S’mores blondies

Round two of dessert celebration! I actually posted these on my other blog last year, when I first came up with the recipe, but they’re amazing enough that I thought they were worth sharing here.

Brown butter s'mores blondies (https://theselfcateredwedding.wordpress.com/)

Scaling up: You could easily quadruple the recipe for two large pans of blondies. Any more than that and you’ll probably want to make multiple batches.

Timing: I forgot to time my prep for these, sorry! From memory, I think it was approximately: Pan prep took 3 minutes. Browning butter took around 7 minutes, and then I let it cool for 10. Mixing everything together and putting it in the pan took around 15 minutes.

Storage:
–       Refrigeration: These kept in my fridge for two days. I wouldn’t go longer for fear they’ll dry out.
–       Freezing: I froze these two ways: 1) totally cooked, with marshmallows on top, and 2) just the batter, without the marshmallows. Both methods worked well, although the second method was noticeably better (marshmallow was a littllllle less fluffy after having been frozen). So if you have the time, freeze the batter without the marshmallows on top. To bake, add the marshmallows and bake straight from the freezer. Mine didn’t take any longer to bake than the non-frozen version, but I think that might have been a fluke.
–       Sitting out: These can sit out for a day or even two (covered with plastic wrap) with no adverse effects. Any longer and they’ll probably dry out.

Salted brown butter s’mores blondies
½ cup (1 stick) butter
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla
2 teaspoons kosher salt (more like 1 teaspoon if you’re using table salt)
1 cup flour
½ toasted pecans
½ cup chocolate chips
10-15 large marshmallows

Preheat oven to 350°F. Butter and flour an 8×8 pan.

Brown the butter (instructions here). Let it cool.

Mix together browned butter and brown sugar. Beat in the egg, and then the vanilla. Mix in salt, then flour. The mixture will be thick. Stir in pecans and chocolate chips.

Pour the mixture into the prepared pan.

Bake for 10 minutes. Remove from oven, and place one marshmallow on every square inch or so. Place back in oven, and bake for another 10-15 minutes, until it’s set in the middle (the marshmallows might make it a little hard to tell, but don’t worry about them being slightly underbaked, they’re gooey and delicious that way). The marshmallows will puff out and melt back over the top of the blondie.

A note: It will seem tempting to cut into them hot. They’re ok that way, ignoring the burning-hot marshmallow, but unlike most brownies, they’re at their most extraordinary after they’ve cooled.

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