S’mores Brownie Bites

By: Heather Staller, excerpted from Kid Kitchen

Smores Brownie Bites

By: Heather Staller, excerpted from Kid Kitchen

S’mores! Just saying the word transports us to fun summer nights by a campfire. For this sweet treat, we take that classic flavor combo of graham cracker, chocolate and marshmallows and transform it into bite-sized brownies. The brownies are super fudgy thanks to two “secret” ingredients—almond butter and applesauce—but all you taste is chocolate goodness! Not only do the mini s’mores taste amazing, but they are super photo-worthy and sure to be a hit at any party or family gathering!

Get Ready!
Grab a mini muffin tin, mini paper muffin liners, a small resealable plastic bag, a medium microwave-safe bowl, a spoon, a large bowl, a large spoon and measuring cups and spoons.

Click here for the cookbook!

Makes24 mini brownies

Ingredients

Get Set!
4 graham crackers or ¾ cup (60 g) graham cracker crumbs
2 tablespoons (28 g) unsalted butter, cut into 4 pieces
1 large egg
1/2 cup (48 g) natural, unsalted almond butter
1/3 cup (80 ml) unsweetened applesauce
1/3 cup (73 g) light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (22 g) Dutch-processed cocoa powder
1/4 cup (31 g) all-purpose flour
1/4 cup (42 g) mini chocolate chips
1 cup (50 g) mini marshmallows

Go!

Preheat the oven to 350°F (180°C) and line a mini muffin tin with 24 paper liners.
Place the graham crackers into a small resealable plastic bag. Close the bag tightly, then use the bottom of a measuring cup to crush the graham crackers into crumbs.
Place the butter in a medium microwave-safe bowl and heat it in the microwave for 30 to 45 seconds, or until melted. Add the graham cracker crumbs to the butter and carefully stir to combine them. It should look like wet sand. Scoop 1 teaspoon of the buttered graham cracker crumbs into the bottom of each muffin cup. You should still have some of the crumb mixture left to use for the top of the brownies. Use the back of the spoon to press the crumbs into the bottom of the cups to pack them down.
In a large bowl, stir together the egg, almond butter, applesauce, brown sugar and vanilla. Add the baking soda, salt, cocoa powder, flour and chocolate chips and stir to combine all the ingredients.
Using a tablespoon measuring spoon, scoop the brownie batter on top of each of the graham cracker crusts in the muffin tin.
Press 2 or 3 mini marshmallows into the top of each brownie, and then sprinkle with a pinch of the remaining graham cracker crumbs.
Using oven mitts, carefully place the muffin tin onto the center rack of the oven. Set a timer for 10 minutes, and bake until the marshmallows are golden brown. If the marshmallows aren’t browned and the brownie batter still looks wet, set the timer for 2 more minutes and continue to bake.
Use oven mitts to remove the pan from the oven, or have a grown-up help you. Allow the brownies to cool in the pan for 15 minutes before removing them and serving.