Skillet Brownie

A brownie baked on the grill? It’s possible! Serve this brownie with a scoop of vanilla ice cream and an extra drizzle of chocolate.

A hike through a forest of Palmetto Palms

Hiking, it’s one of my favorite activities. While I tend to always choose the most challenging trailhead, sometimes a leisure hike is equally rewarding. Not far from the ocean, I spent the day exploring some of North Florida’s trailheads. Hearing the ocean waves crash on the shore while enjoying the tropical foliage was pretty spectacular. Above all, it was undoubtedly zen like, although fear of stumbling across a black widow or an alligator happened to be somewhat of a lingering thought. It’s safe to say I had no such encounter. However, mosquitoes were a pesky threat. The only alligator around was sunbathing itself on a little island in the middle of a lake. This hike through the forest of palmetto palms was quite the lush tropical dream!

Brownies baked on the grill?

Chocolate, it’s my ultimate sweet tooth weakness. After a relaxing day of wandering around north Florida’s tropics, I set my heart on making brownies. Not just any brownie, a brownie baked on the grill! Entering this self given challenge with a bit of skepticism, I rolled up my flannel sleeves and went for it. In spite of my self doubt I retrieved my 8 inch cast iron skillet and collected the ingredients. After lightly buttering the cast iron skillet, I set it aside. I melted 4 tablespoons of butter with 6 ounces of a coarsely chopped semi-sweet chocolate bar and set aside, about 1 and a 1/2 4 ounce bars.

While the butter mixture cooled, in a separate bowl I mixed together 1/4 cup of brown sugar, 2 eggs and 1 tablespoon of vanilla extract. In another bowl I combined the dry ingredients. A whisk was helpful to ensure the 1/4 cup of flour, 1/4 teaspoon of salt and 1 teaspoon of baking powder was sifted and mixed well. Then it came time to thoroughly combine the chocolate butter mixture with the eggs and sugar. Finally, it was time to mix the wet ingredients with the dry and gently stir in an additional 2 ounces (half bar) of chopped dark chocolate.

Preheat the grill and bake

In the meantime while all the prepping was taking place the grill was preheating on low. I baked the covered brownie for about 30 to 35 minutes on low until the center was set and didn’t have a jiggle. From my experience every grill seems to be quite different. If you have a grill that runs on the hot side I’d recommend using indirect heat or baking the brownie on the top rack if your grill is equipped with one. If you choose to bake with indirect heat keep the temp on low, turn off one burner and bake on the side with the burner off. This brownie was best served warm with a scoop of vanilla ice cream, a sprinkle of powdered sugar and a drizzle of chocolate. Why? Because there’s no such thing as too much chocolate!

Skillet Brownie

Recipe by Christina @thyme.and.timber Course: Dessert

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 (4oz) Baker’s semi-sweet chocolate bars, chopped
  w/2oz divided
  

• 4 Tablespoons unsalted butter, melted

• 2 eggs

• 1/4 cup brown sugar

• 1 Tablespoon vanilla extract

• 1/4 cup flour

• 1/4 teaspoon salt

• 1 teaspoon baking soda

Directions

• Preheat grill to low. Lightly butter an 8 inch cast iron and set aside .
• Melt 4 tablespoons of butter with 6 ounces of a coarsely chopped semi-sweet chocolate (about 1 and a 1/2 4oz. bars) mixing well and set aside to cool. This can be done on low heat or carefully in the microwave in 15-20 second intervals stirring at each interval.
• In a large bowl, by stirring mix the brown sugar, eggs and vanilla extract together set aside.
• In a medium bowl, whisk together the flour, salt and baking powder, set aside.
• Next combine the wet ingredients by thoroughly stirring the chocolate butter and egg mixtures together, do not beat.
• Stir in the dry ingredients followed with the additional chopped chocolate. Spoon in to cast iron and cover.
• Bake on low, covered for 30-35 minutes until center is set. ***Be sure to check periodically to prevent the bottom from burning. See notes.
• Serve warm.

Notes

• ***If your grill runs hot, prevent a burnt brownie bottom by baking with indirect heat or move the brownie to the top rack.
• I served this warm with a scoop of vanilla ice cream, powdered sugar and an extra drizzle of chocolate.
  
• Use 3 eggs instead of 2 for cake like brownies.