Brown Butter Graham Cracker Blondie S’mores Recipe

Introduction

These Brown Butter Graham Cracker Blondie S’mores are a decadent twist on the classic campfire treat. Rich, nutty blondies layered with toasted marshmallows, salted caramel chocolate, and homemade caramel sauce create a perfect combination of gooey and crunchy textures.

Ingredients

• 1 cup unsalted butter (melted and browned)
• 2 cups brown sugar (packed)
• 2 eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1 cup graham cracker crumbs (blend your own graham crackers if possible)
• ½ tsp baking powder
• ¾ tsp kosher salt
• 1 cup granulated sugar
• 6 tbsp unsalted butter
• ½ cup heavy cream
• 1 tsp kosher salt
• 12 jumbo marshmallows
• 12 pieces Ghirardelli dark chocolate sea salt caramel squares

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 9×13 inch and an 8×8 inch baking pan with parchment paper.
2. Step 2: In a heavy-bottomed saucepan over medium-high heat, melt the butter, stirring frequently. Once melted and bubbly, reduce heat to medium-low and continue stirring until the butter turns a dark amber color. Pour into a heatproof bowl, scraping all browned bits from the pan, and let cool to room temperature.
3. Step 3: Whisk together the browned butter, brown sugar, eggs, egg yolk, and vanilla extract until smooth.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and kosher salt.
5. Step 5: Fold the dry ingredients into the wet mixture with a wooden spoon or rubber spatula until just combined. Avoid overmixing.
6. Step 6: Scoop the blondie batter into both pans, spreading about ½ inch thick. Fill the 9×13 pan first, then the 8×8 pan. It is okay if batter doesn’t reach the edges of the smaller pan.
7. Step 7: Bake the blondies for 20 minutes, or until the edges appear done and the center is slightly underbaked. They will continue to firm up as they cool.
8. Step 8: Let the blondies cool to room temperature, then use a cookie cutter to punch out circles for the s’mores.
9. Step 9: To make the caramel sauce, melt the granulated sugar over medium heat in a heavy-bottomed pot. Once melting begins, swirl the pot gently without stirring until the sugar is fully melted and medium to dark amber in color.
10. Step 10: Remove from heat and stir in the butter until melted. Add the salt and heavy cream, stirring until smooth and combined. Transfer to a heatproof bowl. Use immediately or store in an airtight container in the refrigerator for up to one week.
11. Step 11: Toast or torch the marshmallows to your preferred doneness.
12. Step 12: Assemble each s’more by placing one blondie circle on the bottom, topping it with a toasted marshmallow and one Ghirardelli dark chocolate sea salt caramel square. Drizzle with the homemade caramel sauce, then top with another blondie circle. Enjoy immediately!

Tips & Variations

• Use homemade graham cracker crumbs for the freshest flavor, or substitute with store-bought crumbs if in a pinch.
• For a smoky flavor, toast marshmallows over an open flame or use a kitchen torch.
• Swap the Ghirardelli squares for your favorite chocolate bars to customize sweetness and texture.
• Chill the blondie batter slightly before baking if it seems too soft to handle.

Storage

Store leftover blondies and caramel sauce separately in airtight containers at room temperature or in the refrigerator. The blondies will keep well for up to 3 days, and the caramel sauce can last up to a week refrigerated. To reheat assembled s’mores, warm gently in a microwave for a few seconds or use a low oven to soften the chocolate and marshmallow.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blondies a day ahead?

Yes, the blondies can be baked a day in advance and stored at room temperature in an airtight container. This makes assembling the s’mores quicker and easier.

What can I substitute for jumbo marshmallows?

You can use regular-sized marshmallows if jumbo ones aren’t available; just use two per s’more for a similar gooey effect.

Brown Butter Graham Cracker Blondie S’mores Recipe

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This Brown Butter Graham Cracker Blondie S’mores recipe combines rich, nutty brown butter blondies with the classic s’mores flavors of toasted marshmallows, dark chocolate caramel squares, and a luscious homemade caramel sauce. Perfectly chewy blondies are baked with graham cracker crumbs for added texture and topped with gooey marshmallows and decadent chocolate, creating an irresistible treat that captures the essence of campfire s’mores in an easy-to-make dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 s’mores 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Blondies

• 1 cup unsalted butter (melted and browned)
• 2 cups brown sugar (packed)
• 2 eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1 cup graham cracker crumbs (homemade by blending graham crackers)
• ½ tsp baking powder
• ¾ tsp kosher salt

For the Caramel Sauce

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• ½ cup heavy cream
• 1 tsp kosher salt

For Assembly

• 12 jumbo marshmallows
• 12 pieces Ghirardelli dark chocolate sea salt caramel squares

Instructions

1. Preheat oven: Preheat the oven to 350°F and line a 9×13 inch and an 8×8 inch baking pan with parchment paper for easy removal.
2. Brown the butter: In a heavy-bottomed saucepan over medium-high heat, melt the butter, stirring frequently until it becomes bubbly. Reduce heat to medium-low and continue stirring until the butter turns a dark amber color with nutty aroma. Immediately pour into a heatproof bowl, scraping all brown bits from the pan, and let cool to room temperature.
3. Mix wet ingredients: Whisk together the cooled brown butter, brown sugar, eggs, egg yolk, and vanilla extract until smooth and combined.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and kosher salt.
5. Make blondie batter: Fold the dry ingredients into the wet mixture gently with a wooden spoon or rubber spatula until just combined—avoid overmixing to keep the blondies tender.
6. Prepare for baking: Scoop the blondie batter into both prepared pans, spreading it evenly to about ½ inch thickness. Fill the 9×13 pan first, then the 8×8 pan; it’s okay if the batter doesn’t reach the edges in the smaller pan.
7. Bake blondies: Bake for 20 minutes or until the edges look set and the center appears slightly underdone. The blondies will firm up as they cool.
8. Cool and cut: Allow the blondies to cool completely at room temperature. Once cooled, use a cookie cutter to punch out circles for assembling the s’mores.
9. Make caramel sauce: In a large, heavy-bottomed pot over medium heat, slowly melt the granulated sugar without stirring (you may gently swirl the pot). When sugar is fully melted and has reached a medium to dark amber color, turn off the heat. Immediately stir in the butter until melted, then add the salt and heavy cream, stirring until smooth and fully combined.
10. Store caramel: Transfer the caramel sauce into a heatproof bowl and keep at room temperature if using immediately, or refrigerate in an airtight container for up to one week.
11. Toast marshmallows: Toast or torch jumbo marshmallows to your preferred golden-brown doneness, ensuring they are soft and gooey.
12. Assemble s’mores: Place one blondie circle as the base, top with a toasted marshmallow, then add one Ghirardelli dark chocolate sea salt caramel square. Drizzle generously with the homemade caramel sauce and sandwich with a second blondie circle on top. Serve immediately and enjoy!

Notes

• Be careful not to burn the butter when browning it; remove from heat as soon as it turns a deep amber and smells nutty.
• Do not overmix the batter to maintain a tender blondie texture.
• The caramel sauce can be stored in the refrigerator for up to a week—warm slightly before serving if stored cold.
• Use room temperature eggs to ensure even mixing and smooth batter.
• If you don’t have a kitchen torch, marshmallows can be toasted in the oven broiler or over an open flame carefully.
• For a gluten-free version, substitute the all-purpose flour and graham cracker crumbs with gluten-free alternatives.

Keywords: brown butter blondies, s’mores, graham cracker blondies, caramel sauce, campfire dessert, easy dessert, toasted marshmallow, Ghirardelli chocolate