You know, it may sound like sacrilege but I think I like blondies more than I like brownies.
Don’t get me wrong, brownies are AWESOME. But they are a LOT of chocolate and I usually don’t need quite that much.
Add to that the fact that s’mores are definitely top 5 for me in terms of best desserts ever, and it just makes sense to combine the two.
Try these – I think you’ll agree!
- 1 ½ cups crushed graham crackers
- ¾ cups flour
- 1 t baking powder
- ¼ t salt
- 1 egg, brought to room temperature
- ¼ cup dark brown sugar
- ½ cup butter, softened to room temperature
- ½ cup sweetened condensed milk
- 2 t vanilla
- ½ cup milk chocolate chips
- ¾ cup milk chocolate chips
- ¾ cup sweetened condensed milk
- 1 ½ t vanilla
- ½ cup sugar
- 2 egg whites
- 2 t vanilla
- 1/8 t salt
DirectionsButter and flour an 8” x 8” or 9” x 9” pan and set it aside.
Next, get your graham crackers and crush them (in either a food processor or just with a rolling pin) until you have 1 ½ cups.
Put the crushed graham crackers into a medium bowl and add in the flour, baking powder and salt. Whisk until well combined and set this aside.
In a large bowl, add the egg, brown sugar, butter, condensed milk and vanilla. Mix until well combined.
Next, get your dry ingredients and fold them into the egg mixture until they’re just combined.
Use a wooden spoon here, not a mixer – you don’t want to overmix. When everything looks good, add in the chocolate chips and stir again, just until they’re evenly distributed.
Pour the batter into your prepared pan and bake at 350 for about 15-18 minutes, or until it’s a nice golden brown. Move the pan to a wire rack to cool completely. Go do something productive. Or not – you get to choose.
Once your graham cracker crust is cool you can make the chocolate layer, which is simple. Put the chocolate chips and condensed milk into a small bowl and melt together. The best way to do this is to put the bowl in the microwave and heat for 15 second intervals, taking it out after each one and stirring until the chips are almost melted completely. Once it gets to that point, take it out for good and keep stirring until the chips finish melting.
Stir in the vanilla and then pour the chocolate over the graham cracker crust. Loosely cover (don’t let the covering touch the chocolate or it will stick to it), and put it in the fridge to cool completely.
Finally, on to the marshmallow, which we will make from scratch!
Put the sugar and egg whites into a bowl and mix with a hand mixer until the sugar is dissolved and the mixture is nice and frothy. If you have whisk attachments for your mixer use those – if not, you’ll be fine using regular beaters. Add the vanilla and salt and continue to beat until the mixture forms stiff peaks.
Spread the marshmallow mixture over the cooled chocolate layer.
Turn the oven onto broil. When it’s hot, put the pan in the oven on the top shelf to toast the marshmallow, leaving the oven door open a crack. WATCH THIS LIKE A HAWK!! Seriously, don’t leave it. The marshmallow will go from white to toasted to 4 alarm blaze really really really quickly. You just want it to toast and get a nice golden brown.
Take the S’Mores out of the oven and move the pan to a wire rack to cool completely. Once cool, cover tightly and refrigerate until you’re ready to enjoy (which you absolutely will!!)