Irresistible S’mores Brownie Bites in 15 Minutes

You know that magical moment when you bite into a perfect s’more—the crunch of graham cracker, the gooey marshmallow, the melty chocolate? That’s exactly what these S’mores Brownie Bites deliver in every single bite—except you don’t need a campfire! I’ve been obsessed with these little guys ever since I first made them for a summer potluck. They disappeared in minutes, and now they’re my go-to whenever I need a quick, crowd-pleasing treat. The best part? They combine all that nostalgic s’mores flavor with the rich fudginess of brownies—in a perfectly poppable package. Trust me, you’ll want to make a double batch!

Ingredients for S’mores Brownie Bites

Gathering the right ingredients is half the battle when making these irresistible bites. I’ve learned through trial and error that quality matters—especially with chocolatey treats. Here’s everything you’ll need, grouped so you can measure efficiently:

Dry Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup cocoa powder (I prefer Dutch-processed for richer flavor)
• 1/2 teaspoon salt (trust me, it makes the chocolate pop!)

Wet Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature (they incorporate better this way)
• 1 teaspoon pure vanilla extract

The S’mores Toppings

• 1 cup mini marshmallows (or regular ones cut in quarters)
• 1/2 cup graham cracker crumbs (about 4 full sheets crushed)

A quick tip from my messy experiences: measure your graham crumbs after crushing them, not before. Those crumbs have a sneaky way of settling differently in the measuring cup!

How to Make S’mores Brownie Bites

Okay, let’s get baking! These little bites come together faster than you’d think—just follow these steps and you’ll be enjoying that perfect s’mores-chocolate combo in no time:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan really well (or use parchment liners—my lazy baker’s secret!).
2. In a medium bowl, whisk together the flour, cocoa powder, and salt until they’re best friends.
3. In another bowl, beat the melted butter and sugar until it looks like wet sand. Add eggs one at a time, then the vanilla—mix until smooth but don’t go crazy.
4. Gently fold the dry ingredients into the wet ones. The batter will be thick and glorious—that’s exactly what we want!
5. Spoon the batter into the muffin cups (about 3/4 full). Bake for 12-15 minutes until the edges look set but the centers are still slightly soft.
6. Now the fun part—press marshmallows onto the warm brownies immediately after baking. They’ll get all melty and perfect.
7. Sprinkle with graham cracker crumbs while everything’s still warm so they stick. Let cool before devouring (if you can wait!).

Baking Tips for Perfect S’mores Brownie Bites

• Don’t overbake! The brownies will keep cooking slightly as they cool—you want them fudgy, not dry.
• Use kitchen shears to cut regular marshmallows if you don’t have minis—just spray them with cooking spray first so they don’t stick.
• For extra toasty goodness, pop them under the broiler for 30 seconds after adding marshmallows (watch closely—they burn fast!).
• Let them cool completely before removing from the pan—those melty marshmallows are sticky little devils when hot.

Why You’ll Love These S’mores Brownie Bites

Listen, I know I’m biased because I could eat these every day, but here’s why these little treats will become your new obsession too:

• They’re the perfect party food—no plates or forks needed! Just pop one (or three) and enjoy. I always bring them to gatherings because they disappear faster than I can say “s’mores brownie bites.”
• That gooey marshmallow texture is pure magic against the fudgy brownie base. When you bite in, the marshmallow stretches just like a proper campfire s’more should.
• Kids go wild for them (and let’s be honest, adults too). My niece calls them “campfire cupcakes” and begs me to make them every time she visits.
• They’re deceptively easy—you probably have most ingredients in your pantry right now. No fancy equipment needed, just a bowl, spoon, and mini muffin pan.

Seriously, once you taste that perfect combo of crunchy graham, melty marshmallow, and rich chocolate all in one bite, you’ll understand why this recipe stays in my regular rotation!

Ingredient Substitutions & Notes

Listen, I get it—sometimes you’re out of an ingredient or need to make this recipe work for dietary needs. Don’t worry, I’ve got you covered with some tried-and-true swaps that still keep these S’mores Brownie Bites delicious:

• Gluten-free flour: Swap the all-purpose flour 1:1 with your favorite gluten-free blend. I’ve used Bob’s Red Mill with great results—just make sure it has xanthan gum for the right texture.
• Dairy-free butter: Use a plant-based butter substitute like Earth Balance. Melt it just like regular butter, and you’ll still get that rich flavor.
• Cocoa powder: If you’re out of Dutch-processed, regular cocoa powder works fine. It’ll be slightly less intense, but still chocolatey and delicious.
• Graham cracker alternatives: No graham crackers? Crush up digestive biscuits, vanilla wafers, or even gluten-free graham-style crackers. They’ll still give you that classic s’mores crunch.
• Mini marshmallows: If you only have large marshmallows, just cut them into quarters. Pro tip: spray your scissors with cooking spray first to prevent sticking.

