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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 28 minutes

Total Time: 58 minutes

Servings: 9 bars

Calories: 263 kcal per serving

Ingredients

½ cup - unsalted butter
¾ cup - light brown sugar
1 - egg
1 - egg yolk
2 ½ teaspoons - vanilla extract
½ tsp - salt
½ cup - graham cracker crumbs
1 cup - all-purpose flour
1 ¼ cups - marshmallow fluff
4 ounces - milk chocolate chopped or chocolate chips

Instructions

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.
Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Whisk together the cooled browned butter and light brown sugar until smooth.
Add the egg, egg yolk and vanilla extract. Whisk until glossy.
Stir in the graham cracker crumbs, flour and salt until no dry streaks remain. Be careful not to overmix.
Spread about three quarters (3/4) of the blondie batter into the prepared pan. Spread out evenly.
Spoon the marshmallow fluff over the batter and gently spread into an even layer, leaving a small border around the edges.
Sprinkle the chopped milk chocolate evenly over the marshmallow fluff.
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.
Bake for 24 to 28 minutes, or until the edges are golden brown and the center is just set with a slight wobble.
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.

Nutrition