Decadent S’mores Blondies Recipe: A Sweet and Chewy Delight
Imagine the gooey, marshmallowy goodness of a classic s’more combined with the rich, chewy texture of a blondie. Welcome to the world of s’mores blondies-a delightful fusion that’s sure to become your new favorite treat! Whether you’re a campfire enthusiast or a dessert lover, these bars bring together the best of both worlds for a sweet experience you won’t forget. Let’s dive into the recipe and create this irresistible indulgence!
pro tips
- mise en place: prepare all of your ingredients and supplies before starting the bake.
- equipment varies: the best way to ensure that your oven is at the correct temperature is to get an oven thermometer. I use a lift stand mixer for the majority of my recipes but you can use a tilt-head mixer or a handheld mixer.
- room temperature ingredients: these mix better than cold. Warm egg whites get more volume.
- parchment paper: use the pan as a template to cut or fold the parchment to fit the pan. Lay the pan on top of the parchment paper and cut perpendicular slits at the corners. Fold the paper at the cuts into a perfect insert for the pan.
equipment and supplies
- stand mixer or handheld mixer
- kitchen scale
- bowls, various sizes
- offset spatula
- rubber spatula
- double boiler, i.e. medium saucepan plus stainless steel bowl
- 8×8 square pan
- parchment paper
- scissors
- bread knife – I absolutely love this bread knife! This knife was included in the kit the culinary school provided me and it has been by my side everyday in the kitchen.
ingredient notes
- graham cracker crumbs: you can purchase whole graham crackers and process them with a food processor or just purchase graham cracker crumbs for one less thing to do.
s’more blondies recipe instructions
graham cracker blondies
step one: Preheat oven to 345°F. Lightly grease an 8×8 square pan and fit with parchment paper.
step two: Combine the graham cracker crumbs, flour, baking soda, and salt in a bowl. Set aside.
step three: In the bowl of a stand mixer fitted with the paddle attachment, add the egg and brown sugar. Beat for 3 minutes until combined. Add the cubed butter and continue to mix until combined. The butter will look chunky, that’s ok, it will smooth out with further mixing. Add the sweetened condensed milk and vanilla extract. Beat for 10 minutes on medium speed until light and fluffy. Be patient, it will take some time.
step four: Add the dry ingredients and mix on first speed until just combined. Pour into the prepared pan and smooth out. Bake for 18 minutes. The center will be slightly jiggly but set and the outer edges will be golden brown. Allow to cool to room temperature.
dark chocolate ganache
step one: Using a double boiler, combine the chocolate and sweetened condensed milk until melted and smooth. Pour over the cool blondies. Let set in the refrigerator while you make the meringue.
vanilla bean marshmallow fluff (aka vanilla bean Swiss meringue)
step one: Add the egg whites and sugar to the bowl of a stand mixer. Place atop a double boiler and whisk continuously until the mixture reaches 160°F.
step two: Attach the bowl to the stand mixer with the whisk attachment and whisk on medium speed for 3 minutes. Add the vanilla bean paste and pinch of salt then continue to whisk on high speed for 10 minutes until stiff peaks.
step three: Spread the fluff on top of the ganache. Make a swirl pattern with your offset spatula or you could add the fluff to a piping bag with a star tip and pipe dollops all over. Using a kitchen torch, toast the meringue to a nice golden brown. (or darker, if you’re like me and like slightly burnt marshmallows).
Cut into 16 squares.
S’mores Blondies
Ingredients
Graham Cracker Blondie
- 92 g graham cracker crumbs
- 99 g AP flour
- 6 g baking soda
- 2 g salt
- 1 each whole egg large, room temperature
- 66 g brown sugar
- 113 g butter cubed, room temperature
- 122 g sweetened condensed milk
- 2 tsp vanilla
Dark Chocolate Ganache
- 145 g dark chocolate
- 269 g sweetened condensed milk
Vanilla Bean Marshmallow Fluff
- 2 each egg whites large
- 107 g sugar
- 2 tsp vanilla bean paste
- 1 pinch salt
Instructions
Graham Cracker Blondie
- Preheat the oven to 345℉. Lightly grease an 8×8 square pan and line it with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt.
- Add the egg and brown sugar to a stand mixer bowl. With the paddle attachment, beat the egg and sugar until combined, approximately 3 minutes.
- Add the butter cubes to the egg and sugar mix. Beat until combined, about 5 minutes. Add the sweetened condensed milk and vanilla extract. Continue to beat until the mixture is light and fluffy, about 10 minutes.
- Add the dry ingredients and mix on first speed just until combined.
- Pour the batter into the prepared pan and spread out evenly. Bake for about 18 minutes. The middle will be slightly jiggly but set and the outer edges are golden brown. Allow to cool to room temperature.
Dark Chocolate Ganache
- Using a double boiler, melt the chocolate and sweetened condensed milk. Stir together until smooth.
- Pour the ganache over the top of the blondies and smooth out. Let set in the refrigerator while making the meringue.
Vanilla Bean Marshmallow Fluff
- In the bowl of a stand mixer, combine the egg whites and sugar. Using a double boiler, heat the mixture to 160℉ while whisking constantly.
- Attach the bowl to the stand mixer and add the whisk attachment. Whisk on medium speed for 3 minutes. Add the vanilla bean paste and a pinch of salt. Continue whisking on high speed for an additional 10 minutes until stiff peaks.
- Scoop onto the chilled ganache and spread out. Make a swirl design with an offset spatula.
- Torch the meringue with a kitchen torch. Be careful!
Notes
love s’mores? try this recipe
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