There’s something magical about gooey, toasted marshmallows and warm, melted chocolate. When you bring those two together in a smores brownie skillet, you’re not just making dessert—you’re creating a cozy moment that feels like a hug from the oven. This article shares the story behind my favorite skillet treat, walks you through the step-by-step process, and answers all your skillet and brownie questions.
Let’s get into it—because the only thing standing between you and that molten center is a skillet, a few pantry staples, and a craving.
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Smores Brownie Skillet in My Real-Life Kitchen
A campfire classic, reinvented at home
Hi, I’m Saly. And let me tell you—the first time I made this smores brownie skillet, it was pouring outside. You know the kind of day where you want comfort but don’t want to wait for it. My husband was working from the dining room, and I could hear the clack of his keyboard as I stood in the kitchen, staring at a box of brownie mix and an almost-empty bag of marshmallows. A thought hit me: why not put it all in a skillet?
Fast-forward 30 minutes and the house smelled like toasted marshmallows and molten cocoa. When I brought it to the table, he looked up, took one bite, and said those two magic words: “That’s delicious.”
Now, it’s become one of those back-pocket desserts we reach for after dinner or when we want something quick and indulgent. And trust me—it disappears even faster than my chocolate pudding cake, which is saying something.
The best part? You can make it with a box mix or from scratch, depending on your mood (and your pantry).
Why a skillet makes all the difference
Sure, you could bake brownies in a standard 8×8 pan, but there’s something rustic—and honestly superior—about a brownie made in a cast iron skillet. It gets these perfectly caramelized edges while keeping the center delightfully fudgy. That contrast? It’s what makes this smores brownie skillet so irresistible.
A good skillet doesn’t just cook—it finishes. The marshmallows puff up, the chocolate edges crisp just enough, and everything stays warm long enough for seconds. Plus, it looks charming right on the table. We often bring it out with two spoons and just dig in.
This skillet method gives you the same satisfying finish as desserts like my banana pudding poke cake—warm, rich, and unexpectedly easy to make. There’s just something special about desserts that feel homemade without being high-maintenance.
So if you’ve got a skillet, some marshmallows, and a craving? You’re halfway there.
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Smores Brownie Skillet
This gooey smores brownie skillet is a campfire classic baked in one pan. Rich brownie base, toasted marshmallows, and graham crunch—all from your oven.
- Total Time: 35 mins
- Yield: 1 10-inch skillet (serves 6) 1x
Ingredients
1 box brownie mix (or homemade)
2 cups mini marshmallows
1/2 cup chocolate chips or chunks
4 graham crackers, crushed
1/3 cup vegetable oil (or 1/4 cup Greek yogurt)
2 eggs
1/4 cup water
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease a 10-inch cast iron skillet lightly.
3. Prepare brownie batter per box or recipe instructions.
4. Fold in chocolate chips and pour into skillet evenly.
5. Bake for 20–25 minutes until mostly set in the center.
6. Top with mini marshmallows and crushed graham crackers.
7. Broil 1–2 minutes or torch until marshmallows are golden.
8. Let cool slightly and serve warm from skillet.
Notes
Sub Greek yogurt for oil using a 3/4:1 ratio.
Line skillet with parchment for easier cleanup.
Top with peanut butter swirls or caramel for variety.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
How to Make the Perfect Smores Brownie Skillet
Ingredients that matter
Let’s keep things simple. That’s my cooking philosophy—especially when dessert’s involved. You only need a few ingredients to make this smores brownie skillet, and you probably have most of them already.
Here’s what you’ll need:
- Brownie base – You can go homemade or grab a boxed mix (I’ve used both, no shame!). If going homemade, you’ll want cocoa powder, flour, eggs, sugar, and butter.
- Marshmallows – Mini marshmallows melt more evenly, but jumbo ones cut in half add drama. Either works.
- Chocolate chips or chunks – Mix them into the batter or sprinkle over the top. Semisweet is my favorite.
- Graham crackers – Crushed, whole, or layered. I’ve even used cinnamon grahams once—delicious twist.
Optional but delightful:
- A dash of espresso powder in the batter to deepen the chocolate flavor
- A tablespoon of Greek yogurt for added moisture and richness (yes, it works—more on that soon!)
If you’re like me and enjoy experimenting, this is the perfect dessert to play with. I once got inspired by my mochi buttermilk pancakes and added a hint of vanilla and salt flakes on top—game changer.
Step-by-step: one skillet, one bowl, all the wow
This is the part I love: minimal mess, maximum payoff. Here’s how it goes down:
- Preheat your oven to 350°F (175°C). If your skillet needs a little oil or butter, go ahead and grease it lightly.
- Make your brownie batter – Whether you’re using a mix or your go-to homemade version, prepare the batter in a large bowl. Fold in chocolate chips for extra richness.
- Pour into the skillet – Spread evenly.
- Bake for 20–25 minutes or until the center is set but still soft. You want that fudgy middle.
- Top with marshmallows and crushed graham crackers – You can gently press them into the brownie top.
- Broil for 1–2 minutes or use a kitchen torch to toast the marshmallows until golden and bubbly.
Tip: Watch closely during broiling! Marshmallows go from toasted to scorched quickly. That broiled top gives the smores brownie skillet its signature look and that campfire finish.
Once out of the oven, let it cool just a few minutes (it’ll be lava hot), then serve warm straight from the skillet. It’s that same one-dish joy I get from making a lemon poke pudding cake—warm, oozy, and totally satisfying.
Skillet Tips, Swaps & Shortcuts
Can you substitute oil with Greek yogurt?
