You don’t need a campfire to enjoy this indulgent s’mores brownie skillet. Gooey marshmallows, crushed graham crackers folded into a fudgy brownie base, and melted chocolate bars create a warm dessert that’s perfect to eat with a spoon. It’s easy to assemble and disappears quickly.
I typically like my marshmallows charred over an open flame, crispy on the outside and gooey inside. For this S’mores Brownie Skillet, though, we change the rules: the marshmallows are folded into the brownie and partially melted on top for that perfect combination of textures without needing a campfire.
If you enjoy skillet desserts—cookies, brownies, or other shareable bakes—you’ll love how a cast iron skillet changes the bake. It holds heat differently than a standard pan so the brownies often need a little less oven time. This recipe is built to be spooned out and served warm, more like a brownie pie than individual bars. A generous scoop of vanilla ice cream is highly recommended.
For other chocolate-forward desserts, consider trying condensed milk brownies, no-bake chocolate pie, dark chocolate cherry brownies, or chocolate cake mix cookies.
Why we love this s’mores brownie recipe
- Ultra gooey, deeply chocolatey, and packed with classic s’mores flavors.
- An easy, shareable dessert that looks impressive with minimal effort.
- Because it’s eaten with a spoon, you don’t need to wait for it to cool before serving.
- Even more chocolatey than a traditional s’more for anyone who loves chocolate.
Ingredient notes
- No chocolate bars? Chocolate chips work well as a substitute and will melt into pockets of chocolate throughout the brownie.
- Only have jumbo marshmallows? Cut them into smaller pieces so they distribute evenly; they’ll melt into the batter and provide the desired gooey texture.
How to make this recipe
- Preheat oven to 350°F. In a medium bowl whisk together the eggs, melted butter, and vanilla until smooth. (Step 1)
- Add the sugar and cocoa powder and whisk until combined. (Step 2)
- Gently stir in the flour, baking powder, and sea salt just until incorporated. Avoid overmixing to keep the brownies fudgy rather than cake-like. (Steps 3–4)
- Fold in the crushed graham crackers, most of the chopped chocolate bars (reserve some for topping), and the marshmallows. (Step 5)
- Transfer the batter to a well-greased 8-inch cast iron skillet (or an 8- or 9-inch baking pan lined with parchment) and smooth the top. (Step 6)
- Bake until the center is just set but still moist—about 20–25 minutes in a cast iron skillet, closer to 20 minutes if you prefer extra gooey brownies. The toothpick should come out with moist crumbs, not perfectly clean.
- When you remove the skillet from the oven, add the reserved chocolate and more marshmallows on top if desired. The residual heat will melt the chocolate and soften the marshmallows. If you want a toasted look, lightly torch the marshmallows or broil very briefly while watching carefully.
Use a well-greased 8-inch cast iron skillet for the best results. Bake until just underdone so the center remains fudgy; the brownie will continue to set slightly as it cools. Top with extra chocolate and marshmallows and serve warm with spoons and ice cream.
Recipe tips
Don’t overmix the batter. Once the dry ingredients are incorporated, stir as little as possible. Overmixing introduces air and can create a cakier texture instead of dense, fudgy brownies.
Skillet size and timing. An 8-inch cast iron skillet bakes these to my preferred texture in about 20–23 minutes; I usually check around 20 minutes. If your skillet or pan is larger or thinner, the bake time will vary—watch closely near the end of baking.
No cast iron? An 8- or 9-inch baking pan works fine; expect a slightly longer bake time, around 25 minutes, depending on your oven and pan.
Whether you serve this around a campfire or at the kitchen table, the S’mores Brownie Skillet is built for sharing. Gather a few spoons, scoop generous portions, and enjoy the melty, chocolatey goodness together.
These treats are designed to bring people together—rich, comforting, and meant to be shared with special company.
Other recipes to try
- Dulce de Leche Cheesecake Brownies
- Kahlua Cream Cheese Brownies
- Double Chocolate White Bean Brownies
- Egg Free Chocolate Chip Cookies
- White Chocolate Chip Gluten Free Blondies
- Cookies and Cream Chip Cookies
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S’mores Brownie Skillet
Ingredients
- ½ cup butter, melted (plus more to grease pan)
- 1 cup sugar
- ½ cup cocoa powder
- 2 large eggs
- ½ cup flour
- ½ tsp baking powder
- ½ tsp sea salt
- 1 cup mini marshmallows, plus extra for topping
- 3 sheets graham crackers, crushed (about 12 crackers)
- 4.4 oz Hershey XL bar, roughly chopped (about 1 bar)
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. In a medium bowl whisk together eggs, vanilla, and melted butter. Add sugar and cocoa powder and whisk to combine.
- Gently stir in the flour, baking powder, and sea salt until just combined. Avoid overmixing. Fold in the crushed graham crackers, marshmallows, and about two-thirds of the chopped chocolate.
- Grease an 8-inch cast iron skillet with butter (or line an 8- or 9-inch baking pan with parchment) and pour the batter into the pan. Bake for 20–25 minutes, or until the top is just set and a toothpick comes out with moist crumbs.
- Remove from the oven and sprinkle the remaining chopped chocolate on top so it melts. Add extra marshmallows if desired and lightly toast with a kitchen torch or broil for 1–2 minutes while watching closely. Serve warm with scoops of ice cream.
Notes
- Do not overmix after adding dry ingredients—minimal stirring yields the fudgiest texture.
- An 8-inch cast iron skillet typically bakes this in about 20–23 minutes; check at 20 minutes for very gooey brownies.
- Doubling or tripling the recipe may change baking time depending on pan size; watch closely.
- If you use a regular baking pan instead of cast iron, plan for slightly longer bake time, around 25 minutes.
Nutrition
Carbohydrates: 45 g,
Protein: 4 g,
Fat: 20 g
Nutrition information is an estimate and should be used as a guideline only.