S’Mores who? These smoky brownies are their new campfire star

I love a simple brownie. But Brownies can also be so much more. This pan Brownie baked on the grill is one of my favorite examples of how to spoil the classic deliciously and take care of smoke and char, which is wonderful with earthy and bittersweet dark chocolate and in this case a subtle addition to Ancho -Chile. In order to really play this smoky grade, I add smoldering wood to the grill while baking, which creates enough smoke to penetrate every bite.

As much as the gieme does for a brownie do incredible things, I am also of the magic to use a casting pan in this recipe that is my cookware of choice when baking on the grill. A cast iron pan on a hot outdoor grill can work miracles on a brownie dough: it creates a brownie with the best world worlds, crispy, slightly tough edges and a rich fudgy center. In addition, the indirect warmth of the grill gives the brownie the unexpected element of a light batch. In wedge carvers, each piece offers a slightly charred outside edge and a sticky middle.

Bake on your grill

I wrote a more detailed explanation of how to use a grill as an oven in My article This evaluates the key techniques that I can recommend before I bake on a grill for the first time. In the following I will quickly check the main points if you refer to this recipe.

The key to success when baking brownies on a grill is to build a two -zone fire so that you can cook on the cooler side of the grill, away from the direct heat source, be it a pile of illuminated charcoal or the main burner of a gas grill. By cooking with indirect heat, you can minimize the risk of being too close to direct warmth. This is achieved with a charcoal grill by building a steep fire on one side of the grill. In the case of a gas grill, an indirect cooking zone is generated by heating up the grill with all burners and switching on the primary burner and adjusting as required to regulate the grill temperature while the secondary burners are switched off. I prefer to use a charcoal grill for the taste it generates and the higher level at the brownie edges compared to a gas grill, but both grill styles work well with this recipe.

It applies to almost every recipe that it is best to prepare all ingredients before cooking, but it applies in particular to baking on a grill. I recommend measuring all the ingredients and hacked the chocolate before they bring them outside. When I bake on my grill at home, I use my time best by preparing and wearing my mise and my equipment outside for sheet metal shells while my grill is on.

I will also have an outdoor preparation table next to the grill that I can work on. However, as soon as you are prepared, you can carry out the entire recipe on the grill, including the melting of the butter with part of the chocolate, water and the immediate espresso powder on the cooler side of the grill to make the dough, and eliminate the need to walk and remove into the kitchen.

How and why do you smoke your brownies

Smoke is not listed with the ingredients or stirred directly into the dough, is probably one of the most important ingredients in this recipe. With a charcoal grill, you can simply integrate a three-inch piece of wood into the hot coals before setting the cooking drying rust. For a gas grill, you have to soak a cup of wood shavings, let it drain and then place them in an aluminum film package. The package is set directly via the propane burner of the gas grill, where it sits and it goes through smoke through a series of small slots. I prefer to use a fruit wood in this recipe for smoking such as apple or cherry wood that has a slightly mild smoke taste than with something like mesquite wood.

Last aromatic additions

To add the smoky and rich chocolate taste of the brownie, I added the brownie dough ground ancho -chile, a classic combination that shows subtle similarities between dried chillies and chocolate, which may otherwise be unnoticed. Ancho Chile was my choice here for his moderate taste, which in my opinion works well with the rich bittersweet chocolate brownie. I found that other ground chillies such as Aleppo, Chipotle and Guajillo competed with the chocolate instead of adding them.

For a last decline in chocolate, I fold bitter sweet chocolate chocolate in the dough for sticky pockets with lush, melted chocolate throughout the grill.

I think the brownie is best enjoyed warm and topped with one or two foots of your favorite ice cream. If you really want the lily guild, go like me when I eat these brownies at home: Use the residual heat of the grill fire to fry marshmallows to cross the brownie just before serving to get a warm and sticky bite. The burned edges of the marshmallows and the smoky undertones of the brownies form all of these sweetness. Thank you later.

August 2023

Cooking mode
(Keep your screen awake)