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About This Recipe
All the same sweet delicious of s’mores but in blondie form? YES PLEASE!
These Easy S’mores Protein Blondie Bars are made inside in the oven and provide the perfect amount of gooey marshmallow, rich chocolate, and crunchy graham cracker to tame your sweet treat craving without going overboard.
Just like my S’mores Protein Cookie Dough, these blondie bars are filled with delicious flavors chocolate, marshmallow, and cinnamon. But in the blondie, we also get the taste of butter, vanilla and peanut butter, which complement them perfectly!
What I love most about these S’mores Protein Blondie Bars is the texture. They are SO soft and gooey, especially thanks to some sugary sweet marshmallow creme.😍
These S’mores Blondie Bars are sweet, gooey and packed with protein for the most amazing healthy treat! Want more blondie goodness? Check out my Cake Batter Oreo Blondies or my Banana Blondies with Brown Butter Frosting!
Why You’ll Love These S’mores Blondie Bars
- They’re gooey, melty and chocolatey with the perfect little crunch!
- Packed with incredible flavors of chocolate, peanut butter, cinnamon, and marshmallow.
- Easy and FUN to make!
- Done in just 25 minutes in the oven.
- Low calorie and packed with protein, but you’d never taste it!
- Protein powder – I used PEScience Vanilla protein powder. I would recommend a similar whey and casein blend (vegan protein also bakes well). Not all protein powders respond the same when baked, so just make sure you use one you know bakes well.
- Flour – I used all-purpose flour for this recipe. If you need to substitute with another flour to make gluten-free, I recommend a 1:1 gluten free blend like Bob Red Mill’s or King Arthur.
- Brown sugar – I used Swerve Brown Sugar. Feel free to substitute with normal brown sugar or another brown sugar alternative.
- Sweetener – I used Swerve Granular Sweetener. You can use whatever sweetener you would like here.
- Baking essentials – Grab some baking powder, baking soda, cinnamon, salt, and vanilla extract.
- Greek yogurt – If needed, you can substitute more applesauce. However, this will make the blondies more cakey.
- Unsweetened applesauce – can replace with mashed banana.
- Light butter – I used I Can’t Believe It’s Not Butter Light. Regular butter works perfect too!
- Peanut butter chips – You can substitute a nut butter here, like peanut butter or cashew butter.
- Chocolate – I love mini chocolate chips or chopped chocolate because the chocolate spreads farther!
- Graham crackers – essential for s’mores. Use gluten-free if you need!
- Marshmallow creme
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat oven to 325°F. Line a 8×8-inch baking pan with parchment paper or spray with nonstick cooking spray. In a large bowl, add protein powder, flour, sweetener, brown sugar, baking powder, baking soda, and salt. Mix well.
2. Then, add yogurt, applesauce, vanilla, butter, and melted peanut butter chips. Combine using a hand mixer.
3. Crush the graham crackers into little pieces and crumbles. Fold the crushed graham crackers and mini chocolate chips into the batter. I like to save a little of both to sprinkle on top of the blondies at the end.
4. Pour 3/4 of the blondie batter into the prepared dish. Add the marshmallow creme in small dollops evenly across the batter. Then, use a butter knife or toothpick to make swirls. You can swirl as much or as little as you’d like!
5. Add the remaining blondie batter on top in dollops and do a few more quick swirls. Sprinkle with any remaining graham cracker crumbles and chocolate chips.
6. Bake for 25-28 minutes, or until the edges are set. A toothpick inserted in the center should still be slightly gooey for a moist texture.
Let blondies cool to room temperature. Then, store them in the fridge in an airtight container. They are best the next day after allowing the flavors to come together overnight!
To freeze, let blondies cool to room temperature. Then, cut them into bars. Wrap the bars individually in parchment paper, wax paper, or aluminum foil. Store in a Ziploc bag. To prevent freezer burn, make sure to remove as much air as possible. Your bars will stay fresh for 6 months if stored properly.
For The Best Blondies
- Use the ingredients called for in the recipe. Substitutions happen, but to really experience these S’mores Blondies, I highly recommend using the ingredients I used.
- Don’t over-bake. Taking the blondies out when a toothpick inserted in the center comes out mostly clean is the key to a gooey and moist texture. Baking too long will dry them out!
Do I need to use all purpose flour?
I recommend you do, but if you need to substitute, you can. For gluten-free blondies, use Bob Red Mill’s 1:1 Gluten Free Baking Flour or King Arthur Measure for Measure Gluten Free Flour. You could also use oat flour.
Can I use a different brand of protein powder or leave it out altogether?
Not all protein powders bake the same, so just make sure you are using one you know bakes well. If you want to use another brand, make sure it is also a whey + casein OR a plant-based blend. Whey blends don’t bake as well.
You can omit the protein powder. Just substitute with an equal amount of more flour (30g or 1/4 cup).
Can I make this recipe gluten-free?
Yes! To make gluten-free blondies, use a gluten-free flour like Bob Red Mill’s 1:1 Gluten Free Baking Flour and a gluten-free graham cracker like Kinnikinnick.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
S’mores Protein Blondie Bars
Ingredients
- 3/4 cup all-purpose flour (90g)
- 1/2 cup vanilla protein powder (60g)*
- 1/4 cup granular sweetener (48g)
- 2 Tbsp packed brown sugar (24g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 Tbsp melted peanut butter chips (30g) or peanut butter
- 2 Tbsp light butter (28g) room temp
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt (112g)
- 1/2 cup unsweetened applesauce (122g) or mashed banana
- 8 graham crackers (31g) ~2 full cracker sheets
- 6 Tbsp marshmallow creme (39g)
- 2 Tbsp chopped chocolate or mini chocolate chips (30g)
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Instructions
- Preheat the oven to 325 degrees F. Line a 8×8-inch baking pan with parchment paper and/or spray with cooking spray.
- In a large bowl, add the dry ingredients (protein powder through salt); mix together well. Then add the yogurt, applesauce, vanilla, butter and melted peanut butter chips or peanut butter. Using a hand mixer, mix to combine.
- Crush the graham crackers to form a mixture of little pieces and some crumbles. Fold the crushed graham crackers and mini chocolate chips into the batter (I like to save a little of both to sprinkle on top).
- Pour 3/4 of the blondie batter into the prepared dish. Add the marshmallow creme in small dollops evenly across the batter. Then use a butter knife or toothpick to make swirls. You can swirl as much or as little as you’d like!
- Add the remaining blondie batter on top in dollops and do a few more quick swirls. Sprinkle with any remaining graham cracker crumbles and chocolate chips.
- Bake for 25-28 minutes, or until the edges are set. A toothpick inserted in the center SHOULD come out with a few wet crumbs for best texture. If you want blondies to be more cake-like, take out when toothpick inserted in center comes out completely clean.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
