Prep Time
14m
Cooking Time
35-45m
Serves
4
Fuel
Gas
Ingredients
Method
01.
Preheat BBQ and side burner for indirect heat baking to 220C.
02.
On side burner in a double boiler - place butter and chocolate in a medium bowl to melt gently. Then stir until fully combined, smooth and silky. Set aside to cool slightly.
03.
In a separate larger bowl, whisk eggs, vanilla and sugar until just pale and creamy.
04.
Using a spatula and continually stirring, slowly add the melted chocolate/butter mix in the egg mix until thoroughly mixed through.
05.
In a bowl, combine the salt, cinnamon, flour and baking powder. Add and fold through the chocolate/egg mixture until all incorporated.
06.
Line a skillet pan with baking paper and pour in the brownie batter. Place on the BBQ indirect heat section and bake approx. 40min with BBQ hood closed. Do not be tempted to test the brownie during the baking process as this will dramatically decrease the heat. Test with a skewer at 35min, if mixture is still too wet then bake further 5-10min. However, do not over bake and the test skewer should not come out clean.
07.
Serve warm with a dollop of double cream or ice cream and enjoy!
Tips
- Use a cast iron skillet to ensure the brownie cooks through and doesn't stick to the pan
- Grease the skillet well with cooking spray or butter to prevent the brownie from sticking to the pan.
- Let the brownie cool for a few minutes before serving. This will allow it to firm up a bit and make it easier to slice
