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.
Ingredients:
- 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!
Have to try these now…
Hi Jim! Thanks for stopping by and reading! These were really good…bring along some vanilla ice cream if you can. 🙂 Happy camping!
Thank you! Plan to make these next week. Appreciate gluten free desserts.
Hi Ann–thanks so much for stopping by and reading! I hope you enjoy them as much as we did! We will have a gluten-free dutch oven cheesecake recipe going up later this month as well.
Thanks for this! I teach dutch oven cooking during our family camps and occasionally have a request for gluten free. This is a fancier dessert that looks yummy!! I might even make this for my all women’s event at the end of the month.
Hi Christy–Thanks so much for stopping by and reading! So glad this was helpful! That’s so cool that you teach dutch oven cooking! Enjoy! 🙂
Can I double this recipe? I need to feed 30 girls at camp in a month. How long would I add to the cooking time?
That’s a great question! We have not tried doubling it yet–it is really rich so a small piece goes a long way. What size dutch oven would you be using?
Have you tried this over a fire? Can I premix and put in cooler?
Hi Kristi! Thanks for stopping by! We have not tried it over a fire. The tricky part would be keeping the fire at a nice even temperature so you don’t scorch the bottom. You might be able to make it work using a tripod fire grill so you can adjust the height above the fire. I’ve also never pre-mixed it, but that would be worth a try. Let us know how it works out! ~Kristin
Can you make this in the oven?
Hello! Yes, I’m sure you could. You may have to experiment with the temperature and length, but I don’t see why it wouldn’t work. 🙂