Cast iron skillet s’mores brownies beat regular s’mores every time — you get that campfire flavor without actually building a fire, plus the fudgy texture a regular s’more can’t touch.
Look, there’s eleven ways to do this. Some take forever. Others? Fifteen minutes. Got dietary restrictions? Covered. Want to impress people at a party? Got that too.
Every recipe serves four to six. Every one uses cast iron (obviously). And yeah — they’re all worth making.
Table of Contents
- 1 Decadent S’mores Brownies in a Skillet
- 2 Fudgy Cast Iron Skillet S’mores Brownies
- 3 Ooey Gooey Marshmallow Skillet Brownies
- 4 The Ultimate Cast Iron Skillet Smore
- 5 Campfire-Inspired Skillet S’mores Brownies
- 6 Cast Iron Skillet S’mores Brownie Sundaes
- 7 Graham Cracker Crusted Skillet Brownies
- 8 No-Bake Skillet S’mores Brownie Bites
- 9 Gluten-Free Cast Iron Skillet Brownies
- 10 Skillet Brownie S’mores Dip
- 11 Vegan Cast Iron Skillet Brownies
- 12 Boozy Bourbon Skillet Brownies
Decadent S’mores Brownies in a Skillet
Decadent s’mores brownies in a skillet are your starting point — this is the one you make when you’ve never done this before and want something foolproof that still tastes incredible.
Thirty minutes. That’s it.
Rich brownie batter hits a hot cast iron pan. Mini marshmallows get pressed into the top. Chocolate chunks. Graham cracker pieces. The edges crisp up (cast iron does that) while the center stays gooey.
Hard to screw up. Which is the point.
Ingredients (Serves 4-6)
- 3/4 cup unsalted butter, melted
- 1-1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 3 large eggs
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups mini marshmallows
- 1-1/2 cups graham cracker pieces, roughly broken
- 1-1/2 cups milk or dark chocolate bar chunks
Making It
Oven to 350°F. Grease that 10-inch cast iron skillet real good.
Big bowl. Butter and sugar — whisk them together. Add the cocoa powder and eggs. Keep whisking until everything’s smooth and kinda shiny.
Flour, baking powder, salt go in next. Stir. Stop when you still see some streaks. Overmixing kills brownies.
Batter goes in the skillet. Even it out. Now scatter everything on top — marshmallows first, then graham pieces, then chocolate. Press down a little so they sink into the batter slightly.
Bake 22-26 minutes. Edges should look done. Center? Still a bit underdone is perfect because it’ll keep cooking after you pull it out.
Wait 15-20 minutes before you cut into it. I know. But wait anyway.
What Works Instead
Dark chocolate makes this more intense (sometimes too intense for kids though). White chocolate chips? They add contrast. Digestive biscuits instead of graham crackers work great — different taste but equally good.
Drizzle caramel sauce on top after baking. Always a win.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 548 |
| Carbohydrates | 78g |
| Protein | 7g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | 248mg |
Fudgy Cast Iron Skillet S’mores Brownies
Fudgy cast iron skillet s’mores brownies are what you make when cakey brownies don’t cut it — this version has that dense, almost-wet pull that fudgy brownie people specifically crave.
Higher butter-to-flour ratio. Shorter bake. That’s the trick.
Use good chocolate here. Like, actually good chocolate. Because there’s nowhere to hide with a recipe this simple — cheap chocolate tastes cheap in the final product.
Ingredients (Serves 4-6)
- 1 cup unsalted butter, chopped
- 6 oz good-quality dark chocolate (70% cocoa), chopped
- 1-1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 4 full Hershey’s chocolate bars, broken into pieces
- 2 cups mini marshmallows
- 1 cup graham cracker crumbs
How to Make It
Oven to 350°F. Grease your 10-inch skillet.
Melt the butter and dark chocolate together. Low heat. Saucepan. Stir constantly or it seizes up on you.
Off the heat. Whisk in both sugars. Add eggs one at a time — beat after each one. Then vanilla.
