S'mores Brownie Skillet

Name: S'mores Brownie Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8
Cuisine: American
Ingredients: 8 full graham cracker sheets, finely crushed; 3 tbsp unsalted butter, melted; 1 tbsp brown sugar; Pinch of salt; 4½ tbsp unsalted butter; ½ cup semisweet chocolate chips; 6 tbsp granulated sugar; 3 tbsp brown sugar; 1 large egg + 1 egg yolk; ¾ tsp vanilla powder; 6 tbsp all-purpose flour; 3 tbsp unsweetened cocoa powder; ¼ tsp salt; 1 tbsp milk, optional (if batter is too thick); ¼–½ cup semisweet chocolate chips, for sprinkling over the brownie before baking (adjust to the amount you used); 1½–2 cups marshmallows; Milk chocolate pieces, for topping

A buttery graham cracker crust layered with rich, fudgy chocolate brownie and topped with toasted marshmallows and milk chocolate squares. Baked in a skillet for a classic s’mores dessert.

50–55 minutesServes 6-8

AmericanNovember 11, 2026

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The recipe

S'mores Brownie Skillet

Prep: 15 minutes
Cook: 35–40 minutes
Total: 50–55 minutes
Serves: 6-8

Ingredients

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Graham Cracker Crust:

Fudgy Brownie:

Topping:

Method

Prepare the Graham Cracker Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the crushed graham crackers, melted butter, brown sugar, and a pinch of salt.
Mix until the crumbs are evenly coated and resemble wet sand.
Lightly grease a 2-quart oven-safe baking dish.
Transfer the graham cracker mixture into the dish and press firmly into an even layer using the back of a spoon or the bottom of a glass.
Bake for 7–8 minutes, then remove from the oven and let cool slightly.
Prepare the Brownie Batter:
In a small saucepan over low heat, melt the butter and semisweet chocolate chips together, stirring until smooth.
Remove from the heat and let cool for approximately 3–5 minutes.
Add the granulated sugar and brown sugar, whisking until combined.
Add the egg, egg yolk, and vanilla powder. Whisk until the mixture is thick and glossy.
Add the flour, cocoa powder, and salt. Gently fold with a spatula until just combined.
If the batter is too thick to spread, add 1 tablespoon of milk and gently mix.
Bake the Brownie:
Spoon the brownie batter over the prepared graham cracker crust and gently spread into an even layer without disturbing the crust.
Sprinkle semisweet chocolate chips evenly over the brownie batter.
Bake at 350°F (175°C) for approximately 18–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
Add the Marshmallow Topping:
Arrange the marshmallows evenly over the baked brownie.
Set the oven to broil and return the dish to the oven.
Broil for approximately 1–3 minutes, or until the marshmallows are lightly toasted. Watch carefully, as broiling times vary depending on your oven and the type of marshmallows used.
Remove from the oven and arrange milk chocolate squares over the toasted marshmallows.
Allow to cool for 5–10 minutes before serving.
Enjoy!

Dilruba’s tips

I used vegan marshmallows, which took longer to toast and didn't melt as much as I expected. Regular marshmallows may give you a softer, gooier topping.
Don't overbake the brownie. The center should remain slightly soft and fudgy, as it will continue to set while cooling.