S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com

S’mores Brownie Cups + Bakerita’s 4 Year Birthday

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com We’re celebrating here today. That is, indeed, why my s’mores brownie cups are wearing party hats (as if brownies needed a reason to wear party hats…).

Do you know whyyyy we’re celebrating? Well…

We’re having a birthday – not mine, but Bakerita’s. It was 4 years ago today that Bakerita.com was born, and my first post went live on the internet.

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com Four. Years. That’s sort of a crazy-long time in my 20-year long life. I’ve been involved with Bakerita for one-fifth of my life. I’ve spent the past four years taking photos, brainstorming new recipes, writing posts, connecting with readers and bloggers on social media, and learning about advertising and analytics. Through everything I’ve done over the past 4 years, Bakerita has never been far from my mind, and it’s absolutely crazy to me that it’s been so long since I decided on a whim to start a food blog, mostly because my sister told me to and I wanted a new hobby.

I was 16 when I started the site, about to be a senior in high school, with not a clue about how to run a food blog. I played around for a while, posting somewhat consistently and learning a little bit as I went. Slowly…I got more into it. I got more creative with recipes, I wanted to learn to be better at photographing food, I started to experiment with different styles of baking, and Bakerita got more fun and more important to me.

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com Through some of the most hectic years of my life, including my whole time in college, I’ve kept up with Bakerita. I’ve maintained posting as consistently as possible even when I was abroad. And really, I do it because I love it. I’m passionate about it, and it just keeps getting more exciting. I’ve had so much fun on this site – I’ve loved building a relationship with all of you who read my blog and make my recipes, so thank you all for reading.

In order to celebrate 4 years of recipes, I thought about making a big blog birthday cake, or something fun with sprinkles and celebratory sparklers. But I decided it would be a little more meaningful to do a little throwback to my first ever post on Bakerita – S’mores Cookies Cups – and remake them in the way I’d do it today.

The original S’mores Cookie Cups were essentially chocolate cookie dough baked in a mini cupcake pan with graham crackers and mini marshmallows baked on top. I still remember them, and they were decently good. Let’s remember: I taught myself how to bake as this website developed, so not my best recipe ever, but they definitely weren’t a bad dessert.

S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com The concept behind this dessert though, is something I can still totally get behind. I’m a s’mores lover, and am in favor of everything having a thick graham cracker crust. I’m also super into brownies (which bake up much more nicely than cookies do in a muffin pan, I’ve learned). The two together are a match made in heaven, so for my recipe redesign, I lined a cupcake pan with sweet, crunchy graham cracker crumbs, filled it with my favorite rich, super fudgy brownie batter, and then finished the whole thing off with a gooey toasted marshmallow and a square of melty Hershey’s chocolate (for authenticity/aesthetic reasons).

This version definitely wins. Sorry 16-year-old self!

These delicious morsels – renamed S’mores Brownie Cups – are crunchy, gooey, sticky, sweet, chocolatey, and so so delicious. You seriously got to try them. Whenever you need portable s’mores (which should be always), let these be your go-to.

I highly encourage you guys to go click on my first ever Bakerita post for a little laugh about my long ramblings, subpar photography, and overall randomness. It’s definitely a throwback! Thank you all again for being a Bakerita reader, whether you’ve been with me for four years, four months, four days, or four minutes. You’re the best! xoxox S'mores Brownie Cups // a gooey, fudgy brownie in a graham cracker crust, topped with a gooey toasted marshmallow! from Bakerita.com Want more of Bakerita? Stay in touch on InstagramTwitterFacebook, and Pinterest for all of the latest recipes & updates from my kitchen to yours!

