Dutch Oven Peanut Butter Brownies
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When it comes to camping desserts, these dutch oven peanut butter brownies are perfect! Not only are they quick to make, but they’re also rich, fudgy, and delicious to enjoy around the campfire! Let’s dive into the recipe.
My love for brownies runs deep. There’s nothing better than a rich warm chocolatey brownie for dessert.
Thanks to the dutch oven, you can even bake and enjoy brownies while you’re camping!
Tips for Delicious Dutch Oven Brownies
- Make sure you have a 10-inch cast iron dutch oven. I use this one from Camp Chef. If you use a larger dutch oven, there won’t be enough batter.
- Note the at-home prep for this recipe. This makes things so much faster when cooking at camp. You also don’t need to pack a ton of ingredients. Simply make the brownie dry-mix at home first!
- Line the dutch oven with parchment paper to make cleanup really easy.
How to Make Peanut Butter Dutch Oven Brownies
(see below for a printable recipe)
This dutch oven recipe starts at home because a little at-home prep will make things so much easier at camp. I don’t know about you, but I definitely don’t want to be packing tons of ingredients or measuring flour while camping!
- At home, mix the flour, cocoa powder, baking powder, and sea salt. Store the mix in an airtight container until you’re ready to bake at camp.
- Next, measure and store the sugar in a separate container. The sugar is added at a different step in the recipe so that’s why you want to keep it separate from the other dry ingredients.
- At camp, melt the butter in a pot and heat. Once hot, remove from the heat and add in the sugar. Mix well. Next, add in the other dry ingredient mix you made at home and mix well.
- Next, mix in the eggs one at a time. Mix vigorously between each addition. The batter should be thick and shiny.
- Add the batter to a 10-inch dutch oven. You can line the dutch oven with parchment paper for easy cleanup if you want.
- Add small spoonfuls of peanut butter all over the top of the brownie batter. Take a butter knife or a spoon and lightly fold the peanut butter into the batter to create a swirl effect. (See image above.)
- Bake with briquettes at 350°F for about 25-28 minutes. Once done, remove the heat and lid from the dutch oven and let the brownies cool before slicing. Enjoy!
How to Heat Briquettes for Dutch Oven Baking
To bake these dutch oven peanut butter brownies, you’ll be using charcoal briquettes. I always use the Kingsford Original briquettes.
The best way to heat briquettes is to use a chimney starter. I do not recommend using lighter fluid to light the briquettes because they will burn way too fast.
Fill the chimney starter with your briquettes. Stuff the bottom with newspaper or a paper bag, and use a lighter to light the paper. This will catch the briquettes on the bottom.
Wait until you see a little white on the edges of the top few briquettes. That’s how you know they’re lit and ready for use. This typically takes 15-20 minutes depending on the size of your chimney.
Dutch Oven Baking Gear Highlight:
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Dutch Oven Peanut Butter Brownies
Equipment
- Lodge Melting Pot (I use this for melting the butter)
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup natural peanut butter
Instructions
- At Home: Mix the flour, cocoa powder, baking powder, and sea salt. Store the mix in an airtight container until you’re ready to bake at camp. Measure and store the sugar in a separate container.
- At camp, melt the butter in a pot and heat. Once hot, remove from the heat and add in the sugar. Mix well. Next, add in the other dry ingredient mix you made at home. Mix until combined.
- Lastly, add in the eggs one at a time and mix vigorously between each addition. The batter should be thick and shiny.
- Line the dutch oven with parchment paper, if using. Add the batter to a 10-inch dutch oven. Add small spoonfuls of peanut butter all over the top of the brownie batter. Take a butter knife or a spoon and lightly fold the peanut butter into the batter to create a swirl effect.
- Bake with briquettes at 350°F for about 25-28 minutes. For a 10-inch dutch oven, you’ll need 14 briquettes on top and 7 underneath.
- Once done, remove the heat and the lid from the dutch oven and let the brownies cool slightly before slicing. Enjoy!
Want to dive deeper into dutch oven cooking?
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Interested in more dutch oven dessert recipes?
I’ve got you covered! Check out some of the other reader-favorite dutch oven desserts below and print them off for your next camping trip:
