Ingredients
Scale
- 1 large egg at room temperature
- ¾ cup (165g) packed light brown sugar
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (113g) unsalted butter, melted and cooled
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup (142g) all-purpose flour
- ⅔ cup (4oz/113g) dark chocolate, coarsely chopped into chunks plus extra for topping
- 1 ⅓ cups (65g) mini marshmallows
- 9 individual graham crackers
Instructions
- Preheat your oven to 350°F and line an 8×8-inch square metal baking pan with parchment paper, ensuring a 2-inch overhang.
- In a large bowl, whisk together the egg, brown sugar, honey, vanilla, and cooled melted butter until smooth and glossy. Add the salt, cinnamon, baking soda, and baking powder. Sift in the flour and fold until just combined. Gently mix in the chocolate and mini marshmallows.
- Arrange the graham crackers in a single layer at the bottom of the pan. Using a large scoop, drop mounds of the batter over the crackers and spread evenly with an offset spatula. Sprinkle additional chocolate on top before baking.
- Bake for 23-26 minutes, until the top is golden and the edges are browned. Allow to cool in the pan for at least 30 minutes. Then, lift out using the parchment overhang and slice as desired. For cleaner cuts, grease your knife with oil or butter.
Notes
Keep an eye on the bake time; overbaking will dry them out.
Feel free to substitute with different types of chocolate for varied flavors.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 blondie
- Calories: 160
- Sugar: 12g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.