Try baking this indulgent, rich chocolate brownie on your barbecue
Pellet grills and barbecues are not just for cooking burnt burgers and salmonella chicken, they can be utilised just as you do your kitchen oven so why not try something different like these gooey, delicious chocolate brownies.
Ingredients:
- 185g unsalted butter; cubed
- 185g dark chocolate; broken into pieces
- 50g white chocolate; chopped into chunks
- 50g milk chocolate; chopped into chunks
- 85g plain flour
- 40g cocoa powder
- 3 large eggs
- 275g golden caster sugar
Equipment:
- 20cm sq cake tin
- baking parchment
Line the cake tin with the baking parchment.
Pre-heat the Traeger to 190C.
Melt together the butter and the dark chocolate in a bowl over a pan of boiling water; make sure the water doesn’t touch the bottom of the bowl.
Whisk together the eggs and sugar until they are thick and pale and leave a trail when the whisk is lifted out of the mixture. Fold in the melted chocolate and butter then add the sifted flour and cocoa.
Finally stir in the chunks of white and milk chocolate.
Pour into the baking tin and cook for 25 – 30 minutes. It is cooked when it starts to pull away from the sides of the tin and the tip of a paring knife comes out cleanly.
It can be served with a dusting of icing sugar and some fresh raspberries.