Flour, cocoa powder, salt. Stir until just combined. Pour it all into the skillet. Spread it even.
Bake 20-22 minutes. Pull it early. Yeah, the center looks underdone. That’s correct. It firms up in the pan.
While it’s still hot, lay those Hershey’s pieces across the top. Scatter the mini marshmallows. Back under the broiler for maybe 60-90 seconds — watch it because marshmallows burn stupid fast.
Graham cracker crumbs get sprinkled on top. Cool for 10 minutes. Serve it warm.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 682 |
| Carbohydrates | 84g |
| Protein | 9g |
| Fat | 36g |
| Fiber | 4.5g |
| Sodium | 284mg |
Ooey Gooey Marshmallow Skillet Brownies
Ooey gooey marshmallow skillet brownies double down on marshmallow — there’s fluff folded into the batter AND mini marshmallows on top, so you get that stretchy pull when you take a piece.
This is the one that stretches. People see that pull and immediately want seconds.
Graham cracker pieces mixed into the batter add crunch. Against all that gooey marshmallow? Perfect contrast.
Ingredients (Serves 4-6)
- 1 cup unsalted butter, melted (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2/3 cup marshmallow fluff
- 1-1/4 cups graham crackers, roughly chopped
- 1-1/4 cups chocolate bar chunks (Hershey’s or Ghirardelli)
- 2 cups mini marshmallows (for topping)
Instructions
Oven goes to 350°F. Grease that 10-inch skillet — don’t be shy with the butter.
Big bowl. Melted butter and sugar. Whisk it good. Eggs go in one at a time — fully mix each one before adding the next. Vanilla goes in last.
Different bowl. Flour, cocoa powder, salt — whisk them together. Add dry to wet. Mix just until combined.
Here’s where it gets fun. Fold in the marshmallow fluff, chopped graham crackers, and chocolate chunks. Fold gently — don’t stir aggressively or you’ll deflate everything.
Pour into the skillet. Even it out. Scatter mini marshmallows across the whole top.
Bake 28-32 minutes. Toothpick test should come out with moist crumbs — not wet batter, but not clean either.
Cool in the skillet at least 30 minutes. These fall apart if you cut them too early.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 624 |
| Carbohydrates | 88g |
| Protein | 8g |
| Fat | 28g |
| Fiber | 3.5g |
| Sodium | 268mg |
The Ultimate Cast Iron Skillet Smore
The ultimate cast iron skillet smore is the most straightforward version — brownie base, then toppings that are literally as close to an actual s’more as you can get without a campfire.
Broiler does the marshmallow toasting. No fire required.
Maximum impact. Minimum fuss. It’s a cast iron skillet recipe that actually lives up to its name.
Ingredients (Serves 4-6)
For the brownie base:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
For the s’mores topping:
- 2 cups miniature marshmallows
- 1 cup graham cracker crumbs
- 3 full Hershey’s chocolate bars, broken into squares
Instructions
Oven to 350°F. Grease a 10-inch cast iron skillet.
Butter and sugar — whisk them smooth. Eggs go in one at a time. Beat well after each. Vanilla last.
Different bowl for the dry stuff. Flour, cocoa, salt. Whisk. Add dry ingredients to wet. Mix just until combined. Fold in chocolate chips.
Pour into skillet. Even layer. Bake 26-30 minutes. Toothpick comes out with a few moist crumbs? Done.
Pull it from the oven. Immediately lay those Hershey’s squares across the warm surface — they start melting on contact.
Mini marshmallows go over the chocolate. Cover everything.
Switch your oven to broil. Skillet goes back in for 60-90 seconds. Watch it every second. Marshmallows go from perfect to burnt in like five seconds.
Pull it out. Press graham cracker crumbs into the toasted marshmallow layer right away. Serve within 10 minutes while it’s all still warm and melty.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 712 |
| Carbohydrates | 96g |
| Protein | 9g |
| Fat | 34g |
| Fiber | 4g |
| Sodium | 312mg |
Campfire-Inspired Skillet S’mores Brownies
Campfire-inspired skillet s’mores brownies go the natural ingredient route — coconut oil, coconut sugar, dark chocolate, arrowroot starch for people who want a cleaner version.
