chocolate will make it richer.
How do I know when the blondies are done baking?
The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs attached. Avoid over-baking to prevent dry blondies.
Storing and Freezing
To store smores blondies, allow them to cool completely before transferring them to an airtight container. You can store them at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerating, bring them to room temperature before serving for the best texture.
Freezing – Smores blondies
To freeze smores blondies, allow them to cool completely before wrapping them tightly in plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, you can place individual blondies in a single layer in a freezer-safe container with parchment paper between each layer to prevent sticking. Frozen blondies can be stored for up to 2-3 months. Thaw them in the refrigerator overnight before serving or gently warm them in the microwave or oven.
My favorite chocolate chip cookie you will ever eat!
FOR MORE RECIPES TO ADD YOUR LIST!
- Easy Blueberry Pie Bars With A Shortbread Crust
- Summer’s Best Blueberry Cheesecake Cake
- Best White Chocolate Raspberry Bundt Cake Recipe
- Best Copycat Starbucks Lemon Loaf Cake Recipe
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Recipe
Smores Blondies
Ingredients
FOR THE BLONDIES
- ½ cup unsalted butter
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon corn starch
- 1 cup all-purpose flour
- ½ cup graham cracker crumbs
FOR THE GANACHE
- ¾ cup heavy whipping cream
- 1 ½ cups semi sweet chocolate
FOR THE MARSHMALLOW FLUFF
- Note: you can just buy a 7 ounce jar of marshmallow fluff if you don’t want to make your own
- 2 egg whites room temperature
- 1 Pinch of salt
- 3 tablespoons granulated sugar
- ½ cup light karo syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
FOR THE BLONDIES
- Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by greasing it or lining it with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl or on the stovetop, melt the unsalted butter until fully melted. Allow it to cool slightly.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Whisk in the egg, followed by the egg yolk, and vanilla extract to the butter and sugar mixture. Mix well until smooth and creamy.
- Using a rubber spatula, fold in the all-purpose flour, baking powder, salt, and cornstarch into the wet ingredients mixture until just combined. Do not overmix.
- Gently fold in the graham cracker crumbs until evenly distributed throughout the batter.
- Pour the blondie batter into the prepared baking pan. Use a spatula to spread it out evenly.
- Place the pan in the preheated oven and bake for 23-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan. While the blondies are cooling, make the ganache.
FOR THE GANACHE
- Place the cream in a medium microwave-safe bowl and heat until hot and slightly bubbly, ensuring it doesn’t boil over. Start with 30-second intervals, checking until bubbly.
- Remove from the microwave and add the chocolate. Let the mixture sit for 5 minutes without stirring. If the chocolate hasn’t fully melted after 5 minutes, microwave again in short intervals until smooth.
- Once ready, stir until everything melts and the mixture is smooth. Pour the ganache over the cooled blondies and spread evenly. Place in the fridge to firm up while making the marshmallow fluff.
FOR THE MARSHMALLOW FLUFF
- In the bowl of a standing mixer, use a whisk to combine the egg whites and salt until frothy. Keep the mixer on the lowest speed to maintain stability.
- In a small saucepan, combine the sugar, corn syrup, water, and vanilla over medium heat. Heat until the sugar is fully dissolved, reaching about 240°F (115°C) or the soft ball stage, about 3-5 minutes.
- Once the sugar has melted, turn the mixer to medium-high speed and slowly pour the hot sugar mixture down the inside rim of the mixing bowl, letting it run down the side slowly. Pour very slowly to avoid scrambling the eggs. This process should take about 2 minutes.
- Once all the sugar has been added, increase the mixer speed to high and beat for about 5 minutes or until the mixture is very stiff and shiny.
- Gently spread the marshmallow fluff on top of the ganache layer. Using a kitchen torch, carefully toast the top of the marshmallow fluff until lightly browned. Ensure safety by keeping flammable materials away and maintaining a safe distance from the flame.
Anonymous says
My family loved this!
Anonymous says
Thank you for sharing this recipe