S’mores Blondies

S'mores Blondies

I wish I could go back in time and eat these blondies.  Those were good times.

It was a month or two ago when I baked these, but I haven’t stopped thinking about them.  Kind of like how I can’t stop thinking about this five leaved clover I found.  I’m really good at finding four leaved clovers.  I used to collect them when I was a kid and press them in books.

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The Biscoff spread makes the blondies taste like graham crackers.  I also used browned butter, brown sugar and graham cracker crumbs in the batter, so you get a lot of buttery-caramel flavor.  Marshmallow are stirred into the batter to give the blondies a little bit of chewiness.  I also used mallows on top.  The same goes for the milk chocolate chips.  And there ye go – S’mores Blondies.  Perfect for upcoming summer camping adventures.
Maybe I’ll go camping in Lincoln Park.
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S’mores Blondies

1/2 cup unsalted butter
1 cup brown sugar
1/2 cup Crunchy Biscoff
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 sleeve graham crackers, finely ground
1 cup all purpose flour
1 1/2 cups mini marshmallows
3/4 cup milk chocolate chips

Heat oven to 350 degrees F. Line an 8×8-inch baking dish with foil; coat foil with cooking spray.
Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and starts to turn golden brown.
Pour butter into a large mixing bowl. Mix in brown sugar, using a mixer on medium speed, until well combined – about 1 minute. Beat in Biscoff, eggs, vanilla, baking soda and salt until well combined and doubled in volume – about 3 minutes. Reduce mixer speed to low and beat in graham cracker and flour until just combined. Stir in 1 cup marshmallows and chocolate chips until combined. Spread batter into prepared pan; gently press additional 1/2 cup marshmallows into blondies. Sprinkle some additional chocolate chips or chopped milk chocolate on top.
Bake 30-35 minutes, or until golden brown, blondies pull away from edges of pan, and a toothpick inserted comes out with moist crumbs attached.
Makes 16 small blondies

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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