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Best Brown Butter Smores Blondies (Easy Recipe)

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These brown butter s’mores blondies capture the magic of a campfire treat in an easy, oven-baked bar form. The nutty brown butter adds a sophisticated depth that perfectly complements the gooey marshmallow, rich chocolate, and crunchy graham cracker layers.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 ¼ cups (250g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups crushed graham crackers (about 8 full sheets)
  • 2 semi-sweet chocolate bars (about 4 oz each), roughly chopped
  • 1 ½ cups mini marshmallows
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir occasionally until the butter melts, foams, and turns a deep amber color with golden-brown specks, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. In a large mixing bowl, combine the cooled brown butter with the packed brown sugar and granulated sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand.
  4. Add the eggs and vanilla extract to the bowl. Whisk until the batter is smooth and glossy, about 30 seconds.
  5. Sprinkle the flour, baking powder, and salt over the wet mixture. Fold gently with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  6. Spread about two-thirds of the batter evenly into the prepared pan.
  7. Sprinkle the crushed graham crackers evenly over the batter, then scatter the chopped chocolate pieces, and finally distribute the mini marshmallows on top.
  8. Drop spoonfuls of the remaining batter over the marshmallow and chocolate layer. Gently spread as best you can; it’s okay if some filling peeks through.
  9. Bake for 22-25 minutes, until the edges are golden brown and set. The center may still look slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 2 hours. This allows the blondies to set properly.
  11. Once cool, use the parchment paper handles to lift the blondie block out of the pan. Place on a cutting board and cut into squares with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Don’t skip cooling the brown butter to avoid scrambling the eggs. For extra gooey marshmallows, place the cooled blondies under the broiler for 30-60 seconds, watching closely. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: brown butter, s'mores, blondies, easy dessert, bar cookies, graham cracker, marshmallow, chocolate

Find it online: https://clunkcook.com/best-brown-butter-smores-blondies-easy-recipe/