Skip to content

Recipe of the Month: August

Toasted S’more Brownie Skillets

Yield: 8, 3½” skillets


  • 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


  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.
Back To Top