S’mores Brownie Skillet

S’mores are definitely up there with some of my absolute favorite desserts, as well as most of my family. My sister and I are constantly on the hunt for any thing new that is s’mores flavored. Whether that be ice cream or Oreos, we have just about tried them all. However most of the time I feel like these s’mores flavored desserts miss the mark, not THIS time. This s’mores brownie skillet has all the authentic parts of a s’more you know and love, toasty marshmallows, creamy milk chocolate, and crunchy graham crackers. It’s all baked up in a cast iron skillet and ready to dive into head first!

What makes this a s’mores brownie skillet?

In order to really capture the trifecta flavor of s’mores I wanted to make sure to really highlight each of the three major ingredients: graham crackers, chocolate, and marshmallows. My husband and I love to make s’mores when we go camping (or even in the backyard) with fun candies such as Reese’s cups, Caramello candy, or Ghirardelli squares. We sometimes even slather some peanut butter on our graham crackers before we start assembling our s’mores. And although those are TOTALLY delicious, I wanted to stick with a more traditional s’mores brownie skillet.

To start you are going to make a thick, crunchy graham cracker crust for the bottom of your skillet. On top of that will be rich, fudgy brownies studded with milk chocolate chips. Once it is all baked up you throw some marshmallows on top, and using either a kitchen torch or the broil function of your oven, get those marshmallows nice and toasty. You’ll then throw on some graham crackers, graham cracker crumbs, and some milk chocolate right on top. I used Hershey’s milk chocolate bars to stick with the authentic theme here.

No campfire neccesary!

Ok, now that we know what goes into making a s’mores brownie skillet, let’s make one! First, i’ll preface this by saying you absolutely don’t need a kitchen torch to make this recipe. I used the broil on my oven and it turned out just fine in the final step. I did use my gas range to toast a few extra marshmallows for garnish so that’s an option too if you are feeling extra. While I used a 9 inch cast iron skillet, you could also use an 8 or a 9 inch cake pan or even an 8 or a 9 inch square pan. Use whatever you have! Note the cooking times will vary based on the size and type of pan you use.

The crust:

To get started we will make a graham cracker crust. I used about 2 cups of graham cracker crumbs which I pulsed down from a sleeve and a half of full size graham crackers. Pulse down into crumbs either use a food processor or crush using a plastic storage bag and a rolling pin. Once you have graham cracker crumbs, add in melted butter, salt, and brown sugar. Mix or pulse to combine. Press this mixture into a greased baking pan of your choice (I used a cast iron skillet) and bake for 8 minutes in a 350 degree preheated oven. While the crust is baking prepare the brownie batter.

The brownie:

The brownie batter uses both melted unsweetened chocolate and a touch of cocoa powder as well. Use a good quality unsweetened chocolate and avoid using chocolate chips. Four ounces is what we need and that also happens to be the size of the baking bars of chocolate found in the baking aisle. I used Ghirardelli because it is easy to find at my local grocery store.

Start by roughly chopping the unsweetened chocolate bar and melting together with your unsalted butter. This can be done in a microwave or a stovetop. If using a microwave do so in 30 second increments, stirring in between each one. This keeps the chocolate from burning. If you are doing it over the stove do so in a small pot over low heat, stirring occasionally. Once the butter and chocolate is completely melted set aside and allow to cool down slightly.

Using either a hand or a stand mixer with a paddle attachment mix together your eggs, both sugars, and vanilla extract. This step is very important because whipping air into the egg and sugar mixture is what helps give us a shiny, crackly top to our brownies. Beat the sugar and eggs together for 2-3 minutes. Next, add in your slightly cooled butter and chocolate mixture. Mix until combined, scraping the bowl down as you go. Once that is thoroughly mixed you can add your dry ingredients straight into the bowl! These include all purpose flour, cocoa powder, and salt. The batter will be pretty thick and you want to be careful not to over mix at this point. Add in your chocolate chips and mix on low a few times around until the evenly dispersed.

