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Smoked chocolate brownie

Cooking surfaces

BBQ Temperature

160C

Main ingredient

Cook Type

 

Bake

Smoked Chocolate Brownie, seriously? This has been one of the most controversial recipes I’ve made on the EGG. People just don’t like the idea of it and before they have even had a chance to taste it they have made up their mind that this is a bad idea. I wonder if we all thought that the first time someone said lets mix chocolate with chilli?

While I smoke this brownie, it’s a delicate smoke. The idea is to give it just a touch of smoke, not overpower it.

I haven’t yet found anyone who doesn’t like this recipe. Most people are quite surprised and actually enjoy the smokey flavour, much to their surprise.

It’s also a fantastic recipe to wow your friends with as they’ll be gobsmacked to find out you cooked it on the BBQ.

I use fruit based woods for the smoke, usually apple or cherry.

Chocolate Brownie
Chocolate Brownie

Ingredients

  • 345g caster sugar
  • 80g cocoa powder
  • 60g plain flour
  • 1tsp baking powder
  • 4 beaten eggs
  • 200g unsalted butter, melted
  • 2 tsp vanilla extract (not essence)
  • 200g dark chocolate chips

Method

This is my kind of recipe, although Helena always makes it.

  1. Put all the dry ingredients into a bowl and combine.
  2. Add everything else except the chocolate chips and stir together.
  3. Mix in the chocolate chips.
  4. Pour into a greased silicon baking tin (mine’s 28cm x 18cm and about 4cm deep). If you’ve not got a silicon one then line a metal one with silicon coated baking parchment.
  5. Cook on your EGG over an indirect heat at 160C for 45 minutes using a very small handfull of apple chips scattered on the charcoal.
  6. Take off you EGG and place on a baking rack to cool before turning out of the tin.

Notes

It’s a simple as that. You should be left with a smokey, slightly gooey brownie. Serve warm with some ice-cream.

French Trimmed Rack of Pork

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