Cast-Iron S’mores Skillet Brownie with Toasted Marshmallow Meringue Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the skillet brownie warm, straight from the oven. The contrast between the warm fudgy brownie and the cool, toasty meringue is irresistible.

If you don't have a kitchen torch, you can place the skillet under a broiler for 1-2 minutes, watching carefully to avoid burning.

To make the meringue ahead, prepare it and keep it in an airtight container in the refrigerator for up to 2 days. Whip it briefly before using to restore its texture. When pressing the crust, use a flat-bottomed glass or measuring cup for an even, compact layer.

Variations

• Peanut Butter Swirl: Before baking, drop spoonfuls of creamy peanut butter over the brownie batter and swirl with a knife for a marbled effect. The peanut butter adds a salty-sweet contrast that pairs well with chocolate.
• Salted Caramel: Drizzle homemade or store-bought salted caramel sauce over the warm brownie before adding the meringue. The caramel seeps into the brownie, creating a gooey, indulgent layer.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the brownie batter and fold in chocolate mint pieces. Top with the meringue as directed for a refreshing twist.
• Berry Compote: Spread a layer of raspberry or strawberry jam over the baked brownie before adding the meringue. The tart berries balance the sweetness of the chocolate and meringue.

Storage and make-ahead

Fridge

Store leftover skillet brownie in an airtight container in the refrigerator for up to 3 days. The meringue will soften, but the brownie stays moist.

Freezer

Wrap the cooled brownie (without meringue) tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 20-30 seconds, or place the whole skillet in a 350°F (175°C) oven for 10 minutes to warm through.

Store any leftover skillet brownie in the refrigerator, covered, for up to 3 days. The meringue may soften, but the brownie remains delicious. Let it come to room temperature before serving, or reheat gently in the oven.

You can prepare the crust and brownie batter a day in advance. Press the crust into the skillet, cover, and refrigerate. Keep the batter in a separate container.

When ready to bake, pour the batter over the crust and bake as directed. The meringue is best made fresh, but can be prepared a few hours ahead and kept at room temperature.

Serving ideas

Serve the skillet brownie warm, directly from the pan, with a scoop of vanilla ice cream if desired.

The cold ice cream contrasts beautifully with the warm brownie and toasted meringue. Use a large spoon to scoop out portions, making sure to get all three layers.

This dessert is perfect for sharing at a dinner party or family gathering. Place the skillet in the center of the table and let everyone dig in.

For a more elegant presentation, drizzle with chocolate sauce or sprinkle with crushed graham crackers before serving.

Frequently asked questions

Recipe card

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

Prep 20 minCook 22 minTotal 42 minServes 8

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1 batch dark chocolate brownie batter (homemade or store-bought)
• 4 oz milk chocolate bars, broken into pieces
• 1 batch Swiss meringue (egg whites and sugar, whipped)

Instructions

1. Heat the oven to 350°F (175°C). In a small bowl, mix the graham cracker crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 10-inch cast-iron skillet. Set aside.
2. Prepare the brownie batter according to the recipe or package instructions. Pour the batter over the prepared crust, spreading it evenly. Scatter the milk chocolate pieces over the top, gently pressing them into the batter.
3. Place the skillet in the oven and bake for 22 minutes, or until the edges are set and the center is just moist but not wet. A toothpick inserted into the center should come out with a few moist crumbs.
4. Remove the skillet from the oven and let it cool on a wire rack for 10 minutes. The brownie should be warm but not piping hot, so the meringue can be added without melting completely.
5. Spoon the Swiss meringue over the warm brownie, creating swoops and peaks with the back of a spoon or a spatula. Make sure the meringue covers the entire top surface to the edges.
6. Using a kitchen torch, carefully toast the meringue until it is golden brown and charred in spots. Move the torch in a circular motion, keeping it about 2 inches from the surface to avoid burning.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

62 g

Fat

28 g

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