Paleo-friendly. Not exactly health food (it’s still brownies), but cleaner.
The cinnamon in the batter is what makes people ask “what’s in this?” — unexpected but it works.
Also? This recipe works on an actual grill or over a campfire. Cast iron was literally designed for that.
Ingredients and Supplies Needed (Serves 4-6)
- 2/3 cup coconut oil, melted
- 3 large eggs
- 2/3 cup dark chocolate chips (70% or higher)
- 1 cup coconut sugar (or brown sugar)
- 1/2 teaspoon Himalayan or kosher salt
- 1/4 cup arrowroot starch (or cornstarch)
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 12-14 graham crackers (or gluten-free shortbread cookies)
- 24 regular marshmallows (about one 10-oz bag)
- 10-inch cast iron skillet
Step-by-Step Instructions
Oven or grill to 350°F.
Melt coconut oil and dark chocolate chips together. Saucepan works. Microwave works. Stir until smooth.
Grease the skillet with coconut oil. Thin layer.
Big bowl. Eggs, coconut sugar, salt, arrowroot starch, cocoa powder, vanilla, cinnamon — whisk until fully combined.
Slowly pour that melted chocolate mixture into the wet ingredients. Stir constantly while you pour.
Batter goes into the prepared skillet. Even it out. Bake 20 minutes.
Pull the skillet. Press marshmallows all across the top. Even layer. Back in the oven for 8-10 more minutes. Marshmallows should be puffed and starting to turn golden.
Cool 10-15 minutes. Serve with crushed graham crackers on top and vanilla ice cream.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 594 |
| Carbohydrates | 74g |
| Protein | 7g |
| Fat | 32g |
| Fiber | 4g |
| Sodium | 228mg |
Cast Iron Skillet S’mores Brownie Sundaes
Cast iron skillet s’mores brownie sundaes are the over-the-top version — fudgy brownie, toasted marshmallows broiled until they’re golden and slightly charred, hot fudge sauce, crushed graham crackers, vanilla ice cream.
Warm brownie. Cold ice cream. That contrast in every single bite.
Special occasion dessert? Sure. Random Tuesday? Also fine. No rules here.
Ingredients and Supplies Needed (Serves 4-6)
For the brownie:
- 3/4 cup unsalted butter (1-1/2 sticks)
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the sundae topping:
- 1 bag (10-12 oz) regular-sized marshmallows
- 1/3 cup hot fudge sauce, warmed
- 8 full graham crackers, crushed
- Good-quality vanilla ice cream for serving
Step-by-Step Instructions
Oven to 325°F. Grease a 10-inch cast iron skillet.
Medium saucepan. Melt butter over low heat. Off the heat — whisk in cocoa powder until it’s completely smooth and no lumps remain.
Sugar, eggs, and vanilla go in. Beat until everything’s incorporated.
Different bowl. Flour, baking powder, and salt — whisk them. Fold dry ingredients into chocolate mixture. Just until combined. Few streaks of flour are totally fine.
Spread batter into skillet. Bake 32-36 minutes. Toothpick comes out mostly clean? Done.
Pull it from the oven. Switch oven to broil. Cover the entire brownie surface with marshmallows — fit them close together.
Broil 1-1/2 to 2 minutes. Watch every single second. Marshmallows should be golden brown with some charred edges.
Drizzle hot fudge sauce over those toasted marshmallows. Press crushed graham crackers into everything.
