Mini S'mores Brownie Pies

Mini S’mores Pies take all the flavors of a fireside classic and bake them into adorable hand-held treats. With a gooey brownie base in a buttery graham shell, topped with melty chocolate and toasty marshmallows, these pies capture a taste of nostalgia in every bite. They are my favorite way to bring campfire memories indoors on busy weeknights or for quick family gatherings.

Every time I whip these up I think back to a cozy rainy day with my nieces when our backyard campout got cancelled but these pies saved our s’mores fix. The chocolatey aroma filling the kitchen still takes me right back.

Ingredients

• Brownie mix plus eggs oil and water required by the box: Look for a mix you love the taste of since it is the heart of your filling Higher-end mixes with real chocolate make a big difference in flavor
• Mini graham cracker pie crusts: Choose sturdy prepared crusts in shallow foil tins They make the base and are key to easy serving
• Mini marshmallows: Use fresh marshmallows for optimal puff and melt Avoid stale ones which will dry out and not toast properly
• Chocolate chips: Either semi-sweet for classic flavor or milk chocolate for extra creaminess Choose good quality for true meltiness

Instructions

Prepare the Oven:

Set your oven to 350 F 175 C so it is fully heated for a consistent bake

Mix Up the Brownie Batter:

Follow the instructions on your brownie mix box using eggs oil and water as called for Stir just until combined for a fudgy crumb

Assemble the Pie Bases:

Place all mini graham cracker crusts on a rimmed baking sheet This makes them easy to move in and out of the oven without spills

Fill with Brownie Batter:

Carefully spoon the brownie batter into each crust Fill only two-thirds full so brownies will rise without overflowing

First Bake:

Bake the filled crusts for about 20 to 25 minutes Test with a toothpick It should come out with a few moist crumbs not wet batter This keeps the brownies gooey not dry

Add Marshmallows and Chocolate:

Immediately top each brownie with plenty of mini marshmallows and chocolate chips Press lightly so they stick

Final Toast:

Slide the pies back into the oven Bake for three to five minutes Watch closely The marshmallows should puff up and start to turn golden brown but not burn

Cool Before Serving:

Remove the pies and let them cool at least ten to fifteen minutes This sets the brownie layer and keeps you from burning your mouth Serve them warm or after they reach room temperature for easier handling

I always look forward to that first gooey bite as the marshmallows stretch and stick to my fingers It always reminds me of laughter and little chocolate-smeared smiles at our noisy family table

Storage Tips

Let pies cool fully before storing Place them in an airtight container at room temperature for up to two days If you want to keep them longer freeze them individually wrapped and thaw at room temp before reheating

Ingredient Substitutions

To shake up the flavor swap the semi-sweet chocolate chips for milk chocolate peanut butter chips or even white chocolate For a gluten-free version use a gluten-free brownie mix and certified gluten-free mini crusts

Serving Suggestions

I love topping these pies with a scoop of vanilla bean ice cream or a drizzle of warm caramel For a party try mini cupcake papers and let guests top their own pies with extra toppings like berries or nuts

Historical Roots

S’mores came from the phrase some more popularized in the early 1900s by camping guides This modern adaptation brings all those beloved flavors to the kitchen minus the smoky clothes and campfire

Seasonal Adaptations

Try adding crushed peppermint candies in winter for a festive twist Make a fall version by stirring a dash of pumpkin spice into the brownie batter In summer use fresh berries as a garnish for a fruity finish

Success Stories

My neighbors request these every Fourth of July when backyard fireworks light up the evening They are always the first dessert to disappear Kid approval is universal and adults come back for just one more

Freezer Meal Conversion

Prepare and bake pies as directed but skip the final marshmallow step Let cool wrap tightly in plastic Freeze up to one month Thaw reheat at 325 F until warm then top with marshmallows and chips and broil for a fresh toasted topping

Mini S’mores Pies always spark smiles and sweet memories around our table. Try them for your next celebration or when you just need a taste of campfire coziness right at home.

Common Questions About Recipes

→ How do I prevent the brownie filling from overflowing?

Fill each graham crust no more than 2/3 full to allow space for the brownie to rise while baking.

→ Can I make these ahead of time?

You can bake the pies a day ahead. Store in an airtight container and reheat briefly before serving for best texture.

→ What ingredient substitutions can I use?

Swap chocolate chips for white chocolate or peanut butter chips. For extra crunch, add crushed graham crackers on top.

→ How do I know when the brownies are done baking?

The brownies are cooked through when a toothpick inserted in the center comes out with a few moist crumbs attached.

→ Are these pies suitable for vegetarians?

Yes, provided the brownie mix and marshmallows used are vegetarian-friendly. Always check ingredient labels for details.

→ Can I serve these with ice cream?

Absolutely! A scoop of vanilla ice cream pairs perfectly with the warm, gooey pies for an indulgent treat.