Despite having a salt tooth for the ages, it’s not all cheese and chips over here—I do get intense cravings for sweets now and then. And when a brownie craving hits, it hits hard.
And in my quest for almost-instant gratification, I’ve worked on a few strategies for shaving off as much time as possible between my craving and when a homemade brownie meets my lips.
The biggest problem is waiting for the brownies to cool. I mean, it’s impossible for me not to grab a knife and start slivering away at the edges, trying to get to that warm, dense, and gooey center.
I already had been making a smaller batch, since there are only two humans in this household. But it wasn’t instant enough.
However, when brownie bites are made in a muffin tin, the game changes.
Much like individual peanut butter chocolate cakes, these bites are already portioned out, and will cool more quickly than one big slab made in a baking pan.
And if you eat one when it’s still piping hot, you won’t be making a huge mess and destroying the rest of the pan with your ravenous cutting of corners and scooping out molten fudgy brownie pieces.
These s’mores brownie bites are my way of indulging in the middle of summer, when it’s way too hot to even bake something for 15 minutes in my non-air conditioned kitchen.
Because—in another one of my strokes of genius—they’re done on the grill!
As explained in my post on baking on the grill, you can make pretty much bake any sweet treat your heart desires—cookies, cupcakes, cakes, and yes, brownies—without having to turn on your inside oven.
And while the base recipe can be baked on the grill and then topped with anything you want, from chocolate or peanut butter frosting to Oreo cookies, I’m giving this version a little tip of the hat to the outdoors.
To make these s’mores brownie bites, you can just sprinkle on chopped chocolate, mini marshmallows, and a homemade graham cracker crumble as soon as the brownies come off the grill.
Yes, this can be done in a regular or toaster oven too when it’s cool enough to bake inside again.
But there’s no need to forego a brownie craving just because it’s too dang hot.
If you’re making these s’mores brownie bites on the grill, it’s really important to underbake them just a little bit to get that intensely fudgy center we all love
Because they cool in the pan, the brownies will continue to cook off heat as the s’mores toppings melt onto the bites.
And if you want to make a little bit of a mess and pop one out before it’s completely cool, I’ll never judge you for it.
Graham Cracker Crumble
- 4 graham crackers
- 2 tablespoons unsalted butter
- 2 teaspoons dry milk powder
- 1/4 teaspoon cinnamon
- 1 stick (8 tablespoons) unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 3/4 cup (85 grams) unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup + 1 tablespoon (68 grams) all-purpose flour
- baking spray
- 1/2 cup (85 grams; 3 ounces) semisweet chocolate chips or chopped chocolate
- 1/2 cup (57 grams; 2 ounces) mini marshmallows
- Pulse the graham crackers in a mini food processor or crush in a bag to make crumbs, then pour into a small bowl.
- Melt the butter.
- Stir the crumbs with the melted butter, milk powder, and cinnamon.
- Press into a small dish and freeze while you make the brownies.
- Preheat an outdoor grill or indoor oven to 350 degrees F.
- Melt the butter.
- Whisk the sugar, cocoa powder, and salt together in a large bowl.
- Stir in the butter until incorporated into a grainy paste.
- Stir in the eggs one at a time, making sure each is fully mixed in before adding the next.
- Stir in the vanilla extract.
- Sprinkle half the flour over the batter and gently fold in, then do the same with the remaining half. Only stir the flour in until it's just incorporated and no white streaks remain—don't overwork the batter.
- Spritz the wells of a standard muffin tin with baking spray.
- Scoop about 2 tablespoons batter into each well.
- If grilling, place the muffin tin on a rack or other elevated platform on the grill to keep air circulating around the brownies.
- Bake on the grill or in the oven for 12-15 minutes, just until the muffins are matte on top. Especially for grilling, you want to underbake them slightly, since they will continue to cook in the pan away from the heat.
- While the brownies are baking, remove the pan of graham cracker crumble from the freezer and break into small pieces by hand.
- Remove the pan from the grill or oven.
- Top the brownie bites with the marshmallows, chocolate chips, and graham cracker crumble.
- Let the brownies cool on a rack, then remove each bite from the tin with an offset spatula.
Make the graham cracker crumble:
Make the brownies:
Brownie bites can be stored in the refrigerator for up to 1 week or at cool room temperature for up to 3 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 54mgSodium: 139mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 3g
The nutritional information above is computer-generated and only an estimate.