Salted caramel chocolate skillet brownie with caramel ice-cream

Rich, fudgy chocolate brownie mixed with gooey caramel cheese and served with caramel ice-cream – this is the ultimate salted caramel chocolate skillet brownie. Sweet and salty, this brownie will satisfy your sweet tooth cravings like no other brownies you’ve tried before.

Rich, fudgy chocolate brownie mixed with gooey caramel cheese and served with caramel ice-cream from This is the ultimate salted caramel chocolate skillet brownie

Think outside the cereal box and kill the cliché were two of the many discussion topics this year at Eat Write Retreat, my very first hands-on food blogger conference. A month later the voices of our wonderful speakers are still on my head and will be for a while.

The key speaker, the amazing Monica Bhide, focused on “finding your voice” when writing a blog post. If baking and photography may come a little easier now, after 2 years of blogging, food writing is something I struggle every single day. For me, writing a blog post, on a good day, takes about 2-3 hours, on most days it’s it may take up to 10 hours and still not coming up with anything worth publishing. Not to mention I’m so easily distracted.

Rich, fudgy chocolate brownie mixed with gooey caramel cheese and served with caramel ice-cream from This is the ultimate salted caramel chocolate skillet brownie

While I’m searching high and low for my voice I figured I do something I’m pretty good at. Rich chocolate desserts. As in a rich fudgy salted caramel chocolate skillet brownie with caramel ice-cream. And not just any kind of skillet brownie, but one that’s outside the cereal bowl.

At Eat Write Retreat we all had the opportunity to try food products the generous sponsors brought, such as Jarlsberg cheese and one type of cheese I was not familiar with Gjetost*. Absolutely everyone I talked with raved about this caramel cheese.

If you are like me and haven’t heard of Gjetost before, your world is about to change forever! This cheese is nothing like you’ve ever tasted before. It’s more judge than cheese. Think salted caramel fudge. Think salted dulce de leche fudge.

Before I even tried the cheese I knew what I wanted to bake with it. I have a weakness for cheese and paired with chocolate is even better. After all, my absolute chocolate dessert is chocolate cheesecake.

So far I’ve tried baking with Gjetost twice. The first time I diced it and added it to the brownie batter and, to my surprise, I realized it doesn’t melt like a caramel candy. Ooey gooey small pieces of salted deliciousness as shown in the photo below.

Rich, fudgy chocolate brownie mixed with gooey caramel cheese and served with caramel ice-cream from This is the ultimate salted caramel chocolate skillet brownie

The second time, I melted the cheese before mixing it with other ingredients. The recipe will follow in a couple of weeks, can’t tell you much right now.

To stay outside the cereal bowl I opted to bake the brownie in a skillet, not exactly the cast iron skillet most of the recipes call for, but the Calphalon unison nonstick 8″ omelette pan* I received at Eat Write Retreat.

Whoever said an omelette pan is just for eggs was so wrong!

I absolutely love Calphalon products and have been thinking of making a skillet cake for a while now just never got around it until a few weeks ago. Actually this salted caramel chocolate skillet brownie was the first thing I tried in my brand new omelette pan. And no, I still haven’t used it for eggs.

* I was not asked to write about any of these products. Opinions are and always will be mine.

Salted caramel chocolate skillet brownie with caramel ice-cream

Prep Time: 15 minutes

Cook Time: 50 minutes

2 hours

Yield: one 8" skillet brownie

Salted caramel chocolate skillet brownie with caramel ice-cream

Rich, fudgy chocolate brownie mixed with gooey caramel cheese and served with caramel ice-cream – this is the ultimate salted caramel chocolate skillet brownie. Sweet and salty, this brownie will satisfy your sweet tooth cravings like no other brownies you’ve tried before.


  • 3/4 cup (170 grams) diced butter
  • 6 oz semisweet chocolate, chopped
  • 3/4 cup (150 grams) sugar
  • 2 eggs
  • 2/3 cup (80 grams) all purpose flour
  • 1/4 tsp baking powder
  • pinch of salt
  • 4 oz diced Gjetost cheese
  • 3-5 scopps of caramel ice-cream


  1. In a medium sauce pan combine butter and chocolate, melt over low heat, stirring constantly. Set aside to cool.
  2. Heat the oven to 350F. Butter the 8" Calphalon pan and set aside.
  3. When the chocolate is lukewarm, pour it into a mixing bowl and add the sugar. Stir, on medium speed, for 2-3 minutes and without turning the mixer off add the 2 eggs. Beat well.
  4. Add the flour, baking powder and salt and mix until just combined.
  5. With a spatula fold in the cheese cubes.
  6. Pour the batter into the prepared pan and bake for 50 minutes.
  7. Leave to cool just slightly and top with 3-5 scoops of ice-cream.
  8. Enjoy!


I haven't baked the brownie in another pan. If you decide to use an 8" square pan or a cast iron pan, the baking time will vary. Take the brownie out of the oven when a toothpick inserted in the middle comes out clean.

Do you know what day is today? It’s the first Monday of the month, that means it’s time for a new chocolate party!

chocolateparty logo

And this month’s secret ingredient is …. Drum roll … Ice Cream!!!!! Sundaes, Skillet cake, cookie sandwiches, ice-box cakes – bring them all! The more the merrier!

