S’mores Brownie Skillet with Gooey Marshmallows — Warm, Chocolatey, and Totally Irresistible 🍫🔥

Hey there, my fellow chocolate lover! If you’ve ever wished you could bring campfire s’mores indoors and make them ten times more indulgent, this S’mores Brownie Skillet is exactly what you need. It’s rich, gooey, and full of that nostalgic toasted marshmallow flavor — but with a fudgy brownie twist that makes it completely irresistible. I love making this dessert when I want something cozy to share after dinner or when I just need a chocolate fix that feels like a warm hug in a skillet.

The best part? It’s ridiculously simple. You don’t need fancy tools or baking skills — just one skillet, a few pantry ingredients, and about 30 minutes. Once it comes out of the oven, bubbling and golden, you’ll want to grab a spoon and dive right in. Let’s do this!

Nutritional Benefits (Sweet Comfort, Smarter Choices)

Okay, I won’t pretend this is a “diet” dessert — it’s definitely a treat! But when you make it at home, you can control what goes into it. Using dark chocolate or high-quality cocoa powder means more antioxidants and less sugar than boxed brownie mixes. Eggs add protein and richness, while you can swap in olive oil or coconut oil instead of butter for a healthier fat. Plus, marshmallows are lower in fat than most frostings, so you get that sweetness and fun without going overboard. Balance, right?

Adaptable Variations (Because Everyone Has a Favorite Way to S’more)

• Nutty Twist: Add a handful of chopped walnuts or pecans into the brownie batter for crunch and flavor depth.
• Peanut Butter Lovers: Swirl in 2 tablespoons of peanut butter before baking — peanut butter + chocolate = pure magic.
• Extra Gooey: Mix some mini marshmallows directly into the brownie batter before topping — they melt into sweet pockets inside.
• Gluten-Free: Use a gluten-free all-purpose blend; the texture stays just as fudgy.
• Dairy-Free: Use coconut oil and dairy-free chocolate chips — it still tastes absolutely amazing!

S’mores Brownie Skillet Recipe

Ingredients (serves 4–6)

• ½ cup (115 g) butter or coconut oil, melted
• ¾ cup (150 g) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup (35 g) cocoa powder
• ½ cup (65 g) all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup (90 g) chocolate chips or chunks
• ¾ cup crushed graham crackers (about 5 crackers)
• 1 ½ cups mini marshmallows
• Optional: drizzle of melted chocolate for topping

Instructions

1. Preheat the oven: Set it to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet or baking dish with butter or nonstick spray.
2. Make the brownie base: In a medium bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla, whisking until smooth.
3. Add the dry ingredients: Stir in cocoa powder, flour, salt, and baking powder until just combined. Fold in chocolate chips for extra gooeyness.
4. Assemble the layers: Pour the brownie batter into the skillet. Sprinkle crushed graham crackers evenly over the top, pressing them lightly into the batter.
5. Add marshmallows: Scatter the mini marshmallows generously over the surface — they’ll puff up and turn golden in the oven.
6. Bake: Bake for 20–25 minutes, until the edges are set but the center still looks slightly soft. (That’s the gooey magic spot!)
7. Optional topping: Drizzle a bit of melted chocolate or caramel on top after baking for an extra decadent touch.
8. Cool slightly & serve: Let it rest for about 5–10 minutes — the marshmallows will stay soft and gooey while the brownie firms up just enough. Grab spoons and dig in while warm!

Practical & Valuable Tips

• Don’t overbake: The center should still be fudgy. Remember, it’ll keep cooking a little after you take it out of the oven.
• Use quality cocoa: Dutch-processed or high-quality unsweetened cocoa makes a big difference in flavor.
• Toasting tip: If you want extra toasty marshmallows, broil the skillet for 30 seconds at the end — just keep an eye on it!
• Serving idea: Top with a scoop of vanilla ice cream — the hot brownie with melting ice cream is a dream combo.
• Storage: If you somehow have leftovers (rare!), cover and store at room temperature for up to 2 days or refrigerate for up to 5. Reheat slightly before serving to bring back that gooey texture.
• No skillet? A small baking pan or oven-safe dish works perfectly — same time and temperature.

Frequently Asked Questions

1. Can I make this ahead of time? You can bake the brownie layer ahead, then reheat it and add marshmallows just before serving so they stay soft and gooey.
2. What size skillet should I use? An 8-inch cast iron skillet is perfect, but any oven-safe pan of similar size will work.
3. Can I use boxed brownie mix? Absolutely! Prepare the mix as directed, pour into your skillet, and follow the same topping steps — it’ll still taste amazing.
4. Can I make it without eggs? Yes — use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) or a store-bought egg replacer. The texture will be slightly denser but still delicious.

Call to Action

Craving something ooey, gooey, and full of chocolatey happiness? Try this S’mores Brownie Skillet tonight — it’s pure joy in dessert form! Save this recipe on your Pinterest board for cozy nights in, and don’t forget to tag me when you make it. I can’t wait to see those golden marshmallows and melted chocolate swirls fresh from your oven! 🍫🔥