Skip the campfire with these S’mores Brownie Cups. A graham cracker base, rich chocolaty brownie, topped with a piece of Hershey’s chocolate and a pile of toasted mini marshmallows.
This blog is not lacking in S’mores recipes. Last year I did a whole weeks worth of S’more recipes to celebrate National S’more Day (btw it’s today!).
In case you missed them last year:
Adding to the collection this year are these S’more Brownie Cups!
S’mores are an iconic American summer dessert! And everyone has their opinion on how to make a “perfect s’more”. Generally the arguments stem from how to toast your marshmallow – barely touched the flame, golden brown, charred? How do you do yours?
I am in the golden brown or partially charred camp. The star of the s’mores show for me is the chocolate and it’s got to be perfectly melted so the marshmallow has got to have some melting power!
We are skipping the campfire entirely with these S’mores Brownie Cups, but with the toasted marshmallows on top they do not lack the backyard campfire nostalgia.
The best way to torch your marshmallows is using a small kitchen blow torch. But if you don’t have one, you can toasted the marshmallows by putting the tin of brownies back in the oven on broil, keep the oven door open so you can keep your eye on them and make sure the brownies do not burn!
Graham Cracker Crust
12 full sheets honey graham crafters
1/3 cup coconut oil
2 oz unsweetened baking chocolate
1/2 cup coconut oil
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
2/3 cup dark chocolate cocoa powder
1/2 cup white all purpose flour
1 tsp baking soda
1/2 tsp sea salt
1 bar Hershey’s Milk Chocolate
2 cups mini marshmallows
Graham Cracker Crust
Pre-heat oven to 350°F
Add the graham crackers and 1/3 cup coconut oil to the bowl of your food processor
Process on high until the mixture starts to form together
Line a cupcake tin with cupcake liners
Press the graham cracker mixture into each lining, filling it about 1/4 of the way full
Bake for 5 minutes
Melt unsweetened chocolate and coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)
In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture
Add white and brown sugar, mix until fully combined
Add eggs 1 at a time
Mix in vanilla extract
In a small bowl, whisk together cocoa powder, flour, baking soda and sea salt
Slowly add dry mixture to the wet ingredients, mix until fully combined
Once the graham cracker crust is removed from the oven, top with brownie mixture, filling each cupcake tin to just below the top rim
Bake for 12-15 minutes until brownie is set
Immediately top each brownie with a square of Hershey’s milk chocolate, it will begin to melt and the chocolate will help the mini marshmallows to stick to the top of the brownie
Add a small handful of mini marshmallows on top of each brownie
Using a kitchen blow torch*, torch the marshmallows until toasted to your liking
*If you do not have a blow torch you can toasted the marshmallows by putting the tin of brownies back in the oven on broil, keep the oven door open so you can keep your eye on them and make sure the brownies do not burn.
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