This Grilled Raspberry S’mores Skillet Brownie is a decadent and barbecue-friendly treat made right on the grill! It is made extra easy with Betty Crocker™ brownie mix, plus a handful of mix-ins like tart raspberry jam and fluffy marshmallow creme. Don’t bother cutting this brownie into pretty squares, just spoon into bowls while still warm and gooey.
Here’s a look at the ingredients needed for this Grilled Raspberry S’mores Skillet Brownie.
Raspberry Jam: Provides a fruity contrast with the rich brownie and sweet marshmallow. The jam melts as the brownie bakes, which adds a saucy element. Add additional jam after baking for even more raspberry flavor.
Marshmallow Creme: The fluffy consistency allows marshmallow to be swirled into the batter. You can also use a handful of marshmallows if you don’t have access to marshmallow creme.
Brownie Mix: Betty Crocker™ Delights Supreme Original Brownie Mix makes the ideal fudgy base for this skillet brownie. It bakes up with a chewy edge and fudgy middle.
Other Ingredients You’ll Need: Water, oil, egg, mini chocolate chips, and freeze-dried raspberries.
Follow these tips for making this Grilled Raspberry S’mores Skillet Brownie. See the recipe for full details.
Heat the grill to about 400°F, leaving an area of the grill off (if using a gas grill) or off set from the coals (if using charcoal).
This batter comes together in just a few minutes. Spread it evenly into a cast iron pan and swirl in the marshmallow creme and jam. Sprinkle with mini chocolate chips.
Cover the pan with foil and “bake” on the grill, over indirect heat (the part of the gas grill that is not turned on or the part of the charcoal grill not directly over the coals) for 30-40 minutes. Remove the foil and bake an additional 10-15 minutes until the brownie is set around the edges and slightly jiggly in the center.
The brownie will be piping hot and slightly molten (but not liquid) in the very center. Let it cool for 10-15 minutes before serving.
Follow these tips for storing leftover Grilled Raspberry S’mores Skillet Brownie.
This skillet brownie is best enjoyed the day it is made. However, leftovers can be stored for 2 days in an airtight container on the countertop.
Reheat individual portions in the microwave on High in 20-second intervals until warm. Be careful not to overheat or burn the brownie or marshmallow creme.
Heat gas or charcoal grill for indirect cooking over medium-high heat (400°F).
Meanwhile, make brownie batter as directed on the box. Spread in an 8-inch cast iron skillet. Dollop marshmallow creme and raspberry jam over the top of the batter and swirl gently. Sprinkle with 3 tablespoons chocolate chips.
Cover skillet with foil and place on the grill over indirect heat. Cover grill.
Bake 30 to 45 minutes, checking every 15 minutes, until the brownie is no longer liquid in the center. Remove the foil, cover grill, and bake an additional 10 to 15 minutes or until the brownie is set around the edges but still slightly jiggly in the center and the marshmallow creme is toasted.
Remove from the grill to a cooling rack. Cool at least 15 minutes before serving. Sprinkle with the remaining tablespoon of chocolate chips and crushed freeze-dried raspberries. Serve warm.
For best results, only open the grill when necessary. Indirect heat grilling essentially turns your grill into an oven. However, the temperature in the grill can fluctuate much more than an oven, so be sure to check the brownie every 10 to 15 minutes.
Not a fan of fruit and chocolate? Sub in a different saucy element like caramel or even peanut butter!
This grilled brownie skillet with raspberry jam and marshmallow creme is perfect for your next summer barbecue.
