S'more Brownie Bites

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 24 brownies
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Ingredients

1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed

1 stick unsalted butter, at room temperature

1 1/4 cups mini chocolate chips

1/2 cup sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup all-purpose flour

1/2 cup quinoa flour *

3/4 cup mini marshmallows

Directions

Special equipment:
a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners. 

Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips. 

Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.

Cook’s Note

* Quinoa flour is available at health food stores.

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