Skillet S’mores Brownies
A gooey, chocolatey skillet dessert with a graham cracker crust, fudgy brownie center, toasted marshmallows, and plenty of easy ways to make it your own.
I’ve seen plenty of S’mores Brownies made in baking pans, but I had not seen them made in a skillet when I first started playing around with this idea. That does not mean they are not out there; it just means this version felt new and fun in my own kitchen. Skillet S’mores Brownies take the three things everyone loves about a classic s’more—graham crackers, chocolate, and marshmallows—and turn them into a warm, sliceable, spoonable brownie dessert. Instead of sandwiching a chocolate bar between crackers, I used the brownie layer as the chocolate. The result is rich, gooey, crunchy around the edges, and just messy enough to feel like a campfire treat.
The skillet is part of the fun. Cast iron holds heat well, which helps create firmer brownie edges while keeping the middle soft and fudgy. If you are the person who always wants the corner brownie, you will probably love the outside pieces. If you are the person who wants the middle, serve yourself from the center while it is still a little warm. Either way, this is the kind of dessert that does not need to be perfect to be good. A few gooey spots, toasted marshmallow bubbles, and chocolate drizzle running across the top only make it better.
How I Made It
I started with a graham cracker crust, then used a boxed brownie mix for the next layer. That keeps this recipe easy and realistic, because sometimes you want a dessert that looks special without turning the kitchen upside down. I pressed the graham cracker mixture into the bottom of the skillet, poured the brownie batter over it, and folded mini marshmallows right into the brownie mix instead of only putting them on top. You can absolutely change the order. You can crush the graham crackers less and stir some pieces into the brownie batter. You can make the crust, pour in the brownie batter, and then scatter marshmallows over the top for more of that toasted campfire look. You can even do both if you want marshmallows in the middle and on top.
Ingredient Facts That Help This Recipe Work
Graham crackers are more than just the “cracker” part of a s’more. They bring a lightly sweet, honey-like flavor and a crumbly texture that contrasts with the soft brownie. When mixed with melted butter and pressed into the skillet, the crumbs create a base that bakes into a simple crust. If you like a thicker crust, add more crumbs and press them firmly. If you like more brownie than crust, keep the layer thinner. Brownie mix is the shortcut that makes this dessert weeknight-friendly. Most boxed mixes already balance cocoa, sugar, flour, and leavening, so you only need to add the ingredients listed on the box. A fudgy brownie mix works especially well because the marshmallows
Easy Substitutions and Variations
Use this recipe as a starting point. If you need gluten-free, use gluten-free graham crackers and a gluten-free brownie mix. If you want a deeper chocolate flavor, use dark chocolate chips or chunks in the batter. If you want the classic candy-bar taste, press pieces of milk chocolate on top during the last few minutes of baking. If you like salty-sweet desserts, sprinkle a small pinch of flaky salt over the top right after baking.
For the crust, swap regular graham crackers for chocolate graham crackers, cinnamon graham crackers, vanilla wafer crumbs, digestive biscuits, or even crushed pretzels. Pretzels will make the dessert saltier and crunchier, which is great if you find regular s’mores too sweet. For the fat in the crust, melted butter gives the best flavor, but a plant-based butter can work if you need a dairy-free option.
For the marshmallows, mini marshmallows are easiest, but marshmallow crème can be swirled over the top before baking for a softer, more melted finish. If you want less sweetness, reduce the marshmallows rather than removing the crust. The crust gives structure, while the marshmallows are mostly about gooey texture and toasted flavor.
Add-ins are easy too. Chopped pecans or walnuts bring crunch. Peanut butter chips make the skillet taste like a peanut butter cup met a s’more. Crushed toffee adds caramel flavor. Fresh berries can be served on the side to balance the richness, but I would not stir too many juicy berries into the batter because they may make the center bake unevenly.
Tips for Baking in a Skillet
Grease the skillet well before adding the crust. Brownies are already sticky, and melted marshmallows make them even stickier. If you want easier cleanup, you can line the bottom with parchment, but make sure the paper is trimmed so it does not hang too far over the edges. Press the crust evenly so the brownie layer has a good base.
