Can I substitute marshmallow creme with actual marshmallows?

Yes, you can substitute marshmallow creme with actual marshmallows. Use mini marshmallows and distribute them evenly across the batter for best results. Keep in mind that they will have a slightly different texture.

Should blondies be gooey in the middle?

In my opinion, a gooey center is a requirement! You can test for doneness by inserting a toothpick into the center of the blondies. It should come out mostly clean with some moist crumbs for the perfect gooey texture.

What's the difference between a cookie bar and a blondie?

Traditionally, cookie bars use granulated sugar to create a texture that resembles traditional cookies . Blondies use brown sugar to achieve a softer and more gooey texture. If you prefer more of a cookie bar texture, you can substitute half of the brown sugar with granulated sugar.

One-Bowl S'mores Blondies

Description

This easy One-Bowl S’mores Blondies recipe combines all your favorite flavors of a classic summer dessert into an easy-to-make treat that's ready in under an hour. Enjoy gooey marshmallows, rich creamy chocolate, and crunchy graham crackers with every bite!

Ingredients

Scale

210 g (1 ½ cups) all-purpose flour
150 g (½ cup) graham cracker crumbs
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
113 g (½ cup) unsalted butter, melted
220 g (1 cup) light brown sugar
140 g (½ cup) cookie butter spread
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
150 g (¾ cup) semi-sweet chocolate chips
110 (1 cup) marshmallow creme
2 sheets graham crackers, roughly chopped or broken

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Instructions

Preheat oven to 350°F/177°C. Line an 8×8-inch baking pan with parchment paper so that it hangs over the sides. Set aside.
In a medium mixing bowl, whisk together melted butter and brown sugar. Stir in peanut butter and continue to whisk until combined. Add the eggs and vanilla and mix well.
Gently fold the flour, graham cracker crumbs, baking powder, baking soda, and salt into the wet ingredients. Be careful not to overmix! Fold in the chocolate chips.
Spread half of the batter in the prepared baking dish. Drop spoonfuls of marshmallow cream over the batter.
Spread the remaining batter over the marshmallow cream and gently press the chopped cookies into the top of the batter.
Bake for 25-28 minutes. Edges will be lightly browned and begin to pull away from the baking pan.
Allow the blondies to cool completely in the pan set on a wire rack.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days.

Freezer: Wrap tightly in plastic wrap, then place in a resealable freezer bag. Freeze for up to 3 months. To enjoy, thaw at room temperature for a couple of hours.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Brownies & Bar
Method: Baking