S’more Blondies

Line a 9×9 square baking pan with parchment paper. Set aside. Place oven rack in the middle position.

In a medium saucepan over low heat, melt butter. Once melted, take the pan off the heat. Stir in sugar and vanilla. Set aside.

Preheat oven to 350 F. While oven is preheating let butter mixture cool a bit. Once the oven is preheated your mixture should be ready for the eggs. Add the eggs one at a time incorporating each before adding the next. Sprinkle flour over top and stir it in with a spatula. Don’t over mix. Fold in your graham cracker crumbs and chocolate chunks. Pour batter into your prepared pan. Set aside.

For the topping: Place Marshmallow Fluff on top of the blondie batter in 3 separate scoops and spread out with an offset spatula to cover the entire top of your blondie batter. It’s gonna be sticky. Take care not to pull up the batter while spreading out your Fluff. Drop melted chocolate on top and swirl around with a knife. Sprinkle with graham cracker crumbs.

Place pan in the oven and bake for 27-30 minutes. A toothpick inserted in the blondie should come out with a few moist crumbs on it. You don’t want to over bake them. If you want nice clean cuts wait until they come to room temperature before slicing. You can warm them slightly before serving to make the marshmallow more gooey.

Store in an airtight container. These only lasted 24 hours in my house.

I used the same blondie recipe as I did for my maple cream cookie blondies.

Enjoy!