Try this skillet brownie carmelita's recipe, or contribute your own.
- Carbohydrate 1612.47116851932 g
- Cholesterol 1713.2150009328 mg
- Fat 759.481007247642 g
- Fiber 45.6644127759236 g
- Protein 53.4681268164711 g
- Saturated Fat 471.997056546114 g
- Serving Size 1 1 recipe (2775g)
- Sodium 6570.1910701937 mg
- Sugar 1566.8067557434 g
- Trans Fat 51.3625473657334 g
- Calories 12911 calories
Step-by-step
- 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.
- Mix until just combined and then press into the bottom of a prepared 12inch cast iron skillet.
- Place skillet into 375 degree oven for 10 minutes. (Convection oven 350)
- 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.
- When time is up, remove skillet from oven. Sprinkle chocolate chips over the hot cookie.
- Pour caramel sauce over chocolate chips. (Can reduce amount to 3/4 cup if you prefer; I like a lot of caramel)
- Press cookie 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. 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.
- 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.
- Can be stored at room temperature in an air tight container.
A crisp, buttery oat crust yields beneath a layer of molten caramel and dark chocolate, encased within the retained heat of heavy cast iron. Baking in a 12-inch skillet requires respecting how metal conducts thermal energy faster than glass or ceramic, meaning the bottom base cooks quickly during the initial ten-minute bake at 375 degrees Fahrenheit. Because melted butter and brown sugar drive the spread and chewiness of the dough, dividing these fats precisely between the bottom layer and the crumb topping dictates the structural integrity of the final dessert.
Thermal Management and Layering Mechanics
Exposed caramel touching hot cast iron will quickly scorch and turn acrid due to the high sugar content burning at elevated oven temperatures. Covering the caramel layer entirely with small handfuls of the remaining oat mixture prevents this burning while creating a crumbly top crust. When scattering chocolate chips over the hot base, residual heat initiates immediate melting, which helps anchor the caramel layer firmly in place before the second bake.
Cooling and Storage Dynamics
Allowing the skillet to rest for at least fifteen minutes permits the starches and sugars to set structurally as the internal temperature drops, yielding clean slices instead of a structural collapse. Storing leftovers in an airtight container at room temperature maintains texture, and individual portions freeze reliably for up to two months when properly wrapped.
