Easy S’mores Brownie Bites Ready in 40 Minutes

These S’mores Brownie Bites pack a graham cracker crust, a fudgy brownie center, and a toasted marshmallow topping into one perfect two-bite treat. The second that marshmallow comes out from under the broiler, golden and puffed, you’ll want to eat it straight off the tray.

Why You’ll Love These S’mores Brownie Bites

They’re ready faster than a batch of full-size brownies. Because they bake in a mini muffin tin, these s’mores brownie bites are done in under 15 minutes of oven time, plus a quick minute under the broiler for that toasted marshmallow finish.

Every bite has the full s’mores flavor lineup built right in: the snap of graham cracker, the fudge of a rich brownie, and the pillowy, toasty marshmallow on top. You get all three in one clean bite instead of stacking a sandwich that falls apart.

S’mores Brownie Bites are also endlessly portable. Pack them in a lunchbox, set them out on a dessert table, or bring them to a bonfire without a single stick or skewer in sight.

Ingredients You’ll Need For Your S’mores Brownie Bites

For the graham cracker crust:

• 1 cup graham cracker crumbs (about 8 full sheets, crushed) — this is the classic s’mores base and gives every bite a little crunch under the fudge.
• 5 tablespoons unsalted butter, melted — binds the crumbs into a crust that holds together once cooled.
• 2 tablespoons granulated sugar — just enough to sweeten the crust so it doesn’t taste flat next to the rich brownie layer.

For the brownie layer:

• 1/2 cup unsalted butter, melted — use melted, not softened, for that shiny, crackly brownie top.
• 1 cup granulated sugar — standard granulated sugar keeps the texture fudgy rather than cakey.
• 2 large eggs — bring the batter together and give the brownies their structure.
• 1 teaspoon vanilla extract — rounds out the chocolate flavor.
• 1/3 cup unsweetened cocoa powder — natural or Dutch-process both work; Dutch-process gives a slightly deeper color.
• 1/2 cup all-purpose flour — just enough to hold the batter together without drying it out.
• 1/4 teaspoon salt and 1/4 teaspoon baking powder — salt sharpens the chocolate flavor, baking powder gives a light lift.

For the topping:

• 12 large marshmallows, halved crosswise — cutting them in half (rather than using minis) gives you that tall, toasty dome you want in a s’more. Kitchen scissors sprayed with a little nonstick spray make clean cuts.
• 4 oz milk chocolate bar, broken into 24 small squares — a classic milk chocolate bar melts the way s’mores chocolate should. Semi-sweet works too if you want it less sweet.

How to Make S’mores Brownie Bites

1. Preheat your oven to 350°F and grease a 24-cup mini muffin pan well, including the top edges.
2. Mix the graham cracker crumbs, melted butter, and sugar in a small bowl until it looks like wet sand. Press about 1 tablespoon into the bottom of each muffin cup and bake for 5 minutes, then set the pan aside to cool slightly.
3. Whisk the melted butter and sugar together in a mixing bowl until combined, then whisk in the eggs and vanilla until the mixture turns glossy, about 1 minute.
4. Fold in the cocoa powder, flour, salt, and baking powder just until no dry streaks remain — overmixing will make the brownies tough.
5. Spoon about 1 tablespoon of brownie batter over each baked crust, filling the cups roughly two-thirds full.
6. Bake at 350°F for 12 to 14 minutes, until the edges look set but the centers are still slightly soft — they’ll firm up as they cool.
7. Top each brownie bite with half a marshmallow, cut-side down, then switch your oven to broil and return the pan for 30 to 60 seconds, watching the entire time, until the marshmallows are golden and puffed.
8. Press a square of chocolate onto each toasted marshmallow immediately after broiling so it melts slightly on contact. Let the bites cool in the pan for 10 minutes before running a knife around the edges and lifting them out.

Tips for Success For S’mores Brownie Bites

Watch the broiler like a hawk. Marshmallows can go from perfectly toasted to burnt in under 10 seconds under a broiler. Stand at the oven door and pull the pan the moment they’re golden, not after.

Don’t skip greasing the pan well. The graham crust and gooey marshmallow both love to stick to a bare mini muffin tin. A generous coat of butter or nonstick spray, including the top rim, makes them lift out clean.

Let them cool before removing. The most common mistake is trying to pop these out of the pan while the crust is still warm and soft — it crumbles. Ten minutes of cooling firms the crust enough to release each bite in one piece.

Variations to Try

Swap the milk chocolate squares for chopped dark chocolate if you want a less sweet, more grown-up version. A pinch of flaky sea salt on top after broiling turns these into a salted s’mores bite.

Want the full-size version of this flavor combination for a crowd? Try our S’mores Brownies, baked in a 9×9 pan and cut into squares.

If you’d rather skip the oven crust step, use a store-bought mini graham tart shell instead — just fill and bake as directed, checking a minute or two early since pre-baked shells brown faster.

For a s’mores brownie bite with crunch, stir 1/4 cup of crushed graham crackers directly into the brownie batter before baking.

What to Serve With S’mores Brownie Bites

A scoop of vanilla or malted milk ice cream turns these into a full dessert — the cold-hot contrast against the warm marshmallow is the whole point of a good s’more.

For a dessert spread, set these out next to our Toffee Chocolate Chunk Cookies for a mix of textures: soft and gooey next to crisp-edged and chewy.

FAQs

Can I make these S’mores Brownie Bites without a broiler? Yes. Use a small kitchen torch to toast the marshmallow tops instead, which also gives you more control than a broiler.

Can I use mini marshmallows instead of halved large ones? You can, but pile 2 to 3 mini marshmallows on top instead of just one — a single mini marshmallow toasts too quickly and won’t give you that classic gooey dome.

How do I store leftover s’mores brownie bites? Store them in an airtight container at room temperature for up to 2 days. The marshmallow topping softens over time, so they’re best within the first day.

Can I make the brownie base ahead of time? Yes — bake the crust and brownie layers up to a day ahead, cover, and store at room temperature. Add the marshmallow and chocolate topping fresh right before serving so it stays gooey.

Final Thoughts

These S’mores Brownie Bites take everything you love about a campfire classic and make it easier to share, no fire pit required. They come together fast enough for a weeknight craving but look special enough for a party platter.

Give These S’mores Brownie Bites a try this week — once that first toasted marshmallow top catches your eye, it’s hard not to reach for a second one.