One-Pan Campfire S’mores Skillet Blondie with Toasted Marshmallows Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them ready. Preheat the oven to 350°F (175°C). Crush graham crackers into fine crumbs (or use store-bought crumbs).

Break the chocolate bars into squares. If using a cast iron skillet, ensure it is clean and dry. No need to grease the skillet, as the crust and butter provide enough moisture.

Instructions

Build the Crust and Batter

1. 1Make the Graham Crust
   Heat the oven to 350°F (175°C). In a small bowl, stir the crushed graham crackers 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. Set aside.
   Look for The crust should hold together when pressed; it will be sandy but compact.
   Tip Use the bottom of a measuring cup to press the crust evenly for a firm base.
2. 2Brown the Butter
   In a small saucepan, melt the 115 g butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat and let cool slightly.
   Look for The butter will foam, then the milk solids will turn amber and release a nutty aroma.
   Tip Watch closely; browned butter can go from perfect to burnt quickly.
3. 3Mix the Blondie Batter
   In a large bowl, whisk the browned butter with the brown sugar until combined. Whisk in the egg and egg yolk until smooth. Add the flour and baking powder, and fold with a rubber spatula until just combined—do not overmix.
   Look for The batter will be thick and glossy, with a caramel color.
   Tip Fold gently to keep the blondie tender; overmixing can make it tough.

The crust should be evenly pressed and hold together when touched. The browned butter should be amber and smell nutty. The batter will be thick, glossy, and caramel-colored. At this point, the oven should be preheated to 350°F (175°C).

Bake and Top

4. 4Assemble and Bake
   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 barely set but still moist.
   Look for The top will look golden and slightly puffed; a toothpick inserted in the center should come out with a few moist crumbs.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the blondie will continue to set as it cools.
5. 5Top with Chocolate and Marshmallows
   Remove the skillet from the oven. Immediately arrange the chocolate bar squares evenly over the hot blondie. Scatter the mini marshmallows over the chocolate, covering the surface.
   Look for The chocolate will begin to melt on contact with the hot blondie.
   Tip Use enough marshmallows to cover the top generously; they will puff and toast.
6. 6Broil Until Toasted
   Turn the oven to broil. Place the skillet under the broiler for 2 minutes, watching closely, until the marshmallows puff and turn golden brown in spots. Remove from the oven.
   Look for The marshmallows will be puffed and toasted, with deep golden charred spots; the chocolate will be melted and glossy.
   Tip Broilers vary; keep an eye on it to avoid burning—rotate the skillet if needed.

The blondie should be golden around the edges and just set in the center. The chocolate bars should melt quickly on the hot surface, and the marshmallows should be scattered evenly.

After broiling, the marshmallows will be puffed and toasted, with a deep golden color.

Cool and Serve

7. 7Cool Slightly and Serve
   Let the skillet blondie cool for 5 minutes on a wire rack (or a heatproof surface). Serve warm, spooning out portions with a large spoon, and top each serving with a scoop of vanilla ice cream if desired.
   Look for The blondie will be gooey and slightly puffed; the chocolate will be molten.
   Tip Cooling briefly allows the blondie to set enough to hold its shape when scooped.

The skillet will be very hot; let it cool for 5 minutes. The blondie should be slightly puffed and the chocolate molten. When scooped, it should hold its shape but be gooey. Serve warm with a scoop of vanilla ice cream, which will melt slightly over the top.

Common mistakes

Overbaking the blondie will make it dry and cakey instead of gooey; check at 18 minutes and pull it out while the center still looks slightly underdone.

Another common mistake is not pressing the crust firmly enough, causing it to crumble when serving. Also, watch the broiler closely—marshmallows can burn in seconds. If the top browns too quickly, move the skillet to a lower rack.

How to tell it’s done

The blondie is done when the edges are set and golden, and the center is just barely set but still moist—a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

The internal temperature of the egg mixture should reach 160°F (71°C) to ensure the eggs are fully cooked. After broiling, the marshmallows should be puffed and toasted with golden-brown spots, and the chocolate should be melted and glossy.

• Egg dishes: 160°F (71°C) in the thickest part