The Fresh Loaf

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How far can I take a brownie recipe before it fails?

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Erzsebet Gilbert's picture
Erzsebet Gilbert

How far can I take a brownie recipe before it fails?

Hello, everybody!  


I'm eight or so days away from departing on a loooong trans-Europe camping trip, and currently I'm gathering as many recipes for baking as I can - pitas, Irish soda bread, bannock, mantou buns so far - but I have a rather silly experiment I'm like to try.  Perhaps some guidance would help...  I'll be preparing everything with a Coleman camp stove, but I have a pretty severe sweet tooth.  I also have a basic recipe for brownies, essentially flour, egg whites, joghurt or milk, baking soda and powder, sugar, and vanilla or chocolate.  It's largely a low-fat sweet quick bread, bakes for 20 minutes or until the toothpick-in-the-center method verifies it's done.  


What I'm wondering is whether it would be possible to pour the batter into a pan - a griddle pan, saucepan, cover it on the stove, and bake it that way.  Does anybody have any thoughts?  If so, what heat would you recommend?  How long would it take?  Or is this the sort of thing that would give me a tummyache?


Any help is appreciated, and until then, blessings!

Mini Oven's picture
Mini Oven

Think of pancakes.  Make the dough but fry like a pancake!  The sweeter the ingredients the lower the temperature, sugar can burn easily.  Choco pancakes with choco spread inbetween stacked layers might turn out to be a favorite!


If I were camping thru Europe, I would want to sample the cultures around me and would treat myself to local desserts.  Camping grounds almost always have a good bakery nearby and I would want to sample the local breads as well.  Where's your sense of adventure??? 


You're young, explore!


Mini

ClimbHi's picture
ClimbHi

A nice Dutch oven is just the ticket for camp baking. Unless you're backpacking, that is, since cast iron is heavy. Alton Brown had an episode on DOs -- might wanna search it out. I've made some wonderful clafoutis, cakes and other goodies in mine. These work as a mini-oven (no pun intended, Mini) that is heated on both the bottom and top by hot coals from the fire, so a Coleman stove probably wouldn't work too well with it. But one of these would -- Is one of these out of the question?


http://www.cooking.com/products/shprodde.asp?SKU=198246&CCAID=FROOGLE198246


ClimbHi
Pittsburgh, PA

sybram's picture
sybram

What about one of those hinged omelet pans that you can also use to cook cornbread on the stovetop?  Seems to me you could do cake or brownies, too.  Has anyone tried it? 

Wild-Yeast's picture
Wild-Yeast

Ok, I'll repeat myself.  Erszebet, have you thought about a waffle iron?  A good square Belgian waffle iron makes four squares.  Cut them apart, provide jam, butter, syrup or other topping and you have a ready made combination "baked" item. 


I'll try making some brownie waffles and see if the minor munchies like'em (vis a vis "kids"). . . ,


+Wild-Yeast

Erzsebet Gilbert's picture
Erzsebet Gilbert

Thanks for the waffle suggestion - I like waffles a whole bunch, but in terms of an iron, it isn't feasible - my husband and I are going to be living out of our '77 VW bus for 7 months while we drive it in a loop around the Mediterranean.  And last summer (this was before my baking days, mind you) we were driving across Albania and got stranded, because the bus was carrying too much weight.  So we have to shave off all the extra scraps we can... I do like flapjacks, though.