By Erin Jeanne McDowell
- Total Time
- 1 hour, plus cooling
- Rating
- 4(1,366)
- Notes
- Read community notes
These messy-in-a-good-way blondies capture the essence of s’mores — toasted marshmallows, gooey chocolate, malty graham cracker flavor — in a home oven. The blondie base replaces some of the flour with graham cracker crumbs, and is studded with large chunks of chocolate and marshmallow. Use chopped bar chocolate rather than chocolate chips, which contain stabilizers and don’t fully melt (though substituting chips will still result in a delicious blondie). As the blondies finish baking, they’re topped with a layer of marshmallows and another round of chocolate; messy and delicious, just like the real thing.
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Ingredients
Yield:12 blondies
- Nonstick spray
- 9whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
- 1¼cups/160 grams all-purpose flour
- 1¼teaspoons baking powder
- 1teaspoon fine sea salt
- 1cup/225 grams unsalted butter (2 sticks), at room temperature
- 1packed cup/220 grams dark brown sugar
- ½cup/100 grams granulated sugar
- 2large eggs, at room temperature
- 1tablespoon vanilla extract
- 8ounces/225 grams bittersweet chocolate, coarsely chopped into chunks
- 2½cups/150 grams mini marshmallows
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
461 calories; 23 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 2 grams dietary fiber; 46 grams sugars; 4 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 350 degrees and arrange oven racks in the upper and lower thirds of the oven. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
Step
2
If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
Step
3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
Step
4
Add the vanilla and mix to combine. Turn the mixer to low and add the graham crumb mixture and mix just to combine. Add about ¾ of the chocolate to the mixer and mix to incorporate. Transfer the dough to the prepared pan. Use damp hands to press the dough into an even layer.
Step
5
Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 30 to 32 minutes. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Return the pan to the top rack of the oven and bake until the marshmallows have softened and begun to turn golden brown, 6 to 8 minutes.
Step
6
Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven. Bake until the chocolate is melted and gooey, and the marshmallows are lightly toasted, about 2 minutes. Transfer the pan to a wire rack and let cool, 45 minutes.
Step
7
Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies. Let cool another 10 minutes, then slice into 12 even pieces and serve.
Ratings
4
out of 5
1,366
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Cooking Notes
Marcy
Based on your comment I added the marshmallows and reserved chocolate at the same time and cooked until melted/gooey. They were not rubbery. Thank you for commenting so I could try something different. 💗
Daphne and Becca
Base delicious but marshmallows rubbery? Any suggestions?
JV
These are insanely delicious! Erin does it again. Wow. Based on the previous comments, I kept the pan on the lower rack after adding the marshmallows and moved it to the upper rack after adding the chocolate. Melty but not rubbery. Thanks for the good ideas everyone.Also, it is often hard to find graham crackers here in Riyadh, so I substituted with digestive biscuits.
Wes
I made this as directed, but used marshmallow fluff instead of marshmallows (my store didn't have any). Mixed it with the chocolate and baked for 6 more minutes. Broiled it for on high for 1. I ate them while I watched the Real Housewives of Beverly Hills and I just have to say, I really love Denise Richards.
jordana
If your marshmallows aren’t browning up, and so you turn on the convection part of your oven... within a minute or so, your marshmallows and parchment paper WILL catch on fire!
LydLea
My family and friends loved these! Substituted chocolate chips. The original recipe came out fantastic for me. I did bake the marshmallows & chocolate about 8 minutes longer to get the marshmallows brown. The base was tender and moist; the topping was chewy and perfectly caramelized. Will definitely make these again. 5 stars all the way!
KDK
Try substituting graham crackers with Lotus Biscoff cookies (those cookies Delta airlines gives out). You’ll never use graham crackers again.
Molly
Careful if using the broiler to add crispiness at the end - they ignite! Wound up with authentic charred-on-top s’mores blondes that the family loved after a moment of panic when the whole pan was on fire. Luckily we blew them out easily like so many marshmallows over the campfire.
Dane Luck
I added the marshmallows and reserved chocolate at the same time and cooked until melted/gooey. They were not rubbery. Thank you for commenting so I could try something different. 💗
Marmac
Thanks for the suggestion to mix the chocolate chips & the marshmallows to avoid gumminess - it worked great! These are delicious. I had old graham crackers (expired by a year on the package - don't judge me!) and chocolate chips, and they still turned out well. I love that there are supposedly 12 bars. I cut mine much smaller, but now I've eater almost half the pan in 24 hours. Don't overcook them, I should have pulled them out at 25 min in a convection oven. A winner!
