Gluten Free S’mores Brownie Bites
You won't believe how easy and delicious these Gluten Free S'mores Brownie Bites are. Who needs a campfire when you have a plate of these?!
Servings: 32 brownies
Ingredients
For the graham cracker crust:
- 4 tablespoons butter melted
- 1 ½ cups graham cracker crumbs divided (gluten free if needed)
- 3 tablespoons sugar
- ¼ teaspoon cinnamon
For the brownies:
- 12 tablespoons butter 1 ½ sticks
- 1 ¼ cups sugar
- ¾ cup cocoa powder
- 2 eggs large
- 1 teaspoon vanilla
- 2/3 cup all-purpose gluten free flour with xanthan gum
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup mini semi-sweet chocolate chips
- 1 cup mini marshmallows or 16 jumbo marshmallows cut in half
For the chocolate drizzle:
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease mini muffin tins with cooking spray. Set aside.
- Begin making graham cracker crust. Reserve ¼ cup graham cracker crumbs for topping. Mix remaining graham cracker crumbs with sugar and cinnamon in a small mixing bowl. Add melted butter and stir to combine.
- Add heaping teaspoon graham cracker mixture to muffin wells. Press down so that bottom of wells are covered.
- Begin making brownie batter. Melt butter and sugar together in saucepan until sugar is dissolved. You may also melt in microwave for 1 ½ minutes, stirring halfway through. Remove from microwave and stir until sugar is dissolved. Heat for 30 seconds more. Pour mixture into medium sized mixing bowl.
- Stir in cocoa powder until smooth. Add vanilla and stir. Let cool for 5 minutes. Add eggs and whisk until combined.
- Add flour, salt, and baking soda. Stir until smooth. Gently fold in chocolate chips until evenly distributed. Do not over stir or all the chocolate will melt.
- Scoop heaping tablespoons of batter on top of graham cracker crust. Do not overflow muffin tins. Batter should be just shy of the top of muffin tin.
- Bake at 350 degrees for 16-18 minutes until edges are set and tops are crackled.
- Remove from oven and let cool on cooling racks. Once completely cooled, turn brownies out of oven tin. Transfer to baking sheet.
- Set oven to broil. Place 5-6 mini marshmallows on top of brownies. Broil brownie bites for 1-2 minutes until marshmallows are golden brown. Watch closely to avoid burning. Remove from oven and set aside.
- In a microwave safe dish, heat chocolate chips for 45 seconds. Stir for at least 1 minute until smooth. Return to microwave for 15 second intervals if needed, stirring for 1 minute in between. Transfer to a Ziploc bag. Snip the very end of the bag and drizzle chocolate over brownie bites.
- Sprinkle brownie bites with reserved graham cracker crumbs. Serve while marshmallows and chocolate are still warm.
Notes
*Store leftover brownie bites in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months. Let chilled brownie bites come to room temperature before serving. You can microwave room temperature brownie bites for 15 seconds for a warm treat.