Okay, forget those dry, crumbly brownies from a box mix. If you’re looking for real, honest-to-goodness chocolate goodness that feels like a hug, you have to try this. There is just something magical about making dessert right in the cooking vessel—fewer dishes, better presentation, and it stays warm forever! When you serve this straight from the cast iron, everyone digs in together, and that’s just better, right? I swear, this is the ultimate way to **Indulge In Smores Brownie Skillet A Decadent Treat**. Trust me, once you taste that fudgy center under that perfect toasted marshmallow crown, you won’t go back to regular baking.
Why You Must Indulge In Smores Brownie Skillet A Decadent Treat Now
Seriously, why wait? This isn’t just a dessert; it’s an experience in texture. You get that intensely rich, fudgy brownie base that stays unbelievably moist. Then you hit that layer of gooey, perfectly toasted marshmallow. It’s pure nostalgia baked in 35 minutes!
- The fudgy, dense brownie base melts right into that campfire-inspired toasted marshmallow.
- It’s completely one-pan magic—cleanup is a dream!
- The crunch of the graham crackers on top is my favorite part!
If you love easy, amazing desserts, you should also check out my recipe for no-bake smores bars, though this skillet version just can’t be beaten for warmth and drama. It’s the perfect treat for movie night.
Essential Ingredients to Indulge In Smores Brownie Skillet A Decadent Treat
You don’t need a million specialty items for this, which is partly why it’s so perfect for spontaneous baking sessions. But you do need to pay attention to a couple of key players if you want that rich, deep chocolate flavor. I learned through trial and error that the quality of your cocoa powder makes or breaks the brownie base. Don’t skimp here!
We’re keeping this super streamlined, using mostly pantry staples, but getting the textures right depends on fresh ingredients. If you want to read up on general baking science—which seriously helps when things go slightly wrong—check out my guide on baking tips to make you a better baker.
Here is exactly what you need to gather before you start:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (Make sure it’s unsweetened! Dutch-processed makes it darker, if you have it!)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 cup miniature marshmallows (Crucial for even melt!)
- 1/2 cup graham cracker crumbs
Ingredient Preparation Notes and Substitutions
Okay, let’s talk specifics because detail matters when melting chocolate into batter. The butter has to be fully melted, not just soft. Warm butter mixes much easier with the sugar and eggs without needing a stand mixer.
For the chocolate? Semi-sweet is perfect because it balances the sweetness of the sugar and the marshmallows, but if you only have milk chocolate chips, you can use those—just know it will be noticeably sweeter! Also, use *miniature* marshmallows. The larger ones melt too slowly and don’t toast evenly before the brownie burns underneath them. We want them pool-y, not scorched!
Step-by-Step Instructions to Indulge In Smores Brownie Skillet A Decadent Treat
Alright, let’s get this amazing chocolate concoction into the oven! The beauty of skillet desserts is that you preheat your oven (350°F, easy enough!) and grease that 10-inch skillet right away. This cuts down on prep time significantly. We mix our dry ingredients first—the flour, sugar, that necessary cocoa, baking powder, and salt. Whisking them together keeps everything evenly distributed, so you don’t end up with a salty pocket later!
Now comes the most important rule for fudgy brownies: don’t overmix! When you add the melted butter, eggs, and vanilla, stir just until everything comes together. I mean it! Stop even when you see a few streaks of flour still clinging to the side. Throw in those chocolate chips and give it one final gentle fold. Overmixing develops the gluten, and we want fudgy, not chewy or tough, remember?
Baking the Fudgy Brownie Base
Spread your beautiful, thick batter into that prepared skillet. It should look rustic, don’t try to make it perfectly flat. Pop it in the oven for 20 to 25 minutes. How do you know it’s done? This is where experience comes in. You can use a toothpick, but forget the ‘clean toothpick’ rule here! We are looking for moist crumbs clinging to the toothpick. If it comes out completely clean, you’ve gone too far, and it won’t be gooey enough. Moist crumbs mean that fudgy interior is set but still lush.
