Cast-Iron S’mores Skillet Brownie with Toasted Marshmallow Meringue

Imagine a warm, fudgy brownie baked right in a cast-iron skillet, topped with a cloud of toasted marshmallow meringue.

This s'mores skillet brownie brings the campfire experience indoors, with a buttery graham cracker crust, rich chocolate, and a torch-kissed topping that crackles and melts in your mouth. Perfect for sharing, this dessert is a showstopper that comes together in under an hour.

This cast-iron s'mores skillet brownie is the ultimate indulgence for chocolate lovers. The graham cracker crust adds a buttery crunch, while the brownie stays dense and fudgy, studded with melted milk chocolate.

A generous layer of Swiss meringue is torched to golden perfection, creating a smoky-sweet topping that mimics toasted marshmallows.

Serve it warm straight from the skillet for a dessert that feels both nostalgic and luxurious. Whether for a cozy night in or a festive gathering, this recipe is sure to impress.

Ingredients

Why this recipe works

The cast-iron skillet is the secret to this recipe's success. It heats evenly and retains heat beautifully, ensuring the brownie bakes uniformly with a crisp edge and a moist, fudgy center.

The skillet also allows you to serve the dessert directly from the pan, keeping it warm and inviting at the table.

The Swiss meringue is made by gently heating egg whites and sugar before whipping them into a glossy, stable foam. This method cooks the eggs to a safe temperature without scrambling them, resulting in a silky meringue that torches to a beautiful golden brown without weeping or deflating.

Notes and substitutions

Use a high-quality dark chocolate brownie mix or your favorite homemade recipe. The key is to keep the batter thick and fudgy, so it doesn't spill over the crust. If using a store-bought mix, follow the package instructions for a 10-inch skillet size.

The graham cracker crust should be pressed firmly into the skillet to prevent it from crumbling when serving. You can also use a food processor to crush the crackers into fine crumbs. For the meringue, ensure the egg whites are at room temperature for maximum volume.

• graham cracker crumbs: crushed digestive biscuits or crushed vanilla wafers for a different flavor
• milk chocolate bars: semi-sweet or dark chocolate chunks for a less sweet brownie
• Swiss meringue: store-bought marshmallow fluff or torched mini marshmallows for a quicker topping
• unsalted butter: salted butter, but reduce the added salt in the brownie batter if using

Equipment

• 10-inch cast-iron skillet
• Mixing bowls
• Whisk
• Rubber spatula
• Kitchen torch
• Measuring cups and spoons