There’s something undeniably magical about the combination of chocolate, marshmallows, and graham crackers that makes you feel like a kid again, sitting by a campfire. Introducing the Gooey Smores Skillet Brownie—a decadent dessert that marries the rich, fudgy texture of brownies with the nostalgia of s’mores. This delightful treat is baked in a cast-iron skillet, resulting in a crispy edge and a gooey center, topped with fluffy marshmallow goodness. Perfect for sharing (or not!), this recipe will quickly become a favorite in your household.
What Makes This Recipe Special
What sets this Gooey Smores Skillet Brownie apart from your standard brownie recipe? It’s all about the layers and textures. The combination of semi-sweet chocolate and cocoa powder creates a rich base, while the addition of marshmallow fluff gives it that quintessential s’mores flair. The graham cracker pieces add a satisfying crunch and a hint of cinnamon, reminiscent of campfire evenings. Plus, baking it in a skillet means you get those crispy edges that everyone fights over!
Ingredient List
- 1 1/2 sticks (3/4 cup) salted butter: Provides richness and moisture.
- 1 cup semi-sweet chocolate chips: For that deep chocolate flavor.
- 3/4 cup granulated sugar: Sweetens the brownies perfectly.
- 2 teaspoons vanilla extract: Enhances the overall flavor.
- 2 teaspoons instant coffee granules: Intensifies the chocolate taste.
- 3 large eggs, at room temperature: Binds the ingredients together.
- 1/3 cup all-purpose flour: Gives structure to the brownies.
- 1/3 cup unsweetened cocoa powder: Adds richness and depth.
- 3/4 teaspoon baking powder: Helps them rise.
- 2-4 squares graham crackers, broken into pieces: For that classic s’mores crunch.
- 1 (4.4 ounce) Hershey chocolate bar, broken into pieces: Adds a gooey chocolate layer.
- 1 cup marshmallow fluff (or 8-10 marshmallows): For that fluffy top layer.
Before You Start: Equipment
- Cast-iron skillet: Perfect for even baking and crispy edges.
- Mixing bowls: For combining ingredients.
- Whisk and spatula: To mix and spread the batter.
- Measuring cups and spoons: For precise ingredient measurements.
- Oven mitts: To safely handle the hot skillet.
Cooking Gooey Smores Skillet Brownie.: The Process
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and come out perfectly gooey.
Step 2: Melt the Butter and Chocolate
In a medium saucepan over low heat, melt the 1 1/2 sticks (3/4 cup) salted butter along with the 1 cup semi-sweet chocolate chips. Stir until smooth, then remove from heat and let it cool for a few minutes.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted chocolate mixture with the 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and 2 teaspoons instant coffee granules. Add the 3 large eggs, one at a time, mixing well after each addition.
Step 4: Add Dry Ingredients
Sift in the 1/3 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 3/4 teaspoon baking powder. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix!
Step 5: Fold in Graham Crackers
Gently fold in the 2-4 squares of broken graham crackers and half of the 1 (4.4 ounce) Hershey chocolate bar pieces into the brownie batter.
Step 6: Pour into Skillet
Grease your cast-iron skillet lightly with butter or cooking spray. Pour the brownie batter into the skillet, spreading it evenly.
Step 7: Add Remaining Chocolate and Marshmallow Fluff
Sprinkle the remaining pieces of the Hershey chocolate bar on top of the brownie batter. Then, spoon the 1 cup marshmallow fluff over the top, spreading it evenly. If you’re using marshmallows, place them on top in a single layer.
Step 8: Bake
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Cool and Serve
Allow the skillet brownie to cool for about 10 minutes. Serve warm, and enjoy the gooey goodness straight from the skillet!
International Equivalents
- 1 stick of butter: 113 grams
- 1 cup of granulated sugar: 200 grams
- 1 cup of all-purpose flour: 120 grams
- 1 cup of semi-sweet chocolate chips: 170 grams
- 1 tablespoon of cocoa powder: 5 grams
Frequent Missteps to Avoid
To ensure your Gooey Smores Skillet Brownie turns out perfectly, keep these tips in mind:
- Do not overmix the batter after adding the flour, as this can lead to tough brownies.
- Make sure your butter and chocolate mixture isn’t too hot when adding the eggs; otherwise, they may cook and scramble.
- Check your brownies at the minimum bake time to prevent overbaking, which can dry them out.
- If you prefer a more intense chocolate flavor, consider adding dark chocolate chips instead of semi-sweet.
Save It for Later
If you have leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for a week. To reheat, pop them in the microwave for a few seconds until warm and gooey again!
Reader Q&A
Can I use different types of chocolate?
Absolutely! Feel free to substitute semi-sweet chocolate chips with dark chocolate or even milk chocolate if you prefer a sweeter taste. Just keep in mind that the overall flavor will change slightly.
What if I don’t have a cast-iron skillet?
You can use any oven-safe baking dish, but keep in mind that the baking time may vary depending on the material and size of the dish.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.
Can I freeze the brownies?
Yes, you can freeze the brownies! Wrap them tightly in plastic wrap or aluminum foil, then place them in an airtight container. They will last up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Let’s Eat
Indulging in a slice of this Gooey Smores Skillet Brownie is like taking a delightful trip back to summer camp. The combination of warm, fudgy brownie, melted chocolate, and toasty marshmallows creates a dessert experience that is hard to resist. Whether you’re hosting a gathering or just treating yourself, this recipe is sure to impress. Grab your skillet and get baking—your taste buds are in for a treat!
Gooey Smores Skillet Brownie.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and come out perfectly gooey.
- In a medium saucepan over low heat, melt the 1 1/2 sticks (3/4 cup) salted butter along with the 1 cup semi-sweet chocolate chips. Stir until smooth, then remove from heat and let it cool for a few minutes.
- In a large mixing bowl, whisk together the melted chocolate mixture with the 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and 2 teaspoons instant coffee granules. Add the 3 large eggs, one at a time, mixing well after each addition.
- Sift in the 1/3 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 3/4 teaspoon baking powder. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix!
- Gently fold in the 2-4 squares of broken graham crackers and half of the 1 (4.4 ounce) Hershey chocolate bar pieces into the brownie batter.
- Grease your cast-iron skillet lightly with butter or cooking spray. Pour the brownie batter into the skillet, spreading it evenly.
- Sprinkle the remaining pieces of the Hershey chocolate bar on top of the brownie batter. Then, spoon the 1 cup marshmallow fluff over the top, spreading it evenly. If you’re using marshmallows, place them on top in a single layer.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the skillet brownie to cool for about 10 minutes. Serve warm, and enjoy the gooey goodness straight from the skillet!
Notes
- Do not overmix the batter after adding the flour, as this can lead to tough brownies.
- Make sure your butter and chocolate mixture isn’t too hot when adding the eggs; otherwise, they may cook and scramble.
- Check your brownies at the minimum bake time to prevent overbaking, which can dry them out.
