S’mores Blondie with Homemade Fluff

Ultimate s’mores blondie made with graham cracker base and topped with chocolate ganache and homemade toasted marshmallow fluff.

Helllloooooo my friends! I say this a lot but I really mean it, I am SO EXCITED to share this recipe with you all. I partnered with my friends over at Eagle Brand to create a recipe for blonde brownie day. Obviously there’s no better flavor than s’mores so here is my glorious s’mores blondie.

What are blondies?

Blondies are basically a brownie without the chocolate. Now, don’t go confusing that with white chocolate brownies. Just because those are white doesn’t mean there’s no chocolate in them! In my opinion, blondies taste more similar to cookies but the texture is supposed to resemble a gooey brownie.

Also, I may or may not have a slight addiction to all things s’mores flavor. Something about a buttery graham cracker flavor tied together with rich chocolate and toasted marshmallow. These blondies totally hit the s’mores spot.

How to make s’mores blondies from scratch?

I’ve said it before and I’ll say it again, my recipes are fairly simple to make. This blondie recipe is also super simple and definitely doesn’t disappoint. You’ll begin by placing your graham crackers in a food processor to make graham cracker flour. Then combine that with the rest of the dry ingredients.

Next you’ll beat the butter with the egg and sugar mixture, followed by Eagle Brand Sweetened Condensed Milk and vanilla extract. Once these are all combined and fluffy, fold in dry ingredients and spread into pan. Bake until golden brown and no longer jiggly in the center, about 15 minutes.

The easiest chocolate ganache recipe

Allow the graham cracker base for the s’mores blondie to cool completely, and then proceed with the chocolate ganache. Aka, the easiest chocolate ganache recipe ever! Made with just two ingredients, chocolate chips (or chocolate bar) and Eagle Brand Sweetened Condensed Milk.

Combine the Eagle Brand Sweetened Condensed Milk with the dark chocolate. You can also use milk chocolate but it will be more sweet. You can chose to melt it over a double boiler or on 20 second intervals in the microwave. Stir until smooth and spread over graham cracker blondie.

How to make homemade toasted marshmallow fluff?

I feel like this intimidates some folks but I promise its easier to make than it looks. just three ingredients, sugar, eggs and vanilla beat together. Homemade marshmallow fluff using just three ingredients, sugar, eggs and vanilla beat together.

I used the Swiss method for a more stable meringue. In this method, the egg whites and granulated sugar are whisked together over a double boiler. Continue whisking until sugar is fully dissolved and egg whites are white and frothy.

Once the egg whites are frothy and the sugar is dissolved, beat until soft peaks form. Now add in vanilla extract and then continue beating until stiff peaks form. Spread meringue over s’mores blondie and use a kitchen blow torch to toast the top of the meringue.

How to store s’mores blondies?

Just like every thing else that I make, I recommend storing these babies in an airtight container in the refrigerator. The meringue has to stay cold overnight but the graham cracker blondie is best at room temperature. So for optimal deliciousness, remove from the fridge one hour before serving.

I hope you’re just as obsessed with my s’mores blondies as I am. These are definitely one of my favorite things I’ve made in a long time. I mean, I did say s’mores was my all-time favorite flavor for just about anything!

If you make these, make sure to tag me at @baranbakery on Instagram. I’d love to see all your creations and tag along in all the deliciousness. As always, have a blessed day and happy baking!

Love, B

Yield: 16 pieces

S'mores Blondies Recipe

s'mores blondie

Ultimate s'mores blondie made with graham cracker base and topped with chocolate ganache and homemade toasted marshmallow fluff.

Prep Time 20 minutes
Cook Time 17 minutes
Additional Time 30 minutes
Total Time 1 hour 7 minutes


Graham Cracker Blondie

  • 1 cup graham cracker flour (1 sleeve)
  • 3/4 cups all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp (pinch) cinnamon *optional
  • 1 large egg, room temperature
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 cup butter, room temperature
  • 1/2 cup Eagle Brand sweetened condensed milk
  • 1 tsp vanilla extract

Chocolate Ganache

  • 3/4 cup sweetened condensed milk
  • 3/4 cup dark chocolate morsels

Homemade Marshmallow Fluff

  • 2 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt


Graham Cracker Blondie

  1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease and line an 8" square pan with baking spray and parchment paper. Use binder clips to secure the paper to the baking pan.
  2. Crush the graham crackers and combine them with the flour, baking powder, salt and cinnamon. Set the dry ingredients aside.
  3. Beat together the egg and brown sugar, until they're pale and fluffy. Add the butter, Eagle Brand sweetened condensed milk and vanilla extract. The butter will be chunky- keep beating until it becomes smooth and fluffy.
  4. Fold in the dry ingredients just until they're combined. Spread the blondie into the prepared pan and bake it for 17 minutes, then allow them to cool in the pan.

Chocolate Ganache

  1. Melt together the Eagle Brand sweetened condensed milk and dark chocolate (in the microwave for two 20 second intervals or over a double boiler).
  2. Stir until the mixture is smooth and then spread it over the cooled blondies. Refrigerate until the chocolate is set.

Homemade Marshmallow Fluff

  1. Combine the egg whites and granulated sugar in the bowl of a stand mixer. Place the stand mixer bowl over a small pot of simmering water, creating a double boiler. Whisk the egg whites and sugar over the heat until the sugar is fully dissolved and the egg whites are frothy.
  2. Remove the bowl from the heat and place it in the stand mixer. Using the whisk attachment, beat the egg whites and sugar until soft peaks form. Add the vanilla and salt and continue to beat until stiff peaks form.
  3. Spread the meringue over the chocolate and use a kitchen torch to toast it.


  • Store refrigerated in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 301Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 248mgCarbohydrates: 43gFiber: 1gSugar: 29gProtein: 5g

Did you make this recipe?

Tag @baranbakery or #baranbakery

For similar recipes, check out:

Thank you for supporting the brands that support Baran Bakery, this post was sponsored by Eagle Brand. All opinions are 100% my own.

Share your love


Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe