How to make a S’mores Skillet Brownie (even if you hate camping)

S’mores are always in season if you live in a place like Texas where you can camp all year.

There are all kinds of ways you can make s’mores at home to get a taste of that camping experience, but over the weekend, I went a step further and make a s’mores brownie in a cast iron skillet.

S’mores inspired this marshmallow-topped brownie with a graham cracker crust. Addie Broyles / American-Statesman

I’ve been working on skillet cookies for an upcoming store, but this one was just too good not to share right away. The original recipe came from “The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars” by America’s Test Kitchen, but I baked it in a cast iron skillet instead of an 8-inch-by-8-inch pan. I did use their trick to line the pan with aluminum foil, and you’ll definitely want to spray your knife with cooking spray so it doesn’t stick to the marshmallows.

RELATED: The curious history of why Americans love s’mores

I also discovered that there’s a quirk to circle-shaped desserts: Even though you might be tempted to cut this brownie like a pie because it is in that easy-to-carry skillet, it’s best to cut it as a bar, so people who eat it will be encouraged to eat it with by hand instead of with a fork, which sticks to those marshmallows. Other skillet cookies are fine to slice like a pie, but keep this one in squares or rectangles.

These s’mores brownies are best when cut into squares, not slices, so you can eat them one bite at a time. No one will mind the small, irregular shapes on the edges. Addie Broyles / American-Statesman

S’mores Skillet Brownie

For the crust:
6 whole graham crackers, crushed into crumbs (3/4 cup)
4 tablespoons unsalted butter, melted
1 tablespoon sugar
For the brownies:
8 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup (3 1/3 ounces) flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (7 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
2 cups marshmallows

Heat oven to 350 degrees. Line a cast iron skillet with aluminum foil. (You can use an 8-inch-by-8-inch baking pan lined with two sheets of aluminum foil so you can lift the bars out of the pan when they are finished.) Spray the foil with cooking oil.

Using your fingers, mix together the crushed graham crackers, butter and sugar. Press into the bottom of the pan and bake for 8 to 10 minutes.

While the crust bakes, melt the butter and chocolate in a small bowl in the microwave. Heat the mixture for about 30 seconds and then stir, repeating for about 90 seconds to two minutes. Let cool slightly.

In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk together the sugar, eggs and vanilla, and then add the chocolate mixture to combine the wet ingredients. Pour the chocolate mixture into the flour mixture and stir with a rubber spatula until just combined.

Pour the batter on top of the graham cracker crust and bake until a toothpick inserted in the center comes out clean, about 22 to 27 minutes. Remove pan from the oven and turn on broiler. Sprinkle brownies with marshmallows and place under the broiler to toast lightly, about 1 to 3 minutes. As soon as they are just a little brown on top, remove pan from oven and let cool for at least two hours before slicing. Spray a knife with cooking oil before using to keep the marshmallow from sticking to it.

— Adapted from a recipe in “The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars” by America’s Test Kitchen (America’s Test Kitchen, $35)

 


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