Cast Iron Brownies

I've been experimenting with this recipe for a bit....this version is perfection.  The best part is that you use the baking pan as your mixing pan so there is only one pan to clean up.  Did I mention they are soft and fudgy?! 

Cast Iron Brownies

1/2 c. butter

1/2 c. oil

1 c. sugar

1/2 c. brown sugar

3/4 c. cocoa

3 eggs, beaten

1 t. vanilla

1/2 t. salt

2/3 c. flour

1/2 c. mini semi-sweet chocolate chips 

Melt butter in a 12 inch cast iron skillet over med-low heat.  Add oil, sugars and cocoa and stir for 1 minute.  Turn off heat and let rest for 10 minutes.  Stir in eggs and vanilla.  Fold in the salt and flour.  Sprinkle the mini chocolate chips over the top of the batter.  Bake at 325 for 30 minutes.   Best served  warm with homemade ice cream.  

 

When camping these can be made and baked in a 12 inch dutch oven.  Bake with 8 briquettes on the bottom and 16 on top for 30 minutes.  Checking at 25 minutes.  

Granola

Granola

4 c. old fashioned oats

1/4 to 1/2 c. brown sugar

1 t. cinnamon

1/2 t. salt

1 c. coconut

1 c. sliced almonds

1/2 c. butter

1/2 c. honey 

Combine in a large bowl:  oats, brown sugar, cinnamon, salt, coconut and almonds.  

In a saucepan or microwave: melt the butter, stir in the honey.  Cook until blended together, no need to boil.  Pour this mixture of the oat mixture.  Stir well.

Spread the granola onto a greased or parchment lined cookie sheet.  Bake at 325 for 20 to 25 minutes.  Stir after 10 minutes of baking.  

Cool. Store in an airtight container.  Keeps for 4-6 weeks.  

If you want to add other nuts or seeds add to the oat mixture before baking.  

If you want to add dried fruit or raisins add them after it is baked and cooled.  

A great topper for homemade yogurt.  

There are lots of yummy options.