Print

Smores Brownie Bites Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

Smores Brownie Bites are delightful mini desserts featuring a graham cracker crust topped with rich, fudgy brownie batter, baked to perfection, and finished with toasted marshmallow halves and a Hershey chocolate square. This gooey, chocolatey treat perfectly combines classic s’mores flavors in a convenient bite-sized form, ideal for dessert or party snacks.

  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the crust:

  • 1 cup (8 full rectangle graham crackers, 90 g) graham cracker crumbs
  • 2 Tablespoons packed light brown sugar
  • 4 Tablespoons (57 g) unsalted butter, melted

For the brownies:

  • 10 tablespoons (141 g) unsalted butter
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (53 g) packed light brown sugar
  • ⅔ cup (57 g) unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • ½ cup (60 g) all-purpose flour, spooned and leveled
  • ½ teaspoon salt
  • ½ cup (85 g) semi-sweet chocolate chips

Topping:

  • 6 large marshmallows, cut in half
  • 12 Hershey chocolate squares

Instructions

  1. Preheat & prepare: Preheat the oven to 350°F (180℃) and position a rack in the center. Line a muffin pan with muffin cups.
  2. Make the crust: Grind graham crackers into fine crumbs in a food processor. Transfer crumbs to a small bowl, add the brown sugar and melted butter, and mix until combined. Divide the crust mixture evenly among muffin cups (about 1½ tablespoons each) and press down firmly to form a crust layer. Bake for 5 minutes, then remove and let cool on a wire rack.
  3. Prepare brownie filling: In a medium saucepan, melt butter over medium heat. Stir in granulated sugar, brown sugar, and cocoa powder until smooth. Remove from heat and cool for 5 minutes. Whisk in the eggs and vanilla extract until well combined.
  4. Add dry ingredients and chocolate chips: Stir in flour and salt until mostly combined, then fold in the semi-sweet chocolate chips until there are no remaining flour streaks.
  5. Assemble and bake: Evenly divide the brownie batter over the cooled graham cracker crusts in the muffin cups. Bake for 12 to 15 minutes until the brownies are set with cracked, shiny tops. Remove and let cool for 10 minutes in the pan on a wire rack. The brownies should be slightly underbaked to remain fudgy for the next step.
  6. Add marshmallow topping and broil: Top each brownie bite with half a marshmallow. Place under a broiler for 1-2 minutes until marshmallows are lightly toasted—watch carefully to prevent burning.
  7. Finish with chocolate squares: Remove from broiler and immediately press a Hershey chocolate square on top of each toasted marshmallow for melting and finishing touch.

Notes

  • Storage: Store the cooled brownie bites in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate for up to 5 days and bring to room temperature before serving.
  • Freezing: Freeze before adding marshmallows and chocolate. Cool completely, layer with parchment between brownie bites in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a couple of hours at room temperature before serving.

Find it online: https://allcookedup.com/smores-brownie-bites-recipe/