Brown Butter S’mores Skillet Blondie with Graham Crust

This brown butter s'mores skillet blondie brings together everything you love about campfire s'mores in a single cast iron pan. A crunchy graham cracker crust, a gooey brown butter blondie center loaded with chocolate chunks, and a topping of melted chocolate bars and toasted marshmallows.

It’s the kind of dessert that pulls apart in long, stretchy strands and tastes like pure nostalgia. Ready in about 35 minutes, it’s perfect for sharing straight from the skillet with a scoop of vanilla ice cream.

This recipe transforms the classic s'mores into a warm, shareable skillet dessert. The base is a buttery graham cracker crust pressed into a cast iron skillet. On top goes a thick brown butter blondie batter that bakes up chewy and caramel-like.

After a short bake, the blondie is covered with chocolate bars and mini marshmallows, then broiled until the marshmallows puff into golden toasted clouds. The result is a dessert that’s crisp at the edges, gooey in the middle, and loaded with chocolate in every bite. Serve it warm with vanilla ice cream for the ultimate treat.

Ingredients

Why this recipe works

Browning the butter is the key to this blondie’s deep, nutty flavor. As the butter cooks, the milk solids toast and develop a caramel-like aroma that infuses the entire batter.

This simple step adds complexity without any extra ingredients, making the blondie taste like it came from a bakery. The brown butter also contributes to a chewy texture, as it contains less water than regular melted butter, helping the sugar and flour create a dense, fudgy crumb.

The graham cracker crust provides a crunchy, buttery contrast to the soft blondie. Pressing the crumbs firmly into the skillet ensures the crust stays intact when you scoop out servings. The ratio of melted butter to crumbs is just enough to bind them without making the crust greasy. When baked, the crust turns golden and crisp, offering a satisfying texture that echoes the graham cracker in a traditional s'more.

Notes and substitutions

Use good-quality chocolate chunks for the blondie batter; they melt into pools of chocolate that complement the brown butter. The chocolate bars for the topping can be milk, semisweet, or dark, depending on preference.

Mini marshmallows toast more evenly than large ones, but regular marshmallows cut into pieces work as well. For a more intense s'mores flavor, use a graham cracker crust made from honey or cinnamon graham crackers.

An 8-inch cast iron skillet is ideal because it conducts heat evenly and gives the blondie crispy edges. If you don’t have one, an 8-inch cake pan or oven-safe skillet will work, but baking time may vary slightly. The blondie is meant to be gooey, so avoid overbaking. The center should be just set but still soft when you remove it from the oven, as it will continue to cook slightly as it cools.

• graham cracker crumbs: Use crushed digestive biscuits or vanilla wafer crumbs for a similar texture.
• milk chocolate bars: Use semisweet or dark chocolate bars if preferred.
• mini marshmallows: Regular marshmallows cut into pieces work too.

Equipment

• 8-inch cast iron skillet
• mixing bowls
• whisk
• rubber spatula
• measuring cups and spoons