Watch the baking time closely. Cast iron keeps cooking after it comes out of the oven because it stays hot. That means the center may finish setting on the counter. Pull the skillet when the edges look baked and the center is no longer liquid. If you are topping with marshmallows, add them near the end so they toast instead of disappearing completely into the brownie.
Let the skillet rest before slicing. I know that is hard. The smell of warm chocolate and toasted marshmallow makes patience feel impossible, but even ten to fifteen minutes helps the slices hold together. If you plan to serve it straight from the skillet with spoons and ice cream, you do not have to wait as long.
Serving Ideas
You can serve Skillet S’mores Brownies warm, room temperature, or slightly chilled, but warm is my favorite. A scoop of vanilla ice cream melts into the top and makes the whole thing feel like a restaurant dessert. Whipped cream works too if you want something lighter. For a party, cut small wedges or squares because this is a rich dessert. For a family movie night, set the skillet in the middle of the table and let everyone scoop out a little bit.
If you want cleaner slices, cool the brownies completely before cutting, then warm individual pieces for a few seconds before serving. If the marshmallows stick to the knife, lightly grease the knife or wipe it between cuts. This is not a fussy dessert, so do not stress if the first piece comes out messy. The first piece of any skillet dessert usually belongs to the cook anyway.
Storage and Make-Ahead Notes
Store leftovers covered at room temperature for a day or two, or refrigerate them if you want them to last a little longer. The marshmallows will be soft after storage, but the flavor will still be good. Reheat small portions gently so the chocolate softens without making the marshmallows tough. If you know you are making this ahead for guests, bake the brownie and crust first, then add fresh marshmallows and toast them shortly before serving.
Final Thoughts
To top mine off, I drizzled chocolate and caramel syrup over the skillet. It looked amazing and tasted great, but it was definitely sweet. If you like rich desserts, go for it. If you want more balance, use less drizzle, add a pinch of salt, or serve smaller pieces with coffee or milk. However you make it, this recipe is meant to be flexible. Keep the graham cracker, chocolate, and marshmallow idea, then adjust the rest to fit your sweet tooth.
So, how will you make your Skillet S’mores Brownies? Will you go heavy on the marshmallows, add peanut butter chips, keep the crust classic, or skip the drizzle and let the brownie do the talking? However you serve it, I hope it brings a little campfire fun to your kitchen—no fire pit required.
Need More Brownie Ideas?
- Strawberry Cake Mix Brownies
- Blue Cake Mix Brownies – One of my most popular PINs
- Chocolate Covered Brownies
- Double Chocolate Peanut Butter Brownies
Items/Ingredients Used in Recipe
If you are interested in any of the items I may have used, or similar items, in making this recipe, I have listed some of them below. Note: These links are affiliate links, which means I may receive a small commission from the sale of certain items. This does not affect your price; it remains the same.
If you like this or any other dish on my site, please feel free to sign up for the weekly email so you can see what new recipe we have created over here. Just look over to the side and you’ll find the sign-up button.
If you have any questions or see any blooper we made, please don’t hesitate to contact us. We’re all human.
This post may contain affiliate links. Please view my disclosure policy for more information.
Rock on!
~Bobbi
Skillet S’mores Brownies
Equipment
- Cast Iron Skillet
Ingredients
- 2 Cups Graham Crackers, crushed
- 6 Tbsp Butter, melted
- 1 Box Brownie Mix Your choice
- 1/3 Cup Water Brownie ingredient
- 1/3 Cup Vegetable Oil Brownie ingredient
- 1 Egg Brownie ingredient
- 1 Cup Mini Marshmallows
- Chocolate Syrup Optional
- Caramel Syrup Optional
Instructions
- Preheat oven to 325°.
- Mix graham crackers and melted butter in a bowl.
- Press graham cracker mixture into the bottom of a large skillet.
- In a separate large bowl, mix by hand, the brownie mix, water, oil and egg (or the ingredients your brownie mix calls for).
- Fold in the marshmallows.
- Pour brownie mixture on top of the graham cracker crust. Spread evenly and carefully. The brownie mix will start to pull up the graham cracker crust if over spreading. Always spread in one direction, never side to side or back in forth with this recipe.
- Bake in preheated oven for 40-45 minutes. Remove and let cool (in skillet) 2-4 hours.
