Fire-Baked Brownies in the Buschbeck Pizza Oven

I made these fire-baked brownies on the Buschbeck one night almost by accident, because there were still good coals glowing after dinner and I hate wasting a fire. Now it's basically a rule in our house: if the Buschbeck is lit, someone asks about brownies.

What makes these work so well over wood fire is the cast iron pan. It holds onto heat like nothing else, so you get crisp, almost chewy edges while the middle stays fudgy and soft. A regular oven just can't give you that contrast.

They're also ridiculously low-effort for something that tastes this good. One bowl, a few minutes by the fire stirring melted chocolate, and the Buschbeck pizza oven insert does the rest.

Makes 12 · Fire: medium coals · Cook: 30 min

Ingredients

• 200 g (7 oz) dark chocolate, chopped
• 150 g (5 oz) butter
• 220 g (1 cup) brown sugar
• 3 eggs
• 100 g (⅔ cup) plain flour
• 30 g (¼ cup) cocoa powder
• Pinch of salt

Method

1. Heat the pizza oven insert over medium coals to about 180°C (350°F). Line a cast iron pan with baking paper.
2. Melt the chocolate and butter together in a bowl by the fire. Stir in the sugar, then the eggs one at a time.
3. Fold in the flour, cocoa and salt until just combined. Pour into the pan.
4. Bake for 25–30 min until the top is set but the middle is still a little soft. Cool for 10 min before cutting.

Fire note: Brownies keep cooking in hot cast iron, so take them out a touch early. Check the oven heat with an infrared thermometer first.

Buschbeck kit: Pizza Oven Insert · Wood Pizza Paddle · Infrared Thermometer

How to cook fire-baked brownies in the Buschbeck

You'll want the Buschbeck pizza oven insert for this one, not the open grill. It traps and circulates heat the way a proper oven does, which is exactly what fudgy brownies need.

Build your fire down to medium coals rather than big flames. Think the stage after a pizza cook, when things have settled and mellowed a little. An infrared thermometer takes the guesswork out of this entirely - you're aiming for around 180°C (350°F) on the floor of the insert before the pan goes in.

• Line your cast iron pan with baking paper so the brownies lift out cleanly.
• Slide the pan in using a wood pizza paddle, and position it towards the back or side if your coals are a little uneven, away from the hottest zone.
• Resist opening the door every two minutes. Check at the 20-minute mark, then keep a close eye from there.

The biggest thing to watch for with Buschbeck baking is carry-over heat. Cast iron keeps cooking the brownies even after they're out of the fire, so pull the pan when the top looks just set and the centre still has a slight wobble. If you wait for it to look "done" in there, you'll end up with a drier brownie than you wanted.

What to serve with fire-baked brownies

Serve these straight from the pan with a big scoop of ice cream melting into the warm chocolate, and plenty of spoons for sharing. If you're making a night of it around the Buschbeck, they're the perfect finish after something like steak or a round of wood-fired pizza. A strong coffee alongside does the job nicely too.

FAQs

Can I bake brownies in a Buschbeck without the pizza oven insert?

You really need the insert for this one, as it traps heat around the pan like a proper oven. Without it, an open fire will cook the top and bottom unevenly.

What temperature should my Buschbeck be for brownies?

Aim for around 180°C (350°F), which is medium coals rather than active flame. An infrared thermometer makes this easy to check before the pan goes in.

Why are my Buschbeck brownies dry?

Cast iron holds heat and keeps cooking the brownies after you take them out, so they're likely coming out a little too late. Pull them when the centre still looks slightly soft.

Can I use a different pan in my Buschbeck pizza oven?

Cast iron is ideal because it holds steady, even heat, which is what gives these brownies their crisp edges and fudgy middle. A thin metal tin will cook much faster and less evenly.

Get all 89 recipes in The Wood Fire Kitchen

Fire-Baked Brownies is one of 89 recipes in my cookbook, The Wood Fire Kitchen: Recipes for your Buschbeck outdoor fireplace. It covers everything from lighting and reading the fire to pizza, grilling, the rotisserie, camp-oven dinners and desserts baked in the embers, with a Buschbeck kit note on every recipe so you know exactly which accessory to reach for.

Get the paperback ($49 USD)

Want a look inside first? Grab the free sample on the book page, or browse more Buschbeck recipes.