S'more Brownie Bites
1 stick unsalted butter, at room temperature
1 1/4 cups mini chocolate chips
3/4 cup sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 cup quinoa flour
3/4 cup mini marshmallows
1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners or regular 12 muffin pan with liners.
Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
Using a small cookie scoop, fill each paper liner with batter. Push mini marshmallows halfway down into the center of the batter, enough to nicely cover the top. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes for mini muffin tin and about 15-17 minutes for regular muffin pan. Cool for 20 minutes and serve.