S’mores Brownie Bites
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These s’mores brownie bites combine three of my favorite desserts into one irresistible treat. Each one starts with a buttery graham cracker crust, gets topped with a rich, fudgy brownie, and finishes with a toasted marshmallow and a square of Hershey’s chocolate. They’re everything you love about s’mores, but with even more chocolate in every bite.
I wanted to create a dessert that captured all the classic flavors of a campfire s’more without needing an actual campfire. As much as I love traditional s’mores, they’re messy to make for a crowd. And I love my smores brownie cookies so I thought why not turn them into a brownie this time? These brownie bites bake right in a muffin pan, making them perfect for parties, BBQs, or anytime you’re craving a nostalgic summer dessert.
The graham cracker base adds that classic s’mores crunch while helping the brownie hold its shape. For the brownie layer, I skipped boxed mix and used a homemade brownie recipe with both cocoa powder and chocolate chips. The cocoa gives the brownies a deep chocolate flavor while the melted chocolate chips create an extra fudgy texture.
One of my favorite tricks is pulling the brownies from the oven just before they’re fully baked. Since they go back under the broiler to toast the marshmallows, they finish baking gently and stay wonderfully soft and fudgy instead of drying out.
Ingredients
Graham Cracker Crust
- Graham cracker crumbs: I make my own by pulsing whole graham crackers in a food processor, but store-bought crumbs work too. You can also use digestive biscuits or Nilla wafers.
- Light brown sugar: You can use my homemade brown sugar recipe or granulated sugar.
- Unsalted butter: Melt the butter before mixing so the crumbs hold together when pressed into the muffin cups.
Brownie Filling
- Unsalted butter: Can also use salted butter.
- Granulated sugar
- Light brown sugar
- Unsweetened cocoa powder: You can use regular unsweetened or Dutch cocoa powder.
- Vanilla extract
- Eggs: Bring them to room temperature so they mix smoothly into the batter. Read more here How To Get Room Temperature Eggs Fast.
- All-purpose flour
- Salt
- Semi-sweet chocolate chips: These melt into the brownies, making them extra fudgy.
Topping
- Large marshmallows: Cut each marshmallow in half so they’re the perfect size for the brownie bites. Can also use mini marshmallows.
- Hershey’s chocolate squares: Press them onto the warm toasted marshmallows so they soften slightly without completely melting.
How To Make Mini S’mores Brownie Bites
Start by preheating your oven to 350°F and lining a standard muffin pan with paper liners. Using liners makes removing the brownie bites much easier after baking.
To make the crust, pulse the graham crackers into fine crumbs if you’re starting with whole crackers. You can use a food processor or place in a zip-top bag and smash.
Stir the crumbs together with the brown sugar and melted butter until the mixture resembles wet sand.
Press about 1½ tablespoons into each muffin cup, using the bottom of a measuring cup or small glass to pack the crumbs firmly. A well-packed crust won’t crumble when you remove the brownie bites.
Bake the crusts for 5 minutes before adding the brownie batter. This quick bake helps the crust stay crisp underneath the fudgy brownie layer.
For the brownie batter, melt the butter in a medium saucepan over medium heat. Stir in both sugars and the cocoa powder until smooth, then remove the pan from the heat. Letting the mixture cool for about 5 minutes keeps the eggs from scrambling when they’re added.
Whisk in the eggs and vanilla until the batter is smooth and glossy.
Stir in the flour and salt just until mostly combined before folding in the chocolate chips. Be careful not to overmix once the flour is added, which can make brownies tougher instead of tender and fudgy.
Divide the batter evenly over the baked crusts and smooth the tops if needed. Bake for 12 to 15 minutes, or until the tops are shiny and crackly and the centers are just set. I actually like to underbake them slightly since they’ll spend another minute or two under the broiler later.
Place half of a marshmallow on top of each brownie and place the pan under the broiler for 1 to 2 minutes. Stay close and watch carefully because marshmallows can go from perfectly toasted to burnt in seconds.
As soon as the marshmallows come out of the oven, gently press a Hershey’s chocolate square into the top of each one. The residual heat softens the chocolate just enough while still keeping its classic shape.
Recipe Tips
- Pack the crust firmly. Using the bottom of a shot glass helps create a crust that stays together instead of crumbling when you peel away the liner.
- Cool the cocoa mixture before adding the eggs. Five minutes is usually enough to prevent the eggs from cooking while still keeping the batter easy to mix.
- Slightly underbake the brownies. Since they’ll return to the oven under the broiler, pulling them out just before they’re fully done keeps them extra fudgy.
- Watch the broiler closely. Marshmallows toast incredibly fast. Don’t walk away—you only need about 1 to 2 minutes.
- Add the chocolate immediately. Press the Hershey’s square onto the hot marshmallow as soon as it comes out from under the broiler so it softens without losing its shape.
Storage
Store the cooled brownie bites in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, you can refrigerate them for up to 5 days and let them come to room temperature before serving.
I would freeze them before adding the marshmallows and chocolate. To freeze baked brownie bites, allow them to cool completely, then place them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a couple of hours before serving.
More Recipes To Try
If you’re a s’mores fan like I am, there are plenty of other chocolatey desserts to satisfy your sweet tooth. My S’mores Chocolate Chip Cookies deliver that same gooey marshmallow and S’mores combination in an easy chocolate chip cookie recipe. I also love my S’mores Cupcakes, S’mores Bars, and S’mores Cheesecake.
Smores Brownie Bites
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
Make crust:
- Prep your oven. Preheat the oven to 350°F (180℃) and place a rack in the center of the oven. Place muffin cups into a muffin pan.
- Make the crust. In a food processor, grind the graham crackers into fine crumbs. Add the crumbs to a small mixing bowl. Add the sugar and butter and stir together until it the mixture comes together. 1 cup (8 full rectangle graham crackers, 90 g) graham cracker crumbs 2 Tablespoons packed light brown sugar 4 Tablespoons (57 g) unsalted butter
- Form crusts. Divide the mixture evenly into each muffin cup (about a 1 ½ Tablespoons each). Press the crust down evenly into the bottom of each muffin cup. Bake for 5 minutes. Remove from the oven and let cool on a wire rack.
Make the filling:
- In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, brown sugar and cocoa powder. Remove from the heat and let cool for 5 minutes. 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
- Whisk in the eggs and vanilla until well combined. 2 teaspoons vanilla extract 2 large eggs
- Add the flour and salt stir until mostly combined, then add the chocolate chips and stir until no flour remains. Divide the batter into each muffin cup on top of the graham cracker crust. ½ cup (60 g) all-purpose flour ½ teaspoon salt ½ cup (85 g) semi-sweet chocolate chips
- Bake for 12 to 15 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. I like to underbake slightly since they will go back in under the broiler and this way they stay fudgy.
- Top each brownie with half of a marshmallow. Place under a broiler for 1-2 minutes until lightly toasted. Keep a close eye so they don’t burn! Remove and press a Hershey chocolate square on top of the marshmallow. 6 large marshmallows 12 Hershey chocolate squares
Video
Notes
- Storage: Store the cooled brownie bites in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, you can refrigerate them for up to 5 days and let them come to room temperature before serving.
- Freezing: I would freeze them before adding the marshmallows and chocolate. To freeze baked brownie bites, allow them to cool completely, then place them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a couple of hours before serving.
