As I was perusing the internet for some South-of-the-border dessert idea's for a certain upcoming holiday, I somehow came across these little babies and was completely and utterly distracted. So distracted that I forgot all about my purpose and made these instead.
I love it when, on a whim, I decide to make a new recipe because either I'm craving marshmallows or the recipe just looks too good to be true. It also doesn't hurt if I actually have all the ingredient's on-hand. That really seals the deal for me.
The day after I made these I brought them into work and they were a real hit. Typically when I bake I try to get rid of it as fast as I can, and no that doesn't mean I try to shove it in my face as fast as possible. I either give it to my husband to bring to work or I bring it to mine. No one complains and everyone benefits. I get the joy of trying out a new recipe and everyone else gets to be my official taste testers. It's a nice arrangement.
Mini S’more Brownie Cups
Recipe from here
Makes about 30
- The special equipment needed is a mini muffin pan and mini muffin liners.
- The original recipe calls for ½ cup quinoa flour but I substituted that for whole-wheat flour instead. If you don’t have either of those flours than you can use one entire cup of all-purpose flour.
- Err on the side of slightly undercooking these- they’re so tiny and can get overcooked in a heartbeat so every minute counts. I think 9-10 minutes is perfect, but every oven differs.
1 stick (8 Tbs.) unsalted butter
¾ Cup chocolate chips
½ Cup sugar
2 Large eggs, room temperature
2 tsp. vanilla extract
½ Cup all-purpose flour
½ Cup whole-wheat flour
Pinch of salt
½ Cup mini chocolate chips
¾ Cup mini marshmallows
¼ Cup graham cracker crumbs or 4 large graham crackers, finely crushed
1. Preheat the oven to 350º F and line a mini muffin pan with paper liners.
2. Heat the butter and ¾ cup chocolate chips together until melted and smooth. Put aside to cool slightly.
3. In a medium-size bowl, whisk the sugar, eggs and vanilla until combined. Add the chocolate mixture until completely blended.
4. Using a wooden spoon, gradually add the flour, salt and mini chocolate chips to the batter until smooth.
5. With a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter, or until the muffin liner is 75% filled. Push 3 mini marshmallows halfway down in the center of the batter. Sprinkle ½ teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, or until the edges look done, 9-11 minutes. Cool for 20 minutes and serve.