Campfire Brownie Bites (Gluten-Free)

There’s something about toasted marshmallows that instantly pulls you into holiday mode—like you can practically hear the crackle of a campfire, even if you’re just standing in your kitchen with a mini muffin pan. These Gluten-Free Campfire Brownie Bites are everything you love about s’mores, minus the graham cracker, the mess, and the cold fingers. They’re fudgy, bite-sized, and topped with a perfectly toasted marshmallow and a swirl of melted chocolate. Best part? They come together fast, with ingredients you probably already have on hand. A holiday win.

Gluten-Free Campfire Brownie Bites

Fudgy mini brownie bites topped with melted mini chocolate chips, a toasted marshmallow, and a warm chocolate drizzle. Cozy, nostalgic, and easier than s’mores by the fire—perfect for holiday trays or quick dessert cravings.

Prep: 10 min Bake: 10–12 min Yields: ~24 brownie bites

Print

• Mini Muffin Pan: Gives the brownie bites perfect shape and even baking.
• Mini Cookie Scoop: Ensures every brownie bite is the same size for consistent baking.
• Cocoa Powder: Rich, deep chocolate flavor that keeps the batter naturally fudgy.

Tip: For the best toasted marshmallow tops, use a kitchen torch or broil briefly—watch closely so they caramelize without burning.

This post may contain affiliate links. If you purchase through my links, I may earn a small commission—at no extra cost to you. Thanks for supporting Little Hands Kitchen!

Ingredients

Brownie Bites

• ½ cup unsalted butter, melted (113 g)
• ¾ cup granulated sugar (150 g)
• ¼ cup brown sugar (50 g)
• 2 large eggs
• 1 tsp vanilla extract or vanilla bean paste
• ½ cup cocoa powder (45 g)
• ½ cup gluten-free 1:1 all-purpose flour (70 g)
• ¼ tsp baking powder
• ¼ tsp fine sea salt

Topping

• Mini chocolate chips
• Mini marshmallows (1 per brownie bite)
• Melted chocolate, for drizzling

Directions

Make the Brownie Bites

1. Preheat oven to 350°F (175°C). Line a mini muffin pan with parchment liners or lightly grease the pan.
2. Add the melted butter, granulated sugar, and brown sugar to a medium bowl. Whisk until smooth.
3. Add the eggs and vanilla (or vanilla bean paste) and whisk until glossy and well combined.
4. In a separate bowl, whisk together the cocoa powder, gluten-free flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture and stir just until no dry streaks remain.
6. Divide the batter among the mini muffin cups, filling each about ¾ full. Bake for 10–12 minutes, or until the tops are set but the centers are still soft.

Add the Toppings

1. Immediately sprinkle a small cluster of mini chocolate chips into the center of each warm brownie bite.
2. Press one mini marshmallow into the melted chocolate in the center of each bite.
3. Place the pan under the broiler for 30–60 seconds, or use a kitchen torch, until the marshmallows are toasted and golden.
4. Drizzle melted chocolate over the tops. Allow the chocolate to set before serving.

Storage: Store cooled brownie bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

Make-Ahead: Bake the brownie bites ahead of time and add the marshmallows, toasting and drizzling with chocolate just before serving.

Flavor Options:

• Extra Chocolate: Stir ½ cup mini chocolate chips directly into the batter.
• Mocha: Add ½ tsp espresso powder to deepen the chocolate flavor.
• S’mores Style: Sprinkle crushed gluten-free graham crackers over the chocolate drizzle.