These S’mores Sourdough Blondies are an easy summer dessert made with sourdough discard and topped with chocolate, marshmallows, and graham cracker pieces. They bake up soft, chewy, and full of classic s’mores flavor.
After sharing my strawberry sourdough blondies on the blog last week, I couldn’t stop thinking about how many directions this sourdough discard blondie base could go.
So I did what any reasonable person would do and headed straight to the store for Hershey’s Milk Chocolate bars, marshmallows, and graham crackers. You can probably see where this is going...
During testing, I ended up pressing the marshmallows, graham crackers, and some of the chocolate on top. And I’m so glad I did because it gives them the prettiest, most festive finish.
Soft, chewy, and packed with gooey marshmallows, melted chocolate, and graham cracker pieces, these s’mores sourdough blondies are the ultimate summer dessert. And with how easy they are to make, you’ll want to bring them to every cookout or campfire night this season.
I hope you love them as much as I do!
Love s'mores? Check out my s'mores sourdough bread recipe!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard. Use room temperature discard for easier mixing.
- Chocolate Bar- I used four Hershey’s Milk Chocolate Bars broken into pieces, with most folded into the batter and the rest added on top. You can substitute about 1 cup of chocolate chips if preferred.
- Marshmallows- Mini marshmallows work best, but you can also cut regular marshmallows into small pieces.
- Graham Crackers- Break into small pieces for topping. About 2 full graham cracker sheets equals ½ cup pieces.
- All-Purpose Flour- Provides structure while keeping the blondies soft and chewy. Be careful not to overmix once the flour is added.
- Brown Sugar- Adds sweetness, moisture, and that classic chewy blondie texture. Light or dark brown sugar will work.
- Butter- Melted butter gives these blondies a rich flavor and dense, chewy texture.
- Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce to ¼ teaspoon.
Tips for Success
- Weigh your ingredients. A kitchen scale helps ensure accurate measurements and gives you the perfect texture every time.
- Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges or an underbaked center.
- Bring ingredients to room temperature. Room temperature eggs and sourdough discard mix more smoothly into the batter.
- Expect a thick batter. The batter will be thick, so use a spatula to spread it evenly in the pan.
- Gently press the toppings down. Lightly pressing the chocolate, marshmallows, and graham cracker pieces into the batter helps them stick.
- Tent with foil. If the marshmallows begin browning too quickly, loosely tent the pan with aluminum foil for the remaining bake time.
- Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.
How to Make S'mores Sourdough Blondies
Follow these simple step-by-step photos to make soft, chewy sourdough s’mores bars packed with chocolate and topped with gooey marshmallows and graham cracker pieces. Full instructions are in the recipe card below.
Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.
Step 2: Mix wet ingredients. Whisk together the melted butter and brown sugar until smooth. Add the egg, sourdough discard, and vanilla and whisk until fully combined.
Step 3: Make the batter. Add the dry ingredients to the wet ingredients and fold until no dry flour remains. Fold in the chocolate pieces from 3 Hershey’s bars.
Step 4: Add toppings. Spread the batter into the prepared pan. Top with the remaining chocolate, marshmallows, and graham cracker pieces.
Step 5: Bake & cool. Bake for 30 minutes. Let cool in the pan for at least 1 hour before slicing into 16 bars.
How to Store
Store s'mores sourdough blondies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.
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📖 Recipe
S'mores Sourdough Blondies
Ingredients
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams; 1 stick) unsalted butter melted
- 1 cup (200 grams) brown sugar packed
- 1 large egg room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 4 bars Hershey's Milk Chocolate broken into pieces (3 bars folded into the batter + 1 bar for topping)
- ½ cup mini marshmallows or 4 large marshmallows cut into small pieces
- ½ cup graham cracker pieces about 2 full sheets
Instructions
- Preheat oven to 350°F. Line an 8-inch square aluminum pan with parchment paper or grease well with butter or cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups (240 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the egg until fully combined, then add the sourdough discard and vanilla extract.½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) brown sugar, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the chopped pieces from three Hershey’s Milk Chocolate bars. The batter will be thick.3 bars Hershey's Milk Chocolate
- Spread the batter evenly in the prepared pan. Top with the remaining chocolate, marshmallows, and graham cracker pieces. Gently press toppings down.1 bars Hershey's Milk Chocolate
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.½ cup mini marshmallows, ½ cup graham cracker pieces
- Let the blondies cool in the pan for at least 1 hour before slicing into 16 bars.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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