1st Blogiversary with Brown Butter S’mores Blondies

Brown Butter S'mores Blondies | The Blonde Buckeye

Last year when I started this blog, I didn’t realize that I made my very first post on National S’mores Day. Could I have chosen a better day!? So in honor of this holiday and my first blogiversary, I made these unbelievable brown butter s’mores blondies. I used a base blondie recipe, then added some new elements to set these over the edge!

Brown Butter S'mores Blondies | The Blonde Buckeye

These are gooey like s’mores but with the addition of a soft chewy cookie. A match made in heaven. Plus they are portable, unlike traditional s’mores. They have a brown buttery graham cracker crust on the bottom, filled the chocolate chips and marshmallows, then topped with Hersey’s chocolate bars. They are seriously TO DIE!

Brown Butter S'mores Blondies | The Blonde Buckeye

Brown Butter S'mores Blondies | The Blonde Buckeye

Brown Butter S'mores Blondies | The Blonde Buckeye

Brown Butter S'mores Blondies
 
Makes 9-12 bars (using an 8" x 8" dish)
Author:
Ingredients
  • 1¾ cups All-purpose Flour
  • 1½ teaspoons Cornstarch
  • ¾ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ¾ cup Brown Sugar, Packed
  • ¾ cup Unsalted Butter (divided)
  • ¾ cup Graham Cracker Crumbs
  • ½ cup Granulated Sugar (divided)
  • 1 Egg
  • 2 teaspoons Vanilla Extract
  • 1 cup Mini Marshmallows
  • ¾ cup Semisweet Chocolate Chips
  • 2 Hershey Bars, broken into pieces
Instructions
  1. Preheat oven to 350 degrees F. Spray an 8" x 8" baking dish with nonstick cooking spray. It also helps to line it with parchment paper, letting the sides hang over. Set dish aside.
  2. In a medium-sized mixing bowl, whisk together the flour, baking soda & salt. In another large, heat-proof mixing bowl, add the brown sugar with ¼ cup granulated sugar, & whisk to combine. In another medium bowl, combine ¼ cup granulated sugarWith the graham cracker crumbs. Set all 3 bowls aside.
  3. Place the butter in a small saucepan over medium heat. Once the butter melts, continue cooking the butter for about 6 minutes, stirring constantly (you will see little pieces floating in the bottom & it will start to smell slightly nutty). Remove from heat. Pour ½ cup browned butter into the bowl with the sugars, mixing to combine. Let rest & come to room temperature. Pour the other 4 Tablespoons browned butter into the graham cracker mix, whisking until it resembles wet sand. Pack the graham cracker mix into the bottom of the prepared baking dish.
  4. Next add the egg & vanilla into the sugars & butter, mixing to combine.
  5. Add the dry flour mixture into the wet, mixing carefully until just combined. Fold in the marshmallows & chocolate chips.
  6. Transfer batter to the prepared baking dish & pour over graham crust, making sure to spread the batter to all sides of the dish & smooth out the top. Bake for about 25 minutes, or until the top is set & the sides are JUST starting to turn golden (do not over bake). As soon as you remove the hot dish from the oven, place the Hershey pieces on the top. Cool completely in the dish on a cooling rack, about 1-2 hours before cutting.
Notes
Store at room temperature in an airtight container for up to 5 days

 

Comments

  1. Happy birthday to your blog! These blondies look ridic.

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  1. […] out Emily’s recipe for the instructions. Here are the measurement […]

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