One thing I’ve learned is that while substitutions work, try to stick to the recipe for the first batch. Once you’ve got the basics down, feel free to tweak it. And hey, if you’re experimenting, let me know how it turns out—I’m always up for trying new variations!

Storing and Reheating S’mores Brownie Bites

Okay, let’s talk about keeping these little bites as fresh and gooey as the day you made them. Because let’s be real—you’ll probably have leftovers (or maybe not, if your family is like mine). Here’s how to keep them tasting amazing:

• Room temperature storage: Place them in an airtight container with parchment between layers. They’ll stay perfect for about 3 days—if they last that long!
• Freezing for later: These freeze surprisingly well! Just pop them in a freezer bag once cooled. When the craving hits, thaw at room temp for an hour or microwave for 15 seconds.
• Reheating magic: For that just-baked marshmallow pull, microwave for 10 seconds. Watch them closely—those marshmallows go from perfect to puffed-up mess real quick!
• Pro tip: If the graham topping gets soft, a quick 30-second toast under the broiler freshens them right up. Just don’t walk away—I’ve learned that lesson the hard way.

One warning—these tend to develop mysterious disappearing powers when left on the counter. I swear I made two dozen yesterday and now there’s only three left. Must be the s’mores brownie bite fairy at work again!

Nutritional Information for S’mores Brownie Bites

Let’s be real—we’re not eating s’mores brownie bites for their health benefits, but I know some of you like to keep track (or need to for dietary reasons). Here’s the scoop per bite, based on my standard recipe:

• Calories: 120
• Total Fat: 6g (3.5g saturated)
• Cholesterol: 25mg
• Sodium: 60mg
• Total Carbs: 16g
• Fiber: 1g
• Sugars: 10g
• Protein: 2g

Nutritional values are estimates and vary based on ingredients used. And hey, here’s my two cents—these are rich little guys, so one or two usually satisfies my sweet tooth (though I won’t judge if you go for three!).

FAQs About S’mores Brownie Bites

I get so many questions about these little guys – and I love that! Here are answers to the things people ask me most often about making perfect s’mores brownie bites:

Can I use large marshmallows instead of minis?
Absolutely! Just cut them into quarters with kitchen shears (pro tip: spray the scissors first so they don’t stick). The bigger pieces will get extra gooey – which is never a bad thing in my book.

Why did my marshmallows sink into the batter?
Ah, the classic marshmallow sinkage! This happens if you add them before baking. The trick is to press them onto the just-baked brownies when they’re still warm. The residual heat melts them perfectly without disappearing into the batter.

How do I prevent sticking without using liners?
I feel your pain – those melty marshmallows can be sticky business. My foolproof method? Grease the pan really well with butter or use cake goop (equal parts flour, oil, and shortening). Let the bites cool completely before gently twisting them out with a butter knife.

Can I make these ahead for a party?
You bet! Bake them the day before and store at room temp. Right before serving, pop them under the broiler for 30 seconds to refresh the marshmallows. Watch them like a hawk though – they go from golden to burnt in a flash!

Why are my brownie bites dry?
Heartbreaking! Usually this means they baked too long. Remember – they’ll keep cooking a bit as they cool. Pull them when the edges look set but centers still seem slightly underdone. Also, make sure you’re using proper measuring techniques – packed flour = dense brownies.

Share Your S’mores Brownie Bites

Okay, confession time—I live for seeing your s’mores brownie bite creations! There’s something magical about how everyone puts their own little twist on this recipe. Did you add a sprinkle of sea salt? Try them with caramel drizzle? I want to see it all!

Snap a pic and tag me on Instagram so I can cheer you on. Nothing makes my day like scrolling through your photos while sipping my morning coffee. And if you loved this recipe as much as I do, leave a quick rating—it helps other sweet-toothed bakers find these little bites of joy.

Remember, the best recipes are the ones we share. Now go forth and spread the s’mores brownie love—your friends will thank you (probably with empty plates and sticky fingers)!

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