S’mores Blondies
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These simple S’mores blondes are made with butter brown sugar blonde batter, graham cracker crumbs, marshmallow fluff and Hershey’s chocolate bar.
All the flavours of classic s’more wrapped in buttery blonde bars
If summer has a flavour, it becomes s’mores. But as much as I love a good campfire, I sometimes want that broody, fused good, with no eyes or sticky fingers. Input: S’mores Blondies. These incredibly delicious bars are the ultimate s’mores-inspired treats made with graham cracker crumbs, a terrible marshmallow fluff swirl in the center, and a rich brown sugar blonde base packed with Hershey’s milk chocolate perfectly fused on top.
They’re chewy, sweet, buttery, and stay tender and chewy for days, so whether you’re heading for a backyard barbecue, a pool party or enjoying a summer treat on a random Tuesday, these easy S’mores blondies will be your new go-to.
What ingredients do you need to spice up these perfect summer blondes?
This is what you need to bring these broody blondes back to life:
Unsalted butter – Melts Blondie maintains a soft, chewy brown sugar – deepens flavor and gives its distinctive caramel richness eggs and egg yolks – Vanilla extract of moisture and richness – Always versatile flour – Hershey’s milk chocolate bar on the right crushing sturdy and soft blondie crushed graham crackers – because there’s nothing to say as s’mores like the iconic rectangle
Pro Tip: Use the full-size Hershey bar to make its classic look. You can split them into squares and gently push them into the top of the batter before baking.
Our Tips for the Best S’mores Blondie
Even after finishing these tests, they were seriously tasty so I made some extra batches. We’ll show you all the insider tricks so you can get the best s’mores blonde possible.
Don’t overbeck them! Set the edge and the center pays a little. They keep chilling and hard. Let cool completely before slicing. The Marshmallow layer requires time to set it. Or it seeps everywhere (this is still tasty, but not so pretty). Arrange the pots with parchment. The fluff is sticky. With lines that exclude pan on all sides with parchment for easy removal, make your life easier.
How to store S’mores Blondies
I would say that these blondies actually taste even better the next day, once the taste subsides? i will do it. As long as you store these properly, they will remain delicious for the next few days. Here’s how to save them:
At room temperature: Store in the fridge in an airtight container for up to 3 days. When it gets hot, it can be refrigerated. Go to room temperature before serving for the best texture freezer friendly. Wrap firmly in plastic and freeze for up to 2 months. Thaw at the counter overnight. These are truly the perfect backyard barbecue desserts, so I love having those stashes to bring in the pinch! They are desserts that disappear quickly, so if you’re feeding the crowd, you might make double batches.
More summer desserts you’ll love
If you’re as obsessed with summer sweets as I do, here are a few other favorites on the blog:
Happy baking, my friend!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 15 minutes
Cooking time: 22 minutes
Total time: 37 minutes
yield: 16 servings
category: Dessert
method: oven
cooking: Americans
unit:
USM
material
1/2 cup Unsalted butter, melted
3/4 cup Stuffed light brown sugar
1 Big eggs at room temperature
1 tablespoon Vanilla extract
1 cup All-purpose flour
3/4 cup Graham Cracker Breadcrumbs
1/4 tsp baking powder
1/2 tsp salt
1 1/2 cup Marshmallow cotton wool
4.4 Oz Hershey or 1 XL size bar, broken into pieces
Instructions
Preheat the oven to 350°F. Arrange a 8 x 8 inch square baking pan with parchment paper on all sides. Please put it aside.
In a large mixing bowl, whisk the melted butter and brown sugar until combined. Whisk eggs and vanilla and mix until shiny and smooth.
Add flour, graham cracker crumbs, baking powder and salt. Using a silicone spatula, fold the flour until you combine the flour, leaving no flour stripes left.
Transfer half of the batter to the prepared bread and press evenly over the edges using a silicon spatula or finger. The layers will be thinner, but this is correct!
Spread the fluff over the entire underlayer to push it into a uniform layer using a greased silicone spatula. Form a ball with the remaining blondie fabric, push between your palms into a flat disc, then place it on top of the fluff to cover it almost completely. It’s fine if there are some small holes poking. Gently press Hershey chocolate into the top of the blondie.
Bake until the blondie is golden brown, and feel well for 20-25 minutes. Place the pan on a cooling rack, let the blondie cool a little in the pan, then remove and slice it!
