How to bake brownies on the grill and win in the summer

Summer brings a parade of grills – chicken, chops, vegetables, seafood and pizza, if you know what’s good for you. But it wasn’t until I picked up a copy of Marcus Bawdon’s book, food and firethat it occurred to me to cook my brownies on a grill.

Bawdon’s recipe has all the standard elements of a brownie – butter, sugar, eggs, cocoa, flour and salt – but he also adds a kick of earthy, fruity flavor with a secret ingredient: the ancho chili pepper. “Brownies are a family favorite, but I wanted to experiment with a little tingle and depth of flavor that chili peppers can impart, and I found it worked really well with a subtle smokiness,” she tells me. he. Chilis and chocolate have been dancing together for centuries, a tradition that is part of my own heritage, so this speaks to me immediately. “I love how the fruity, rich chili and dark chocolate come together with a hint of subtle smoke,” says Bawdon. Everything about it sounds good.

Food and fire: create daring dishes with 65 recipes for cooking outdoors

by Marcus Bawdon

And it’s. Armed with Bawdon’s recipe and my trusty Weber grill, I embarked on my first adventure making dessert over an open flame (not counting the s’mores, of course). Soaking the ancho chile in warm or hot water is a must – about 10 minutes is usually enough to soften it so you can chop it finely and distribute it evenly in the batter. Bawdon’s recipe calls for a whole chili, which he recommends for optimal flavor, but ancho chili powder is an acceptable substitute. “You tend to lose some of the fruitiness with powder. But if that’s what people have, then that’s good for me. I’m all for people tweaking the recipes accordingly,” he says. I made two batches, one with the rehydrated chili as directed and one with a tablespoon of ancho chili powder. The batch of rehydrated peppers was indeed fruitier, with a fuller flavor, but both were better than the average brownie – chili and chocolate really go together.

Recipe makes a 13 x 9 inch brownie pan; Bawdon recommends using a steel pan or a disposable aluminum pan. I opted for the latter, too worried that my favorite brownie pan would discolor from the open flame. The key to cooking this recipe, whatever skillet you use, temperature control ensures the brownies come out moist and not overcooked.You should set your grill for indirect heat by pouring in your lit charcoal on one half of the grill to create a cold zone and a hot zone. Alternatively, fire up a gas grill using only half the burners for the same effect. If you’re concerned about the brownies burning to the bottom, even with indirect heat, Bawdon advises placing a second pan, inverted, under the brownie pan. for more heat insulation.

Photo by Joseph De Leo, food styling by Kaitlin Wayne

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