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S’mores Brownie Bites - Gooey, Chocolatey, Bite-Sized Treats

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the graham crust: 1 1/4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the brownie layer: 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup mini chocolate chips (optional but great)
  • For the topping: 24–30 large marshmallows or about 2 cups mini marshmallows
  • Extra graham crumbs and chocolate squares for garnish (optional)
  • To finish: Flaky sea salt, a light sprinkle (optional but recommended)

Method
 

  1. Prep the pan. Heat your oven to 350°F (175°C). Grease a mini muffin pan well or line with mini paper liners. This recipe makes about 24–30 bites.
  2. Make the graham crust. Stir graham crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like wet sand. Spoon about 1 teaspoon into each well. Press down firmly with the back of a spoon or a shot glass to create a compact base.
  3. Par-bake the crust. Bake for 5 minutes to set the crumbs. Remove and let cool slightly while you mix the brownie batter.
  4. Melt the butter. In a small pot or microwave-safe bowl, melt the butter. Let it cool for 2–3 minutes so it doesn’t scramble the eggs.
  5. Mix the wet ingredients. Whisk in the granulated sugar and brown sugar until glossy. Add eggs and vanilla. Whisk until the mixture lightens slightly, about 30 seconds.
  6. Add the dry ingredients. Sift or whisk together flour, cocoa, baking powder, and salt. Fold the dry mix into the wet ingredients just until combined. Stir in chocolate chips if using. The batter will be thick.
  7. Fill the pan. Spoon about 1 tablespoon of brownie batter over each crust. Don’t overfill; you want them just shy of the top to make room for marshmallows later.
  8. Bake the brownies. Bake 10–12 minutes, until the tops look set and a toothpick has moist crumbs. Don’t bake fully dry; fudgy is the goal.
  9. Add marshmallows. Pull the pan from the oven. Gently press one large marshmallow (cut in half crosswise) or a few minis onto each brownie. Return to the oven for 2–3 minutes, just until the marshmallows puff and soften.
  10. Toast the tops. For golden, toasty marshmallows, switch the oven to broil. Broil 20–40 seconds, watching closely. Rotate the pan if needed. Pull them as soon as they’re evenly browned.
  11. Finish and cool. Sprinkle with a pinch of flaky salt and extra crumbs or a tiny chocolate piece if you like. Let the bites cool in the pan for 10–15 minutes, then loosen edges with a thin knife and transfer to a rack to cool fully.
  12. Serve. Enjoy slightly warm for maximum gooey factor, or at room temp for cleaner bites.