{Yields: 12}

1 box Betty Crocker Supreme Chocolate Chunk Brownie Mix

¼ cup water

⅓ cup Vegetable oil 

1 egg

¼ cup graham cracker crumbs

60 mini marshmallows (about 5 per brownie cup)

2 bars (1.55 oz each) Hershey's milk chocolate, broken into 24 pieces

Preheat your oven to 350 degrees and add baking liners into a 12 regular sized muffin tin.  Spray the bottoms of the liners with cooking spray and set aside.  Then cut the 2 bars of Hershey's bars into 24 pieces and place them in the fridge. 

Make the brownie batter as directed on the box and fill each muffin cup with 2 tablespoons of batter.  I used a cookie scoop and it made the process a lot easier!  

Bake for 18-20 minutes or until the edges and tops of the brownies are set.  Remove from the oven and top each brownie cup with 5 mini marshmallows.  Place the muffin tin back into the oven for 1 to 2 minutes or until the marshmallows have softened.  

Remove from oven and allow to cool for a few minutes in the pan.  Then remove and transfer brownie cups to a wire cooling rack.  Sprinkle about a ½ teaspoon of graham cracker crumbs on top of the marshmallows and add 2 chocolate pieces.

Serve warm or at room temperate.  Enjoy!

Recipe adapted from Betty Crocker.