Brown butter blondies made with ground up graham crackers, dark chocolate ganache and a toasted marshmallow topping.
I promised these back in the very early days of summer (back when I still talking endlessly about lemon curd) and then I all but dragged my feet to post the recipe. I was a bit dissatisfied with the blondie portion at first, then remade it about sixty times until it was this: dense not cakey, and tasted like a toasty graham cracker but had the charm of a chewy blondie.
On top is a layer of dark chocolate ganache and on top of that is, well I mean I did a meringue because you know I did. But happy to report that I tried them again with homemade marshmallows and again with store bought and they all work!
Whichever marshmallow/meringue journey you choose I just hope you find a bar in these that brings in all the flavors of a hot melty smore in very different, cooler, chewier textures.
Graham crackers: Literally any kind you like. I’ve even used digestive cookies and it worked well. I think the ones coated with cinnamon are particularly flavorful here. These will be ground into a powder and go right into the blondie batter.
Butter: Unsalted, no need to soften it as we’ll be browning it for this recipe. It’s fine to use a dairy-free butter (but be sure it’s the kind that browns well, I’ve heard good things about mykonos).
Chocolate: I think a semi-sweet chocolate works best for ganache but if you like it dark you can use up to 78% cocoa solids. Milk chocolate made with this recipe will give you a ganache that doesn’t firm up and is rather soft. If you want to use milk chocolate reduce the heavy cream to 150g.
Heavy cream: Heavy whipping cream or heavy cream. If you want to make these dairy free, use coconut cream.
We’re going to brown the butter! I do this partially for flavor but it has a texture benefit as well: removing some of the added moisture, since a big chunk of our dry ingredients is already a cookie. If you don’t brown the butter you’ll have much softer, cake-like blondies.
Once the crackers are ground, it’s as simple as whisking everything together as each ingredient incorporates. Then bake!
This will be as simple as chopping chocolate, then warming heavy cream and pouring it over the chocolate. Giving it a little stir at first will help circulate the warm cream, letting it rest for a minute will help the melting begin. Stirring it until smooth will give you a shiny, thick, gorgeous ganache.
There are three ways to do this: make homemade marshmallows (the most laborious), make a meringue (finicky but probably produces the best result aesthetically, if you are meringue fan) or use store-bought mallows (will torch and broil easily but probably not taste the best).
Here’s some recipes to help you choose:
Homemade marshmallow layer from these S’mores Brownies (just the top layer)
Basic Swiss Meringue (use the 3 egg white option with 3/4 cups sugar)
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