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!

blondie
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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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smores

Brown Butter Marzipan Blondies

Okay, so they are more of a dense cookie bar but boy, these are DELICIOUS! They are chewy, marzipan-y, buttery, and just plain fun! The brown butter adds depth and nuttiness and complements the marzipan. The sprinkles are optional but why would you leave them out?

blondies

Marzipan: a delicious almond product that I always enjoyed but never thought much about until Molly Yeh’s cookbook came out. She is the biggest fan of marzipan I have ever heard of. Her love inspired me to buy a log of marzipan at the store earlier this week. I also bought a large container of rainbow jimmies because I was inspired by Molly’s other love, sprinkles.

Those two items have sat on the counter for the past few days and while making dinner, I realized that I should make blondies with them. Marzipan and funfetti blondies. This train of thought then took me onto a long internet binge looking at all things marzipan and blondies. I learned what I could about melting butter instead of creaming it and what it takes to make a good blondie and here we are. I have to say though, that with the browned butter and brown sugar, these turned out to be more “tannies.” The kind of tan a Southern California surfer has in August, dark. But that name is not appealing so I am sticking with blondie.

blondie
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Brown Butter Marzipan Blondies
Chewy, almond cookie bars loaded with marzipan and sprinkles.
Ingredients
  • 1/2 C salted butter
  • 3/4 C brown sugar
  • 1 C flour
  • 1/4 t baking soda
  • 1/4 t baking powder
  • 3.5 ounces marzipan
  • 3 T sprinkles/jimmies (optional)
  • 1 egg
  • 1 T water
  • 1/2 t vanilla extract
  • 1/2 t almond extract
Instructions
1. Preheat oven to 350 F. Prepare an 8x8 inch baking dish by cutting a piece of parchment paper to fit the dish. Make sure there is extra on two of the sides (like wings) so it is easy to remove when done. 2. In a light bottomed pan, melt butter. Once melted continually swirl (do not stir) until bottom begins to brown. Remove from pan and place in medium sized heatproof bowl (ceramic or glass). 3. Add brown sugar to butter and lightly mix with a spatula. Let cool. 4. While butter is cooling, put flour, baking powder, and baking soda in a separate medium size bowl and stir. 5. Cut up marzipan into pea size pieces and place in flour mixture. Stir as you place the marzipan in so the pieces will not stick together. Add sprinkles and stir. 6. Mix brown sugar and butter mixture with a handheld mixer until combined, add in egg and mix. Slowly spoon in flour mixture and mix until all combined. Add water and extracts, mix. 7. Place dough into prepared dish and use a spatula to flatten it evenly. 8. Bake for 25-30 minutes or until a toothpick comes out clean. 9. Let cool, loosen the sides that don’t have parchment with a knife and pull them out of the pan by the wings. Cut up as desired. NOTE: Using a plastic knife helps create a clean cut that doesn’t drag crumbs. This is especially important when making brownies to present.
Details
Prep time: Cook time: Total time: Yield: 12 large blondies
blondie

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