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stack of brown butter graham cracker blondie s'mores with caramel dripping down the side

Brown Butter Graham Cracker Blondie S'mores

Krista Stechman
The ultimate s'more made with brown butter graham cracker blondies, Ghirardelli Dark Chocolate Sea Salt Caramel Squares, toasted marshmallow and homemade caramel sauce
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course dessert
Cuisine american
Servings 12 people
Calories 621 kcal


  • oven
  • kitchen torch or range top


Brown Butter Graham Cracker Blondies

  • 1 cup unsalted butter melted and browned
  • 2 cups brown sugar packed
  • 2 eggs room temp
  • 1 egg yolk room temp
  • 1 tbsp vanilla extract

Dry Ingredients for Blondies

  • 1 cup all purpose flour
  • 1 cup graham cracker crumbs I just blend my own graham crackers
  • ½ tsp baking powder
  • ¾ tsp kosher salt

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • 1 tsp kosher salt

For Inside the S'more

  • 12 jumbo marshmallows
  • 12 pieces Ghirardelli dark chocolate sea salt caramel squares


Making the Blondies

  • Preheat the oven to 350°F and line a 9x13 and an 8x8 baking pan with parchment paper
  • Cook the butter in a heavy bottomed sauce pan over medium high heat watching and stirring frequently until melted and bubbly
  • Then turn the heat to medium - low and continue stirring until butter becomes a dark amber color
  • Pour the brown butter into a heat proof bowl to cool making sure to scrape all the brown bits out of the pan with it. Let it cool to room temp
  • Whisk together the brown butter, brown sugar, eggs, egg yolk and vanilla extract
  • In a separate bowl whisk together the dry ingredients
  • Add the dry ingredients into the butter mixture and fold with a wooden spoon or rubber spatula until just combined. Do not overmix

Baking the Blondies

  • Scoop the blondie dough into both pans and spread out about ½ inch thick. Fill the 9x13 pan first then the 8x8 pan. It's ok if the dough doesn't spread all the way to the end of the 8x8 pan
  • Bake the blondies for 20 minutes or until the edges look done and the middle looks slightly underdone. It will continue to cook and firm up a bit more after it comes out of the oven
  • Let the blondies cool to room temp. Once cooled, use a cookie cutter to punch out circles

Making the caramel sauce

  • Melt the granulated sugar over medium heat in a large heavy bottomed pot. Once the sugar starts melting you can swirl the pot around a bit but do not stir
  • Once the sugar is all melted turn the heat off. The sugar should be a medium to dark amber color. Stir in the butter until it's fully melted
  • Add the salt and heavy cream and stir until combined
  • Pour the caramel into a heat proof bowl and store on the counter top if using right away or in an airtight container in the fridge for up to a week

Building the s'mores

  • Toast or torch marshmallows to desired doneness
  • Place one blondie circle on the bottom. Top with one toasted marshmallow, one Ghirardelli Dark Chocolate Sea Salt Caramel Square, drizzle with homemade caramel and top with another blondie circle. Enjoy!!


Calories: 621kcalCarbohydrates: 92gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 114mgSodium: 464mgPotassium: 112mgFiber: 1gSugar: 73gVitamin A: 862IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Keyword blondies, caramel sauce, dark chocolate, ghirardelli, graham cracker, homemade caramel, s'more
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