Learn how to bake brownies on the grill. This recipe reimagines the classic as a summer dessert that you throw on the grill at the end of a bbq.
Summer brings on a parade of grilled food—chicken, chops, veggies, seafood, and pizza, if you know what’s good for you. But it wasn’t until I picked up a copy of Marcus Bawdon’s book, Food and Fire, that it ever occurred to me to bake my brownies on a grill. Bawdon’s recipe contains all the standard elements of a brownie—butter, sugar, eggs, cocoa, flour, and salt—but he also adds a touch of earthy, fruity flavor with one secret ingredient: ancho chile.
The key to baking this recipe, whatever pan you use, is temperature control, ensuring the brownies come out fudgy, and not overcooked. You need to set up your grill for indirect heat—pouring your lit charcoal on one half of the grill to create a cool zone and hot zone. Alternatively, light a gas grill using only half of the burners for the same effect.
Chile Grilling Dessert Brownie
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