It’s summer – ya gotta have a s’more. This is a riff on a flourless brownie I have been doing for a while, light and airy with the addition of a graham cracker crust and mini marshmallows. I did this mini style using a mini muffin pan. I even torched the top. I hope you like it.

Crust:
1 cup graham cracker crumbs
1/2 cup sugar
4 ounces melted butter
Brownie:
1 stick butter
8 ounces mini chocolate chips
8 ounces sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup dark cocoa powder
4 ounces mini marshmallows

Preheat oven to 350.

Add muffin liners to bottom of pan.

Mix melted butter, sugar, and graham crackers.

Place teaspoon in bottom of mini muffin pan.

Bake for 7 minutes and set aside.

Add butter and chocolate chips to a microwave safe bowl and microwave in 30 second bursts until melted and smooth. Whisk after burst.

Whisk in sugar and vanilla until smooth.

Add eggs one at a time whisking constantly.

Add vanilla and salt.

Whisk in cocoa powder.

Fill me muffin until almost full.

Bake for 12 minutes.

Add marshmallow to top and return to oven.

Place back in oven for 4 minutes.

Let cool for 10 minutes.

Serve.