Chocolate party is a monthly virtual party where everyone is bringing a dessert featuring chocolate and one secret ingredient.

Our recipes will be shared on the first Monday of each month and you can submit your own recipes by the end of the month. You can submit up to 3 recipes each month.

Emily – Chocolate chip cookie ice-cream

Veronica – Affogato

Karen – Dark chocolate soup with cinnamon pound cake croutons

Julie – Cookies and cream ice-cream tart

Liz – Brownie sundae with hot fudge

Cindy – Raspberry chocolate ice cream sandwiches

Pam – Chocolate chip ice cream bread

Denise – Chocolate pudding ice cream pies

Heather – Homemade ice cream bars

Kim – Baked Alaska

Christie – Strawberry and blueberry ice-cream pies

Sara – Dark chocolate donuts with coffee ice-cream

Rebecca – Double malt ice-cream sandwiches

Laura – Chocolate espresso ice-cream pie

Suzanne – Fudge ribboned blackberry & vanilla bean ice-cream dessert

To make sure everyone is having fun, there are a few rules you’ll have to follow.

1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to this post, a monthly round-up or the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.

All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Gourmet Getaways says

    OMG!!! What a gorgeous dish, it looks absolutely delicious, Really Really special. I have never baked cake of cookies in a skillet??

    LOL! about the story writing, mine stories can take a long time too… I also struggle with the food styling and procrastinate taking the pics ;/

    (Delete this is you like) I don’t think your linky url is working correctly…

  2. says

    I love Gjetost, but I’ve never thought to use it in a baking (or any sweet) application before. You have totally shifted my perspective. This looks beyond delicious – as in, I neeeeed in in front of me right now. Off to buy a “box” of Gjetost… 😉

  3. says

    Roxana, you are a woman I love: chocolate and caramel together win me over every time! What outrageous ice cream! I have to find this cheese and create something with it! Thanks for the tip! (and for hosting such a fun, sweet party!).


  4. says

    I cannot tell you how much I adore that you used cheese. I have never heard of Gjetost before but that is about to change. My husband would go absolutely wild for this dessert. I wish I could dig in with a spoon. Why haven’t they invented computers that you can reach in and grab the food from.

  5. says

    That’s a pretty awesome brownie you got going on in that skillet, Roxana! Pairing it with the Gjetost cheese is so unique! Funny that you feel you still struggle with your voice after all this time. But that’s okay….in my mind, your amazing baking and your beautiful blog speak volumes! Thanks for another fun challenge! : )

  6. says

    Your voice of chocolate authority is very clear, Roxana. Your descriptions and recipes including this skillet brownie wonder make me want to dive into your photos =) And thanks to you I’m now looking forward to joining the Gjetost caramel cheese revolution!

    • says

      Hi Becky,
      Yes, it needs refrigeration. It’s cheese after-all.
      Try your local grocery store, i never knew about it until I went to Philly, wrote down the name and went with the note to my local store :)


  7. carol | a cup of mascarpone says

    Roxana, this is incredible! I love everything about this post…the cheese education, the photos, and of course, the gorgeous skillet brownie!

  8. Suzanne says

    A fight would break out over this dessert and I can tell you that I’d be the winner too! Everything I love here except the calories…dang one negative isn’t so bad :)

  9. says

    Shut the front door – this is incredible, Roxana! Thank you for using your calphalon pan to bake the brownie. I keep wanting to buy a cast iron pan just so that I can bake cookies and brownies, but I have two perfectly good calphalon pans at home that I can use. I love this!

  10. Heather @ Sugar Dish Me says

    So I’m digging through my emails and trying to catch up and I wish I’d seen this ten days ago!!!!!!!!!!!!!!!!!!!!!!!! IN LOVE WITH THIS BROWNIE. Also– what are you even talking about. Your written voice is lovely and it tells us about chocolate and caramel cheese. Just awesome.

  11. Karen says

    I doubt I’ll be able to find the cheese here in Canada, but that won’t stop me from making the warm brownie with ice cream. Great idea for a dessert! Thanks.

  12. Skochii Polchlopek says

    I found the Gjetost at my local Whole Foods in the display case next to the cheese monger’s section. I tried a few pieces of the cheese in my waffles with apples and brie for breakfast and it’s amazing! I can’t wait for brownies tonight.

  13. Shells says

    Help!!!! Does staters or Ralph’s or albertsons sell the gjetost cheese.? Also which one is best for the pan brownie thingy. They have shi queen brand also ekie brand or something like it. Starts with an e anyway:). Plz help a girl out. This tons :)

    • says

      Hi Shells,

      I really don’t know what stores carry this caramel cheese. I got mine from Whole Foods and I know Wegmans carry it as well. If you can’t find it maybe you could use chopped caramels and add a pinch of salt to the batter – it may work.
      And if you don’t have the 8″ Calphalon skillet you could use a regular 8″ square pan.
      Good luck,

      • Shells says

        Hi. Yay thank you. Found the cheese at sprouts. Only 7 bucks. I’m making this dish tonite for American idol :) thanks tons for replying

  14. Susan says

    Can’t wait to try this! Fell in love with Gjetost while we lived in Norway a few years back. My husband was a Fulbright Scholar in Oslo. They serve it in many ways, but the most common is with their fabulous Norwegian Waffles. Amazing!

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