Toasted S’more Brownie Skillets

Yield: 8, 3½” skillets

Ingredients

• 1 cups graham crackers, crushed for crumbs
• 1/3 cup unsalted butter, melted, first
• 1/2 cup (1 stick) unsalted butter, second
• 4 ounces semi-sweet chocolate chips
• 1/2 cup milk chocolate chips or toffee bits
• 1 1/2 ounces unsweetened chocolate, chopped
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup plus 1 tablespoon all-purpose flour, divided use
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 8 large marshmallows
• Pistachios, optional
• Chocolate Fudge Topping

Directions

1. Preheat the oven to 350°F. In a small bowl, mix together graham cracker crumbs and 1/3 cup melted butter.
2. Place a heaping tablespoon of crumbs in each skillet and press into bottom of each skillet.
3. In a large bowl over simmering water, melt butter, 4 ounces of chocolate chips, and unsweetened chocolate until smooth. Set aside and let cool for about 15 minutes.
4. In a large bowl, stir together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture until well combined. In a medium bowl, sift together 1/4 cup of flour, baking powder, and salt and add to the chocolate mixture, stirring until just combined.
5. In a medium bowl, toss together the remaining 1 cup of chocolate chips or toffee bits and 1 Tbsp. of flour and fold them into the chocolate mixture. Divide batter into eight 3 1/2 inch cast iron skillets and place them on a baking sheet. Bake for 25 minutes, taking care not to overbake.
6. Top with marshmallows and broil to desired brownness. Drizzle with hot fudge and sprinkle with chopped pistachios.