S’mores Brownie Cups
A delightful fusion of gooey chocolate, crunchy graham crackers, and fluffy marshmallows that evoke the nostalgia of summer gatherings, these S'mores Brownie Cups are perfect for sharing or enjoying solo.
Servings: 12 cups
Calories: 200kcal
Ingredients
For the graham cracker crust
- 1 cup 1 cup (120 g) graham cracker crumbs Crunchy and sweet, these crumbs provide the ideal base.
- 2 tablespoons 2 tablespoons granulated sugar Balances the graham cracker's natural flavor.
- 4 tablespoons 4 tablespoons (60 g) unsalted butter, melted Adds richness and a buttery aroma.
For the brownie batter
- 1/2 cup 1/2 cup (115 g) unsalted butter, melted Provides moisture and depth.
- 3/4 cup 3/4 cup (150 g) granulated sugar Provides sweetness.
- 1/2 cup 1/2 cup (100 g) brown sugar Adds a warm, caramel-like flavor.
- 2 large 2 large eggs Bind ingredients together.
- 1 teaspoon 1 teaspoon vanilla extract Elevates aroma and flavor.
- 3/4 cup 3/4 cup (90 g) all-purpose flour Provides structure.
- 1/4 cup 1/4 cup (30 g) cocoa powder Deepens the chocolate flavor.
- 1/2 teaspoon 1/2 teaspoon baking powder Helps the brownie cups rise.
- 1/4 teaspoon 1/4 teaspoon salt Enhances sweetness.
- 1/2 cup 1/2 cup (90 g) chocolate chips Creates bursts of sweetness.
- 12 large 12 large marshmallows (cut in half) Provides gooeyness.
- 1/2 cup 1/2 cup (90 g) chocolate chunks or mini chocolate bars Extra chocolatey goodness.
- to taste Crushed graham crackers (for garnish) Adds extra texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining it with paper liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs resemble damp sand. Press about 1 teaspoon of this mixture into the bottom of each muffin cup.
Making the Brownie Batter
- In another bowl, whisk together the remaining melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract, mixing until smooth.
- Sift in flour, cocoa powder, baking powder, and salt. Fold into wet ingredients carefully, then add chocolate chips and stir until combined.
Baking
- Spoon about 1 tablespoon of brownie batter over each graham cracker base in the muffin cups. Fill them about two-thirds full.
- Bake for 10-12 minutes until the edges are set but the center is slightly gooey.
- While warm, press a piece of chocolate into the center of each brownie cup and top with half a marshmallow. Return to the oven for 1-2 minutes until marshmallows are soft.
- For a toasted effect, broil for 30 seconds or use a kitchen torch.
- Let the treats cool slightly before carefully removing from the tin. Finish with a sprinkle of crushed graham crackers.
Notes
Serve these brownies warm, optionally pairing with vanilla ice cream to create a wonderful contrast.