S'mores Brownie Bites
Two-bite s'mores in brownie form — a graham cracker crust, fudgy brownie center, and toasted marshmallow topped with melted chocolate.
Servings: 24 bites
Calories: 120kcal
Cost: 2
Equipment
- 24-cup mini muffin pan
- mixing bowls
- whisk
- rubber spatula
- measuring cups and spoons
Ingredients
- 1 cup graham cracker crumbs (about 8 full sheets)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 12 large marshmallows, halved crosswise
- 4 oz milk chocolate bar, broken into 24 small squares
Instructions
- Preheat oven to 350°F and grease a 24-cup mini muffin pan well, including the top edges.
- Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press about 1 tablespoon into the bottom of each muffin cup and bake for 5 minutes. Set aside to cool slightly.
- Whisk melted butter and sugar together until combined. Whisk in eggs and vanilla until glossy, about 1 minute.
- Fold in cocoa powder, flour, salt, and baking powder just until no dry streaks remain.
- Spoon about 1 tablespoon of brownie batter over each baked crust, filling cups two-thirds full.
- Bake at 350°F for 12 to 14 minutes, until edges are set but centers are still slightly soft.
- Top each with half a marshmallow, cut-side down. Switch oven to broil and return pan for 30 to 60 seconds, watching constantly, until marshmallows are golden and puffed.
- Immediately press a chocolate square onto each toasted marshmallow. Cool in the pan 10 minutes before running a knife around the edges and lifting out.
Notes
Store in an airtight container at room temperature for up to 2 days. Best enjoyed within the first day, as the marshmallow topping softens over time. The crust and brownie base can be baked up to a day ahead and topped with marshmallow and chocolate just before serving.