Best 2 Gooey Smores Brownie Cups Recipes
Calling all chocolate and marshmallow lovers! Get ready to embark on a delightful culinary journey with our sensational gooey s'mores brownie cups. These irresistible treats combine the best of both worlds – the rich, decadent fudginess of brownies and the gooey, marshmallowy goodness of s'mores. Each bite is an explosion of flavors and textures that will leave you craving more!
These brownie cups are not just any ordinary dessert; they are elevated to perfection with layers of melty chocolate, toasted marshmallows, and a graham cracker crust. The brownie batter is infused with cocoa powder for an intense chocolate flavor, while the marshmallow filling is made with a combination of marshmallow fluff and mini marshmallows for an extra gooey texture. The graham cracker crust adds a delightful crunch and a touch of nostalgia, reminiscent of those campfire treats we all love.
Our article features three tantalizing variations of these s'mores brownie cups: the classic s'mores brownie cups, the s'mores brownie cups with peanut butter cups, and the gluten-free s'mores brownie cups. The classic recipe is a timeless delight, while the peanut butter cups variation adds a nutty twist to the traditional treat. And for those with dietary restrictions, the gluten-free version ensures that everyone can indulge in this irresistible dessert.
CLASSIC GOOEY BROWNIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
- Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
- Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
- For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
- Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
S'MORES BROWNIES
Steps:
- For the graham cracker layer: Preheat oven to 350 degrees F. Grease and line an 8-inch square baking pan with parchment, leaving a 1-inch overhang on each side.
- Add the graham crackers, cinnamon, chili powder and salt to a food processor and pulse to break up. Add the butter and pulse until the ingredients are combined and the mixture resembles sand. Press the mixture into the prepared baking pan. Refrigerate while you make the brownie layer.
- For the brownie layer: Combine the eggs, sugars and vanilla extract in a large bowl. Mix until well combined. Add the melted butter, cocoa powder, flour, baking powder, cinnamon, ancho chile powder and salt. Stir to combine, but take care to not overmix. Add the chocolate chips and fold in.
- Spread the entire brownie layer mixture over the top of the graham cracker crust. Bake until the top is dry and firm, about 40 minutes. (A cake tester will not come out clean because the brownies are so fudgy!) Let them cool completely.
- For the marshmallow frosting: Turn the oven to the broil setting. Adjust the oven rack so it's 6 inches from the heat source.
- Spread the mini marshmallows on an unlined sheet tray, then broil until toasty and charred, about 1 minute. (As an alternative, use a kitchen torch and char until you have your desired level of darkness.) Let cool to touch.
- Add the butter and powdered sugar to a bowl and beat until fluffy and well mixed. Add the marshmallow creme and vanilla and stir until combined. Set aside.
- Spread the marshmallow frosting over the top of the cooled brownie. Add the charred mini marshmallows all over.
- Remove from the pan and cut into squares.
Tips:
- Line your muffin tins with cupcake liners. This will make it easier to remove the brownie cups once they are baked.
- Use a large spoon or scoop to fill the cupcake liners. This will help to ensure that all of the brownie cups are the same size.
- Bake the brownie cups for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownie cups cool for a few minutes before topping them with marshmallows and chocolate. This will help to prevent the marshmallows from melting too quickly.
- Broil the brownie cups for 1-2 minutes, or until the marshmallows are golden brown.
- Let the brownie cups cool for a few minutes before serving.
Conclusion:
Gooey S'mores Brownie Cups are the perfect dessert for any occasion. They are easy to make and always a hit with kids and adults alike. With their rich chocolatey flavor, gooey marshmallow centers, and crispy graham cracker crusts, these brownie cups are sure to satisfy your sweet tooth.
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