Yes, and you absolutely should—especially if you’re craving rich, fudgy brownies with a little less guilt. Greek yogurt is one of my favorite swaps for oil in baked goods. It keeps things moist without making them greasy and adds a subtle tang that works beautifully in chocolate desserts.
Here’s my go-to ratio:
Use ¾ cup of Greek yogurt for every 1 cup of oil.
Make sure it’s plain and full-fat for best results. Non-fat will still work, but you’ll lose some of the richness. I first tried this out in my blueberry buttermilk pancake casserole, and it’s been a reliable switch ever since.
Not only does it make your smores brownie skillet feel slightly more wholesome (emphasis on slightly), but it also gives the brownies a soft, creamy texture that holds up even after reheating.
One note: don’t overmix the batter. Yogurt is thicker than oil, so gently fold everything together until just combined. That’s the secret to a tender brownie, not a rubbery one.
Easy cleanup + skillet maintenance
You’ve made the skillet magic—now what? Let’s talk cleanup.
The key to keeping your cast iron skillet in great shape is to never soak it. Once your brownie is devoured (or mostly gone), let the skillet cool completely. Then wipe it clean with a damp cloth or use warm water and a soft sponge.
Avoid soap—just rinse, dry, and rub a thin layer of oil into the surface to re-season. If any bits are stuck on (marshmallows love to cling!), sprinkle some coarse salt inside and scrub gently.
If you’re using an enamel-coated skillet, you have a little more flexibility with soap and scrubbing—but still avoid anything too abrasive.
I treat my cast iron like I treat good recipes—gently, but regularly. It’s the same skillet I use for dinner bakes like my dorito chicken Mexican casserole, and it just gets better with time.
Bonus tip: if you’re nervous about marshmallows sticking, line the skillet with parchment before baking. It won’t give you the same crisp edge, but cleanup will be a breeze.
Serving & Storing Smores Brownie Skillet
Can I make this in a regular pan?
Absolutely! While the skillet adds a crispy, caramelized edge that makes this smores brownie skillet feel extra rustic, you can 100% make it in a standard 8×8 or 9×9 baking pan. Just line it with parchment or foil for easy removal and cleanup.
If you’re using a metal pan, keep the bake time the same. If you go with glass, it may take a few minutes longer. The texture will still be gooey and rich, though you’ll miss that crackly skillet crust we all love.
Want to mimic that golden finish? After baking, layer your marshmallows and graham crackers on top and give it a quick broil—just like you would with the skillet version. That gives you that classic toasted top without needing cast iron.
This flexibility is the same reason I often alternate between methods in recipes like my strawberries pound cake. Different pans, same delicious payoff.
So whether you’re cooking for two in a skillet or doubling up in a baking dish, this dessert delivers.
How do you store leftovers (if any!)?
I say “if any” because this smores brownie skillet doesn’t usually make it past day one in our house. But if you do have leftovers (or maybe you’re making it ahead), here’s how to store them:
- Let the skillet cool completely
- Transfer any leftover portions to an airtight container
- Store at room temperature for up to 3 days
- Or refrigerate for up to 5 days
For that just-baked magic, warm individual servings in the microwave for about 15 seconds. If you want to freeze it, wrap slices in parchment and place them in a zip-top bag. They’ll keep for up to a month, though the marshmallow texture may change slightly.
One of my favorite tricks? Reheat a square and crumble it over vanilla ice cream. That mix of warm and cold is pure heaven—just like I do with chocolate pudding cake.
This dish also travels well if you’re bringing dessert to a friend’s or planning a holiday table. You can bake it ahead, then reheat it in the oven at 300°F for about 10 minutes to revive the gooey magic.
Frequently Asked Questions
Can I use milk chocolate instead of semi-sweet for smores brownie skillet?
Yes, absolutely. If you prefer a sweeter, more traditional “smores” flavor, milk chocolate works wonderfully. Semi-sweet adds richness and depth, but milk chocolate gives that nostalgic campfire vibe. Try layering chopped Hershey bars between the brownie batter and marshmallows for a true throwback flavor.
How do I get gooey marshmallows without burning them?
The secret to perfect marshmallow topping on your smores brownie skillet is short, high-heat exposure. Use your oven’s broiler and watch it closely—1 to 2 minutes is usually enough. Or use a kitchen torch to control the toasting. Don’t walk away; marshmallows can go from golden to scorched fast.
Is it okay to make smores brownie skillet ahead of time?
Yes! You can bake the brownie base ahead, then store it (covered) at room temp. Right before serving, add the marshmallows and graham crackers, and broil for 1–2 minutes to toast. This way, you get the gooey topping fresh without having to bake the whole thing last minute.
Can I add peanut butter or other mix-ins to this skillet dessert?
Definitely. Swirl in peanut butter, Nutella, or cookie butter into the brownie batter before baking for extra flavor. You can also sprinkle crushed pretzels, chopped nuts, or even caramel bits on top. The smores brownie skillet is super flexible and welcomes creativity.
Why This Smores Brownie Skillet Always Steals the Show
There are desserts that impress, and then there are desserts that bring people together. This smores brownie skillet is definitely both. It’s that kind of cozy, crowd-pleasing treat that looks fancy straight from the oven, but secretly takes just minutes to throw together. No frosting, no layering, no fuss—just a hot skillet, a gooey center, and a perfectly toasted marshmallow top.
Whether you’re sharing it with guests or sneaking bites straight from the pan (guilty), this recipe never disappoints. It’s become a little tradition in our house—especially on stormy nights or lazy weekends. And if your house is anything like ours, don’t expect leftovers.
Try it once, and I promise it’ll be your new favorite too.
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