Grilled brownies—yes, that’s right. Brownies are simple to cook on a barbecue, and this recipe is really easy. The ancho chile pepper works so well with the chocolate in these brownies. Ancho chiles (a.k.a. dried poblano peppers) are fruity, smoky, and not too hot. It is definitely worth adding the chunk of cherrywood to the coals to get a very light, sweet-cherry smoke.
Editor’s note: If you don't have golden caster sugar, you can make a substitute for it by grinding raw, turbinado, or demerara sugar in a spice grinder until fine. You may also use light brown sugar or regular caster sugar. You can cook these brownies on a gas grill—just use only half of the burners for the same indirect-heat effect.
Recipe information
Total Time
55 minutes, including heating coals
Yield
Makes 20
Ingredients
Preparation
Step 1
Set up a charcoal grill for indirect cooking at 350–400°F (180–200°C), adding a chunk of cherry wood to the coals for a gentle smoke.
Step 2
Line a rectangular steel or disposable aluminum baking pan, measuring approximately 13 x 9 inches (33 x 23 cm), with parchment paper.
Step 3
Mix all the ingredients together in a large bowl, adding them in the order they appear in the ingredients list and folding in each time you add a new ingredient.
Step 4
Pour the brownie mixture into the lined baking pan. Pop in the barbecue for around 25 minutes, until the mixture is just set. You don’t want the brownies to be too overcooked, as the centers should be a bit soft and fudgy.
Recipe notes
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