I like to make these in mini muffin tins, but you could also make them in a 9 x 13 baking pan.
makes about 36 mini brownie bites
Graham Cracker Crust
- 6 tablespoons (3 ounces) butter, melted and cooled
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup flour
- 1/2 teaspoon salt
- 10 ounces semi-sweet chocolate, chopped
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 36 marshmallows
Preheat the oven to 325 degrees and line mini muffin tins with cupcake liners.
In a medium bowl combine graham cracker crumbs, sugar, and salt.
Pour in butter and mix until well combined.
Place a tablespoon or so of crumb mixture in the bottom of each cup and use a tart tamper to flatten out.
Bake for 15-20 minutes.
Change oven temperature to 350 degrees.
In a medium-sized bowl, combine flour and salt. Set aside.
Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.
Set chocolate aside to cool for 8-10 minutes.
Whisk sugar and vanilla into chocolate.
Add one egg at a time to chocolate mixture, mixing well after each addition.
Fold in flour mixture until just combined.
Pour batter into prepared muffins tins, even dividing batter among 36 cups.
Bake for 20 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.
Turn the oven to broil.
Place one marshmallow on top of each brownie and place under the broiler for about 1 minute. Watch closely so you don't burn the marshmallows! Unless, of course, you like them that way.
NOTE: You can make the crust and brownies ahead of time and then broil the marshmallows right before serving so they are warm and gooey and de-lish.
Sources: The Kitchn (crust), The Blonde Buckeye (brownies)