Grilled S’more’s Brownie Skillet

June 29, 2026 By Skyler Bouchard

easy

Serves -10

Make this on the grill or in the oven! Great crowd pleaser summer dessert.

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I originally made this recipe as an espresso martini s’mores brownie skillet and WOOOOOhoooo was it delicious?!?! However, I wanted to publish the recipe on my site to be tailored to your taste if alcohol isn’t the vibe. This is the perfect dessert to make when hosting a summer cookout because it can be baked on a low heat grill. You can of course also make it in the oven.

Espresso Martini S’mores Brownie Skillet

easy

Serves -10

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Ingredients

▢ 1 18-20 oz box dark chocolate or fudge brownie mix, plus ingredients called for on the box
▢ 2 large eggs
▢ 1/2 cup neutral oil
▢ 1/2 cup Kahlúa or substitute 1/2 cup brewed coffee or milk for an alcohol-free version
▢ 1/4 cup finely ground espresso or instant espresso powder
▢ 2/3 cup semi-sweet chocolate chips

For topping:

▢ mini marshmallows to taste
▢ 4-5 graham crackers crushed into large pieces

For serving:

▢ Ice cream of your choice optional

Equipment

10 inch cast iron skillet

Directions

Preheat your grill to 350°F for indirect cooking.
For a 3-burner grill: Turn the two outside burners to medium and leave the center burner off. Place the skillet over the center burner.
For a 4-burner grill: Turn the two outside burners to medium and leave the two center burners off. Place the skillet in the center of the grill.Place the skillet in the center of the grill.
If using an oven, follow instructions for the brownie mix.
Grease a 10-inch cast iron skillet.
In a large bowl, combine the brownie mix, eggs, oil, Kahlúa (or coffee/milk), and espresso. Stir just until combined, then fold in the chocolate chips.
Pour the batter into the prepared skillet and smooth the top.
Place the skillet on the cooler side of the grill, close the lid, and bake for 30–40 minutes, or until the edges are set and the center is just barely fudgy.
Remove the skillet briefly and cover the top with an even layer of mini marshmallows. Sprinkle over the additional chocolate and crushed graham crackers.
Return to the grill for 2–5 minutes, just until the marshmallows are puffed and golden. Watch closely—they toast quickly.
Let cool for about 10 minutes before serving.

No alcohol? Replace the Kahlúa with an equal amount of strong brewed coffee for the same espresso flavor, or use milk for a classic brownie.
If your grill runs hot, rotate the skillet halfway through baking to help it cook evenly.
For an even stronger espresso martini flavor, dust the finished brownies with a little extra espresso powder before serving.

No Coffee or not into coffee? No problem! Skip both the Kahlúa and the espresso. Instead, use 1/2 cup whole milk (or water if your brownie mix calls for it). You’ll still get an incredibly rich, fudgy s’mores brownie—just without the espresso martini flavor.

Dinner Party Menu

First on the menu is an outstanding pumpkin risotto with stracciatella, crispy sage, and shiitakes. Paired with it is a maple dijon pork tenderloin (or chicken thighs). For dessert, enjoy an apple cider bread pudding with creme anglaise and caramel.

download the menu