Serve immediately. Generous scoops of vanilla ice cream.
| Component | Prep Time | Cook Time |
|---|---|---|
| Brownie batter | 10 min | 34 min |
| Marshmallow topping | 1 min | 2 min |
| Assembly | 3 min | — |
Nutritional Information (Per Serving — Without Ice Cream)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 698 |
| Carbohydrates | 112g |
| Protein | 9g |
| Fat | 27g |
| Fiber | 4.5g |
| Sodium | 324mg |
Graham Cracker Crusted Skillet Brownies
Graham cracker crusted skillet brownies build an actual pressed crust on the bottom — pre-baked so it sets firm — then brownie batter gets poured directly over it.
This separates this recipe from everything else. Most s’mores brownies scatter graham cracker pieces on top or fold them into batter. This one commits to the crust.
Three layers. Crunchy crust. Dense fudgy brownie. Toasted marshmallow. Three textures in every piece.
Ingredients and Supplies Needed (Serves 4-6)
For the graham cracker crust:
- 2-1/2 cups graham cracker crumbs (about 20 full crackers, processed fine)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the brownie layer:
- 3 oz unsweetened chocolate, chopped
- 1-1/2 cups semi-sweet chocolate chips, divided
- 3 large eggs
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the topping:
- 2-1/2 cups mini marshmallows
- 1/2 cup reserved semi-sweet chocolate chips
Step-by-Step Instructions
Oven to 350°F.
Mix graham cracker crumbs, sugar, and melted butter. Crumbs should be fully coated. Test it — mixture should hold when pressed.
Press firmly into the bottom of a 10-inch cast iron skillet. Evenly.
Bake crust 8 minutes until set. Pull it out. Let it cool slightly.
Melt unsweetened chocolate and 1 cup of the chocolate chips together. Saucepan over low heat. Stir constantly. Off the heat — let it cool 5 minutes.
Big bowl. Whisk eggs. Slowly stream in that cooled chocolate while whisking continuously. Add vanilla. Gently fold in flour and salt. Just until combined. Stir in remaining 1/2 cup chocolate chips.
Spread brownie batter evenly over the baked crust. Scatter mini marshmallows across the entire surface.
Bake 25-30 minutes. Edges should be set. Center has just a slight jiggle.
Cool in skillet at least 30 minutes before slicing. This one really needs rest time or it falls apart.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 642 |
| Carbohydrates | 82g |
| Protein | 8g |
| Fat | 32g |
| Fiber | 5g |
| Sodium | 348mg |
No-Bake Skillet S’mores Brownie Bites
No-bake skillet s’mores brownie bites are the fifteen-minute version — pressed into the skillet, topped with marshmallows and chocolate chips, briefly broiled until everything melts together.
No oven.
Not a traditional brownie. More like a no-bake bar that tastes like a s’more. Hot days when you don’t want to heat up the kitchen? This. Kids who want to help make dessert? This. Any time you need something fast? This.
Ingredients Needed (Serves 4-6)
- 2-1/4 cups graham cracker crumbs (about 18 full crackers)
- 1/2 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 2-1/2 cups miniature marshmallows
- 3/4 cup milk chocolate chips
- Pinch of salt
Instructions
Big bowl. Graham cracker crumbs, melted butter, cocoa powder, powdered sugar, milk, vanilla, and salt all go in.
Mix thoroughly. Test the mixture — press a handful between your palms and it should hold together. Too dry? Add a tiny bit more milk.
Press firmly into the bottom of a 10-inch cast iron skillet. Use the back of a measuring cup to really compact it.
Scatter miniature marshmallows across the entire surface. Cover it completely. Chocolate chips go over the marshmallows.
Oven to broil. Skillet under the broiler for 2-4 minutes. Watch constantly — marshmallows burn stupid fast.
Pull when marshmallows are deeply golden and chocolate chips are softened and starting to melt.
Serve warm. Scoop it directly from the skillet. Extra graham cracker crumbs and chocolate syrup drizzle on top if you want.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 418 |
| Carbohydrates | 62g |
| Protein | 5g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 312mg |
Gluten-Free Cast Iron Skillet Brownies
Gluten-free cast iron skillet brownies taste like regular brownies — the key is using certified gluten-free oat flour or a quality all-purpose blend, not just swapping regular flour 1:1 and hoping.
