One-Pan American S'mores Brownie Skillet

Serves 6 · 10 min prep · 25 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup vanilla protein powder
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup graham cracker crumbs
• 1 1/2 cups mini marshmallows
• 2 (1.55 oz) milk chocolate bars, broken into pieces

Instructions

1. 1Preheat the oven to 350°F and lightly grease a 10-inch cast-iron skillet with a thin film of butter so the edges release cleanly later.
2. 2Melt the remaining butter with half of the semi-sweet chocolate chips in the same skillet over medium-low heat, stirring constantly until the mixture is smooth and glossy, about 2 to 3 minutes; remove from heat immediately so it does not scorch.
3. 3Whisk the sugar into the warm chocolate-butter mixture until fully dissolved and the texture looks thick and shiny.
4. 4Crack in the eggs one at a time, whisking vigorously after each addition until the batter becomes silky and slightly lighter in color, then stir in the vanilla extract.
5. 5In a separate bowl, stir together the flour, cocoa powder, protein powder, baking powder, and sea salt until no streaks remain.
6. 6Fold the dry mixture into the skillet batter with a spatula just until combined; scrape the bottom and sides so no dry pockets stay, then fold in the remaining chocolate chips.
7. 7Scatter the graham cracker crumbs evenly over the batter, gently pressing them in so they form a sandy layer that will toast and crunch.
8. 8Bake the skillet on the center rack for 18 to 20 minutes, until the edges look set and a toothpick inserted near the center comes out with a few moist crumbs.
9. 9Remove the skillet, immediately blanket the top with mini marshmallows and broken milk chocolate pieces, then return to the oven for 3 to 4 minutes until the marshmallows puff and turn golden in spots.
10. 10Switch the oven to broil for 30 to 60 seconds if deeper toasting is desired, watching constantly so the marshmallows caramelize without burning.
11. 11Pull the skillet out and let it rest on a heat-safe surface for 5 minutes so the brownie firms slightly while the chocolate stays molten.
12. 12Scoop or slice into wedges while still warm, letting the gooey marshmallow and melted chocolate stretch over each serving.