Dessert doesn’t need a plate at camp. Skillet Maple-Pecan Campfire Blondies land on the picnic table and people just tear off a warm square while the cast iron keeps the center soft. The edges turn golden and lightly crisp, and the whole pan smells like toasted pecans and woodsmoke-sweet maple as it cools in the evening air.
You only need one skillet and a steady bed of coals. Let the batter bake until the top looks glossy and just set, then pull it before the middle goes from chewy to dry—carryover heat in cast iron is no joke. Maple syrup brings a deep caramel note without any frosting, and the pecans stay crunchy even when the center is still a little gooey. If your fire runs hot, rotate the skillet or lift it briefly to keep the bottom from overbrowning.
Cleanup stays easy: wipe the warm pan, rinse if needed, and you’re done before the stars are out. Any leftovers pack well for a next-morning trailhead snack, and the maple flavor gets even richer after a night tucked in the cooler.
Skillet Maple-Pecan Campfire Blondies
Equipment
- 10-inch cast iron skillet
- Mixing bowl
- Spatula
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup pecans chopped
Instructions
- Lightly oil or butter the skillet.
- In a mixing bowl, whisk together melted butter, brown sugar, and maple syrup.
- Add egg and vanilla, whisking until smooth.
- Stir in flour, baking powder, and salt until just combined.
- Fold in chopped pecans.
- Spread the batter evenly in the skillet.
- Place covered skillet over a ring of campfire coals. Cover with foil or a lid to reflect heat.
- Bake for 20–22 minutes, rotating occasionally, until the edges are set and the center is slightly gooey.
- Let cool 10 minutes, then slice and serve warm.