gimme s'more

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

Recipe Notes

- 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.

Ingredients:

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

Directions:

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.