These decadent brownies are made in a cast-iron skillet on the grill and served warm straight from the pan. The addition of coffee ratchets up the chocolate intensity, which also gets a boost from several handfuls of semisweet (dark) chocolate chips (coated in flour so they suspend in the batter instead of falling to the bottom of the pan). Every brownie bite is full of chunky chocolate that begs for a hit of vanilla ice cream.
Preparation time 15 minutes
Cooking time 35–40 minutes
Serves 8–10
Ingredients
1 cup (8 oz/225 g) butter, plus extra for greasing
3 cups (1 lb 2 oz/500 g) semisweet (dark) chocolate chips
3 eggs
1 cup (7 oz/200 g) sugar
1½ tbsp instant espresso or strong coffee
1½ tbsp vanilla paste
½ cup (23⁄4 oz/80 g) all-purpose (plain) flour
1½ tsp baking powder
1 tsp salt
1 cup (53⁄4 oz/170g) semisweet (dark) chocolate chips
2 tbsp all-purpose (plain) flour, plus extra for dusting
To serve:
Vanilla ice cream
Method:
- Preheat a grill to 350°F/180°C.
- In a small saucepan, combine the butter and 2 cups (12 oz/350 g) of chocolate chips over medium heat until melted. Stir, then set aside to cool.
- In a large bowl, combine the eggs, sugar, coffee, and vanilla paste. Add the melted chocolate mixture and whisk again. Add the flour, baking powder, and salt and stir to combine.
- In a small bowl, combine the remaining 1 cup (5 3⁄4oz/ 170g) of semisweet (dark) chocolate chips and flour. Fold this into the brownie mixture.
- Butter and flour a 10-inch/25-cm cast-iron skillet, shaking off any excess flour. Pour the brownie mixture into the pan and place it on the grill, away from direct heat. Close the lid, then bake for 20 minutes. Open the grill and carefully bang the pan once or twice on a flat surface to distribute the batter. Bake for another 15–20 minutes.
- Serve warm with vanilla ice cream.
Recipe extracted from Barbecue: Smoked and Grilled Recipes from Across the Globe (Phaidon)