That doesn’t work.
This recipe was built specifically for gluten-free baking. Full s’mores treatment on top. Nobody at your table will know it’s gluten-free.
Ingredients and Supplies Needed (Serves 4-6)
For the brownie:
- 3/4 cup unsalted butter, melted
- 1-1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup certified gluten-free all-purpose flour blend
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (if your flour blend doesn’t contain it)
- 1 cup chocolate chunks (Hershey’s or similar)
For the s’mores topping:
- 1/2 cup hot fudge sauce
- 1/2 cup gluten-free graham-style crackers or Golden Grahams cereal, crushed
- 30-35 large marshmallows (check label — most are naturally gluten-free)
Instructions
Oven to 350°F. Grease a 10-inch cast iron skillet with non-stick spray.
Melted butter and sugar — whisk until smooth. Eggs go in one at a time. Beat after each. Vanilla last.
Different bowl. Gluten-free flour, cocoa, salt, and xanthan gum — whisk them. Fold dry ingredients into wet ingredients. Just until combined. Fold in chocolate chunks.
Pour into skillet. Even it out. Bake 28-32 minutes. Set around the edges. Toothpick comes out mostly clean.
Pull from oven. Switch to broil. Drizzle hot fudge sauce across the surface. Arrange marshmallows in a single tight layer over the top.
Broil 2-3 minutes. Marshmallows should be lightly browned and toasted. Immediately scatter crushed gluten-free crackers or Golden Grahams over the top.
Serve warm.
| Ingredient | Purpose |
|---|---|
| GF flour blend | Structure without gluten |
| Xanthan gum | Binding gluten normally does |
| GF crackers / Golden Grahams | Graham crunch without gluten |
| Certified GF chocolate | No cross-contamination |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 572 |
| Carbohydrates | 80g |
| Protein | 7g |
| Fat | 26g |
| Fiber | 4g |
| Sodium | 296mg |
Skillet Brownie S’mores Dip
Skillet brownie s’mores dip is the party dessert — warm fudgy brownie baked in cast iron, topped with chocolate chips and a blanket of marshmallows that toast golden.
Center of the table. Pile of graham crackers. Everyone dips in.
Interactive. Fun. Brownie base stays warm for 20-30 minutes. People talk about it.
Ingredients and Supplies Needed (Serves 4-6)
For the brownie base:
- 3/4 cup unsalted butter, melted
- 1-1/2 cups light brown sugar, packed
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1-1/4 cups mini chocolate chips
For the topping:
- 1-1/4 cups milk chocolate chips
- 1 bag (10-12 oz) marshmallows (regular or mini)
For serving:
- Graham crackers, plenty of them
Step-by-Step Instructions
Oven to 350°F. Grease a 10-inch cast iron skillet.
Melted butter and brown sugar — whisk until smooth. Eggs go in one at a time. Beat well after each. Vanilla last.
Different bowl for dry stuff. Flour, cocoa, and salt. Whisk. Add dry ingredients to wet. Mix just until combined. Fold in mini chocolate chips.
Spread brownie batter evenly in skillet. Bake 22-26 minutes. Edges should be set. Center still slightly soft — it’s a dip, it should be scoopable.
Pull from oven. Scatter milk chocolate chips evenly over the surface. Cover chocolate chips completely with marshmallows.
Back in the oven 5-7 minutes. Marshmallows should be puffed and golden.
Bring to the table immediately. Stack of graham crackers for dipping.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 618 |
| Carbohydrates | 94g |
| Protein | 8g |
| Fat | 26g |
| Fiber | 3.5g |
| Sodium | 312mg |
Vegan Cast Iron Skillet Brownies
Vegan cast iron skillet brownies taste fudgy — almond butter replaces eggs and adds richness, applesauce keeps everything moist, coconut oil gives the batter fat and flavor.
Not “fudgy for a vegan brownie.” Just fudgy.
Dairy-free marshmallows (Dandies brand) work perfectly for the s’mores topping.
