Description
S’mores Skillet Brownies bake in a cast-iron skillet, topped with marshmallows, graham pieces, and chocolate chunks for a cozy winter campfire-at-home dessert. The fudgy base finishes with toasty marshmallows and melty chocolate, perfect for digging into while warm.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 cups mini marshmallows or large marshmallows cut in halves
- 1 1/2 cups graham crackers broken into bite-size pieces
- 1 cup semisweet chocolate chunks or large chocolate chips
- Neutral oil or softened butter for greasing (for skillet)
Instructions
- Preheat the oven to 350°F. Set a 10 to 12 inch cast-iron skillet on a baking sheet to catch drips.
- Lightly grease the skillet with oil or softened butter, coating the bottom and sides well.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until the mixture looks thick and glossy.
- Add the eggs and vanilla to the sugar mixture and whisk until smooth and slightly lightened in color.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder, breaking up any cocoa lumps.
- Add the dry ingredients to the wet mixture and gently fold with a spatula just until no flour streaks remain and the batter is thick and even.
- Pour the brownie batter into the prepared skillet and spread it into an even layer, smoothing the top.
- Bake for 20 to 25 minutes, until the edges look set and a toothpick inserted 2 inches from the center comes out with moist crumbs, not wet batter.
- Carefully remove the skillet and immediately sprinkle the graham cracker pieces evenly over the surface, lightly pressing them in.
- Scatter the chocolate chunks over the graham crackers, then top with an even blanket of marshmallows, leaving some gaps.
- Return the skillet to the oven and bake for 5 to 8 minutes, or until the marshmallows are puffed and starting to turn golden brown; switch to the broiler for 1 to 2 minutes for deeper toast, watching closely.
- Take the skillet out and let it sit for 10 to 15 minutes so the brownie sets slightly while staying warm and gooey.
- Check that the brownie portion has reached an internal temperature of 165°F or 74°C before serving.
- Serve the S’mores Skillet Brownies warm straight from the pan with spoons.
Notes
- Do not overbake the brownie base to keep it fudgy and gooey.
- Watch closely when broiling marshmallows; they burn fast.
- Serve the skillet on a trivet or wooden board and wrap the handle because it is hot.
- Scoop from the edge inward first, where the brownie is more set, to keep portions from being too molten.
- Refrigerate leftovers tightly covered for up to 3 days or freeze portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 to 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American