For the Blondie Base
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | ½ cup (1 stick), melted | |
| Brown sugar | 1 cup, packed | Adds a deep, caramel-like sweetness |
| Granulated sugar | ¼ cup | |
| Large egg | 1 | |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 1 cup | |
| Baking powder | ½ teaspoon | |
| Salt | ¼ teaspoon |
For the S’mores Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Chocolate chips | 1 cup (about 6 oz) | Semi-sweet or milk chocolate |
| Mini marshmallows | 2 cups | |
| Graham cracker crumbs | ½ cup | About 4 full crackers, crushed |
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking pan with butter or nonstick spray. Line the pan with parchment paper for easy removal.
2. Make the Blondie Batter
In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla and mix well.
In a separate bowl, combine the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
3. Spread the Batter
Spread the batter evenly into the prepared baking pan. It will be thick, but it spreads easily with a spatula.
4. Add the S’mores Topping
Sprinkle the chocolate chips evenly over the batter. Top with the mini marshmallows and graham cracker crumbs, pressing them down gently.
5. Bake
Bake for 20–25 minutes, until the edges are golden and the marshmallows are puffed and lightly toasted. The center should be set but still soft.
6. Cool and Slice
Let the blondies cool completely in the pan before slicing. For clean, neat squares, refrigerate for 30 minutes before cutting.
Pro Tips for Perfect S’mores Blondies
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Don’t overmix the batter. Overmixing can make the blondies dense and tough. Stir just until the flour disappears.
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Use fresh marshmallows. Fresh marshmallows melt and toast beautifully. Stale ones can become dry and hard.
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Toast the graham crackers. For extra flavor, toast the graham cracker crumbs in a dry skillet for a few minutes before sprinkling them on top.
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Line your pan with parchment paper. This makes it much easier to lift the blondies out and slice them neatly.
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Let them cool completely. Warm blondies are delicious but can be messy to cut. Cooling allows the chocolate to set and the bars to hold their shape.
Variations to Try
| Variation | What to Add/Change |
|---|---|
| Peanut Butter S’mores | Add ½ cup of peanut butter chips to the topping |
| Salted Caramel | Drizzle with caramel sauce and sprinkle with flaky sea salt |
| Dark Chocolate | Use dark chocolate chips for a richer flavor |
| Coconut S’mores | Add ½ cup of toasted coconut to the topping |
| Gluten-Free | Use a gluten-free flour blend |
Frequently Asked Questions
Can I use a different size pan?
A 9×13-inch pan will produce thinner blondies and may require a shorter baking time (about 15–18 minutes). Adjust accordingly.
How should I store these blondies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Can I double the recipe?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. The baking time will be similar—check for doneness at around 25 minutes.
Why are my blondies dry?
Overbaking is the most common culprit. Start checking for doneness at the minimum baking time and look for a set center that is still slightly soft.
