These Brown Butter S’mores Blondies make you feel like you’re right by the campfire!
There’s a graham cracker crust that’s topped with a chocolate chip and mini marshmallow blondie layer and the whole thing is topped with Hershey candy bars. They are perfect for a picnic, potluck or anytime!
Check out Emily’s recipe for the instructions. Here are the measurement conversions.
Preheat the oven to 350˚F (180°C)
8″ x 8″ (20 x 20 cm) baking dish
1¾ cups (211 g) All-purpose Flour
1½ teaspoons Cornstarch
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup (159 g) Brown Sugar, Packed
3/4 cup (12 tablespoons, 170 g) Unsalted Butter (divided) (1/2 cup, 118 ml)
3/4 cup (106 g) Graham Cracker Crumbs
1/2 cup (99 g) Granulated Sugar (divided) (45 g each)
2 teaspoons Vanilla Extract
1 cup (43 g) Mini Marshmallows
3/4 cup (128 g) Semisweet Chocolate Chips
2 Hershey Bars (1.55 oz, 43 g each), broken into pieces
Please check out the July 2015 issue of the magazine.
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