Who are? These smoked brownies are your new campfire star

I love a simple brownie. But brownies can also be so much more. This stove brownie baked on the grill is one of my favorite examples of how to put an undeniably delicious turn to the classic, taking notes of smoke and use that go beautifully with earthy and soft dark chocolate and, in this case, a subtle addition of Ancho Chili. To really play this smoked note, I add wood that brings grill during cooking, which generates enough smoke to impregnate each bite.

As much as the gills itself do incredible things to a brownie, I am just as taken by the magic of using a cast iron pan in this recipe, which is my kitchen utensin of choice when cooking on the grill. A cast iron pan on a hot outside grill can do wonders on a brownie paste: it creates a brownie with the best of all worlds, crisp and slightly soft edges and a rich and fudgy center. In addition, the indirect heat of the grill adds the unexpected element of light carbonization in the brownie. When cut into quarters, each room offers a slightly charred exterior edge and a sticky medium.

Grill

I wrote a more detailed explanation of how to use a grill as an oven in my article which reviews the key techniques, which I recommend reading before cooking on a grill for the first time. Below, I will quickly come back the main points with regard to this recipe.

The key to success with the brownies when cooked on a grill is to install a fire in two zones so that you can cook on the coolest side of the grill, far from the direct heat source, whether it is a bunch of lit coal or the main burner of a gas grill. By cooking with indirect heat, you are able to minimize the risk of burning to be too close to direct heat. With a charcoal grill, this is done by building a highly banished fire on one side of the grill. With a gas grill, an indirect cooking area is created by preheating the grill first with all the burners, then leaving the primary burner and adjusting if necessary to regulate the temperature of the grill, while the secondary burners are turned off. I prefer to use a wood carbon grill for the flavor it creates and the upper coal level reached on the banks of the brownie compared to a gas grill, but the two styles of grins will work well with this recipe.

It is true of almost all the recipes that it is better to prepare all your ingredients before starting to cook, but this is particularly true for cooking on a grill. I recommend having all the ingredients and chocolate chocolate measured before bringing it out. When I cook my grill at home, I do my time by preparing and transporting my installation and my equipment outside on sheet trays while my preheated grill.

I will also have an outdoor preparation table adjacent to the grill to work. Once prepared, however, you can make the whole recipe on the grill, including the melting of butter with part of the chocolate, water and instant espresso powder on the coolest side of the grill to make the dough, eliminating any need to run in and out of the kitchen.

How and why smoke your brownies

Although it is not listed with the ingredients or agitated directly in the dough, smoke is undoubtedly one of the most important ingredients of this recipe. With a charcoal grill, you can simply nest a piece of three -inch wood in the hot coals before putting the cooking grid in place. For a gas grill, you will have to dip a cup of wood chips, stir them, then put them in an aluminum package; The package is placed directly on the propane burner of the gas grill, where it is and allows the smoke to go through a series of small slots. I prefer to use a fruit wood to smoke in this recipe, such as apple or cherry wood, which has a slightly softer smoke flavor compared to something like mean wood.

Tasty finals

To complete the smoked and rich chocolate flavor of Brownie, I added to the Mouride Ancho Chili with the Brownie dough, a classic combination which presents subtle similarities between dried peppers and chocolate which could otherwise go unnoticed. Ancho Chili was my choice here for its moderate flavor, which, I think, works well with the rich brown chocolate chocolate. I found that other terrestrial peppers such as Aleppo, Chipotle and Guajillo were in competition with chocolate, instead of completing them.

For a last touch improving chocolate, I fold pieces of soft-soft chocolate in the dough for sticky pockets of lush melted chocolate in the brown brownie.

I think the brownie is better appreciated hot and garnished with one or two of your favorite ice cream. If you really want to guild the lily, go just as I do when I eat these brownies at home: use the residual heat of the fire of the grill to roast marshmallows to garnish the brownie just before serving, for a hot and sticky bite. The burnt edges of marshmallows and smoked shades of brownies balance all this sweetness. Thank me later.

August 2023

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