Smoked Chocolate Brownie
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 cake on a barbecue 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 smoky 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. A great cook for getting younger members of the family involved in baking and/or cooking on the barbecue as the preparation is quick and easy.I use fruit based woods for the smoke, usually apple or cherry.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Setup your Big Green Egg for an indirect cook with the ConvEGGtor feet up and stainless steel grid on top with baking stone. Set the temp to 160°C.
- Put all the dry ingredients into a bowl and combine.
- Add everything else except the chocolate chips and stir together.
- Mix in the chocolate chips.
- Pour the cake mixture 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.
- Place the brownie on to the baking stone and cook for 45 minutes using a very small handfull of apple chips scattered on the charcoal.
- Take off you EGG and place on a baking rack to cool before turning out of the tin.
- You should be left with a smoky, slightly gooey brownie. Serve warm with some ice-cream.
So, so good.