Description
Gooey peanut butter s’mores blondies blend campfire nostalgia with irresistible dessert magic. Rich graham cracker crust, melted chocolate, and marshmallow swirls promise a delectable journey of sweet comfort you won’t forget.
Ingredients
Scale
Primary Ingredients:
- 1/2 cup (135 grams) creamy natural peanut butter, very well stirred
- 6 tablespoons (85 grams) unsalted butter
- 3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown
- 1 cup (127 grams) all-purpose flour
- 1/2 cup (57 grams) graham cracker crumbs
Binding and Flavoring Ingredients:
- 1 large egg + 1 egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Filling Ingredients:
- 1 cup (104 grams) marshmallow creme
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Prepare a spotless 8×8-inch metal baking vessel, coating interior with nonstick spray and lining with parchment paper. Warm oven to 350°F (175°C).
- Transform butter into liquid state using microwave. Incorporate brown sugar and peanut butter, mixing until silky and homogeneous. Allow mixture to rest momentarily.
- Craft dry foundation by whisking flour, graham cracker fragments, rising agents, and salt in separate mixing vessel.
- Introduce eggs individually into peanut butter concoction, thoroughly integrating after each addition. Infuse vanilla essence, blending seamlessly.
- Gently fold dry ingredients into wet mixture, creating dense dough. Carefully distribute two-thirds of mixture across prepared pan’s surface.
- Artfully scatter marshmallow cream across initial dough layer, creating rustic landscape. Generously sprinkle chocolate chips atop marshmallow terrain.
- Delicately construct top layer by hand-shaping remaining dough fragments. Strategically place flattened pieces, covering approximately two-thirds of underlying landscape.
- Transfer to heated oven, roasting for 26-28 minutes. Monitor for golden edges, slightly trembling center, and puffed marshmallow peaks. Exercise caution to prevent excessive drying.
- Allow blondies complete cooling within pan. Utilize parchment edges for elegant extraction, slice into symmetrical squares, and present for enjoyment.
Notes
- Ensure the melted butter is slightly cooled before mixing to prevent scrambling the eggs and maintain a smooth, consistent batter texture.
- Use a light-colored metal pan to prevent over-browning and achieve even baking, helping you get that perfect golden color.
- When adding marshmallow creme, use a gentle spatula motion to create beautiful, marbled swirls without completely mixing it into the batter.
- Don’t overmix the batter; stir just until ingredients are combined to keep the blondies tender and prevent a tough, dense result.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 232
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 32 mg