S’mores Brownie Cups


    For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup (2 oz.) unsalted butter, melted
  • 2 tablespoons light brown sugar
  • For the brownies
  • 6 oz. dark chocolate, coarsely chopped
  • 1/2 cup (4 oz.) unsalted butter
  • 3/4 cup (5 1/4 oz.) granulated sugar
  • 1/4 cup (2 oz.) light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder
  • 2/3 cup (2 3/4 oz.) all-purpose flour
  • 12 marshmallows (I used the flat ones)
  • 1 Hershey's bar


  1. Preheat oven to 350ºF. Line a 12-cup muffin tin with muffin liners, or grease the pan.
  2. In a medium bowl, stir together all of the ingredients for the graham cracker crust until completely combined. Divide the crumbs between the muffin tins, and press the crumbs on the bottom and up the sides of the tins. Set aside while you prepare the brownie batter.
  3. In a medium bowl, whisk the flour, salt, and cocoa powder together.
  4. Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
  5. Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  7. Divide the batter evenly between the graham cracker lined muffin tins. Bake in preheated oven for 20-25 minutes or until a toothpick comes out with moist crumbs attached.
  8. Remove brownies from oven and place a marshmallow on top of each brownie. Return to the oven for 1-2 minutes or until marshmallows are light golden brown. Keep a close eye on the marshmallows while they bake.
  9. Remove from oven, and place 1 square of Hershey's chocolate bar on top of each marshmallow. Serve, and enjoy!
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Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

Chocolate Chunk Zucchini Bread

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com Sooo this was the first time I’ve ever had zucchini bread, but now I totally get what all the fuss is about. This stuff is delicious! 

Now I wish I was one of those people who had the problem of way too many zucchinis in the summer, because in addition to my spiralized zucchini dinners that I’ve been obsessed with this summer, I now want to make this zucchini bread all. the. time.

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

For my first time making zucchini bread, I decided to go the “healthy” route, because I figured what the heck is the point of putting a vegetable in your baked goods if you just go and overload with a whole bunch of sugar, oil, and flour? The best part about this healthy route though, is that not one of the people who tried it (which was a lot) noted that it was healthy. I take that as a major win, because isn’t that the whole point of making healthy desserts?

I read a lot about making zucchini breads before I dove into do it myself, and I noticed a lot of complaints about sogginess and too much moisture. I really wanted to avoid that, so I took two precautions: 1) squeeze the heeeeck out of that zucchini! I squeezed the grated zucchini over the sink to get as much water out as I could, and then I laid it out on a paper towel and squeezed it in that too. My zucchini was pretty dry by that point, and I recommend you follow the same steps so you don’t end up with a soggy loaf! 2) Coconut flour. Please don’t be tempted to switch it for something else – coconut flour is magical at soaking up that little extra bit of moisture in a recipe, because it acts like a sponge. You only need a little bit, but it makes all the difference in some recipes! (It’s also pretty easy to get now – they even have it at Trader Joe’s for a really good price!)

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

I’m in the camp that believes chocolate makes absolutely everything better, so of course I threw in some chopped chocolate chunks. Not too many – just enough for a bit of the decadence chopped chocolate brings. In loaves like this, I prefer chopped chocolate over chocolate chips, because the waxes in chocolate chips prevent them from melting to that super ooey gooey melty texture that absolutely makes a bread like this that much better. Try it – you’ll see what I mean.

The texture of this bread is amazing – it’s soft and tender and definitely not dry, but also not overly soggy or wet. I also love the green streaks running through it from the zucchini, though you may want to peel the zucchini if you’re trying to hide the veggies from your kiddos. Kids will absolutely love this as well. Though there isn’t a lot of added sweetener, the banana also helps sweeten the bread up so you definitely don’t miss the extra sugar so many quick breads call for.

Paleo Chocolate Chunk Zucchini Bread #glutenfree #grainfree | from Bakerita.com

I could ramble on more and more about how awesome this bread is, but I literally just got up from writing this post to go take another bite of the (very small) piece that’s left, and I don’t even know what else to say but…go try it. As far as quick breads go, this is up there as one of my favorites with my almond banana bread and chocolate chunk banana bread.

And I need to finish this post so I can go get another piece.

