Choc Chip Skillet Brownies
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Indirect (in Lodge 10.25" Skillet)
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: 190-200c
Ingredients
160g unsalted butter
160g milk chocolate
3 eggs
250g soft light brown sugar
85g plain flour
2 tbsp cocoa powder
200g milk chocolate chips
Method
Fire up your BBQ with a direct and indirect zone and set the temperature to around 190-200c. On the Kamado Joe I did this by leaving one of the deflector plates out at the start. Place a small saucepan over the direct heat and add the butter. Once the butter has melted, chop up the milk chocolate into rough chunks and add it to the butter. Stir the chocolate into the butter until it has completely melted then lift it off the heat. If you are cooking on a Kamado Joe, add the second deflector plate back in at this point to create a fully indirect setup.
Next we need to prepare the brownie mix. If you have a mixer then this step will be much easier but you can also use an electric whisk or good old fashioned man power! Add the 3 eggs to the mixer and whisk on high speed for a few minutes until the eggs become light and frothy. When the eggs are ready, keep the mixer at full speed and add the sugar, one tablespoon at a time. Allow 10-15 seconds in between each spoonful to allow the sugar to be beaten into the eggs.
When all the sugar has been added and the mixture is light and airy, we need to change our setup slightly for the next step. If you are using a mixer, remove the whisk attachment and replace it with the K beater attachment. We need to fold in the chocolate mixture so start the mixer on a low setting and slowly pour in the chocolate / butter mixture. Be gentle at this stage as you don't want to knock all the air our of the mixture. When the chocolate is evenly incorporated into the mixture, turn off the mixer and lift the bowl off.
The last step is to sift the flour and cocoa powder into the mixture and fold it through. This should make the mixture much thicker but still light. Line your skillet with baking paper and tip the mixture in. spread it out across the skillet as evenly as possible but you don't need to be too fussy at this point - when the brownie goes onto the BBQ the mixture will melt and fill in all those little gaps around the edges.
Bake the brownies for 25-30 minutes at 190-200c, checking them every so often for doneness. you should be able to push a cocktail stick into the middle of the brownies and still have a little bit of residue on the stick when you pull it out. This will keep the brownies nice and soft in the centre. Lift the brownies off the BBQ when ready and allow them to cool for around 5 minutes before covering the top of them with the chocolate chips. Don't be shy, you want to have a complete layer over the top. Most of the chocolate chips will melt into the brownie leaving a few on top that are still nice and chunky. Use the sides of the baking paper to lift the brownies out of the skillet and allow them to cool for a further 10-15 minutes before cutting them up and serving.
