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Barbecue Chile Chocolate Brownies Recipe
Barbecue Chile Chocolate Brownies Recipe-July 2024
Jul 26, 2025 2:14 AM
Barbecue Chile Chocolate Brownies

  Active Time

  12 minutes

  Total Time

  55 minutes, including heating coals

  Grilled brownies—yes, that’s right. Brownies are simple to cook on a barbecue, and this recipe is really easy. The ancho chile pepper works so well with the chocolate in these brownies. Ancho chiles (a.k.a. dried poblano peppers) are fruity, smoky, and not too hot. It is definitely worth adding the chunk of cherrywood to the coals to get a very light, sweet-cherry smoke.

  Editor’s note: If you don't have golden caster sugar, you can make a substitute for it by grinding raw, turbinado, or demerara sugar in a spice grinder until fine. You may also use light brown sugar or regular caster sugar. You can cook these brownies on a gas grill—just use only half of the burners for the same indirect-heat effect.

  

Ingredients

Makes 20

  2 cups (400 g) unbleached superfine (golden caster) sugar

  2 sticks (225 g) unsalted butter, melted

  ½ cup (60 g) good-quality cocoa powder

  1 ancho chile pepper, soaked in warm water until soft, then drained and finely chopped

  1 tsp. vanilla extract

  4 extra-large eggs

  1¾ cups (225 g) all-purpose (plain) flour

  ½ tsp. baking powder

  Pinch fine sea salt

  

Step 1

Set up a charcoal grill for indirect cooking at 350–400°F (180–200°C), adding a chunk of cherry wood to the coals for a gentle smoke.

  

Step 2

Line a rectangular steel or disposable aluminum baking pan, measuring approximately 13 x 9 inches (33 x 23 cm), with parchment paper.

  

Step 3

Mix all the ingredients together in a large bowl, adding them in the order they appear in the ingredients list and folding in each time you add a new ingredient.

  

Step 4

Pour the brownie mixture into the lined baking pan. Pop in the barbecue for around 25 minutes, until the mixture is just set. You don’t want the brownies to be too overcooked, as the centers should be a bit soft and fudgy.

  From Food and Fire: Create Bold Dishes with 65 Recipes to Cook Outdoors by Marcus Bawdon, published by Dog ’n’ Bone 2019. Photographs by Marcus Badwon © Dog ’n’ Bone 2019. Buy the full book from Ryland, Peters & Small or Amazon.

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