This dessert combines the best of all worlds: salty, sweet, rich, chocolatey, or at least these are all of my worlds! This skillet brownie is absurdly rich, decadent, and intense. The s’mores throughout the brownie are good enough but I didn’t stop there! I swirled salted caramel throughout the batter, and holy cow, this is one of those dessert you just can’t forget. 

 This recipe serves 8-10 people

 Ingredients:

  For the Salted Caramel:

1 Cup (200g) Granulated Sugar

6 Tbs (90g) Softened Unsalted Butter cut into 6 pieces

½ Cup(120mL) Heavy Cream, Room Temperature

1 Tsp (4g) Sea Salt 

  For the Brownie Batter

½ Cup Cocoa Powder

¾ Cup (90g) All Purpose Flour

¾ Cup (150g) Granulated Sugar

½ Cup (100g) Brown Sugar

½ Tsp (1g) Salt 

½ Tsp (1g) Baking Powder

4 Large Eggs, Room Temperature

2/3 Cup Vegetable Oil

2 Tsp (8g) Vanilla Extract

½ Cup Crushed Graham Crackers

1 Cup Mini Marshmallows

½ Cup Chocolate Chips

 Directions:

1.     Preheat oven to 350 Degrees F (180C) and grease a 10-inch cast iron skillet with cooking spray. 

2.     To make the caramel, cook the sugar in a skillet, making sure it’s spread evenly in a thin layer across the skillet. Cook it over medium heat, stirring constantly, until it clumps and melts. It will eventually turn an amber color. Once it is, add the butter and stir until melted. Cook for one minute without stirring, then slowly pour in the cream, while whisking. Be careful, it will bubble up. After the cream is combined, turn off the heat and add the salt. Pour into a heatproof container and allow to cool to room temperature. 

3.     In a large bowl, combine the cocoa powder, flour, sugar, brown sugar, salt, and baking powder with a whisk. 

4.     Add the eggs, oil and vanilla and whisk until combined. Continue whisking the batter for another minute or so to develop a little gluten in the flour so the brownies have a nice chew to them. Fold in the crushed graham crackers, marshmallows, and chocolate chips. 

5.     Pour the batter into the prepared skillet, then pour about 1/3 of the cooled salted caramel sauce all over and use a knife to swirl it throughout the batter. Bake for 30-35 minutes or until set. 

6.     Once out of the oven, allow to cool for 15 minutes, then refrigerate for 30 minutes. Once chilled, drizzle more salted caramel sauce on top and sprinkle with some sea salt if desired.