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These campfire cast iron caramel brownies are the kind of dessert that makes everyone drift closer to the fire. The cast iron skillet gives the edges that slightly crisp bite while the middle stays soft and fudgy. Caramel candies melt into sticky pockets so you get little pulls of sweetness as you scoop. Marshmallows toast and turn gooey in spots, plus the almonds add a roasted crunch for contrast. If you’re wondering what to make for dessert besides s’mores, you’ll love these brownies.
Why You’ll Love It
Campfire cast iron caramel brownies bake over coals with caramel sauce, toasted marshmallows and almonds for a warm dessert made for sharing.
Fire cooked dessert: Perfect for camping nights when you want something sweet.
Gooey caramel pockets: Caramels melt into the brownies as they bake.
Skillet edges: Cast iron creates crisp corners with a soft middle.
Easy to serve: Scoop straight from the pan while it’s warm.
You might also like campfire apple crisp, campfire strawberries and campfire banana boats. This campfire s’mores pizza is really good too.
Campfire Skillet Brownies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Butter: Greases the skillet and enriches the batter.
Brownie mix: A handy shortcut for the chocolate brownie base.
Milk: Helps form a smooth batter.
Egg: Helps the brownies set.
Marshmallows: Toast lightly and add gooey bites.
Almonds: Add crunch and a roasted finish.
Caramel candies: Melt into the top and sink down a bit.
Vanilla ice cream: Turns each serving into a campfire sundae.
How to Make Cast Iron Skillet Brownies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Build steady heat: Let a campfire or charcoal grill settle to medium heat with a good bed of coals.
Grease the skillet: Coat a cast iron skillet well with butter so the brownies lift out cleanly.
Mix the brownie batter: Stir melted butter with brownie mix, milk, egg, marshmallows and almonds until just combined.
Fill the pan: Spread the batter into the prepared skillet and smooth the top.
Add caramel: Press the caramel candy cubes across the surface so they sit slightly into the batter. Sprinkle more marshmallows and nuts on top.
Cook over coals: Set the skillet over hot coals and cover with another cast iron skillet.
Heat from above: Place hot coals on the top skillet to bake evenly.
Rotate for even baking: Turn the skillet a few times during cooking to avoid hot spots.
The finishing touches: Carefully remove when a toothpick shows only a few moist crumbs. Let the brownie cool slightly so the caramel can settle, then serve with ice cream and enjoy.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use a gluten-free brownie mix (this one is good!)
Nut swap: Chopped walnuts or pecans work well.
Chocolate boost: Add dark chocolate chips or milk chocolate chips on top before cooking or mix a spoonful of cocoa powder into the brownies. For a contrast, try white chocolate chips.
No marshmallows: Leave them out for a more classic brownie texture.
Salt or sweet finish: Add a light sprinkle of flaky salt right before serving if you want salted caramel brownies, or sprinkle coarse brown sugar or coarse white granulated sugar on top for crunch.
Serving Suggestions
After a foil packet dinner: Make surf ‘n turf foil packs or foil pack French dip sandwiches.
After another campfire meal: This dessert is also delicious after a meal of campfire mac and cheese or pie iron pizzas.
With a campfire cocktail: Campfire marshmallow cocktails pair beautifully with these campfire cast iron caramel brownies.
How to Store
At camp: Cover leftover brownies once cooled and eat the same day.
Refrigeration: Store in an airtight container for up to 2 days.
Freezing: I don’t recommend freezing campfire brownies because the texture of the caramel layer changes.
Top Tips
Coal control: Use warm coals, not flames, so the bottom doesn’t scorch.
Lid swap: If you don’t have a second skillet or lidded cast iron skillet, foil can work but watch the heat closely.
Serving: Scoop while warm for the best caramel pull.
Campfire Cast Iron Caramel Brownies FAQs
Yes, use indirect heat and keep the lid closed to hold the heat if you want a backyard version.
Use medium heat coals and rotate the skillet during cooking.
Yes, but the thickness changes so the cook time will too. You could also use a Dutch oven or heavy pot.
Campfire Cast Iron Skillet Brownies Recipe
Campfire Cast Iron Caramel Brownies
Equipment
- Cast Iron Skillet with Lid 10-Inch, or 2 Cast Iron Skillets
Ingredients
- 1 Box brownie mix, double-chocolate, 18-Ounce
- ¼ Cup whole milk
- 1 egg, large, beaten
- ⅔ Stick unsalted butter, ⅓ Cup, melted, plus more for skillet
- 20 caramels, unwrapped
- 1 Cup mini marshmallows
- ½ Cup almonds, roasted and salted, chopped or thinly sliced
To Serve
- vanilla ice cream
Instructions
- Heat a campfire or charcoal grill to a medium heat.
- Grease a 10-inch cast iron skillet with butter.
- Stir the brownie mix, egg, milk, butter, almonds, and about half the marshmallows together in a bowl.
- Transfer this mixture into the skillet.
- Arrange the caramel candies and remaining marshmallows on top of the brownie mixture.
- Put the skillet directly on about 8 warm coals.
- Cover it with a second skillet the same size and add 15 warm coals on top of that.
- Cook the brownies, rotating the pan 3 times, for 25 to 30 minutes.
- The caramel brownies are done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs clinging on.
- Let the caramel brownies cool for 10 minutes, then serve with ice cream.
Notes
Lid swap: If you don’t have a second skillet or lidded cast iron skillet, foil can work but watch the heat closely.
Serving: Scoop while warm for the best caramel pull.
Nutrition
These campfire cast iron caramel brownies are best served warm, straight from the skillet. The center of these rich chocolate brownies stays gooey and rich, and the caramel turns sticky as it melts into the chocolate. Skillet brownies are the kind of dessert that fits right into a night around the fire, especially with a scoop of your favorite kind of ice cream on top and a spoon passed around.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
