S'mores Blondies
These S'mores Blondies combine buttery blondie batter with creamy marshmallow fluff and melty milk chocolate, delivering nostalgic comfort and a touch of elegance in every bite.
Ingredients
Essentials
- 170 g unsalted butter, softened European-style butter preferred for a silkier mouthfeel.
- 165 g light brown sugar Provides butterscotch, toffee-like depth.
- 100 g granulated sugar Balances sweetness and helps the blondies set.
- 1 large egg Provides structure.
- 1 large egg yolk Enriches the batter for a tender crumb.
- 2 tsp vanilla extract Use pure for best flavor.
- 215 g plain (all-purpose) flour Measured accurately for texture.
- 100 g chocolate chips A mix of milk and dark for contrast.
- 450 g milk chocolate bars Choose a chocolate bar you enjoy.
- 213 g marshmallow fluff Store-bought for convenience.
Optional Add-ons
- 30–50 g crushed graham crackers For a crunchy, toasty graham note.
- flaky sea salt For enhancing flavors.
- 50–75 g toasted chopped hazelnuts or pecans Adds nutty flavor.
- mini marshmallows For extra toasted pockets.
- caramel or dulce de leche For an ultra-luxe bite.
Instructions
Preparation
- Preheat your oven to 180°C (160°C fan) and line an 8×8-inch (20×20 cm) baking tin with parchment.
- In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until smooth and pale, about 2–3 minutes.
- Beat in the large egg and egg yolk until fully combined, then stir in the vanilla extract.
- Gradually add the plain flour and stir until just combined, avoiding overmixing.
- Fold in the chocolate chips gently so they’re evenly distributed.
Layering and Baking
- Spread half of the batter into the prepared tin.
- Arrange the milk chocolate bars over the batter and dollop marshmallow fluff on top.
- Spread the remaining batter over the marshmallow layer.
- Bake for about 25 minutes or until the edges are golden, and the center wobbles slightly.
Cooling and Slicing
- Allow the blondies to cool fully in the tin for at least an hour before cutting.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can be frozen for up to 3 months.