I Am Baker

brownie carmelita’s in a skillet

You may have noticed my latest obsession… baking in a skillet.  Its just so darn handy and fabulous, I feel silly that I waited so long to join in the trend!

Brownie Carmelitas


I have also been obsessing over anything with chocolate or caramel.  As witnessed by my last skillet, the Brownie Oreo Skillet and my Birthday Cake which put an entire Brownie Skillet in the food processor and used it as the bottom layer of the cake.

If you happen to be a mental health expert, lets just agree to pretend that never happened.

Brownie Carmelita's

Back to these sweet little diddies.

I adapted a Carmelita’s recipe from  Lulu the Baker and tried to make it into a Brownie Carmelita.

Then I forgot to add in the chocolate layer with the caramel layer so I added a couple chips to the top.  THAT IS NOT ENOUGH CHOCOLATE.  DON’T BE LIKE ME.  ADD THE CHOCOLATE IN THE MIDDLE.

I will stop yelling now.

Brownie Carmelita's


skillet brownie carmelita’s


  • 1 1/2 cups butter, melted, divided
  • 1 1/2 cups brown sugar, packed and divided
  • 2 cups flour, divided
  • 1 tbsp unsweetened cocoa
  • 2 cups rolled oats, divided
  • 2 teaspoons baking soda, divided
  • 1 1/2 cups caramel sauce
  • 12 ounces semisweet chocolate chips


  1. In a medium bowl add 3/4 cup melted butter, 3/4 cup packed brown sugar, cocoa, 1 cup flour and 1 cup rolled oats.
  2. Mix until just combined and then press into the bottom of a prepared 12inch cast iron skillet.
  3. Place skillet into 375 degree oven for 10 minutes. (Convection oven 350)
  4. While that is baking (and using the same bowl) put remaining melted butter, remaining brown sugar, remaining flour, remaining oats and remaining baking soda in bowl and stir until combined.
  5. When time is up, remove skillet from oven. Sprinkle chocolate chips over the hot cookie.
  6. Pour caramel sauce over chocolate chips. (Can reduce amount to 3/4 cup if you prefer; I like a lot of caramel)
  7. Press cookie mixture over the top of the caramel sauce. Be careful as the skillet is still very hot.
  8. If any of the caramel is showing it may burn and turn dark brown, so I try to cover up as much as possible. Usually this means grabbing small hand full's of the cookie mixture and pressing it a bit, then laying it on top of the caramel carefully. Repeat until completely covered.
  9. Bake for 12-16 minutes more. The edges should be darker, but not burnt. Allow the carmelita to cool for at least 15 minutes before serving.
  10. Can be stored at room temperature in an air tight container.
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Brownie Carmelita's


As I mentioned above, make sure you dont forget the chocolate chips in the middle layer like I did.  Also, try not to sneak a bite directly out of the oven as you may be burned on the hot caramel. (Thank you Lulu for that tip!)

The bottom layer isn’t exactly a brownie, but its closer to a brownie than a cookie, so hence the name.

My entire family really enjoyed these and I plan on making them again and again and again.  And again.

And again.



  1. says

    I keep meaning to use my skillet(s) for baking, but I never remember when the time comes! Maybe I need to write myself a friendly reminder, because this looks like something that could never be achieved with a regular pan…!

  2. says

    These look kinda tasty … Ya think? But I have a question about the caramel sauce – is it store bought cause there wasn’t an additional recipe for it….did I miss something ?

  3. Pam, in NC says

    hmmm…. I have GOT to figure out this skillet thing… I made the oreo brownie, because I made the birthday cake, but I don’t think my brownie really turned out (though no biggie since I mushed it all up!!), but this looks like some deliciousness that I would NOT want to have stick!!!! ANYTHING with caramel calls my name!!

  4. Sue says

    There was an error in the recipe (but it was still good the first time I made it). The first layer was already in the oven as I was going through the directions for the second layer. The first layer should have also contained the 1 tsp baking soda. The second time I made this, it was perfect. Note* my husband requested that I make this for company the second time even though the first time lacked the soda in the first layer and was a bit sugary. It was that good!

  5. Kelly Mills says

    Making this recipe now. I notice it says… Add remaining baking soda and the ingredients state 2t baking soda divided but, baking soda is not mentioned in the first part of this recipes directions as it relates to the ” crust”. I’ve gone ahead and added to the 2nd part of the recipes directions. Can you let me know, for future reference, if I need to add a teaspoon of soda to the crust? Thanks a bunch!!!


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