Ingredients and Supplies Needed (Serves 4-6)
- 1/3 cup coconut oil, melted
- 2/3 cup dark chocolate chips (dairy-free), divided
- 2/3 cup coconut sugar or brown sugar
- 2/3 cup natural creamy almond butter
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened applesauce
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dairy-free chocolate chips (for folding in)
- 8-inch or 10-inch cast iron skillet
For the s’mores topping:
- 1-1/2 cups dairy-free marshmallows (such as Dandies)
- 1/2 cup dairy-free graham crackers, crushed
Step-by-Step Instructions
Oven to 350°F. Grease the cast iron skillet with coconut oil.
Microwave-safe bowl. Coconut oil and 1/3 cup of dark chocolate chips. Thirty-second intervals. Stir between each. Until smooth.
Stir in almond butter, vanilla, and applesauce. Fully combined.
Different bowl. Cocoa powder, baking soda, and salt — whisk them. Add dry ingredients to wet. Mix just until combined — don’t overmix. Fold in remaining 1/3 cup dairy-free chocolate chips.
Pour into skillet. Even it out. Bake 22-26 minutes. Toothpick comes out clean.
Pull from oven. Scatter dairy-free marshmallows across the top. Broil 1-2 minutes. Marshmallows should be puffed and lightly golden.
Sprinkle crushed dairy-free graham crackers over the top. Cool 15 minutes before cutting.
Substitutions and Variations
Gluten-free? Use gluten-free all-purpose flour blend. Get certified GF graham crackers. Nut-free? Sunflower seed butter replaces almond butter — different flavor but same texture.
Sea salt flakes on top before serving? Nice touch.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 482 |
| Carbohydrates | 58g |
| Protein | 9g |
| Fat | 27g |
| Fiber | 6g |
| Sodium | 284mg |
Boozy Bourbon Skillet Brownies
Boozy bourbon skillet brownies are adults-only — bourbon caramel drizzled over fudgy dark chocolate brownie, toasted marshmallows, generous handful of toasted pecans.
Bourbon doesn’t hit you over the head. Adds warm, slightly smoky depth that cuts through sweetness.
Dinner parties? Yeah. Friday night when everyone else is in bed? Also yeah.
Ingredients (Serves 4-6)
For the brownie batter:
- 3/4 cup unsalted butter, melted
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons good-quality bourbon
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder (Dutch-process preferred)
- 1/2 teaspoon salt
- 1 cup dark chocolate chips (70% cocoa)
For the bourbon caramel:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons bourbon
- Pinch of salt
For the topping:
- 2 cups mini marshmallows
- 3/4 cup pecans, roughly chopped and toasted
- 1 cup dark chocolate chunks
Instructions
Oven to 350°F. Grease a 10-inch cast iron skillet.
Make bourbon caramel first. Small saucepan. Heat sugar over medium heat. It melts and turns amber — don’t stir, just swirl the pan. Add butter carefully (bubbles aggressively). Then cream. Off the heat. Stir in bourbon and salt. Set aside.
Big bowl. Melted butter and both sugars — whisk together. Eggs go in one at a time. Beat after each. Vanilla and bourbon last.
Different bowl. Flour, cocoa, and salt — whisk. Fold dry ingredients into wet. Just until combined. Fold in dark chocolate chips.
Batter goes into skillet. Even it out. Drizzle half the bourbon caramel over the batter. Toothpick to swirl it in.
Bake 24-28 minutes. Set at the edges. Still slightly fudgy in center.
Pull from oven. Scatter dark chocolate chunks and toasted pecans over the top. Mini marshmallows go across the surface.
Broil 60-90 seconds. Marshmallows should be golden. Drizzle remaining bourbon caramel over everything.
Serve warm. Vanilla or salted caramel ice cream alongside is ideal.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 728 |
| Carbohydrates | 88g |
| Protein | 9g |
| Fat | 38g |
| Fiber | 5g |
| Sodium | 342mg |
