One-Pan Campfire S’mores Skillet Blondie with Toasted Marshmallows

This one-pan s'mores skillet blondie brings all the nostalgic flavors of a campfire treat into your kitchen, with a crunchy graham cracker crust, a gooey brown butter blondie, melted chocolate bars, and marshmallows toasted golden under the broiler.

It's a quick dessert that feels like a special occasion, ready in about 35 minutes with minimal cleanup. The contrast of textures—crunchy crust, fudgy center, and charred marshmallow—makes every bite irresistible.

A classic s'mores gets a warm, spoonable makeover in this cast iron skillet blondie. The base is a chewy, brown butter blondie that bakes up with a caramel-like depth, while a layer of graham cracker crust adds crunch.

After a short bake, the top is covered with chocolate bars and mini marshmallows, then broiled until the marshmallows puff and toast into golden clouds. Serve it warm with vanilla ice cream for a dessert that's both rustic and indulgent.

Ingredients

Why this recipe works

Browning the butter first is the key to this blondie's deep, nutty flavor. As the butter cooks, its milk solids turn amber and develop a toasty aroma that infuses the entire batter. This simple step adds complexity without any extra ingredients, making the blondie taste like it spent hours developing flavor.

Baking the blondie in a cast iron skillet ensures even heat distribution, which helps the edges set while the center stays moist and gooey. The skillet also retains heat, keeping the dessert warm at the table. The graham cracker crust pressed into the bottom provides a sturdy, crunchy contrast to the soft blondie and melted chocolate.

Notes and substitutions

Use good-quality chocolate bars that melt well, such as a standard milk chocolate bar broken into squares. The heat of the freshly baked blondie will melt them into pools.

For a less sweet version, choose semisweet or dark chocolate. Mini marshmallows work best for even coverage, but regular marshmallows cut into pieces can also be used.

The blondie is intentionally underbaked to keep it gooey; the center should be just set but still moist.

Because the skillet retains heat, the blondie continues to cook slightly after being removed from the oven, so pulling it out at the right moment is crucial. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

• milk chocolate bars: semisweet or dark chocolate bars, or vegan chocolate bars for a dairy-free option
• unsalted butter: salted butter (reduce added salt elsewhere; omit any extra salt)
• all-purpose flour: gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/4 tsp)
• brown sugar: coconut sugar for a less refined option (note that texture may vary slightly)

Equipment

• 8-inch cast iron skillet
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Pastry brush or small spoon