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Gooey Brown Butter Smores Blondie Bars

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These gooey brown butter s’mores blondie bars are the shortcut to summer you didn’t know you needed. They combine a nutty brown butter blondie base with melted chocolate and toasted marshmallows for a campfire classic without the fire.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup (130g) semi-sweet chocolate chips
  • 1 ½ cups (about 85g) mini marshmallows
  • ½ cup roughly crushed graham cracker pieces (about 4 full sheets)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment with non-stick spray or butter.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly. The butter will melt, foam, then crackle and pop. After about 5-7 minutes, when golden brown specks form and the butter smells nutty, remove from heat immediately. Pour into a large mixing bowl to stop cooking.
  3. Cool the brown butter for about 5 minutes until warm but not hot.
  4. Whisk in 1 cup packed light brown sugar and ¼ cup granulated sugar until fully combined. Whisk for about a minute.
  5. Add the egg, egg yolk, and 1 teaspoon vanilla extract. Whisk vigorously for about 30 seconds until smooth, glossy, and slightly thickened.
  6. In a separate medium bowl, whisk together 1 cup all-purpose flour, ½ teaspoon salt, and ½ teaspoon baking powder.
  7. Add the flour mixture to the butter-sugar mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  8. Reserve about ¼ cup of chocolate chips for the top. Fold the remaining ½ cup into the batter.
  9. Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips over the top.
  10. Bake for 18-20 minutes until edges are golden brown and center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
  11. Remove pan from oven. Immediately sprinkle 1 ½ cups mini marshmallows evenly over the hot blondie base. Sprinkle ½ cup crushed graham cracker pieces over the marshmallows.
  12. Switch oven to broil. Place pan back on top rack and broil for 1-2 minutes, watching constantly, until marshmallows are puffed and golden brown. Alternatively, use a kitchen torch.
  13. Cool completely in the pan on a wire rack for at least 30 minutes. For cleaner slices, refrigerate for 15 minutes before cutting. Use parchment overhang to lift the block out, then slice into 9 or 16 squares with a sharp knife, wiping clean between cuts.

Notes

Don’t rush the brown butter; use medium heat. Room temperature eggs matter. Watch the broiler closely to avoid burning marshmallows. Let bars cool completely before cutting to prevent marshmallow avalanche. Use a sharp knife for clean cuts.

Nutrition

Keywords: brown butter, s'mores, blondie bars, easy dessert, summer dessert, marshmallow, chocolate

Find it online: https://bitefuljoy.com/gooey-brown-butter-smores-blondie-bars-easy-recipe/