A sweet graham cracker crust filled with a gooey browned butter blondie and topped with melty chocolate bars and roasty toasty marshmallows. These S'mores Blondies are perfect for those s'mores cravings, indoors!
I love s'mores and I have a bunch of recipes with all kinds of different s'mores variations because I just can't get enough! Toasted s'mores ice cream, s'mores truffles, and s'mores brownies are just some delicious s'mores inspired desserts. There's nothing better than sitting outside by a cozy fire on a cool Summer night roasting marshmallows with my family. These S'mores Blondies are the next best thing! Or possibly even better because they're made indoors for those nights you can't get outside or don't want to!
These bars start with my favorite graham cracker crust and the most perfect gooey blondie recipe on top of that. The graham cracker crust is nice and sweet with the addition of brown sugar.
The blondies are my favorite part because they contain a special ingredient. Well, not exactly a special ingredient so to say, but a basic ingredient is prepared in a special way. What is it, you ask? Browned butter! You might not think browning your butter makes much of a difference but it totally does. It gives desserts a nutty, toasty flavor that is much deeper and more intense than plain melted butter.
Why you'll love this recipe
- Blondies + s'mores are such a delicious dessert mash up!
- The chewy texture of the blondies, paired with the fudgy chocolate layer and soft toasted marshmallows on top is so delicious!
- Graham cracker crumbs: You'll need 1 ½ cups of finely crushed graham cracker crumbs. About 9 whole graham cracker sheets.
- Large marshmallows: Cut in half. You can also use mini marshmallows
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Substitute the large marshmallows for mini marshmallows.
How to make s'mores blondies
- Prepare graham cracker crust and press it into prepared baking pan.
- Make blondie batter and spoon it on top of graham cracker crust.
- When hot blondies come out of the oven, immediately place chocolate bars on top and then marshmallow halves on top of that.
- Broil for 1-2 minutes, watching carefully, until marshmallows are toasted to desired color.
These bars will stay fresh and marshmallows will stay soft for up to 3-4 days stored in an airtight container in the refrigerator or at room temperature. If storing in the refrigerator, take them out 1 hour before serving to let them come to room temperature.
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Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 9 whole sheets
- 2 tbs light brown sugar
- 5 tbs unsalted butter melted
- ½ cup unsalted butter
- 1 cup light brown sugar
- 2 ½ teaspoon vanilla
- 1 egg
- 1 cup flour
- optional pinch of salt
- 5 Hershey bars
- 25-30 large marshmallows cut in half
- Preheat oven to 350°F. Line an 8x8 (pictured) or 9x9 pan with parchment paper and set aside.
- Stir graham cracker crumbs, melted butter and brown sugar together until all crumbs are moistened. Press into prepared pan and set aside.
- In a small saucepan turned to medium heat, place butter and brown by swirling constantly until it turns a light brown color. Be careful not to burn. Scrape up all brown bits from the bottom of the pan and pour butter into a large bowl with brown sugar and mix until smooth. Beat in egg and vanilla until combined. Stir in flour until incorporated.
- Pour the batter on top of graham cracker crust and smooth it out into an even layer. Bake for 25-28 minutes or until a toothpick comes out with a small amount of batter on the bottom - this is what keeps them fudgy.
- At this point, prepare toppings. Unwrap chocolate bars and cut marshmallows in half because you will need to work fast in the next step.
- Once the bars are done, pull them out of the oven and switch the oven to broil. Place candy bars in a single layer on top of the hot blondies. Line marshmallow halves on top of the candy bar. Place pan back in the oven under the broiler to brown the marshmallows. Watch carefully.
- Once marshmallows are browned, let the bars cool for about 20 minutes before cutting into them. I like to stick mine in the fridge for 30 minutes to let the chocolate set up, then I let them sit out at room temperature.
- The easiest way to cut these brownies is to spray non-stick spray onto the knife each time you slice through or else the marshmallow will be too sticky and unmanageable.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.