Mini Smores Pies were on my mind one chilly afternoon when my youngest granddaughter came home from school talking about a lesson on campfires and old fashioned treats. She sat at the kitchen table with her backpack still on, sketching marshmallows and little flames while my husband warmed a kettle for tea.
The house felt busy in that gentle way it does when generations overlap, each doing their own small thing. I glanced at the pantry and spotted a box of brownie mix tucked behind the flour, and the idea quietly settled in. Dessert did not need to be complicated that day, just familiar and warm.
As the oven preheated, my daughter stopped by after work, still in her coat, asking what smelled so good already. We talked about how her father used to toast marshmallows on the stove when the kids were small, carefully turning them with a fork.
Those moments were never planned, yet they linger in memory far longer than grand occasions. Mini desserts felt right for this mood, something everyone could hold in their hands without fuss. The graham crusts lined up on the baking sheet looked like little empty stages waiting for their turn.
When the marshmallows finally puffed in the oven, my grandson pressed his face to the glass, counting how many were rising at once. We waited the extra minutes for them to cool, even though patience was hard. The kitchen filled with that sweet cocoa scent mixed with toasted sugar, a combination that always draws people closer. Mini Smores Pies ended up being shared right there at the counter, plates unnecessary, conversations flowing easily. Those are the evenings I treasure most now.
Short Description
Mini Smores Pies are individual desserts made with graham cracker crusts filled with fudgy brownie batter, then topped with chocolate chips and gooey marshmallows for a handheld twist on the classic campfire treat.
Key Ingredients
- 1 package brownie mix plus required ingredients listed on the box
- 8 mini graham cracker crusts
- 1 cup mini marshmallows
- ¾ cup chocolate chips
Tools Needed
- Mixing bowl
- Whisk or spoon
- Measuring cups
- Rimmed cookie sheet
- Oven
Cooking Instructions
Step 1: Prepare the brownie batter
Prepare the brownie batter according to the package directions, mixing until smooth and glossy. If the batter seems overly thick, stir gently for another 20 seconds to loosen it slightly.
Step 2: Fill the crusts
Place the mini graham cracker crusts on a rimmed cookie sheet. Spoon brownie batter into each crust, filling about ¾ full to allow room for rising during baking.
Step 3: First bake
Bake in a preheated 350°F oven for 20 to 25 minutes. The brownie centers should look set around the edges with a slight softness in the middle.
Step 4: Add toppings
Remove the tray from the oven and sprinkle mini marshmallows and chocolate chips evenly over each pie. Return to the oven for an additional 3 to 5 minutes until the marshmallows puff and begin to lightly toast.
Step 5: Cool before serving
Let the pies cool for 10 to 15 minutes. This resting time allows the filling to firm up slightly and makes them easier to handle.
Why You’ll Love This Recipe
Simple ingredients that are easy to keep on hand
Individual portions make serving effortless
Rich chocolate flavor balanced by crisp crust and soft marshmallow
Easy to prepare with minimal cleanup
A dessert that feels special without extra effort
Mistakes to Avoid & Solutions
Overfilling the crusts
Too much batter can spill over during baking.
Solution: Fill each crust only about ¾ full to keep edges neat.
Underbaking the brownie base
Soft centers may collapse once topped.
Solution: Check that the edges are set before adding marshmallows.
Burning the marshmallows
Marshmallows can brown quickly in the final minutes.
Solution: Watch closely during the last 3 minutes and remove once they puff and lightly color.
Skipping the cooling time
Serving too soon can cause the filling to fall apart.
Solution: Rest the pies for at least 10 minutes before serving.
Serving and Pairing Suggestions
Serve warm with fresh strawberries or raspberries
Pair with a glass of cold milk or light coffee
Arrange on a dessert tray for casual gatherings
Add a scoop of vanilla yogurt for a lighter finish
Storage and Reheating Tips
Store cooled pies in an airtight container at room temperature for up to 1 day
Refrigerate for up to 3 days if needed
Reheat briefly in the microwave for 10 to 15 seconds to soften the marshmallow
Avoid reheating in the oven to prevent over-drying
FAQs
1. Can I use homemade brownie batter instead of a mix?
Yes, any standard brownie recipe works as long as the batter is not overly runny.
2. Do these freeze well?
Freezing is not recommended as marshmallows lose their texture.
3. Can I use large marshmallows?
Mini marshmallows melt more evenly, but chopped large marshmallows can work.
4. How do I know the brownies are done before topping?
The edges should be set and slightly pulled from the crust.
5. Can I make these ahead for an event?
They are best the same day, but can be baked earlier and gently rewarmed.
Tips & Tricks
Use a small cookie scoop for even batter distribution
Line the baking sheet with foil for easier cleanup
Let kids add toppings for a fun kitchen activity
Recipe Variations
Peanut Butter Mini S’mores Pies: Replace ¼ cup of chocolate chips with peanut butter chips and follow the same steps for a nutty flavor.
Dark Chocolate Sea Salt Version: Use dark chocolate chips and sprinkle a pinch of flaky sea salt on top after baking.
Mint Chocolate Twist: Add ¼ teaspoon peppermint extract to the brownie batter and use mint chocolate chips.
Final Thoughts
Mini Smores Pies often slip into an afternoon without any fuss, quietly adding warmth to the day. They settle naturally into family rhythms, showing up just as easily on a busy school night as they do during an unhurried weekend. Each little pie brings together familiar flavors that feel gentle and inviting, the kind that make people linger a bit longer at the counter.
Looking back on evenings like these, the sounds of conversation and easy laughter stand out most. Mini Smores Pies keep things simple, yet they invite everyone to pause and share a moment together. That kind of ease and closeness is what I hold onto most in my kitchen.
Mini Smores Pies
Ingredients
- 1 package brownie mix plus required ingredients listed on the box
- 8 mini graham cracker crusts
- 1 cup mini marshmallows
- ¾ cup chocolate chips
Instructions
- Mix the brownie batter according to package directions until smooth.
- Fill each graham cracker crust about ¾ full with batter.
- Bake at 350°F for 20 to 25 minutes until set around the edges.
- Top with marshmallows and chocolate chips, then bake 3 to 5 minutes more until puffed.
- Cool for 10 to 15 minutes before serving.
