S’more Blondies

Category: Recipes ..

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

    • Preheat oven to 175 °C (350 °F). Position rack in center.
    • Line 9×13″ pan with parchment, leaving 2″ overhang on long sides; grease lightly.
    • Toast graham crackers at 160 °C for 5 minutes; crush coarsely.

  2. Combine Dry

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

  3. Blend Sugars & Fat

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

  4. Add Eggs & Vanilla

    • Whisk in eggs one at a time until combined.
    • Stir in vanilla extract.

  5. Fold in Dry Mix

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

  6. Incorporate Mix‑Ins

    • Reserve 40 g chocolate chunks and 20 g graham crumbs for topping.
    • Fold remaining chocolate and graham into batter.

  7. Assemble in Pan

    • Spread batter evenly in prepared pan.
    • Dollop marshmallow crème in 6–8 spots.
    • Swirl lightly with a skewer.
    • Sprinkle reserved chocolate, graham, and sanding sugar along edges.

  8. Bake

    • Bake 25–30 minutes, rotating halfway.
    • Edges should be set; center should jiggle slightly.

  9. Torch Finish (Optional)

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

  10. 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
Tags: baking blondies s'mores