S'mores Skillet

Preparation

This recipe takes an iconic summertime treat and reimagines it as a crowd-friendly skillet dessert without sacrificing any of the gooey, chewy and crisp texture of a classic s’more. The key is to bake the brownie until the edges are set, but the center is still jiggly and soft. By the time the chocolate, marshmallow and graham cracker topping has melted and toasted, the brownie will be fully baked and fudgy with slightly crisp edges. 

*This recipe originally ran in the US on HexClad.com.

1. Preheat the oven to 400°F/200°C. In a HexClad 3QT/3 L Hybrid Saucepan, melt 1½ sticks butter with half the chocolate and the salt over low heat, stirring frequently, until smooth. Set aside to cool slightly, about 5 minutes. Meanwhile, in the bottom of a HexClad 10"/25 cm Hybrid Fry Pan, arrange 5 sheets of graham crackers, broken to fit snugly in a single layer. 

2. Whisk ⅔ cup sugar into the chocolate and butter mixture. It will still look a little gritty. Whisk in the eggs, one at a time, until totally smooth and the mixture looks like thick, glossy hot fudge. Whisk in the vanilla.

3. Add the flour and cocoa powder and whisk until combined and smooth. Pour over the graham crackers and spread evenly. Bake until the edges have puffed and set but the center is still slightly wet and soft, about 15 minutes.

4. Meanwhile, in a heatproof bowl, microwave the remaining 1 tablespoon/15 grams butter until melted, 45 seconds to 1 minute. Break the remaining 4 sheets of graham crackers into bite-size pieces and add to the melted butter with the remaining 1 teaspoon sugar. Toss to coat and set aside.

5. Remove the mostly baked brownie from the oven. Lay about half the remaining chocolate pieces over the brownie and top with half the grahams and marshmallows. Repeat the layering. Return to the oven and bake until the marshmallows are browned and puffed, 5 to 8 minutes longer, depending how toasted you want your marshmallows.

6. Cool for at least 20 minutes. Scoop onto plates and serve warm or at room temperature. 

STORAGE

Leftover s’mores can be wrapped well and kept at room temperature for 3 days or refrigerated for 5 days.