Brownie S’more Skillet Recipe

Preheat oven to 350°F (175°C). Place a 10-inch oven-safe cast-iron skillet (or similar) on the counter. Lightly grease the skillet with 1 tablespoon vegetable oil or softened butter and, if desired, a quick spray of nonstick cooking spray so the brownie releases easily.

Melt butter and combine sugars

In a medium saucepan over low heat (or in a microwave-safe bowl), melt 0.75 cups unsalted butter. Remove from heat and stir in 1 cup granulated sugar and 0.25 cup packed light brown sugar until smooth and dissolved; allow to cool 2–3 minutes.

Add eggs and vanilla

Whisk in 2 large eggs one at a time until fully incorporated. Stir in 1 teaspoon vanilla extract.

Dry ingredients

Sift or whisk together 0.75 cup all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.5 teaspoon kosher salt, and 0.25 teaspoon baking powder in a bowl. Gradually fold the dry mixture into the butter-sugar mixture until just combined; do not overmix.

Fold in chocolate

Fold in 1 cup Ghirardelli semi-sweet chocolate chips and 0.5 cup chopped Ghirardelli milk chocolate until evenly distributed through the batter.

Spoon the brownie batter into the prepared 10-inch skillet and spread an even layer with a spatula, smoothing the top. Drizzle 0.5 cup caramel sauce in ribbons over the top of the batter; using a knife, gently swirl the caramel into the top layer for pockets of caramel (don’t fully mix in). Scatter the broken graham cracker pieces over the top, pressing lightly so they adhere to the batter.

Bake in the preheated 350°F (175°C) oven for 22–28 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs (not raw batter). The center will finish firming as it rests.

While the skillet bakes (or in the last 5 minutes of baking), thread 2 marshmallows onto each skewer. If you have a kitchen torch, prepare it for toasting. If not, you can broil briefly later. When the skillet is out of the oven and slightly cooled (about 5 minutes), char the marshmallows using one of the methods below:

Torch method

Hold the marshmallows on skewers about 2–3 inches from a low-to-medium torch flame and rotate until golden brown and slightly collapsed, 15–30 seconds per marshmallow, watching closely to avoid burning. Immediately hold the charred marshmallow over the warm skillet to let it droop and stick.

Broiler method

Set oven broiler to high. Arrange skewered marshmallows on a foil-lined baking sheet and broil 1–2 minutes, watching constantly. Remove when golden and blistered. Use tongs to hold and gently press them onto the warm brownie surface so they stick and soften.

Campfire or flame method

If outdoors, char marshmallows over an open flame until browned. Immediately use as above.

Once marshmallows are charred and pressed onto the warm skillet, drizzle a little extra caramel over top (optional) and scatter a few more graham cracker pieces. If desired, sprinkle 1/4 teaspoon coarse sea salt over the caramel pockets to balance sweetness. Let the skillet rest 5–8 minutes so cutting sets slightly.

Serve warm directly from the skillet: cut into wedges and provide extra graham crackers for scooping. Leftovers can be wrapped and kept at room temperature for up to 1 day; rewarm briefly in a low oven before serving.