MLE
Had no problems other than a hot kitchen on a hot day. Boy, were these good.
Jeff Winett
In my fun Sunday read of NY Times recipes, Sam Sifton said if nothing else from his column, that S'mores Blondies must be made. So who am I to argue? Gosh, these were delicious, and totally evoked my favorite campfire treat. A teeny bit of fun extra work for me, as I converted this to an 8 inch square pan recipe. I divided the ingredients in half, plus 10% more of each ingredient of that halved amount. Voila, the exact thickness, baking time, and enjoyment.
coolcat74
I would HIGHLY recommend using a damp spatula, instead of hands. It’s so much easier to get a smooth surface! Other than that this wasn’t too much work for something delicious. And I made it gluten free while cutting it in half.
Marqua1
Teeth-achingly sweet.
David M
These were gooey and really chocolaty. Chocolate overwhelms the graham (overwhelms everything, actually), so from a flavor standpoint, I don't get s'mores. I followed advice of some other comments and combined the marshmallow and chocolate topping into a single step. The marshmallows took longer than expected to melt and brown, and the blondies ended up a little dry for my taste. If I make this again, I will reduce the initial cooking time for the blondies by 5 minutes or so.
invisiblezipper
Amazing! I incorporated comments from others and used chocolate chips in the batter (approx 5.5 oz) and used a chopped baking chocolate bar (approx. 2.5 oz) combined with the marshmallows for the topping, I enjoyed that the chocolate chips still had a bit or texture in the bar. This was delightful for camping and I will make this again.
mink
I checked on them after 20 minutes as suggested in other comments but they didn’t look close to done. I ended up baking them for the full ~40 minute suggested time & took them out when the marshmallows were beginning to burn. Completely raw in the middle. Like soupy batter raw. I have no idea what went wrong :(
Libby
I made this per the recipe as one of our 4th of July desserts. We had nine guests, and not a one liked these bars. The blondie part was "boring" and the marshmallow part was too chewy. I cannot understand the positive reviews.
Ewurama
I've made this recipe twice. The first time, I made it as directed; the second time, I browned the butter. Browning the butter added depth and made the blondies taste more like real s'mores, so I highly recommend doing it. (I browned the butter, chilled it for fifteen minutes in the fridge, and carried on with the rest of the recipe like normal, aside from cutting some of the sugar).
RWL
These are really good especially the Blondie part but it could easily get too dark on the bottom
DT
Great recipe for S’mores & chocolate lovers. I cut mine much smaller, 36 yield. They were much too sweet to serve anything larger.
CL
Oooh! Delicious! Sweet! Treat!Thanks for a great snack/dessertMade with Marshmallow Fluff due to allergies. Like others, had to send some bars to freezer before we ate the whole tray!Reminds me of a FlufferNutter, just with chocolate bits.Will prob make the base blondie A LOT…. save the full s’mores effect for ‘special occasions’. That means we will be celebrating Tuesday&Friday, etc. from now on.
evinyc
I was skeptical when I started out with this recipe, and proved to be pleasantly mistaken. We froze half of the batch to avoid eating too many. Bad news! They are chewy and delicious frozen
Jenny
These were awesome! The kids (and I) gobbled them up. I moved the lower rack to the bottom 4th, not bottom 3rd, and the blondie part got a bit dark, but not to worry! I took them out three minutes earlier and they were still soft and chewy, not burnt at all. Partially because of the dark blondie part, I didn't toast the marshmallows too long, but I kind of prefer them soft. I used Guittard semisweet wafers with some bittersweet sprinkled in. Great overall texture. Another win for Erin!
Ilene
Why on earth was this recipe in the middle of the Passover recipes?It may be good but graham crackers are not kosher for Passover. After I saw this ingredient I could not read rest of recipe.
Jean
This can't be for Passover since it uses regular flour and baking powder leavening!
Carla
This was a disaster. Followed the instructions word for word and it didn’t bake to the center… gritty goo. I’m so sad
Anita
Help! I accidentally used baking chocolate instead of semisweet chocolate in blondies and they’re bitter, I was hoping to turn them into cake pops maybe or something else if you have any suggestions. I hate to waste.
Rachel
This is one of my favorite recipes from NYT Cooking! So shocked that it doesn't have 5 stars all around! The *only* thing is I followed other reviewers and added marshmallows and reserved chocolate at the same time so they have never been rubbery. They are a hit at every gathering (outdoors of course!). LOVE LOVE LOVE this recipe
McKenzie Bourque
These came out good, and tasted even better the next day. I used campfire leftovers of Hershey bars and chopped regular sized marshmallows.
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