S’MORES SKILLET BROWNIE
For the crust: 6 whole graham crackers, crushed into crumbs (3/4 cup) 4 tablespoons unsalted
butter, melted 1 tablespoon sugar For the brownies: 8 tablespoons unsalted
butter 3 ounces unsweetened chocolate, coarsely chopped ⅔ cup flour 1/2 teaspoon baking
powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 cups marshmallows
Heat oven to 350 degrees. Line a cast-iron skillet with aluminum foil. (You can use an 8-inch-by-8-inch baking pan lined with two sheets of aluminum foil so you can lift the bars out of the pan when they are finished.) Spray the foil with cooking oil.
Using your fingers, mix together the crushed graham crackers, butter and sugar. Press into the bottom of the pan and bake for 8 to 10 minutes. While the crust bakes, melt the butter and chocolate in a small bowl in the microwave. Heat the mixture for about 30 seconds and then stir, repeating for about 90 seconds to 2 minutes. Let cool slightly.
In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk together the sugar, eggs and vanilla, and then add the chocolate mixture to combine the wet ingredients. Pour the chocolate mixture into the flour mixture and stir with a rubber spatula until just combined.
Pour the batter on top of the graham cracker crust and bake until a toothpick inserted in the center comes out clean, about 22 to 27 minutes.
Remove pan from the oven and turn on broiler. Sprinkle brownies with marshmallows and place under the broiler to toast lightly, about 1 to 3 minutes. As soon as they are just a little brown on top, remove pan from oven and let cool for at least two hours before slicing. Spray a knife with cooking oil before using to keep the marshmallow from sticking to it.
— Adapted from a recipe in “The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars” by America’s Test Kitchen (America’s Test Kitchen, $35)