Chocolate Chunk Zucchini Bread


  • 1½ cups (6 oz.) almond flour
  • 2 tablespoons (1 oz.) coconut flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini, water squeezed out after measuring
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1 medium banana, mashed
  • 1 tablespoon coconut oil, melted
  • ½ cup (3 oz.) dark chocolate chunks


  1. Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the eggs, maple syrup, mashed banana, and coconut oil. Mix for medium for about 2 minutes. Add zucchini and stir to combine.
  3. Add the almond flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.
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Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com

Paleo Banana Blueberry Swirl Cake

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com Is it a bread? Is it a cake? This recipe is sort of an odd in between, but I called it a cake because it looked more like a cake than a bread. But it’s totally a cake you can eat for breakfast, zero guilt involved. Awesome, huh?

This cake is barely sweetened at all, but lacks no sweetness thanks to the bananas and blueberries. It’s also incredibly moist and tender. It’s totally Paleo, gluten-free, grain-free, and dairy-free. It’s also beautiful! Look at those swirls! [Read more...]

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Chocolate Ice Cream with Peanut Butter Cookie Dough & Fudge Swirls | from Bakerita.com

Chocolate Ice Cream with Peanut Butter Cookie Dough & Fudge Swirls

Chocolate Ice Cream with Peanut Butter Cookie Dough & Fudge Swirls | from Bakerita.com I couldn’t let summer pass me by without making some ice cream. It’s a staple.

However…since an ice cream maker isn’t something most people have on hand, and it’s something I definitely don’t have living with a bunch of other girls in college, I opted to go the ice cream maker-less route for this ice cream.

The pros: the ice cream is SO easy to make, so few ingredients, and requires ZERO cooking. No sitting with a custard over the stovetop for too long, stirring and waiting, waiting and stirring…this ice cream base recipe requires little to no effort on your part. You simply whip the cream, mix the sweetened condensed milk with some melted chocolate, fold them all together and voila: chocolate ice cream. [Read more...]

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Paleo Chocolate Chunk Banana Bread - sweetened only with bananas! Recipe at Bakerita.com

Paleo Chocolate Chunk Banana Bread

Paleo Chocolate Chunk Banana Bread - sweetened only with bananas! Recipe at Bakerita.com I originally was not going to post this recipe on Bakerita, not only because I already have way too many banana bread recipes on this site, but also because 80% of them include chocolate in some way. Oops. #sorrynotsorry

But…after I made it, and it got devoured within mere hours, with everyone having no idea it was grain-free and no sugar added (besides the chocolate), I decided it needed to be posted. Also: that’s why my pictures are sorta lame. Wasn’t really planning on posting them, but here we are. And YEAH – this is no sugar added. This banana bread is sweetened only with bananas. Of course, I ruined the sugar free thing by adding chunks of chopped chocolate (so much better than chocolate chips guys – try it), but who can resist melted chocolate chunks floated around their banana bread?!? [Read more...]

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Cookie Dough Brownies from Bakerita.com #recipe

Cookie Dough Brownies

Cookie Dough Brownies from Bakerita.com #recipe

Cookie dough + brownies. Arguably two of the world’s best creations when they’re on their own. Together? Irresistible.

The inspiration for this recipe came from a treat I had in London. My friends Izzy, Paige, and I were wandering around the Real Food Market on the Southbank (which was recommended by one of my readers – thanks! :D) and we saw the cutest little dessert stand. Obviously, we couldn’t resist picking up a few treats to bring back with us to snack on.

The first bar we got was a Snickers Bar, which was pretty darn delicious, and the second was a cookie dough brownie. The brownie looked fudgy and rich, with a thick layer of cookie dough on top. Reality was a little less impressive. The brownie wasn’t as chocolately as it should have been, and it was on the verge of being too dry. The cookie dough was too sweet and didn’t have any flavor – just sweetness with too few chocolate chips. We weren’t impressed. [Read more...]

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