S’mores Brownie Bites
An easy but impressive dessert that kids can make by themselves (or with just a little help)! These S’mores Brownie Bites were my cookbook kid recipe testers’ favorite recipe over and over again. The brownies are super fudgy thanks to two “secret” ingredients–almond butter and applesauce–but all you taste is chocolate goodness! These little treats are sure to be a hit at any party or family dinner!
Want more recipes that your kids will be excited to cook (like these S’mores Brownie Bites)?
For the full details on the book, pre-ordering, and pre-order bonuses, head to the Official KID KITCHEN Launch Page! (Click Here)
For those who pre-order KID KITCHEN before March 14, 2023, I have three kid-friendly cooking bonuses as a THANK you for your support! You will get 10 EXTRA recipes and bonus content as a free ebook, a video KNIFE SKILLS mini-course, and tickets to a LIVE q&a and cooking class.
Be sure to head to the Official KID KITCHEN Launch Page (linked here) to find out how to claim your pre-order bonuses!
This is what the recipe looks like in Kid Kitchen. Printable recipe also below!
S'mores Brownie Bites
- 4 graham crackers or ¾ cup graham cracker crumbs
- 2 tbsp unsalted butter, cut into 4 pieces
- 1 large egg
- 1/2 cup natural, unsalted almond butter
- 1/3 cup unsweetened applesauce
- 1/3 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup dutch-processed cocoa powder
- 1/4 cup all purpose flour or gluten-free flour blend
- 1/4 cup mini chocolate chips
- 1 cup mini marshmallows
- Preheat the oven to 350°F (180°C) and line the mini muffin tin with 24 paper liners.
- Place the whole graham crackers into a small resealable plastic bag. Close the bag tightly then use the bottom of a measuring cup or a small rolling pin to crush the graham crackers into crumbs.
- Place the butter in a medium microwave-safe bowl then heat it in the microwave for 30 to 45 seconds until melted. Add the graham cracker crumbs to the bowl with the butter then 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 cup 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 then stir to combine all the ingredients.
- Using a tablespoon measuring spoon, scoop the brownie batter on top of each of the graham cracker crusts you already made.
- Press 2 or 3 mini marshmallows into the top of each brownie then sprinkle with a pinch of the remaining graham cracker crumbs.
- Using oven mitts, carefully place the muffin tin onto the center rack of your 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 a timer for 2 more minutes and continue to bake.
- Carefully use oven mitts or have a grown-up help you remove the pan from the oven. Allow the brownies to cool in the pan for 15 minutes before removing them from the muffin tin.
I am SO excited to share this new book with you—and to see all of your budding kid chefs cooking along!
Be on the lookout for more seasoned kid-chef recipes coming to my website and social media feeds! And, as always, thank you for your support!
Now lets’ get cooking!
Click HERE to head to the Official KID KITCHEN Launch Page!
Be sure to check out some other recipes from Kid Kitchen HERE:
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