Fresh from the Kitchen: Recipes & Food Inspiration
- Use an 8-inch square baking pan for thick, soft, chewy centers; double recipe for a 9x13 pan.
- Fold in dark chocolate and mini marshmallows, reserving some for a melty, gooey S'mores top.
- Top with broken graham cracker pieces for signature crunch; do not use graham cracker crumbs.
- Bake at 350 degrees for 32 to 38 minutes; let blondies cool 1 to 2 hours before slicing.
- Store in an airtight container at room temperature; enjoy within three days for best texture.
These dark chocolate S’mores blondies are a fun and decadent twist on the classic campfire treat. Dark chocolate chunks and mini marshmallows are folded into a rich, buttery blondie batter, then topped with crunchy graham cracker pieces. Baked until golden around the edges, the center stays perfectly soft and chewy. Each bite is packed with the nostalgic flavor of traditional S’mores without the need for a campfire. These easy S’mores bars are perfect for summer gatherings, after-school snacks, or anytime you’re craving those nostalgic flavors!
A warm, gooey S’more always brings back cozy memories. There is nothing better than sitting around the fire on a Saturday night and eating a melty, toasted S’more!
If you’ve been craving s’mores, this recipe is for you!
These dark chocolate S’mores blondies capture all of those comforting memories in one easy bar.
These blondies combine the classic chewy blondie and everything you love about S’mores: the toasted marshmallows, the crunchy bits of graham crackers, and that perfect melty dark chocolate.
I love how easy these S’mores blondies are to make. Plus, you can make them anytime of the year, and no need to build a fire! Everything comes together in one pan with simple ingredients.
Now, let’s talk about some tips so these bars turn out delicious. First, I recommend using an 8-inch square baking pan. Using a larger pan will spread the batter too thin, and you’ll lose that thick, soft, chewy center that makes these bars so delicious. If you’d like to make a larger batch, simply double the recipe and bake it in a 9×13-inch pan.
If you don’t have a dark chocolate bar on hand, you can substitute dark chocolate chunks. Use ⅔ cups to equal a chocolate bar.
I do not recommend substituting the graham crackers for graham cracker crumbs. These bars won’t be the same without broken graham cracker pieces; they add that signature crunch and texture that make a S’more.
These dark chocolate S’mores blondies are everything you love about the classic campfire dessert combined in an easy-to-make bar. They’re rich, buttery, gooey, chocolatey, and packed with nostalgic flavor that will have everyone reaching for seconds.
Ingredients
- all-purpose flour
- baking powder
- sea salt
- unsalted butter
- brown sugar
- a few eggs
- vanilla bean paste
- bar dark chocolate
- mini marshmallows
- graham cracker
How to Make S’mores Blondies
Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan, then line it with parchment on all sides, leaving an overhang.
Whisk together the flour, baking powder, and sea salt, then set aside.
In a separate larger bowl, whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla until smooth.
Add the dry ingredients to the wet ingredients. Mix until mostly combined. The batter will be thick.
Set aside a small handful of the chopped dark chocolate and mini marshmallows. Fold the rest into the batter until evenly distributed.
Spread the batter into an even layer in the lined pan.
Then scatter the broken graham crackers over the top and lightly press them in. Scatter the remaining chocolate and marshmallows over the top.
Bake the blondies for 32-38 minutes until a tester comes out clean. Cool blondies in the pan on a wire rack for 1-2 hours before slicing and serving.
How to Store
Store leftovers in an airtight container at room temperature and enjoy within 3 days for the best texture. The blondies will have the best texture on the day they are made.
More S’mores Recipes
What do you think of this amazing S’mores bar recipe? What would you serve with these bars? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer baking, friends!
S’mores Blondies Recipe
Prep Time
10 minutes
Cook Time
38 minutes
Additional Time
2 hours
Total Time
2 hours 48 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 10 tablespoons unsalted butter, melted and cooled slightly
- 1 cup brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 ½ teaspoons vanilla bean paste
- 1 3-ounce bar dark chocolate, roughly chopped
- 1 cup mini marshmallows
- ½ cup broken graham cracker pieces
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan, then line it on all sides with parchment, leaving an overhang.
- Whisk together the flour, baking powder, and sea salt, then set aside.
- In a separate larger bowl, whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients. Mix until mostly combined. The batter will be thick.
- Set aside a small handful of the chopped dark chocolate and mini marshmallows. Fold the rest into the batter until evenly distributed.
- Spread the batter into an even layer in the lined pan, then scatter the broken graham crackers over the top and lightly press them in. Scatter the remaining chocolate and marshmallows over the top.
- Bake the blondies for 32-38 minutes until a tester comes out clean. Cool blondies in the pan on a wire rack for 1-2 hours before slicing and serving.
- Store leftovers in an airtight container at room temperature and enjoy within 3 days for the best texture. The blondies will have the best texture on the day they are made.
Notes
Recipe Tips and Testing Notes
- While it’s tempting to slice these right out of the oven, allowing them to cool and rest for a minimum of 1 hour ensures the perfect soft and chewy texture.
- Don’t forget to use room-temperature eggs! This helps them incorporate into the wet ingredients much more easily and prevents the melted butter from seizing up or forming clumps. If you forget to set them out ahead of time, you can quickly bring them to room temperature by placing them in a bowl of warm (not hot) water for about 10 minutes.
- The dark chocolate helps balance the sweetness of the marshmallows, but if you’re making these for younger palates, feel free to use an equal amount of milk chocolate.
- I tested these with all brown sugar and half brown sugar, half granulated sugar. I preferred the taste and texture of the batch with all brown sugar as it yielded a chewier, softer texture and richer flavor.
- A roughly chopped 3-ounce bar of dark chocolate is equivalent to about ⅔ cup. If you prefer, you can use ⅔ cup dark chocolate chunks instead.
- Do not skip the cooling time – this allows the blondies to fully set.
FAQs
Can I bake these in a bigger pan? I recommend using an 8-inch square baking pan for this blondie recipe, as a larger pan will yield much thinner blondies. You can double the recipe if you prefer and bake it in a 9×13-inch pan.
Can I use dark chocolate chunks instead of a dark chocolate bar? Yes, you can use dark chocolate chunks instead of a dark chocolate bar. You’ll need ⅔ cup total.
Can I use graham cracker crumbs instead of broken graham crackers? No, I do not recommend using graham cracker crumbs because they won’t have the same texture as pieces of broken graham crackers and will dry out the blondies.
Nutrition Information:
Yield:
9
Serving Size:
1
Amount Per Serving:
Calories: 444Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 7gCholesterol: 55mgSodium: 296mgCarbohydrates: 73gFiber: 1gSugar: 48gProtein: 4g
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