Nothing is better than getting that perfect little bite of dessert...and for some people (I'm trying to be one of them) that is just enough. In this case, mini S'more Brownie Bites are about three little bites of perfection. Just the right amount of chocolate brownie goodness, just the right number of gooey mini marshmallows, and just the right dusting of sweet graham cracker crumbs.
Now the challenge presents itself...try to stop eating after just one!
{photos by Freutcake}
S'More Brownie Bites- via Giada De Laurentiis
Makes 18 Brownies
1 stick unsalted butter, at room temperature
1 ¼ cups mini chocolate chips
½ cup sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ cup all-purpose flour
½ cup quinoa flour
¾ cup mini marshmallows
¼ cup graham cracker crumbs or 4 large graham crackers, finely crushed
1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a mini-cupcake pan with paper liners.
2. Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add ¾ 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 ½ cup mini chocolate chips.
3. 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 ¼ 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.
2. Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add ¾ 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 ½ cup mini chocolate chips.
3. 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 ¼ 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.
Freutcake Notes: Do not cook past 12 minutes. The center may be soft but will firm up after cooling. Also, quinoa flour adds a lovely nutty flavor and density to the brownie bites as well as fiber...try it!
rachael adele says
these look amazing, leah! and the perfect treat for summer 🙂
freutcake says
Isn't Rainbow Connection fun?! It's one of my favorites.
Emily Lynne {The Best of this Life} says
Oh boy Leah, those look waaaayyy too delicious 😉
Lauren | Eyes/Ears/Mouth+Lens says
I love that Giada is behind this recipe, amazing. They look wonderful!