What’s the key to making gooey, easy trail brownies? ‘Scramble ’em,’ adds the speaker.

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Backpackers face a dilemma when it comes to baked goods. They’re typically too delicate and heavy to carry on the route, as they’re crumbly and heavy with water weight. Baking in the backwoods, on the other hand, requires dedication: Either bring in a hefty Dutch oven and build a fire (not always safe or allowed), or use a canister stove (tricky to master, easy to burn).

The simple solution is to adapt your recipes to your current equipment. This wonderful dish starts with a store-bought brownie mix and cooks it in a pan like scrambled eggs for a moist, fudgy dessert that can be served alone or with ice cream (pack it in with an insulated bottle for a first-night treat). It also adds a proprietary spice mixture of cinnamon, cloves, and cayenne pepper for a kick, as well as toasted almonds for crunch, to the store-bought mix.

Do you want to go all-in and learn how to bake in the backcountry? We can also assist you with this.

Spiced Scrambled Brownies is a recipe for spiced scrambled brownies.

  • Mixture of spices
  • 14 tsp cinnamon, ground cloves, and cayenne pepper

The main elements are

  • 1 pound brownie batter
  • 1 tablespoon of oil
  • 2 tbsp chopped toasted almonds

In the camp:

In a nonstick pan, combine brownie mix and spices; gradually stir in water until you have a batter thin enough to spill off a spoon. Add the oil and mix well. Cook, stirring constantly, over medium heat until the batter becomes thick and fudgey and begins to pull away from the sides of the pan. Almonds should be folded in. Use a spoon to eat.

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