Dutch Oven Brownies
1 cup (2 sticks) butter
2 cups all purpose flour
3/4 cups unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups granulated sugar
2 teaspoons vanilla extract
4 tablespoons softened butter
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioner’s sugar
Grease and flour a 10 inch camp Dutch oven.
Melt 2 tablespoons of butter in a large sauce pan.
While the butter is melting combine flour, cocoa powder, salt and baking powder in a large bowl. Give it all a good mix.
When the butter has fully melted, stir in the sugar until thoroughly combined. Add eggs and vanilla extract. Give it all a good mix.
Add the wet ingredients from the sauce pan to the dry ingredients in the bowl. Give them all a good mix until all of the dry ingredients are absorbed and the batter has a consistent texture.
Pour the batter in into your Dutch oven. Bake for 45 minutes using 7 coals beneath and 14 coals on top to get 350 degrees in our 10 inch Dutch oven.
While the brownies are baking, you can make your frosting. Combine, softened butter, cocoa powder, honey, vanilla extract and confectioner’s sugar. Give it a good mix until is becomes smooth.
The brownies are done when a toothpick inserted into the center comes out clean. Remove the brownies by inverting the pot onto a cutting board. Invert the brownies onto a cooling rack. Allow them to cool for a few minutes before frosting and cutting. Enjoy.