Marshmallow Brownie Bites with Chocolate Ganache
Indulge your sweet tooth with these irresistibly rich Marshmallow Brownie Bites with Chocolate Ganache—a decadent treat that's perfect for any occasion! These bite-sized goodies feature fudgy, chocolate-packed brownie bases topped with ooey-gooey mini marshmallows that toast to golden perfection. As if that weren’t enough, a silky, dark chocolate ganache drizzle takes these morsels to the next level of indulgence. With a quick 20-minute prep and simple ingredients like cocoa powder, semi-sweet chocolate, and heavy cream, these mini desserts are easy to make but deliver gourmet-level results. Serve them at parties, potlucks, or whenever you’re craving a luxurious chocolate fix. Perfectly portioned, irresistibly chewy, and loaded with layers of flavor, these marshmallow brownie bites are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoons salt
- 100 grams mini marshmallows
- 120 milliliters heavy cream
- 120 grams dark chocolate (chopped)
Instructions
Preheat your oven to 175°C (350°F) and grease a 24-cup mini muffin tin or line it with mini cupcake liners.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the semi-sweet chocolate chips until fully melted and smooth.
Whisk in the granulated sugar and brown sugar until well combined.
Allow the mixture to cool slightly, then whisk in the eggs one at a time. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Spoon the brownie batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake the brownie bites in the preheated oven for 12–15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the brownie bites from the oven and immediately top each one with 2–3 mini marshmallows. Return the tray to the oven for another 2–3 minutes until the marshmallows are slightly puffed and golden.
Allow the brownie bites to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for 2 minutes. Stir until smooth and shiny.
Using a spoon or piping bag, drizzle the ganache over the cooled marshmallow brownie bites. Let the ganache set for 20 minutes before serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 17.3 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
