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Dutch Oven Brownies with Boxed Mix Recipe

Published: · Modified: by Melissa Griffiths · This post may contain affiliate links · 5 Comments

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Dutch Oven Brownies deliver rich, fudgy perfection using boxed mix and strategically placed hot coals. This simple technique transforms ordinary brownie mix into an extraordinary dessert that will have everyone asking for your secret!

Two thick, fudgy Dutch oven brownies are stacked on a white plate, topped with a swirl of whipped cream. The brownies have a crackly top and rich, chocolatey texture. Forks and a soft beige cloth are blurred in the background.

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👩‍🍳 The Dutch oven method creates brownies with an ideal balance of crispy edges and a perfectly gooey center that's difficult to achieve with conventional baking!

My 2 Best Tips For Making Dutch Oven Brownies

Coal Management: Achieving the right temperature depends entirely on proper coal placement and management. Start with fully heated coals that glow red-orange, not flames or white ash. Rotate your Dutch oven a quarter turn every 10 minutes and rotate the lid in the opposite direction to ensure even heating and prevent hot spots.

Liner Usage: Dutch oven liners are game-changers for both cooking and cleanup, but they require careful handling. Choose heavy-duty liners designed for high heat and avoid cheap alternatives that might melt or tear. Press the liner smoothly against the bottom and sides to prevent air bubbles that could cause uneven baking.

melissa leaning over counter looking up from a cook book.

Dutch oven brownies make the perfect ending to any outdoor meal, whether you are grilling burgers or cooking stew. They are so good that I find myself making them even when we are just having a backyard fire pit night.

You can absolutely enjoy them on their own as a decadent treat! I love serving them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special touch.

🩷 Melissa

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Two thick, fudgy Dutch oven brownies are stacked on a white plate, topped with a swirl of whipped cream. The brownies have a crackly top and rich, chocolatey texture. Forks and a soft beige cloth are blurred in the background.

Dutch Oven Brownies with Boxed Mix Recipe

Melissa Griffiths
Dutch Oven Brownies deliver rich, fudgy perfection using boxed mix and strategically placed hot coals. This simple technique transforms ordinary brownie mix into an extraordinary dessert that will have everyone asking for your secret!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 brownie mix (mixed to box instructions)

Optional Toppings

  • Berries
  • Caramel Sauce
  • Chocolate Sauce
  • Marshmallows
  • Ice Cream

Instructions
 

  • Prepare boxed mix according to instructions.
  • Pour mix into a 12-inch dutch oven, using a dutch oven liner if prefered.
  • Place 4 hot coals under the dutch oven.
  • Place 15-20 hot coals on top of the dutch oven.
  • Bake for 20-30 minutes, checking at 20 minutes to see if brownies are cooked through.
  • Remove from heat when a toothpick comes out clean.

Notes

Weather Adaptability: Wind and cold affect coal performance, so build a windbreak around your cooking area. Rain interferes with coal heating, so use covered areas or postpone cooking. Hot weather may require fewer coals to prevent overcooking.
Fuel Options: While charcoal briquettes are most common, hardwood coals provide excellent heat and flavor. Avoid treated or quick-light charcoals with chemicals, and note that natural lump charcoal burns hotter but needs more temperature monitoring.
Equipment Alternatives: Heavy-duty aluminum pans can substitute for dutch ovens, though temperature control becomes trickier. Cast iron skillets work for smaller batches but need careful coal management. Avoid lightweight pans that heat unevenly.
Storage: I store leftover brownies wrapped in foil for 2-3 days at room temperature, keeping them moist and fresh. For longer storage, I use airtight containers or freeze them for up to 3 months when properly wrapped in plastic wrap and foil.

Nutrition

Calories: 250kcalCarbohydrates: 44gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 166mgSugar: 28gIron: 2mg
Tried this recipe?Please consider leaving a review!

How To Make Dutch Oven Brownies

A close-up of a round aluminum foil pan filled with uncooked chocolate brownie batter, ready to be baked—perfect for making dutch oven brownies. The batter is smooth with a few small bubbles on the surface.

Step 1: Prepare boxed mix according to instructions and pour into dutch oven, using a dutch oven liner if preferred.

Four powder-dusted dough balls with visible dark spots, likely raisins or chocolate chips, rest on a lightly floured, weathered baking surface—perfect for transforming into rustic Dutch oven brownies.

Step 2: Place 4 hot coals under the Dutch oven.

A cast iron Dutch oven with a lid, covered in charcoal briquettes, sits outdoors on a metal surface. The lid is dusted with ash and the number 12 is visible on top—perfect for baking delicious Dutch oven brownies.

Step 3: Place 15-20 hot coals on top of the Dutch oven.

A round, cracked chocolate cake resembling rich dutch oven brownies sits in a disposable aluminum pan atop a surface covered with small gray pebbles, its center appearing slightly sunken.

Step 4: Bake for 20-30 minutes, checking at 20 minutes with a toothpick and removing from heat when it comes out clean.

Recipe FAQs

Can I make these brownies without a liner?

Yes, just make sure your Dutch oven is well-seasoned and grease it thoroughly with butter or cooking spray. The cleanup will take a bit more effort, but the results are just as delicious.

How do I know when my coals are ready?

Coals are ready when they're glowing red-orange with a light coating of ash. They should feel very hot when you hold your hand 5 inches above them for no more than 2-3 seconds.

What if I don't have exactly 12 inches?

Adjust your coal count based on your dutch oven size. For a 10-inch oven, use 3 coals underneath and 12-15 on top. For a 14-inch oven, use 5 coals underneath and 20-25 on top.

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    5 from 2 votes

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  1. Tim PERRY

    I used six coals on the bottom and used 14 coals on the top of a 12 inch dutch oven.. I mixed two mixes to allow for thicker brownies to be processed. I cooked for 30 minutes before I even attempted to view the brownies. Stuck with a tooth pick and there was evidence that a little longer cook time would help. Cooked for five more minutes and success was achieved. Fantastic results and great TEACHING LESSON FOR YOUR GRANDKIDS.!

    THANKS FOR THE ADVICE!

    Reply

    • Alli

      Great tips, Tim!! Thank you for sharing. I love the idea of doing two mixes. Baking with grandkids is the best!! That's how I learned to bake, by helping my grandmother.

      Reply

  2. Eliza Miller

    5 stars
    I am competing in a campfire cooking competition. This recipe is perfect for my group!

    Reply

    • Alli

      So glad to hear that, Eliza!!

      Reply

  3. Alli

    5 stars
    Love these ideas for camping!

    Reply