Description
Delight in these Gooey Cookie Butter S’mores Blondies featuring a rich, buttery base swirled with creamy cookie butter, topped with layers of melted chocolate and marshmallow fluff for an irresistible, gooey treat perfect for any dessert lover.
Ingredients
Scale
Blondie Base
- 6 oz unsalted butter, melted
- 150 grams (¾ cup) brown sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 156 grams (1 ¼ cup) all-purpose flour
- 100 grams (1 cup) graham crackers crumbs, ground fine
- ½ tsp baking soda
- ½ tsp salt
Layers
- 3 large chocolate bars (Cadbury’s Dairy Milk recommended)
- 4 oz (½ cup) cookie butter (Trader Joe’s or Biscoff Spread)
- 1 container (7 oz) marshmallow fluff
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C) and line a 9″x9″ baking pan with parchment paper or aluminum foil, allowing the foil to overhang the sides for easy removal later. Set aside.
- Mix Blondie Batter: In a large bowl, combine the melted butter and brown sugar, whisking until well blended. Whisk in the egg and vanilla extract. Add the all-purpose flour, finely ground graham cracker crumbs, baking soda, and salt. Mix just until all ingredients are combined without overmixing.
- Layer Batter and Cookie Butter: Press half of the blondie batter evenly into the prepared pan. Drop half of the cookie butter in 9 dollops across the batter. Using a knife, swirl the cookie butter into the batter to create marbled pockets of flavor.
- Add Chocolate and Marshmallow Fluff: Break the chocolate bars into pieces to cover the batter evenly, filling all gaps and nooks. Spread the marshmallow fluff evenly over the chocolate layer. Then dollop the remaining cookie butter on top of the marshmallow fluff and swirl it gently to blend.
- Top with Remaining Batter: Take the remaining batter and press it firmly between your hands into a disc shape. This helps ensure you can cover the marshmallow layer completely. Press this disc gently over the marshmallow and cookie butter swirls, sealing the layers.
- Bake: Place the pan in the preheated oven and bake for 30 minutes until the blondies are set on the edges and just cooked through. Avoid overbaking to maintain gooeyness.
- Cool Completely: Remove from the oven and allow the blondies to cool completely in the pan. Cooling is essential to avoid a gooey mess and to let the layers set nicely before cutting into bars.
- Serve: Lift the blondies out using the foil overhang, cut into 9 to 16 bars depending on preferred size, and enjoy your indulgent s’mores treat.
Notes
- Use parchment paper or foil with overhang to easily lift the blondie slab from the pan without breaking.
- Swirling the cookie butter into both the batter and marshmallow layers creates delightful gooey pockets of flavor.
- Pressing the remaining batter into a disc before topping helps cover the marshmallow layer neatly for better structure.
- Letting the blondies cool completely is crucial; cutting too soon will lead to a sticky, gooey mess.
- You can substitute the chocolate bars with any milk or dark chocolate of your choice.
- If you prefer a less sweet bubbly texture, reduce the marshmallow fluff slightly or swirl more cookie butter.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
