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Brownies

Source: Jane Miles

Serves: 8

Bottom Briquettes: 6

Top Briquettes: 12

8” Dutch Oven

In a small bowl combine 1/3 cup cocoa, ¼ teaspoon salt, ½ teaspoon baking powder, 1 cup sugar, and 1 cup all-purpose flour.  Add 2 eggs, 1 teaspoon vanilla 1 cube softened butter and mix well.  May add ½ cup chopped nuts if desired.  Spray an 8” Dutch oven with Baker’s Secret® cooking spray.  (A 10" Dutch oven may be used also if you don't want your brownies to be so thick. Add two more coals each to top and bottom.)  Spread batter in oven and bake with 6 charcoal briquettes on the bottom and 12 charcoal briquettes on the top for 45-60 minutes or until toothpick inserted in center comes out clean.  Remember that the heat of the Dutch oven will continue to cook the brownies even after you have removed the briquettes.  Allow brownies to cool.  Sprinkle with powdered sugar or frost with your favorite chocolate icing.  Cut into eight wedges to serve. 

Helpful Hint:

Use your favorite recipes to make your own mixes by combining all the premeasured dry ingredients into a sealable plastic bag.  Create two sticky labels to put on the bag.  One label will have a list of the dry ingredients with the quantity.  (This way the bag can be refilled and reused.)   The second label will contain the liquid ingredients and quantities required along with mixing and baking instructions.  Store mixes in a sealed plastic container.  When you’re in a hurry to make a meal these self-made mixes will save time and money and will not have all the additives of store bought mixes.  These are also great to take camping so that you don’t have to take along a lot of separate containers of needed ingredients.  Sometimes the plastic bag can be used as a container for mixing up all the ingredients.