- VE
Chewy and Gooey Brown Butter S'mores Blondies
The next best thing to a campfire s'mores, is a s'mores blondie and these Brown Butter S'mores Blondies deliver! The brown butter adds a rich caramelized flavor while graham cracker crumbs are mixed directly into the batter for that unmistakable s'mores taste. A layer of marshmallow fluff melts into the center and milk chocolate creates gooey pockets throughout every bite. They're rustic, chewy, and perfectly gooey, making them an easy dessert for summer cookouts, backyard BBQs, or whenever you're craving your favorite summertime flavors.
Ingredients
Instructions
- Step 1
Add butter to a small saucepan over medium heat. Cook, stirring frequently, until the butter foams and golden brown bits form on the bottom of the pan. The butter should began to boil rapidly, smell nutty and fragrant. Once the rapid bubbling stops and it gets quiet the butter should be a nice amber color. Remove the butter from heat and pour into a large bowl and allow it to cool for 10 to 15 minutes.
- Step 2
Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 3
Whisk together the cooled browned butter and light brown sugar until smooth.
- Step 4
Add the egg, egg yolk and vanilla extract. Whisk until glossy.
- Step 5
Stir in the graham cracker crumbs, flour and salt until no dry streaks remain. Be careful not to overmix.
- Step 6
Spread about three quarters (3/4) of the blondie batter into the prepared pan. Spread out evenly.
- Step 7
Spoon the marshmallow fluff over the batter and gently spread into an even layer, leaving a small border around the edges.
- Step 8
Sprinkle the chopped milk chocolate evenly over the marshmallow fluff.
- Step 9
Dollop the remaining blondie batter over the top. It doesn't need to completely cover the filling. The rustic patches allow the marshmallow and chocolate to peek through while baking.
- Step 10
Bake for 24 to 28 minutes, or until the edges are golden brown and the center is just set with a slight wobble.
- Step 11
Cool completely in the pan before slicing. For the cleanest cuts, chill the blondies in the fridge for 30 minutes before cutting with a sharp knife.
Tips & Tricks
@browndis
Hey, I’m Adis! Georgia-based nurse, mom, and food photographer with an endless love for good flavor. My recipes are rooted in culture, travel, and the comforting flavors of home. I was raised in an Ethiopian household in Minneapolis, where the air was always filled with the aroma of warm spices and herbs. Those early meals taught me that food is a form of love—a language that connects people across tables and traditions
Per serving
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