I received a complimentary dinner at Chops Steakhouse at El Conquistador Resort, but all opinions are my own.
A rich skillet brownie topped with dulce de leche ice cream and crunchy caramel corn, and drizzled with chocolate syrup!
Caramel Crunch Brownie Skillet
©Eazy Peazy Mealz by EazyPeazyMealz.com
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If you are looking at this brownie and wondering what I was thinking putting caramel popcorn on top of a skillet brownie, let me explain:
I recently went on a girls island getaway with my daughter and two of my blogging friends. We went to Fajardo, Puerto Rico to enjoy the sand and the sun. I wrote about it here if you want to see some of what we did and some really amazing beaches.
We stayed at this amazing resort, the El Conquistador, which is a Waldorf Astoria resort. It is huge, beautiful, and has a bunch of restaurants on property. One of the restaurants in Chops Steakhouse. It is their signature restaurant, and we were lucky enough to get to eat a dinner there.
The chef spoiled us sending out specials like scallops and short rib appetizers. And we ordered amazing sides like truffle fries, and mushroom ragu. Our entrees were also amazing, and we were so ridiculously full by the time we were asked about dessert we almost declined.
I am pretty glad we didn’t. The resort suggested we simply order the desserts to go, and enjoy them back in our room when we weren’t so full. The room had a mini-fridge, so we quickly agreed that this was a good idea. The only dessert we couldn’t take back to our room was the skillet brownie…because of the skillet.
We ordered one of almost everything, so despite feeling very full, I decided to take a bite of the skillet brownie. Waste not, want not. And then I took another. And another. And…well the rest is history, or my thighs. Hahaha I am pretty much in love with brownies. And add caramel in the form of ice cream, and it is hard for me to resist. Well, this particular brownie came out with caramel popcorn and caramel ice cream. I was sold.
When I got home I emailed and asked for the recipe. They sent it to me, and it was for a restaurant size amount of brownies. So I scaled it down, and made it friendly for the everyday kitchen. I made a big batch of my mom’s caramel popcorn recipe, and bought some dulce de leche ice cream. Then I pigged out.
Anyway, you can whip it up in under 20 minutes with stuff that is probably already in your pantry. And feel free to skip the popcorn and ice cream if that is not your thing. The brownie is pretty tasty just as it is. However, if you want some crunch, texture is always good, and you like caramel, then this is a real winner.
The brownie was rich and decadent.
I used a store bought caramel ice cream! The cold ice cream on the hot brownie means a nice gooey mess. But oh so delicious.
Don’t put the ice cream on until you are ready to serve, as it will melt fast!
Top with your caramel corn. Then dig in. Don’t you just want a bite?
Caramel Crunch Brownie Skillet
- 2 cups Caramel Corn or your favorite caramel corn
- 2 cups ice cream "dulce de leche"
- 1/4 cup chocolate sauce
- 1/2 cup Butter one stick
- 1/2 cup chocolate chips
- 1/2 cup cocoa powder "+ 2 Tbs"
- 2 eggs large
- 1 1/2 tsp Vanilla extract
- 1/2 cup sugar
- 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp Salt
- In a microwave safe bowl, melt butter in microwave, and stir chocolate in. Set aside.
- In another bowl mix sugar and eggs until fully combined
- In another bowl mix all the dry ingredients (baking powder, all purpose flour and salt
- Combine egg mixture with chocolate mixture completely and then by hand combine the dry ingredient mixture and lastly mix in the walnuts.
- Add mixture into skillet and bake for 13-15 minutes at 350 degrees.
- Serve with dulce de leche ice cream and caramel corn.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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