Let’s bake:

Pour your batter straight on to your pre-baked graham cracker crust and stick back into your preheated oven for 25-35 minutes. The reason for such a large window of time is because everyone likes their brownie a little bit different! On the 30-35 minute side you will have a chewy but more sturdy brownie. On the lower end of the 25-30 minute time frame you’ll have a gooey, fudgy center. I prefer the fudgier, slightly under baked version for this recipe. Start checking it around 25 minutes to avoid over baking it beyond your preference.

Assembly:

Once you are happy with the texture and doneness of your brownies, remove them from the oven and crank it up to broil. If you have a kitchen torch you can skip this step. Top your brownies with marshmallows, regular or minis is fine. Use what you have or whatever you prefer. Once your oven has preheated to broil stick your skillet back in the oven and keep a close eye on it! Mine took about five minutes to get nice and toasty but ovens vary and your marshmallows could easily burn if in the oven for 10 seconds too long.

After your marshmallows are nice and toasty remove and allow to cool for five minutes. Then, top with whatever toppings you desire. I topped mine with both crushed and larger pieces of graham crackers and squares of Hershey’s milk chocolate. I like to dig in while the brownie is still warm and melty straight out of the skillet! If you are more civilized than me you can allow it to cool for about 30 minutes and then cut into slices. But, eating out of the skillet is half the fun.

If you are in the mood for more chocolate check out my chocolate coffee toffee cookies here!

S’mores Brownie Skillet

This skillet has all the best parts of a traditional s'more starting out with a crunchy graham cracker crust and a rich, gooey brownie all topped with toasted marshmallows. Garnished with milk chocolate and more graham crackers this s'mores brownie skillet makes the perfect summer treat.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dessert

Servings 8

Ingredients

  

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 8 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• 1/2 tsp salt

Brownie Skillet

• 4 oz unsweetened chocolate, chopped
• 10 tbsp unsalted butter
• 3 eggs
• 1 tsp vanilla extract
• 1 ½ cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 cup all purpose flour
• 1/4 cup cocoa powder
• 1 cup milk chocolate chips

Garnishes

• 1 cup Marshmallows, large or small
• 2 full graham crackers
• 1 milk chocolate bar

Instructions

 

• Preheat oven to 350° and adjust oven rack to middle position.
• Spray an 8 or 9 inch cast iron skillet, cake pan, or casserole dish with nonstick spray.
• Using either a food processor a plastic storage bag and rolling pin, crush graham crackers into a fine crumb. Mix with melted butter, brown sugar, and salt until combined. Press into bottom of prepared baking dish and bake for 8 minutes. Prepare brownie batter while crust is baking
• In either the microwave or a small pot on the stove, melt together chopped chocolate and butter. Do so over low heat to ensure not to burn the chocolate. If using a microwave stop in 30 second intervals to stir. Set aside.
• Using either a hand or stand mixer with paddle attachment, in a mixing bowl add eggs, sugars, and vanilla. Mix on medium speed for 2-3 minutes. This is an important step in achieving crackly topped brownies. Add in melted chocolate and butter mixture and mix until combined.
• Add salt, all purpose flour, and cocoa powder to bowl. Mix until just combined. Mixture will be thick. Be careful not to over mix. Add in chocolate chips and mix until just combined.
• Pour batter on top of pre baked graham cracker crust and smooth to edges of pan. Bake in preheated 350° oven for 25-35 minutes. 25 minutes will produce a fudgier, gooey brownie. 30-35 minutes will produce a chewier brownie. Set aside and turn oven temperature up to broil.
• Top brownie skillet with marshmallows. Stick back in oven once it has reached broiling temperature to toast marshmallows. Broil for 2-5 minutes, keeping a close eye on marshmallows to avoid burning. Once marshmallows are toasted remove from oven and set aside. Let cool for five minutes.
• Top brownie skillet with any combination of graham crackers, graham cracker crumbs, and milk chocolate. Enjoy!

Notes

Recipe can be stored in an airtight container for up to 3 days. 

A kitchen torch can be used to toast marshmallows instead of the broil function of oven if desired. Instead of sticking skillet back in oven on broil just top with marshmallows and toast with kitchen torch. 

Keyword Brownies, Chocolate, dessert skillet, graham crackers, marshmallows, smores