Out at camp, you end up cooking by feel—listening to the coals, watching the edges, and trusting your nose when the chocolate starts to bloom. A heavy cast-iron skillet makes dessert especially rewarding because it holds steady heat and keeps the bake predictable even when the fire isn’t.
Chili-Chocolate Canyon Brownies make the most of that. The center stays dense and fudgy while the perimeter sets into a thin, crackly edge, and the cocoa comes through deep instead of overly sweet. The chili powder doesn’t shout; it adds a warm, lingering note that plays well with a finishing pinch of flaky salt.
This one’s built for minimal camp fuss: mix in a single bowl, bake in the same pan, and clean up while the skillet is still warm. Give the brownies a short rest before cutting so the middle sets up and the slices lift cleanly, whether you’re serving them by the fire or packing a few for the next day’s hike.
Chili-Chocolate Canyon Brownies
Equipment
- 10-inch cast iron skillet
- Mixing bowl
- whisk
- Spatula
- Foil or lid
Ingredients
- 1/2 cup unsalted butter plus extra for greasing
- 1 cup semisweet chocolate chips
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp chili powder mild or medium
- 1/2 tsp cinnamon
- 1/4 tsp flaky sea salt for topping
Instructions
- Grease a 10-inch cast iron skillet with butter.
- In a saucepan or over low fire, melt butter and chocolate chips together, stirring until smooth. Remove from heat and cool slightly.
- Whisk in brown sugar, eggs, and vanilla until glossy.
- Sift in flour, cocoa powder, baking powder, salt, chili powder, and cinnamon. Gently fold to combine. Do not overmix.
- Spread batter evenly in prepared skillet. Sprinkle top with flaky sea salt.
- Cover with foil or a lid. Place skillet on a grill grate over a low campfire or over a ring of coals. Bake 20-25 minutes, or until top is set and edges start to pull away. Remove from heat and let cool slightly before slicing.