S’mores Brownie Cups
Delicious brownie cups with a crunchy graham cracker crust and gooey marshmallow topping, combining the best of brownies and s’mores.
Servings: 12 pieces
Calories: 250kcal
Ingredients
For the Graham Cracker Crust
- 1 cup 1 cup (120 g) graham cracker crumbs Provides a crunchy, sweet base.
- 2 tablespoons 2 tablespoons granulated sugar Adds a touch of sweetness to the crust.
- 4 tablespoons 4 tablespoons (60 g) unsalted butter, melted Binds the crust together.
For the Brownie Batter
- 1/2 cup 1/2 cup (115 g) unsalted butter, melted Base of the brownie batter for velvety texture.
- 3/4 cup 3/4 cup (150 g) granulated sugar Brings sweetness and caramelization.
- 1/2 cup 1/2 cup (100 g) brown sugar Adds complexity to the flavor.
- 2 large 2 large eggs Ensures a moist, fudgy interior.
- 1 teaspoon 1 teaspoon vanilla extract Elevates the flavor profile.
- 3/4 cup 3/4 cup (90 g) all-purpose flour Provides structure.
- 1/4 cup 1/4 cup (30 g) cocoa powder Adds depth of chocolate flavor.
- 1/2 teaspoon 1/2 teaspoon baking powder Provides lift.
- 1/4 teaspoon 1/4 teaspoon salt Balances sweetness.
- 1/2 cup 1/2 cup (90 g) chocolate chips Melts into pockets of chocolate.
For Topping
- 12 large 12 large marshmallows (cut in half) Soft and fluffy for the s’mores experience.
- 1/2 cup 1/2 cup (90 g) chocolate chunks or mini chocolate bars Extra chocolatey goodness.
- to taste none Crushed graham crackers (for garnish) Crunchy finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 teaspoon of this mixture into the bottom of each muffin cup.
Baking
- In another bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add in the eggs and vanilla, whisking until frothy. Sift together the flour, cocoa powder, baking powder, and salt, then fold them into the wet ingredients. Lastly, fold in the chocolate chips.
- Spoon 1 tablespoon of the brownie batter over the graham cracker crust in each cup. Bake for 10-12 minutes, until edges are set and centers remain slightly gooey.
- Press a piece of chocolate into the center of each brownie cup and lay half a marshmallow on top. Bake for an additional 1-2 minutes until marshmallows soften. Broil for 30 seconds for a toasty finish.
Serving
- Let the cups cool slightly before removing from the tin. Garnish with crushed graham crackers and serve warm.
Notes
For a healthier version, use whole grain flour and natural sweeteners. Don't overmix the batter to avoid dense brownies, and always monitor baking times closely.