S’mores Brownie Cups

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These S’mores Brownie Cups are the perfect bake for a Summer evening when you want all the S’more vibes but with a little something extra. These are decadent and rich, with a little crisp texture from the graham cracker filling plus oozing toasted marshmallow fluff. Literally everything we love in a S’more, but more!

This recipe starts with my classic brownie base, keeping everything fudgy and chocolatey. A little indent or ‘well’ is created in each brownie cup, which gets filled with a graham cracker mixture. Top with a good scoop of marshmallow fluff, then toast with a blowtorch. Finally decorate with little chocolate pieces and a dusting of graham crackers.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe makes 12 brownie cups, made in a standard sized muffin tin. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

When it comes to making the best brownies, here are a few tips to keep in mind:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended. For this recipe we use a muffin tin, so if you use a ‘fairy cake’ or ‘popover’ tin which are different sizes, you’ll get a different outcome and need to change your bake time accordingly.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a coating of fudgy, moist crumbs, the brownies are done.
5. Let Them Cool: Create the indentations in the brownies while still warm. Then, allow the brownies to cool completely in the pan before filling and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by adding your favorite mix-ins such as nuts, chocolate chips, or even a dollop of peanut butter. Just make sure not to overload the cups.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the filling quantity for more or less, just do what suits you! 

INGREDIENTS REQUIRED 

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go! 

• Dark/Semi-Sweet Chocolate, Melted
• Unsalted Butter
• Light Brown Soft Sugar
• Granulated Sugar
• Large Free Range Eggs
• Vanilla Extract
• Plain (All Purpose) Flour
• Cocoa Powder
• Graham Crackers (or Digestive Biscuits)
• Marshmallow Cream/Fluff
• Hershey’s Chocolate or similar to decorate

The History of S’mores

The history of s’mores, the classic campfire treat of graham crackers, chocolate, and roasted marshmallows, is a uniquely American story tied to outdoor culture, especially scouting and campfire cooking.

Origins:

• 1920s: The earliest known published recipe for what we now call “s’mores” appeared in a 1927 Girl Scouts guidebook titled Tramping and Trailing with the Girl Scouts. It was called “Some More”, likely because they were so tasty people kept asking for “some more.”
• The recipe was simple: roast a marshmallow, place it between two graham crackers with a piece of chocolate, and let the heat melt it all together.

Name evolution:

• The name “Some More” gradually shortened into “s’more” over time, probably due to natural slang and speech patterns.
• By the 1950s, “s’mores” became the more commonly used term and started appearing in various cookbooks and publications.

Key components:

• Graham crackers: Invented in the early 1800s by Sylvester Graham, a Presbyterian minister who advocated for a simple, vegetarian lifestyle.
• Marshmallows: Originally made from the mallow plant, but by the late 1800s, marshmallows were mass-produced and popular in American desserts.
• Hershey’s chocolate: The rise of mass-produced chocolate bars (like Hershey’s, introduced in 1900) made s’mores easy and accessible.

Modern Popularity:

• S’mores became a camping tradition, especially in the U.S., and are still commonly associated with Boy Scouts, Girl Scouts, and summer outdoor activities.
• In recent years, s’mores have inspired countless variations—from s’mores-flavored cereal and coffee to gourmet versions at restaurants.

Fun fact:

National S’mores Day is celebrated on August 10th in the United States.

TOP TIPS FOR THE BEST S’mores Brownie Cups

• Melted Butter: As mentioned above, this contributes to the shiny top!
• Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
• Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
• Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness! 
• Indents: Create the wells or indents using a tablespoon measure or the end of a wooden spoon. For best results, do this while the brownie cups are still warm and pliable. Let cool completely before adding the frosting. 
• Graham Cracker Filling: The base of this indent in the brownie cups comprises of a graham cracker/butter mixture. Melt the butter, combine with graham cracker crumbs and spoon in. Press down with a spoon/fingers.
• Marshmallow Filling: Scoop about 1/2 – 1 tsp marshmallow fluff/cream on top of the graham cracker layer. It will settle in within a few minutes, so don’t worry if it looks like a mound to start with. Use a baking blow torch to get the toasty topping.
• Decoration: Totally optional but definitely looks cuter! Use a piece of Hershey’s chocolate or similar and push into the marshmallow. Sprinkle over any remaining graham cracker/butter mixture.

For my S’mores Brownie Cups, I use a basic 12 hole muffin tin. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Nutella Buttercream Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

 

STORAGE FOR S’mores Brownie Cups

Because the filling is made using perishable ingredients, you need to store these brownie cups in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies by themselves before they get filled with the creme filling. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the filling, torching and serving!