Skillet brownie carmelita’s

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Skillet brownie carmelita’s
A skillet for brownies? Yes teach me please.
  1. 1 1/2 cups butter, melted, divided
  2. 1 1/2 cups brown sugar, packed and divided
  3. 2 cups flour, divided
  4. 1 tbsp unsweetened cocoa
  5. 2 cups rolled oats, divided
  6. 2 teaspoons baking soda, divided
  7. 1 1/2 cups sauce
  8. 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 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 same bowl) put remaining melted butter, remaining brown sugar, remaining flour, remaining and remaining baking soda in bowl and stir until combined.
  5. When time is up, remove skillet from oven. Sprinkle chocolate chips over hot cookie.
  6. Pour 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 sauce. Be careful as the skillet is still very hot.
  8. If any of the 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.
Brownie adapted from
Brownie adapted from
Brownies for Days
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