You know by now that I am always looking to expand my dutch oven cooking repertoire–and our recent trip to Charles Mill (review coming soon!) was the perfect opportunity to experiment with a new dessert option. We have been doing more gluten-free cooking here at home, so I found a recipe for dutch oven seven-layer brownies that I tweaked to be gluten free.
- 1 gluten-free brownie mix (Aldi makes a great, cheaper version!)
- 1 stick butter melted
- 1 egg
- 1 tsp vanilla
- 1.5 cup coconut flakes
- 3/4 cup toffee bits
- 3/4 cut semisweet chocolate chips
- 1 cup chopped pecans (optional; we did not include)
- 1 cup chopped gluten-free pretzels (the Aldi brand is great!)
- 1 14 oz. can sweetened condensed milk
Step 1: Stir together the brownie mix, egg, vanilla, and melted butter in a bowl. Place either in a well-greased dutch oven or line the dutch oven with foil that is also greased.
Since I wanted the brownie to be a bit thicker, I used foil to size my 12-inch dutch oven down to about 10 inches.
Step 2: Bake the brownie layer in the dutch oven for about 15 minutes with six coals below and 20 on top (this will cook at approximately 350 degrees).
Step 3: Next, layer the partially cooked brownie with coconut flakes, toffee bits, chocolate chips, and pecans (in that order). Pour the sweetened condensed milk over all and sprinkle the chopped pretzels on the top.
Step 4: Bake the dessert for an additional 30-45 minutes until set. Remove from heat and let cool slightly before serving.
This is a rich dessert, so small helpings go a long way. When we make this the next time, we plan to have a carton of vanilla ice cream on hand to top it off. 🙂
We are on the hunt for more gluten free camping desserts (and other recipes), so if you have any suggestions for what we should try next, please leave a comment below! Happy camping!