Graham Cracker Blondies

I have a newfound love for blondies. They are buttery, sweet, and the perfect texture! They are so versatile which is the best kind of dessert.

For these, imagine the best part of cream pies or key lime pies. It’s the buttery graham cracker crust, right? I thought so. Okay, so these blondies are the graham cracker crust in blondie form and they are absolutely worth making for your next gathering because everyone’s inner child loves graham crackers.

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Maybe it was the summer-like weather on the coast this weekend, or the fact that when I think of graham crackers, I can’t help but think or chocolate and marshmallows too. But these blondies have a s’more aspect to them because half of the pan is covered in gooey chocolate and marshmallows. This part is totally optional but severely good, and recommended. You will be licking the plate to get the last of the marshmallow off of it.

Perfect for your next spring barbecue when you are trying to emulate summer!

I took the basics of this recipe from the adaptable blondie recipe from Smitten Kitchen. The basic recipe will let your blondie dreams come true!

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Graham Cracker Blondies
A simple, buttery blondie recipe that goes great with marshmallows and chocolate!
Ingredients
  • 1/2 C salted butter, melted
  • 1 C light brown sugar
  • 1 large egg
  • 1 t vanilla extract
  • 1/4 t salt
  • 1 C all purpose flour
  • 1/2 C graham cracker crumbs (hand crushed, uniform size not necessary)
  • 1/2 C semi-sweet chocolate chips (optional)
  • 1 C mini marshmallows (optional)
Instructions
1. Preheat oven to 350 F. Lightly spray an 8x8 pan with cooking spray or line with parchment. 2.  In a large mixing bowl, beat together melted butter and sugar with a hand held electric beater until combined.  Add the egg and vanilla and beat in. 3. Add the salt and flour and beat until combined. 4. Dump the graham cracker crumbs into the mixture and fold in using a spatula. 5. Put the batter into the prepared pan and use the spatula to even it out. The batter will be thick so making sure it is even is important. 6. Bake for 25-30 minutes and check if center is set. If not, continue baking until the center is set and the top is nicely browned. 7. Once center is set, take out of the oven and cool. If adding chocolate chips and marshmallows, place marshmallows on half of the blondie followed by sprinkling on the chocolate chips.* Place back in oven for 5 minutes until marshmallows are puffy and chips are melted. 8. Take out of oven and let cool. *If wanting to cover the entire blondie with marshmallows and chocolates, increase the amount!
Details
Prep time: Cook time: Total time: Yield: 8x8 pan of blondies
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Listening to Lord Huron

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