S'more Brownie Bites
- Level: Easy
- Yield: 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 140
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 27
- Sodium
- 17
- Total: 45 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 15 min
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.