Achieving Perfect Toasted Marshmallows
Once the timer goes off (after about 20–25 minutes), pull that skillet out! The brownie is hot, which is exactly what we need. Immediately scatter those miniature marshmallows all over the top. Don’t worry about making them pretty; just get them spaced out. Back into the oven they go for just 2 to 4 minutes. You have to watch like a hawk—marshmallows turn from golden to burnt charcoal in seconds! If you have a kitchen torch, you can skip this second bake entirely and toast them one by one; I actually prefer the precision of the torch when I’m whipping these up for company, as it gives me total control over the browning.
When they look puffed and perfectly blistered, remove the skillet. Right away, sprinkle those graham cracker crumbs over the hot melted marshmallow layer. And that’s it for baking! Let it cool just enough so you don’t burn your mouth, but honestly, the best way to eat this is warm!
Tips for Success When You Indulge In Smores Brownie Skillet A Decadent Treat
To guarantee that perfect skillet experience, I have a few small secrets that really elevate this recipe. First off, don’t be shy about pulling it out a minute or two early—that note about slightly underbaking? It ensures maximum gooeyness when you add the marshmallows. That fudgy center is where the magic lives!
Also, the skillet size really matters here. We call for a 10-inch skillet because it gives us the right surface area for a thin, chocolaty base—too small, and it gets cakey; too big, and it bakes too fast! When you sprinkle those graham cracker crumbs on top, make sure you distribute them evenly while the marshmallow is still sticky. It keeps the crunch balanced across every slice you serve. If you mess up the structure, don’t sweat it; check out my general baking tips to make you a better baker for troubleshooting anything else that pops up while cooking!
Serving Suggestions for Your Indulge In Smores Brownie Skillet A Decadent Treat
Listen, once this skillet comes out of the oven, you can’t wait long, but you absolutely need the right accompaniments! Serving it right in that hot iron skillet is the only way to go; that residual heat keeps the brownie soft underneath the toppings. My favorite, of course, is a generous scoop of my simple vanilla bean ice cream melting right down the side.
If you aren’t doing ice cream, try dusting it with a touch of extra cocoa powder right before you serve it, just to add a little drama to the presentation. And honestly? A super strong, dark roast coffee on the side cuts through all that sweetness perfectly. It’s basically mandatory for a true dessert experience!
Storage and Make-Ahead Instructions for Indulge In Smores Brownie Skillet A Decadent Treat
Listen, if you manage to have leftovers—which is honestly impressive—you need to know how to store them. This skillet is absolutely meant to be eaten fresh and warm, so I strongly advise against making the marshmallow topping too far ahead of time. The marshmallows tend to weep and get sort of sticky or deflated overnight after getting all that marshmallow fluff on them.
If you must store it, cover the skillet tightly with foil or plastic wrap and just keep it on the counter at room temperature. Don’t refrigerate it; that makes brownies hard! To eat the leftovers, you just reheat individual portions gently. A quick 15 seconds in the microwave usually does the trick to get that gooey texture back. If you have the whole thing, a low temperature bake (around 300°F) for five minutes warms it through beautifully.
Frequently Asked Questions About This Decadent Treat
I know when I start a new recipe, I always have a million burning questions, so let’s clear up any doubts you have about this incredible skillet brownie before you dive in with your spoon!
If you’re looking specifically for a recipe that focuses only on the classic, flatter brownie square, you might want to check out my chocolate brownies recipe simple, but for the ultimate gooey experience, this skillet is the way to go!
Can I make this Indulge In Smores Brownie Skillet ahead of time?
You can definitely get ahead of the game by mixing up the brownie batter itself and keeping it covered in the fridge overnight—just give it a quick stir before spreading it in the pan. But please, please wait to add the marshmallows and graham crackers until right before you bake it! Marshmallows get sticky and start weeping if they sit too long, and we want that perfect puffy topping, not a sticky swamp on top of our gorgeous chocolate base.
What is the best way to clean a skillet after baking brownies?
