Brownie Carmelita's

Skillet Brownie Carmelita’s

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!

Course Dessert
Cuisine American
Keyword Skillet Brownie Carmelita’s
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 8 servings
Author Amanda Rettke


  • 1 1/2 c butter melted, divided
  • 1 1/2 c brown sugar packed and divided
  • 2 c flour divided
  • 1 tbsp. unsweetened cocoa
  • 2 c rolled oats divided
  • 2 tsp. baking soda divided
  • 1 1/2 c caramel sauce
  • 12 oz 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.
  9. 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.

  10. 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.

  11. Can be stored at room temperature in an air tight container.