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.
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!
- 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)
Listening to Lord Huron