S’more Blondies

Yields: 16 bars (9×13″ pan)
Bake time: 25–30 minutes
Rest time: 2 hours (for clean slices)

Equipment

• 9×13″ metal baking pan
• Digital scale (grams)
• Oven thermometer
• Kitchen torch

Ingredients

1. Dry Mix

• 200 g all‑purpose flour
• 20 g cornstarch
• 3 g (½ tsp) baking powder
• 4 g (¾ tsp) fine sea salt

2. Sugars & Fat

• 170 g unsalted butter, melted & cooled
• 140 g brown sugar (light or muscovado)
• 60 g granulated sugar (super‑fine)
• 30 g invert sugar or honey

3. Eggs & Flavor

• 2 large eggs (≈100 g), room temperature
• 5 mL (1 tsp) pure vanilla extract

4. Mix‑Ins & Toppings

• 100 g graham crackers, toasted & crushed
• 120 g bittersweet chocolate chunks (10–12 mm)
• 100 g marshmallow crème
• 10 g coarse sanding sugar

Method

1. Prep
2. Preheat oven to 175 °C (350 °F). Position rack in center.
3. Line 9×13″ pan with parchment, leaving 2″ overhang on long sides; grease lightly.

4. Toast graham crackers at 160 °C for 5 minutes; crush coarsely.

5. Combine Dry

6. Whisk flour, cornstarch, baking powder, and salt in a bowl; set aside.

7. Blend Sugars & Fat

8. In a mixing bowl, whisk melted butter, brown sugar, granulated sugar, and invert sugar until smooth and glossy.

9. Add Eggs & Vanilla

10. Whisk in eggs one at a time until combined.

11. Stir in vanilla extract.

12. Fold in Dry Mix

13. Add dry mix in three parts, folding gently with a spatula until no streaks remain.

14. Incorporate Mix‑Ins

15. Reserve 40 g chocolate chunks and 20 g graham crumbs for topping.

16. Fold remaining chocolate and graham into batter.

17. Assemble in Pan

18. Spread batter evenly in prepared pan.
19. Dollop marshmallow crème in 6–8 spots.
20. Swirl lightly with a skewer.

21. Sprinkle reserved chocolate, graham, and sanding sugar along edges.

22. Bake

23. Bake 25–30 minutes, rotating halfway.

24. Edges should be set; center should jiggle slightly.

25. Torch Finish (Optional)

26. Immediately after baking, toast marshmallow swirls with a kitchen torch until amber.

27. Cool & Slice

    • Cool on a wire rack for 1 hour, then chill in pan for 1 hour.
    • Lift out with parchment and cut into 16 bars.

Storage

• Store:
• Room temperature, airtight, up to 3 days
• Refrigerated up to 1 week (edges soften)
• Frozen (individually wrapped) up to 1 month