S'mores Sourdough Blondies

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Cool Time 1

Total Time 2

Servings bars

Calories 240kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

Tent loosely with foil if the marshmallows begin browning too quickly.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.