Camp Cooking Recipe: Brownies

Whether you like them “cakey” or “fudgey,” there’s just something wonderful about brownies. When you bite into their chocolatey goodness, it’s like biting into happiness.  

Maybe it’s because I have some fond childhood memories of walking through the front door after school and being greeted by the sweet scent of chocolate before sitting down to enjoy a warm brownie and a cold glass of milk as a snack.  

Chocolate is one of my favorite things and I adore baking with it. Cupcakes and cookies, muffins and quick breads…just about anything I can bake, I can find a way to add chocolate. And that’s why I love baking brownies, because they are all about the chocolate.  

Thanks to my recent obsession with my Omnia stovetop oven, I (and everyone I’m camping with) can enjoy eating these decadent bars of chocolate in the great outdoors! Does life get any better? 

Just in case you share my love of chocolate, here is my favorite brownie recipe and I’m providing two versions of the recipe: one for the Omnia stovetop oven and one you can make at home.  

Either way, these brownies are a delicious family favorite and I hope you enjoy them too!

With the right tools and a little ingenuity, you can bake the perfect brownies in you camp kitchen. I created a double-boiler by nesting a pot with a handle inside a larger pot filled about 2/3 full with simmering water. The handle on the smaller pot is key to ensure you have something to hold onto and keep the pot from sloshing the hot water while you stir so you don't burn yourself . The Omnia stovetop oven is fantastic for baking all of your favorite sweet treats at camp. There's something magical about the smell of baking chocolate and the taste of warm, gooey brownies while sitting 

Omnia

Ingredients (Omnia):

• 1 stick (8 tablespoons) butter 
• 4 ounces bittersweet chocolate (Ghirardelli is best!) 
• 1/2 cup dark brown sugar 
• 1/2 cup granulated sugar 
• 2 eggs, lightly beaten 
• 1/2 teaspoon salt 
• 1 teaspoons vanilla extract 
• 1/2 cup flour

Optional:

• 1/4 cup chopped walnuts or pecans 
  

Steps (Omnia):

• Place silicon insert into your Omnia stovetop oven and set aside.  
• Create a double boiler by filling  a large pot about 2/3 full of water and placing a smaller pot with a handle in the larger pot so it's just  touching the top of the water. (A pot with a handle ensures you have something to hold so you don't burn yourself!) 
• In the smaller pot, add the butter, chocolate, and sugars.  
• Place the nested pots over a propane stove and bring the water to a simmer over medium heat. 
• Continually stir the chocolate, butter, and sugars as they melt and until completely combined.   
• Remove the smaller pot from the heat and cool slightly.  
• In a small bowl, whisk together the eggs, salt, and vanilla. 
• Quickly whisk the egg mixture into the chocolate mixture.  
• Next, add the flour and stir until just combined.  
• If using chopped walnuts or pecans, gently stir them in, being careful not to over-mix the batter.  
• Pour batter into the Omnia and cover with lid.  
• Bake on low heat until the brownies begin to crack on top and a toothpick inserted and comes out clean, about 30-35 minutes. 
• Cool for a few minutes (if you can wait that long!). 
• Enjoy!
  

Make at Home

Ingredients (Home):

• 2 sticks (16 tablespoons) butter, plus 1-2 tablespoons more for pan 
• 8 ounces bittersweet chocolate (Ghirardelli is best!) 
• 1 cup dark brown sugar 
• 1 cup granulated sugar 
• 4 eggs, lightly beaten 
• 1/2 teaspoon salt 
• 2 teaspoons vanilla extract 
• 1 cup flour
  

Optional:

• 1/2 cup chopped walnuts or pecans 
  

Steps (Home):

• Lightly butter a 9x13-inch baking pan and line with parchment paper. 
• Preheat oven to 350 degrees.  
• Either in the top of a double boiler set over barely simmering water or in a microwave on low power, melt the butter, chocolate, and sugars together. 
• Cool slightly.  
• In a small bowl, whisk together the eggs, salt, and vanilla. 
• Quickly whisk the egg mixture into the chocolate mixture.  
• Next, add the flour and stir until just combined.  
• If using chopped walnuts or pecans, gently stir them in, being careful not to over-mix the batter.  
• Pour batter into prepared pan.  
• Bake for 35 to 40 minutes or until beginning to crack on top and a toothpick is inserted and comes out clean.  
• Cool for a few minutes (if you can wait that long!). 
• Enjoy!
  

Recipes to Download

Click the images below for PDFs of the recipe that you can download. Note: There are two versions...one for the Omnia (left) and one for a regular oven (right).

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