Believe me, these were DE-LISH! They have a graham cracker crust, brownie middle, and marshmallow topping. Not sure what's with my marshmallow obsession lately. Do you blame me?
I made these in mini muffin pans. This recipe yields approximately 3 dozen mini brownie bites. Start by lining your pans with cupcake liners.
TIP: If you live in the Seattle area, buy these at Cash & Carry. They are super cheap and have a variety of sizes.
GRAHAM CRACKER CRUST
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) butter, melted
Combine graham crackers, sugar, and butter.
Sprinkle about a tablespoon of the graham cracker mixture in the bottom of each cup and use a tart tamper to flatten it out.
Bake crusts in 350 degree oven for 5 minutes.
Make brownie batter according to the directions on the box. I like Betty Crocker's Fudge Brownies.
Fill cups about 2/3 full with brownie batter.
Bake at 350 for 12 minutes.
- 1 1/2 cups sugar
- 2 large egg whites
- 1/3 cup water
- 2 teaspoons light corn syrup
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes.
Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer.
Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
Use a pastry bag to pipe frosting on top of cooled brownies.
Finish by sprinkling graham cracker crumbs and/or mini chocolate chips on top of the frosting, just to be fancy.