Brownie Carmelitas in a Skillet is layered bars with oatmeal crumble surrounding a center full of caramel sauce and chocolate. For another treat baked in a skillet, try my Peanut Butter Brownie Carmelitas.
Brownie Carmelitas in a Skillet
Cast-iron skillets aren’t just for cooking dinner anymore; their versatility makes them wonderful for baking as well! Brownie Carmelitas in a Skillet is a perfect example of a sweet dessert that is all baked together in one skillet. Cast-iron skillets provide even heat throughout this dessert, making it turn out every time! In addition, serving a dessert in this skillet makes for a great presentation.
Brownie Carmelitas in a Skillet Recipe
Most of the ingredients in this recipe are ingredients you probably have on hand, so get out a bowl and your 12-inch oven-safe skillet to get this dessert made.
Ingredients (full recipe below)
- Brown sugar
- All-purpose flour
- Unsweetened cocoa
- Rolled oats–Also known as old-fashioned oats, this is your best bet when baking cookies and muffins since they cook in about 5 minutes. You could also get away with using quick oats, but the texture will be a bit different. Do not use instant oatmeal in this recipe.
- Baking soda
- Caramel sauce–Buy some sauce or make your own homemade caramel sauce!
- Semi-sweet chocolate chips
How to Make Brownie Carmelitas in a Skillet
It starts with the oatmeal mixture to make this chocolate caramel dessert. I know the bottom layer isn’t exactly a brownie, but it is more like a brownie than a cookie, hence the name. You will notice that the first few ingredients are cut in half, one batch for the bottom layer and one for the top.
To make the bottom layer, combine 3/4 cup of the melted butter, 3/4 cup of the brown sugar, 1 cup flour, 1 cup rolled oats, 1 teaspoon baking soda, and all the cocoa in a medium bowl. After you mix the ingredients together, press the mixture into the bottom of the greased 12-inch oven-safe skillet. Bake for about 10 minutes. You could also use a 9×13-inch pan if you don’t have a skillet.
While the bottom layer is baking, combine the other half of the butter, brown sugar, flour, oats, and baking soda in the same bowl. Mix until the ingredients are well combined. Remove the skillet from the oven after ten minutes and layer with the chocolate chips.
Top the chocolate chips with the caramel sauce and the other half of the oatmeal mixture. Be sure to cover all the caramel so it doesn’t burn. Usually, this means grabbing small handfuls of the cookie mixture and pressing it a bit, then laying it on top of the caramel carefully. Repeat until completely covered. Bake for 12-16 more minutes, or until the edges are darker. Wait about 15 minutes before serving.
From-Scratch Caramel Sauce
If you want to make the caramel sauce completely from scratch here is an easy recipe.
- 1 cup brown sugar
- 4 tablespoons butter
- 1/4 cup whole milk
- 1 teaspoon vanilla extract (optional)
Bring brown sugar, butter, and milk to a gentle boil (medium to medium-high heat) and cook until thickened, about 1- 2 minutes. Remove from heat; add vanilla extract, and pour over the chocolate chips.
Skillet Brownie Carmelitas
- 1½ cups (3 sticks or 340g) butter, melted and divided
- 1½ cups (300g) brown sugar, packed and divided
- 2 cups (200g) flour, divided
- 2 cups (180g) rolled oats, divided
- 2 teaspoons baking soda, divided
- 1 tablespoon unsweetened cocoa
- 12 ounces semisweet chocolate chips
- 1½ cups caramel sauce
- Preheat oven to 375°F and grease a 12-inch cast-iron skillet.
- In a medium bowl add 3/4 cup melted butter, 3/4 cup packed brown sugar, 1 cup flour, 1 cup rolled oats, 1 teaspoon baking soda, and the cocoa.
- Mix until just combined and then press into the bottom of the prepared 12-inch cast-iron skillet.
- Bake for 10 minutes.
- While that is baking (and using the same bowl) put the remaining melted butter, remaining brown sugar, remaining flour, remaining oats, and remaining baking soda in the bowl and stir until combined.
- When time is up, remove the skillet from the oven. Sprinkle chocolate chips over the hot bottom layer.
- Pour caramel sauce over chocolate chips. (You can reduce the amount to 3/4 cup if you prefer; I like a lot of caramel.)
- Press oatmeal mixture over the top of the caramel sauce. Be careful as the skillet is still very hot. (If any of the caramel is showing it may burn and turn dark brown, so I try to cover up as much as possible.)
- Bake for 12-16 minutes. The edges should be darker, but not burnt. Allow the Carmelita to cool for at least 15 minutes before serving.
- Store at room temperature in an airtight container.
Did you make this recipe?
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Um, so…WOW. This is seriously amazing! I am dying for all the chocolate and caramel.
You can never add enough chocolate in my book :). This makes me realize I need to purchase a cast iron skillet pronto!
Amanda your skillet recipes have inspired me to order myself a skillet. Can’t wait for it to be delivered so I can bake this.
Yay!! I hope you love it. There are so many amazing things you can make, sweet AND savory!
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!
So sorry!! Will fix! Glad you like it!!
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!!!
Whoops! Will fix.