Recipes

Divine Chocolate Fudge Brownies

From the cook book that I have co-authored with my sister, ‘The Grill Sisters Guide To Legendary BBQ’

Yields: 9 large Servings, 18 Small Servings

They really are what every chocolate connoisseur’s dreams are made of. Our divine chocolate fudge brownies are what every chocolate connoisseur dreams are made of. They’re rich and decadent, with just the right amount of fudgy goodness, topped with an exquisite chocolate sauce that you can enjoy hot or cold. We turn our grill into an outside oven by setting it up to cook indirectly, with the lid closed. These brownies are fabulously fudgy and will be a hit at your next BBQ party.

Ingredients

Brownies
½ cup (125g) butter, melted
1 cup (126g) milk or dark chocolate, chopped
1 cup (200g) granulated sugar
1 tsp vanilla extract
Pinch of salt
2 eggs
1 cup (125g) all-purpose flour, sifted
3 tbsp cocoa powder
1 cup (126g) white chocolate chips

Chocolate Sauce
175g dark chocolate, chopped
1 cup water
¼ cup heavy cream
5 tbsp (75g) caster sugar
1 tsp vanilla extract
2 tsp butter
1 tbsp (15ml) brandy (optional)

Method

Prepare your grill for indirect cooking and set to 325f (165c). Grease and line an 8 inch (20cm) square brownie bake pan. The bake pan needs to be able to be used in a grill. Check manufacturer’s instructions. Using a baking rack in the grill when baking will elevate and help shield the cake from direct heat underneath pan, preventing it from burning.

If using a gas grill, this will require the outer burners being turned to low and the centre burner turned off. If using a charcoal grill, set it up for indirect cooking by placing charcoal on one side and placing the baking tin opposite.

Using a gas side burner or a stovetop, bring a medium saucepan of water to a simmer and place milk or dark chocolate in a heatproof bowl. Place the bowl over the simmering water and stir until the chocolate has melted and is smooth. This will take about 3 to 5 minutes. Set the bowl aside to cool slightly.

In a large bowl, beat the butter and sugar until light and fluffy. Then stir in the salt, eggs and vanilla extract until well combined. Fold in the flour, cocoa powder and white chocolate chips stirring until well combined and then pour the mixture into the tin. Place the tin on the grill over the indirect side and close the lid of the grill.

Bake the brownies for 25 minutes or until a skewer comes out clean.

Use a gas side burner to make the sauce. In a small saucepan, add the dark chocolate, water, cream, caster sugar, vanilla extract and butter. Cook and stir for 5 minutes or until all the ingredients have melted and the sauce is smooth and has slightly thickened.

Slice and serve the brownies with the chocolate sauce.


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