Label a medium sized freezer baggie with “Brownie Mix”, the ingredients under “To Use the Mix”, and any of the directions you’ll want to have on hand.

Measure the cocoa powder, sugars, flour, and salt into the baggie. Seal, shake to combine, and allow to settle for a few seconds.

Re-open the baggie, gently press out any excess air and re-seal. Store in a cool, dark, DRY place until ready to use.

(Note: Making the mix ahead of time is optional. If you’re measuring everything as you’re making the brownies, just measure all of these ingredients as “the dry ingredients”)

Get a low fire going. You can cook these brownies on a charcoal grill, a BBQ, or on a grill plate over a campfire, but aim LOW. It’s better to have a low fire and need to cook it longer, than to run too hot and burn it before it cooks!

Dump your brownie mix - or measure the dry ingredients - into a medium bowl.

Melt the butter in a 9" cast iron skillet or Dutch oven, then remove pan from heat.

Add the melted butter to the bowl of dry ingredients, along with the eggs. Stir until just combined - it’s ok if the batter is a bit lumpy.

Spray the pan with nonstick spray, then spread the brownie batter in the pan.

Cover the pan with a lid, return to the grill. I HIGHLY recommend using a glass lid, so you can keep an eye on what’s going on, without having to lift it. Best to keep the hot air contained!)

Cook for about 10 minutes (12 if your fire is REALLY low), then remove from heat WITHOUT removing the lid.

Note: The cooking time will vary wildly based on your heat source and pan. Keep an eye on the brownies - as it’s getting close to the point of needing to be taken off the fire, there will be a lot of condensation forming on the lid, and the outer edge of the crust will start to get golden brown. You want to take it off the heat when the brownies look MOSTLY set and outer edge is golden - any further will char the crust. Note: It WILL look wet on top.

WITHOUT removing the lid, allow the brownies to continue cooking in the pan for another 5 minutes. (This lets it cook through, without burning!).

Uncover the brownies, and check to see if it’s done. A toothpick or butter knife inserted into the center will be ALMOST clean when pulled out. Sticky bits, but not actually wet batter. This will firm up as it cools!

If it’s not quite done, return to the heat for another few minutes, the allow to sit for another 5 - without removing the lid. Don’t overcook it, or it will be dry!

Allow the brownies to cool, before slicing and serving.