Description
These s’mores blondies are a fun and tasty twist on your favorite campfire treat! A soft and chewy blondie base is loaded with chocolate chips and graham cracker, then topped with rich chocolate ganache and a cloud-like homemade marshmallow fluff. They’re basically destined to be your new fave summertime dessert.
Ingredients
Scale
For the blondies:
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1/2 cup coarsely crushed graham crackers
For the ganache:
- 1 cup semisweet chocolate chips
- 1 cup sweetened condensed milk
For the marshmallow topping:
- 2 egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
Instructions
- First, make the blondies: Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, long enough to create “handles” on two sides. Spray paper and sides of baking pan with cooking spray.
- In a medium bowl, whisk melted butter and brown sugar until mixture is smooth. Whisk in 1 egg, 1 teaspoon vanilla and 1/4 teaspoon salt until well combined. Use a spatula or wooden spoon to stir in flour and baking powder, then stir in 1 cup chocolate chips and graham cracker crumbs until just combined.
- Press mixture evenly into bottom of prepared baking pan. Bake 20 to 25 minutes or until blondies are golden and a toothpick inserted in the center comes out clean. Cool completely in pan, about 1 hour.
- Next, make the ganache: In a small saucepan over medium-low heat, stir 1 cup chocolate chips and sweetened condensed milk, 4 to 5 minutes, until mixture is fully melted and smooth. Carefully pour chocolate mixture over fully cooled blondies in baking pan; spread to cover evenly. Transfer baking pan to fridge until ganache is fully set, about 1 to 1 1/2 hours.
- Finally, make the marshmallow topping: In the bowl of a stand mixer or in a large heatproof bowl, whisk 2 egg whites and sugar until combined. Place bowl over a medium saucepan with simmering or just barely boiling water on the stove top (to create a double boiler); be sure the water doesn’t touch the bottom of your bowl. Continue to whisk egg-sugar mixture constantly, about 5 minutes, or until sugar is fully dissolved and eggs are foamy. Transfer bowl to stand mixer fitted with a whisk attachment; beat mixture 10 to 12 minutes on medium-high speed until soft peaks form (if you’re not using a stand mixer, use a hand mixer to beat the mixture in your bowl to soft peaks). Add 1 teaspoon vanilla and 1/4 teaspoon salt. Continue to beat mixture on medium-high speed for about 5 to 7 minutes or until mixture is glossy and smooth and stiff peaks form.
- Spread marshmallow fluff evenly over chilled ganache topping; toast with a kitchen torch, if desired. Chill bars in fridge for 2 hours to allow fluff topping to fully set. Carefully remove bars from pan using parchment “handles.” Cut into bars.
- Store leftover bars covered in refrigerator for up to 3 days.
Notes
- If you’re not interested in making homemade marshmallow fluff, feel free to use the storebought version. Note that the premade fluff won’t set up as stiffly as the homemade fluff, so you might not get as clean of cuts with your bars.
- To ensure clean-cut bars, use a very sharp knife and clean it completely after each cut.
- Don’t have a kitchen torch? I highly recommend getting one not only for this recipe, but also if you want to make creme brulee, lemon meringue pie, etc. It’s a nifty gadget to have! If you don’t have or don’t want to buy a kitchen torch, I would not recommend placing these bars under a broiler; the fluff and ganache will melt before the marshmallow is fully toasted. Just serve the bars un-toasted; they’re still tasty that way!