S'mores Blondies

Add 3 tbsp of bourbon to the blondie base for Bourbon S'mores Blondies.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F. Grease a 9 by 13 inch baking pan and line with a parchment sling.

Step 2

In a medium bowl, whisk together the flour and baking powder.

Step 3

In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature. Add the egg and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined.

Step 4

Spread the batter evenly in the prepared pan and bake for 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.

Step 5

Immediately spread the chocolate chips evenly over the top of the bars (careful, the pan is hot!) and return it to the oven until the chocolate chips are just starting to melt, 1 to 2 minutes. Remove the pan from the oven and use an offset spatula to smooth the chocolate evenly over the bars. Transfer the pan to a wire rack and let cool to room temperature.

Step 6

In the bowl of a stand mixer fitted with a whisk, whip the egg whites and cream of tartar on medium-high speed until soft peaks form, 2 to 3 minutes.

Step 7

In a small bowl, combine the cold water and the gelatin.

Step 8

In a medium, heavy-bottom saucepan, combine the granulated sugar, corn syrup, salt, and the room-temperature water. Bring to a boil over medium-high heat, until the temperature reaches 240F on a candy thermometer; this will take a few minutes. Immediately remove the saucepan from the heat, and whisk in the bloomed gelatin.

Step 9

Turn the stand mixer on low speed, and carefully pour the hot sugar syrup along the side of the mixing bowl, being careful not to hit the whisk as you pour. When all the syrup is in the bowl, turn up the speed to medium and continue whisking until the mixture has doubled in volume, is quite thick and glossy, and the sides of the bowl have cooled, 10 to 12 minutes. Add the vanilla and mix on low speed to combine.

Step 10

Scrape the marshmallow over the top of the chocolate-covered blondies. Use an offset spatula to smooth the top of the mixture. Cover the pan with greased plastic wrap (trying not to let the marshmallow topping touch the plastic) and let the marshmallows set at room temperature until firm; 8 hours or overnight.

Step 11

Remove the plastic wrap from the pan and use the parchment sling to remove the bars from the pan. Slice the bar into pieces and then use a kitchen torch to toast the tops and sides of the marshmallow topping until golden brown (being very careful not to toast the parchment paper if it is still underneath the bars.) Serve the bars soon after toasting. Untoasted bars can be stored in an airtight container at room temperature for 2 days.