Chewy and Gooey Brown Butter S'mores Blondies

• 1/2 cup (113g)  unsalted butter *see notes below
• 3/4 cup (155g) packed light brown sugar
• 1 egg
• 1 egg yolk
• 2 1/2 tsp vanilla extract
• 1/2 tsp Salt
• 1/2 cup (60g) graham cracker crumbs finely crushed
• 1 cup (120g) all-purpose flour - leveled and spooned if not using a kitchen scale **see notes below ‍
• 1 1/4 cup (125g) marshmallow fluff
• 4 oz (3/4 cup) milk chocolate chopped or chocolate chips

‍

1. Add  butter to a small saucepan over medium heat. Cook, stirring frequently, until the butter foams and golden brown bits form on the bottom of the pan. The butter should began to boil rapidly, smell nutty and fragrant. Once the rapid bubbling stops and it gets quiet the butter should be a nice amber color. Remove the butter from heat and pour into a large bowl and allow it to cool for 10 to 15 minutes.
2. Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
3. Whisk together the cooled browned butter and light brown sugar until smooth.
4. Add the egg, egg yolk and vanilla extract. Whisk until glossy.
5. Stir in the graham cracker crumbs, flour and salt until no dry streaks remain. Be careful not to overmix.
6. Spread about three quarters (3/4) of the blondie batter into the prepared pan. Spread out evenly.
7. Spoon the marshmallow fluff over the batter and gently spread into an even layer, leaving a small border around the edges.
8. Sprinkle the chopped milk chocolate evenly over the marshmallow fluff.
9. Dollop the remaining blondie batter over the top. It doesn't need to completely cover the filling. The rustic patches allow the marshmallow and chocolate to peek through while baking.
10. Bake for 24 to 28 minutes, or until the edges are golden brown and the center is just set with a slight wobble.
11. Cool completely in the pan before slicing. For the cleanest cuts, chill the blondies in the fridge for 30 minutes before cutting with a sharp knife.

Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden color, not burnt, like toasted hazelnut, not coffee ash.

‍

**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

‍