Skillet S'mores Brownie Dip

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup, divided semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 6 full sheets (about 1 cup pieces) graham cracker squares, broken
• 12-15 large marshmallows
• 1/4 cup mini chocolate chips or chunks
• as needed graham crackers and strawberries, for dipping

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over low heat and melt the butter completely. Remove from heat.
2. 2Add semi-sweet chocolate chips to the hot butter and let sit 1 minute, then stir until smooth and glossy. If needed, return to very low heat briefly.
3. 3Whisk the granulated sugar into the chocolate-butter mixture until combined. Whisk in the eggs one at a time, then the vanilla, until the batter is thick and shiny.
4. 4Sift or whisk in the flour, cocoa powder, and salt just until no dry streaks remain. Do not overmix. Fold in the remaining chocolate chips.
5. 5Scatter half of the broken graham cracker pieces over the bottom of the same skillet (no need to wash it). Pour the brownie batter evenly over the grahams and smooth the top.
6. 6Bake for 15 minutes until the edges are just set but the center is still quite soft and underbaked—this keeps it dippable.
7. 7Remove the skillet from the oven and immediately press the large marshmallows all over the surface, nestling them into the warm brownie. Sprinkle remaining graham pieces and mini chocolate chips between the marshmallows.
8. 8Return to the oven for 5 to 7 minutes until the marshmallows are puffed and golden. For deeper color, broil on high for 30 to 60 seconds, watching constantly so they do not burn.
9. 9Cool the skillet for 5 minutes—the dip will be molten. Serve family-style straight from the skillet with graham crackers and fresh strawberries for dipping while still warm and gooey.