Secret Ingredient Double Chocolate and Pecan BBQ Brownie

It’s hard to beat a classic chocolate brownie… but by cooking one over the coals to deliver a deliciously crunchy outer edge, gooey rich centre and the perfect hint of BBQ smokiness... you can guarantee a truly decadent and spectacular result!

With a ‘secret ingredient’ of best foods mayonnaise, both dark and white chocolate, plus crunchy pecans added to the batter, this really is a next-level brownie.



Ingredients

  • 3 eggs

  • 1 cup caster sugar

  • 1 tsp vanilla extract

  • 160g good quality dark chocolate, broken in to pieces

  • ½ c Best Foods mayonnaise

  • ½ cup flour

  • ¼ cup cocoa

  • 1 tsp baking powder

  • 120g good quality white chocolate, chopped

  • 60g pecans, chopped

 

Method

 Grease a large cast iron skillet or BBQ-safe baking dish and set it aside.

Set up a BBQ grill for indirect cooking, aiming for a consistent, medium temperature of 180-200°c.

  • Charcoal – heat a whole chimney of briquettes or lump charcoal, and once ready, spread them around the outside edge of the kettle with no coals placed in the middle.

  • Gas – turn the outside burners on medium high, and keep the centre burners turned off.

Add the eggs, caster sugar and vanilla extract to a large bowl and beat with a whisk or hand mixer until thick, pale and fluffy.

In a separate microwave-safe bowl, combine the broken up dark chocolate and mayonnaise, then microwave on high for 15 second intervals, stirring after each burst, until smooth, glossy and well combined.

Add the chocolate mixture to the beaten egg, sugar and vanilla and stir gently until just combined.

Sift in the flour, cocoa and baking powder, add half the chopped white chocolate and half the pecans, and fold until well combined.

Pour the batter in to the prepared skillet or dish, then sprinkle with the remaining white chocolate and pecans.

Place the brownie in to the centre of the pre-heated BBQ, away from the coals or lit burners, then replace the lid.

Cook the brownie for 25-35 minutes, or until a skewer inserted in to the centre of the brownie comes out with a few damp crumbs attached. For a less fudgy, more cakey brownie, cook a little longer until the skewer comes out clean.

Serve slices of the brownie warm or cold, and for an extra indulgent dessert, add a dollop of whipped cream or ice cream.

 
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