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S’mores Blondies are a rich and fudgy blondie cookie bar with a s’mores topping fit for a campfire. Make indoor s’mores with these easy bars topped with Nutella and roasted marshmallows; they’re a gooey, sweet, chocolatey way to bring summer inside!
S’mores Blondies are an easy cookie bar full of 2 eggs, 2 cups brown sugar, and using baking powder for leavening to keep them soft and moist and almost fudgy. The baked and cooled bars are topped with Nutella hazelnut chocolate spread and marshmallows toasted under the broiler.
Because it’s well established that I don’t do outdoor s’mores, I make indoor oven s’mores. I don’t even like making s’mores in my backyard, so the oven is it for me. Me and s’mores are friends, when I can broil the marshmallows in my oven. Oh, and when the s’mores are on top of a blondie and instead of regular chocolate you use Nutella.
The secret to this recipe is the blondie base, which stems from my best blondie recipe. It has 2 full cups of brown sugar that keeps the cookie bars super soft and adds so much flavor. No dry blondies here – these are gooey and rich even without the s’more topping of Nutella and toasted marshmallows.
Ingredients in S’mores Blondies
- The blondie is full of unsalted butter creamed with 2 cups brown sugar. The 2extra brown sugar makes these stay soft for days and keeps them fudgy, almost like brownies. You can make the bars a few days ahead of when you’re going to make the s’mores without any issue.
- 2 large eggs are super important for cookie bars too – egg yolks lend moisture to the batter adding to the fudgy center (and chewiness) of the blondies and the egg whites add structure.
- While I don’t leaven brownies, cookie bars need a little help rising, which is why we add baking powder. Otherwise with all that sugar and those eggs, the batter would be too wet.
- To make these into s’mores, simply add Nutella (or any other chocolate spread or melted chocolate) and then sprinkle the top with mini marshmallows. Broil them for just a few minutes. Don’t walk away from the stove; You don’t want them to burn. You can also use a kitchen torch if you have one.
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Dorothy’s Expert Blondie Tips
- Bake the blondies in a metal pan for best results. Metal conducts heat better than glass or porcelain.
- Take them out when they just lose their glossy sheen – they’ll firm up as they cool.
- These are meant to be gooey in the center but baked through.
- You can broil the marshmallows on top or use a kitchen torch to toast them.
- Once you add the marshmallows and toast them, it’s best to eat the brownies within the day or the marshmallows will go stale.
- The blondie base is my favorite blondie recipe. It’s a basic recipe that you can do so many things with. In fact, I’ve use this same exact recipe to make Loaded Chocolate Chip Bars, Caramel Crunch Blondies, Toffee Blondies, Butterscotch Gooey Bars…and so on.
S’mores Blondies Recipe
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Ingredients
- ½ cup (113g) unsalted butter, , softened
- 2 cups (400g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups (248g) all-purpose flour
- 1 (13-ounce) jar Nutella or other chocolate spread
- 8 ounces mini marshmallows
Instructions
- Preheat oven to 350°F. Line a 9×13” metal pan with foil and spray well with cooking spray.
- Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. The mixture will be wet.
- Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer.
- Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked. Cool completely before continuing.
- Frost with chocolate spread and top with marshmallows. Broil on high for about 1-2 minutes, watching them closely to make sure the marshmallows don’t burn. Once you add the marshmallows, these are best eaten the same day.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make S’mores Blondies
- Cream butter and brown sugar until crumbly (it won’t be creamed like a normal cookie dough).
- Add eggs, vanilla, salt, and baking powder and mix.
- Beat in flour until smooth (mixture will be wet). Bake in a 9×13-inch pan at 350°F until no longer glossy on top. They might not be totally done in the middle but they will set as they cool.
- Once cool, spread Nutella over the bars, add marshmallows, and broil until toasted.
FAQs
You can make the blondies up to 2 days ahead. Store at room temperature well wrapped with plastic. Do not add marshmallows until the day of serving; once toasted the blondies won’t last more than 24 hours.
Only freeze the cooled blondies with or without Nutella. Do not freeze once marshmallows are added and toasted.
These are meant to be gooey on the inside, but not raw. The texture is a cross between a cookie bar and a brownie, so they may look a little wet. Make sure to use a metal pan for best results.
You need a microwave S’mores maker. We got one several years ago on QVC. They are wonderful! They marshmallows PUFF up and I mean PUFF up! I like putting a Reese’s Peanut Butter cup in mine.
What an awesome gadget!!
Wow this look good!! I really enjoy smore’s–they make me think of summer!! I am a total nut case when the kids are around an open fire–just so afraid someone is going to fall in! Congrats to Jordan for getting her braces off!! I think we will be heading down the braces path soon with out oldest! Not something I am looking forward too.
Have I been following you that long? I remember when she got them on! Time goes so quickly!
Those bars look amazing! I love the blondie base, what a great way to make s’mores even better! And I totally agree with the fire thing, we DO roast marshmallows with the kids to make s’mores but I’m a complete paranoid basket case the entire time, always feeling like someone is going to fall in the fire or fling a flaming marshmallow!
Whoa, these look seriously delicious, and I say that as someone who doesn’t even really like S’mores – there’s something about marshmallows cooked over a campfire that makes my throat itch, but I’m hopeful that this indoor version won’t have that effect! I feel for Jordan. I had two phases of braces as well, and still lament over how many summers of corn of the cob I missed out on.
It won’t – no wood smoke, ha!! 🙂
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