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Recipe of the Month: August

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.

 

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