Brown Butter S’mores Skillet Blondie with Graham Crust Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the blondie warm, straight from the skillet. The contrast between the crisp crust, gooey center, and toasted marshmallows is most pronounced when it’s fresh from the oven.

If you have leftovers, reheat individual portions in the microwave for 15-20 seconds to restore the gooeyness. For a more indulgent treat, top with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

To get clean slices, use a sharp knife and wipe it between cuts. For a more casual presentation, use a large spoon to scoop out portions, pulling up the marshmallow strands. This dessert is meant to be shared, so serve it in the skillet with extra spoons. If you prefer a deeper s'mores flavor, you can add a layer of chocolate ganache or use chocolate graham crackers for the crust.

Variations

• Peanut Butter S'mores: Swirl 1/4 cup of creamy peanut butter into the blondie batter before baking. Use peanut butter cups instead of chocolate bars for the topping. This adds a salty, nutty contrast to the sweet marshmallows.
• Dark Chocolate Lover's: Use dark chocolate chunks in the batter and top with dark chocolate bars. The bitterness of dark chocolate balances the sweetness of the brown sugar and marshmallows. For an extra touch, sprinkle with flaky sea salt after broiling.
• Salted Caramel S'mores: Drizzle caramel sauce over the blondie before adding the chocolate bars and marshmallows. After broiling, sprinkle with a pinch of sea salt. The salty-sweet combination elevates the classic s'mores flavor.
• Mint Chocolate S'mores: Add 1/2 teaspoon of peppermint extract to the blondie batter. Replace the chocolate bars with mint chocolate bars. The cool mint pairs beautifully with the toasted marshmallows and brown butter.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Reheat before serving.

Freezer

Wrap the cooled blondie (without marshmallows) tightly in plastic wrap and freeze for up to 3 months.

Reheat

Reheat individual portions in the microwave for 15-20 seconds, or in a 350°F oven for 5-7 minutes. Add fresh marshmallows and broil briefly to re-toast.

Store leftover blondie in an airtight container at room temperature for up to 2 days. The marshmallows will soften, but the blondie will remain moist. For longer storage, refrigerate for up to 5 days. Reheat in the microwave or in a 350°F oven for 5-7 minutes to warm through.

You can prepare the graham crust and blondie batter up to a day ahead. Press the crust into the skillet, cover, and refrigerate. Keep the batter in a separate container.

When ready to bake, spread the batter over the crust and bake as directed, adding a couple of extra minutes if the batter is cold. Alternatively, bake the blondie completely, cool, and store in the fridge. Reheat before adding the marshmallows and broiling.

Serving ideas

Serve this blondie warm, straight from the skillet, with a scoop of vanilla ice cream. The cold ice cream melting over the warm, gooey blondie is a classic combination that balances the sweetness and adds a creamy texture.

You can also drizzle with caramel sauce or sprinkle with flaky sea salt to enhance the flavors. For a more casual presentation, let guests dig in with spoons directly from the pan.

This dessert is perfect for gatherings, movie nights, or any time you crave something comforting and nostalgic. The skillet presentation makes it a centerpiece that invites sharing.

If you have leftovers, they can be reheated and served with a fresh scoop of ice cream. The blondie is also delicious on its own, without any toppings, as the brown butter and chocolate provide plenty of flavor.

Frequently asked questions

Recipe card

Brown Butter S'mores Skillet Blondie with Graham Crust

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 115 g unsalted butter
• 1 cup brown sugar
• 1 large egg
• 1 large egg yolk
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 100 g chocolate chunks
• 2 bars milk chocolate, broken into pieces
• 1 1/2 cups mini marshmallows
• Vanilla ice cream, for serving

Instructions

1. In a small bowl, mix the graham cracker crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of an 8-inch cast iron skillet, forming an even layer that covers the entire base. Set the skillet aside while preparing the blondie batter.
2. In a medium saucepan over medium heat, melt the 115 g of butter. Continue cooking, swirling occasionally, until the butter foams and then turns a deep golden brown, with a nutty aroma. Watch carefully to avoid burning. Remove from heat and let cool slightly.
3. In a large bowl, whisk the browned butter with the brown sugar until well combined. Whisk in the egg and egg yolk until smooth. Add the flour and baking powder, and stir with a rubber spatula until just combined. Fold in the chocolate chunks.
4. Spread the blondie batter evenly over the graham crust in the skillet. Bake at 350°F (175°C) for 18 minutes, until the edges are set and the center is just slightly soft but not wet. The blondie should be golden brown and pulling away from the sides slightly.
5. Remove the skillet from the oven. Immediately scatter the broken chocolate bars over the hot blondie, then top with the mini marshmallows. Turn the oven to broil and place the skillet under the broiler for 2 minutes, until the marshmallows are puffed and toasted golden brown. Watch closely to prevent burning.
6. Let the blondie cool for 5 minutes before serving. Scoop a large spoonful, pulling up gooey marshmallow strands, and top with a scoop of vanilla ice cream if desired. Serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

6 g

Carbohydrates

58 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.