Ah, the sticky aftermath! That’s the only downside to baking in cast iron, but it’s easy to manage if you attack it fast. Don’t scrub when it’s scorching hot; that can warp your pan. Let it cool until it’s warm, but not hot. Then, fill the skillet with hot water and a few drops of dish soap, and let it soak for maybe 10 minutes. Most of that baked-on chocolate and marshmallow glue will lift right off with a gentle sponge scrub. Usually, no heavy scrubbing required!
Can I skip the baking step for the marshmallows?
You absolutely can! That’s my favorite trick for those times I’m in a rush or if I don’t want to heat up the oven again. If you pull the brownie out after the initial 20-25 minute bake, just take a kitchen torch—yes, the one you use for crème brûlée—and toast those marshmallows by hand. It gives you way more control, and you can get those lovely dark spots without risking the brownie underneath getting any hotter. Just make sure you quickly sprinkle the graham crackers on while the marshmallow is still molten!
How do I prevent the graham crackers from burning?
This is a crucial, tiny detail! Since the marshmallows only need 2 to 4 minutes in the oven, if you sprinkle the graham cracker crumbs on *before* that second bake, they will turn into black ash. You must wait until the marshmallows are perfectly golden brown and puffy, right when you pull the skillet out for the final time. Sprinkle the crumbs immediately onto the hot, gooey marshmallow topping. The heat from the marshmallow layer is enough to slightly toast the crumbs and make them stick, but it won’t burn them to a crisp!
Estimated Nutritional Information
Now, let’s talk fuel, because what is dessert without completely ignoring the calorie count for a blissful moment? I always peek at this part, but honestly, when you’re making a serious chocolate skillet dessert, you know you’re going all in, right?
Based on my recipe breakdown, here is what you can generally expect for one generous serving of this Smores Brownie Skillet. Remember, this is just an estimate; if you use European butter or super dark cocoa powder, things might shift a bit!
- Calories: Roughly 450 per serving. Totally worth it.
- Fat: About 25g total fat. Again, butter is our friend here!
- Carbohydrates: Around 55g. That sugar load is what makes it taste so amazing!
- Protein: A modest 6g to help balance things out.
It’s not exactly what you’d call “light,” but hey, anything this decadent deserves a moment of glory. I always call this recipe an ‘Occasional Indulgence’ rather than an ‘Everyday Snack’ because it truly feels special when you dive into that warm chocolate!
Share Your Indulge In Smores Brownie Skillet Experience
Now that you know my whole process for how to **Indulge In Smores Brownie Skillet A Decadent Treat** perfectly—from the non-overmixed batter to the torch-toasted top—I absolutely need to hear about yours!
Tell me in the comments below: Did you stick to the ice cream topping, or did you just dive in with a spoon? Did yours come out fudgy or more cake-like? Every detail helps me, and other bakers reading this, learn and improve!
If you made this and loved it, please leave a rating. It helps this recipe get seen by more people who need a chocolate emergency solved fast! And if you snapped a picture of that gooey, melting marshmallow goodness, tag me on social media. I love seeing your homemade creations!
If you ever have questions or just want to chat about baking, don’t hesitate to reach out via my contact page. Happy baking, and enjoy every single messy, chocolatey spoonful!
Print
Smores Brownie Skillet
- Total Time: 35 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich, chocolatey brownie baked in a skillet, topped with toasted marshmallows and graham cracker pieces.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 cup miniature marshmallows
- 1/2 cup graham cracker crumbs
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 10-inch oven-safe skillet.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
- Stir in the chocolate chips.
- Spread the batter evenly into the prepared skillet.
- Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
- Remove the skillet from the oven. Sprinkle the miniature marshmallows evenly over the top of the hot brownie.
- Return the skillet to the oven for 2 to 4 minutes, watching closely, until the marshmallows are golden brown and puffy.
- Remove from the oven and immediately sprinkle the graham cracker crumbs over the melted marshmallows.
- Let cool slightly before serving directly from the skillet.
Notes
- For extra gooeyness, slightly underbake the brownie before adding the marshmallows.
- You can toast the marshmallows with a kitchen torch instead of using the oven broiler for more control.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: smores, brownie, skillet, chocolate, marshmallow, graham cracker, dessert