This S’mores Brownie Skillet is the ultimate Summer dessert! You don’t need a campfire here, just a few ingredients mixed in the skillet baked to gooey perfection and topped with perfectly toasted marshmallows!
Okay, so I know that technically, Summer doesn’t begin until June 20th…however, I feel like the beginning of June really signifies Summer being here! Especially the temps in NC, ha!
So I figured why not celebrate with a brand new dessert recipe?! And nothing screams “Summer!” more than this delightful S’mores Brownie Skillet.
Why You’ll Love This Recipe:
There is nothing better than a deliciously gooey brownie.
Except maybe when said brownie is cooked in ONE skillet and topped with marshmallows and graham crackers!
The toasty marshmallows are a serious game changer in this recipe – they make the gooey inside of the brownies even MORE gooey with melty marshmallow goodness.
I also love the delicious texture that the brown sugary graham crackers add to this recipe. They’re SO good.
I love that this recipe has both dark chocolate and milk chocolate chips in it – it really helps cut through the sweetness of the added marshmallows.
Another reason that this recipe is AMAZING?! No cooling time!!! Yup, that’s right, you don’t have to wait 30 minutes for these brownies to cool. Instead, just be sure to not burn your hand on the skillet handle and grab a spoon…dig in!
So let’s get into what you need for this delightful goodness!
Ingredients You Need:
- All purpose flour – a must for this recipe!
- Unsweetened cocoa powder – be sure to use unsweetened for this recipe
- Chocolate Chips – I used a combo of dark chocolate chips and semi-sweet chocolate chips in this recipe, but you can use whatever you like!
- Salted butter – the only butter to use in a baking recipe in my opinion, hehe!
- Eggs – gotta have ‘em!
- Brown sugar + white granulated sugar – needed!
- Vanilla extract – extra flavor!
- Baking powder – to help these rise slightly!
- Marshmallows – I used both mini marshmallows and big marshmallows!
- Graham Crackers – I used the basic honey flavor for this recipe but feel free to use the cinnamon!
How to Make Brownie Skillet in 5 Simple Steps:
- Preheat the oven to 350 degrees! You wanna make sure it’s hot and ready by the time you put it in. Grab a medium size bowl and melt the chocolate chips in 30 second increments until it gets completely melted. Be sure and stir the chocolate each time you take it out!
- In a large bowl, melt the butter and add the granulated sugar and brown sugar. Whisk together until combined. Add the eggs and vanilla extract and whisk until just combined. Lastly, add in the melted chocolate! It’s going to be super thick!
- Finally add in the flour, baking powder, cocoa powder and a pinch of salt. Use a wooden spoon to mix until combined – making sure all the flour is mixed in. Lastly, stir in the 1/2 cup of semi-sweet chocolate chips.
- Butter the cast iron skillet and then add the brownie batter into it. Be sure to smooth it out to where it’s spread out evenly. Then, crush up some graham cracker pieces and stick into the top of the brownie batter. Stick both large and mini marshmallows as well to the top.
- Bake for 20-22 minutes, if you want it more gooey, bake for just 20! Once done baking, use a blow torch to get the marshmallows extra toasty! If you don’t have a blow torch, pop the oven on broil for 1-2 minutes, making sure you watch it carefully! Eat while warm and enjoy!
Best Baking Tips:
I personally love using a blow torch to toast the marshmallows at the end, but if you don’t have one, you can pop the oven on broil for a minute or two to try and get them toasty, just be sure to keep an EYE on them!
For this particular recipe – I used my 10 inch Lodge Cast Iron skillet – here is the link* (affiliate!) to one similar that I have! I use this skillet EVERY DAY!
If you are using a bigger or smaller skillet, I recommend just tweaking the bake time – if it’s a smaller skillet, it might need less time and if it’s a larger skillet, it might need more. Just trust your instinct and always make sure to use a toothpick to check the done-ness of it.
You don’t want to overbake these brownies! Seriously! These are better gooey, fudgy and slightly underdone vs. overdone.
I ended up just adding the marshmallows and graham crackers on top of the brownie batter vs. stirring them in. I didn’t want the brownies to get dry! This will make sure that you get the s’mores flavor and keep the gooeyness of the brownies!
Ingredient Substitutions:
You can use unsalted butter instead of salted butter if you must! Ha 😉 but be sure to top the brownie skillet with a pinch of salt.
Feel free to use milk chocolate instead of dark chocolate, I just preferred it a little less sweet.
Storing Leftovers:
You can just add saran wrap on top of this skillet and store at room temperature! Or feel free to just remove it from the skillet into a tightly sealed container and store it at room temp.
Enjoy for up to 3 days….if it lasts that long, hehe!
Did you enjoy this recipe? Here are a few others you might like:
Chocolate Smores Rice Krispy Treats
Peanut Butter Oreo S’mores Pie
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
S’mores Brownie Skillet
This S’mores Brownie Skillet is the ultimate Summer dessert! You don’t need a campfire here, just a few ingredients mixed in the skillet baked to gooey perfection and topped with perfectly toasted marshmallows!
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 8 oz dark chocolate chips, melted
- 6 tbsp melted salted butter
- 1/2 cup semi-sweet chocolate chips
- 2/3 cup light brown sugar
- 1/4 cup white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mini marshmallows, a few large marshmallows
- 3-4 honey graham crackers, broken into smaller and larger pieces
Instructions
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Preheat the oven to 350 degrees.
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Add the 8 oz of dark chocolate to a microwave safe bowl. Melt the chocolate in 20-30 second increments until it's smooth, stirring thoroughly each time you take it out to check. Set aside.
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In a large bowl, melt the butter. Add brown and granulated sugar and whisk to combine!
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Add the eggs and vanilla extract to the bowl and whisk in just enough to combine. To that mixture, add your melted chocolate. Mix until fully incorporated.
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To the bowl, in your flour, baking powder, cocoa powder and 1/4 tsp of salt. Mix in using a large wooden spoon until the dry ingredients are mixed in. It should be the consistency of thick chocolate fudge frosting.
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Once the batter is fully mixed, gently fold in 1/2 cup of semi-sweet chocolate chips using a rubber spatula.
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Swirl some butter around the inside of the cast iron skillet and then add the batter - make sure it is spread evenly throughout the skillet.
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To the top of the brownie mixture, add on the graham cracker, making sure they are spread out evenly. Add on the marshmallows as well and make sure they are spread out.
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Bake at 350 degrees for 20-22 minutes. If you want the brownie extra fudgy and a little underdone, bake it for about 20 minutes. If you want it more cooked, bake it for about 22-23 minutes.
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Once baked, use a blow torch to really make sure that your marshmallows are toasty! If you don't have a blow torch, pop the oven on broil and let them go for 1-2 minutes. Be sure to watch carefully to make sure that they don't burn!
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Once it's done, eat while WARM! Add ice cream if desired. Enjoy!