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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
Recipe Video
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.
Recipe Notes
Recipe Nutrition
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.
Anything S’mores is just magical. I love these blondies.
Thanks so much!!
Yayyyy Jordan! I got my braces on and off young too–sucks that she still has phase 2 though 🙁 Her teeth look great already!
These blondies look sooo insanely chewy and gooey and I mean…nutella….s’mores….what’s not to love!?
These are to-die-for! Love the toasty marshmallows!!
I love s’mores, and I love Nutella even more. And the two together? Count me in!
omg, smores with Nutella – I die! The bars look amazing! And so fun for Jordan to get her braces off. I never had them, but my brother had to do the two rounds and my parents never made him do the second. It doesn’t look fun. So glad she’s getting a break from them!
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