S'mores Blondie Bars
This one-bowl blondie recipe is made with graham crackers, mini marshmallows, and chopped chocolate. The batter comes together within minutes and makes such delicious, chewy blondie bars.
Servings: 16 blondies
Calories: 255kcal
Equipment
- 8x8-inch baking pan
- Parchment Paper
- large mixing bowl
Ingredients
Dry Ingredients:
- 1 ½ cup all-purpose flour
- 5 graham cracker sheets crushed
- 1 ¾ teaspoon table salt or fine sea salt
Wet Ingredients:
- 1 ¼ cups brown sugar dark or light; packed
- ½ cup oil any neutral oil like canola
- 2 eggs room temperature
- 1 tablespoon vanilla paste or extract
Mix-ins:
- 4 ounces milk chocolate roughly chopped, I used Hershey's milk chocolate
- ¾ cup mini marshmallows* see notes
Toppings:
- 1 graham cracker sheet roughly chopped
- ½ ounce milk chocolate roughly chopped, I used Hershey's milk chocolate
- ½ cup mini marshmallows
Instructions
Make the batter:
- Preheat oven to 350°F/177°C. Spray and line an 8x8-inch metal baking pan with parchment paper.
- In a large mixing bowl add 1 ¼ cups brown sugar. Break up any clumps with your hands or silicone spatula. Then, mix in ½ cup oil, 2 eggs, and 1 tablespoon vanilla until smooth.
- Add in 1 ½ cup all-purpose flour, 1 ¾ teaspoon table salt, crushed 5 graham cracker sheets, and roughly chopped 4 ounces milk chocolate. Mix until no dry spots remain.
- Evenly spread half of the blondie batter into lined baking pan. Add an even layer of ¾ cup mini marshmallows*, then spread remaining blondie batter on top.
- Sprinkle roughly chopped 1 graham cracker sheet and chopped ½ ounce milk chocolate on top.
Bake:
- Bake for 35-40 minutes, or until golden brown. To test if the blondies are done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it's finished baking.
- Sprinkle ½ cup mini marshmallows on top and place pan under broiler until marshmallows are toasted. Keep a very close eye so the marshmallows and parchment don't burn—it should take about a minute or less!
- Remove from broiler and allow blondies to fully cool in pan for about one hour. It is well worth the wait because when they're warm, they're more cake-like. But once fully set, they're super chewy!
- Remove blondies from pan and cut into 16 squares. Enjoy! :)
Video
Notes
*The mini marshmallows fully melt into the batter when baked, adding a nice sweetness + chewy texture to the blondies. But if you'd like a gooey, stretchy marshmallowy pull instead, replace the mini marshmallows with half a cup of marshmallow fluff!
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too.
- If you don't want to use oil, you can sub in melted unsalted butter. This will create a softer, cakier blondie bar.
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 blondie | Calories: 255kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 306mg | Potassium: 77mg | Fiber: 1g | Sugar: 24g | Vitamin A: 30IU | Calcium: 26mg | Iron: 1mg
