Pull the skillet off the coals and cut in. Hazelnut Espresso Skillet Brownies come out with crisp, dark edges and a soft, fudgy center that steams when you break through the top. The espresso adds a clean roast note that keeps the chocolate from tasting flat, and toasted hazelnuts bring that welcome crunch you can hear around the picnic table.
Cast iron makes this an easy win at camp because it holds steady heat and rewards patience. Let your fire burn down to an even coal bed, set the skillet over gentle heat, and use a lid (or foil) to keep warmth moving across the surface. Rotate the pan now and then to dodge hot spots, and you’ll get an even bake without babysitting.
For easy cleanup, oil the skillet well or slip in a parchment round if it fits your pack. Serve warm and slice straight from the pan while everyone’s still lingering by the fire—coffee alongside is perfect, but any late-night thermos drink will do.
Hazelnut Espresso Skillet Brownies
Equipment
- 8-inch cast iron skillet
- Mixing bowl
- Spatula
- measuring cups and spoons
- foil (for covering)
Ingredients
- 1/2 cup unsalted butter
- 4 oz bittersweet chocolate chopped
- 1 cup sugar
- 2 large eggs
- 1 tbsp instant espresso powder or 2 shots cooled brewed espresso
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup toasted hazelnuts coarsely chopped
Instructions
- Place butter and chocolate in the cast iron skillet. Set over gentle coals, stirring until melted and smooth. Remove from heat.
- Whisk in sugar, eggs, espresso powder, and vanilla until glossy.
- Fold in the flour and salt until just combined. Stir in most of the hazelnuts, reserving a handful for topping.
- Spread batter evenly in the skillet and sprinkle with reserved hazelnuts.
- Cover loosely with foil and place skillet over low coals, adding a few coals on top of the foil lid. Bake for 25-28 minutes, until center is just set and edges pull away from the pan.
- Cool 10 minutes, then slice and serve straight from the skillet.