This BBQ spin on the classic dessert is fudgy, gooey, and – best of all – smoky!
Thinking of new desserts to serve alongside a BBQ can be tricky – don’t get me wrong, I love a classic strawberry shortcake as much as the next person, but sometimes you just want to mix things up. Enter smoked chocolate brownies. This dish might sound gimmicky but, trust me, it works.
The brownies themselves are gooey and chocolate studded and the depth imbued by the smoker takes them over the edge and complements that dark chocolate flavor.
And while these are great for summer parties, they’re especially brilliant in the winter. Get that smoker going, wrap up cozily, and sip on a warming winter cocktail (might we suggest a hot toddy?) as you wait for them to cook. Tucking into a warm pan of gooey brownies has got to be the perfect treat on a bitterly cold day.
How to Smoke Chocolate Brownies
This unusual smoker recipe is the perfect finisher to any BBQ dinner. Needing just an hour from start to finish, it’s also an easy sweet treat to whip up on a cold or dark evening.
Warm up your smoker to 350°F (180°C). If you’re using a grill, make sure you’re set up for 2-zone indirect grilling, with your charcoal or gas burners lit on one side.
Add the butter, sugar, and cocoa powder to a bain marie (or a bowl placed above a simmering pan of water) and melt together. Alternatively, you can do this in a microwave on medium (but make sure you take 20-second intervals to stir the mix).
Whisk the melted butter-chocolate mixture. Allow to cool for a couple of minutes before adding the eggs one at a time, beating well between each addition. Beat until the batter has turned glossy.
Sift & Fold
Sift the flour in and continue whisking until fully incorporated and you can’t see any specks of white flour. Then, fold in the chocolate chips, before pouring the batter into a greased cast iron skillet (you can use a baking dish if you don’t have a skillet)
Add the brownie skillet to the warmed-up smoker, and smoke for 45 minutes. To tell when the brownies are done, insert a toothpick into the center of the brownies and then pull it out. If you can see some barely moist crumbs on the toothpick, you’re good to serve!
Speaking of additions, you can make these brownies your own by adding all sorts of flavors to them. Here we’ve provided you with the basic recipe to give you a starting point but feel free to edit them to your heart’s desire.
- Marshmallows for a s’mores-like extra treat
- A sprinkle of dried chili will bring extra warmth and smokiness
- Crushed almonds provide an added crunch of texture
- A drizzle of caramel sauce will have everyone digging back in for more
- Crispy bacon adds a perfect umami balance to all that sweetness
- Ice cream, because nothing is more satisfying than the blend of hot and cold
- Our personal favorite: crème fraîche. Its slight tang perfectly cuts through the brownies’ sweet, rich flavor
- You can cook the brownies in any heatproof dish, but I prefer using a skillet for this recipe. The handle makes it easy to get them in and out of the smoker, and you can just pop them down in front of everyone to dig in.
- Like with so many baked goods, it’s important to try not to overwork the batter once the flour has been added. Simply stir the mixture until you can no longer see any white from the flour before pouring it into your baking dish.
- Because heat distribution can be uneven in many smokers or grills, I recommend turning the brownie skillet halfway through the cook time. This will help ensure that they’re cooked evenly through!
- In the unlikely event you have any brownies left over, place them in an airtight container and store them in the fridge. You can keep them at room temperature, but I prefer the fridge as it keeps them perfectly fudgy.
- If you want to make the brownies in advance, I like to slightly underbake them and then leave them in the fridge for a few hours to ensure a fudgier texture
Smoked Chocolate Brownies
- ½ cup butter
- 1 ¼ cup sugar
- ¾ cup cocoa powder
- 1 pinch kosher salt
- 1 tsp vanilla extract
- 2 eggs
- ½ oz flour
- 1 cup dark chocolate chips
- Preheat your smoker or grill to approximately 350ºF (180ºC)
- Add the butter, sugar, and cocoa powder to a bain marie and melt together. Alternatively, you can do this in a microwave
- Once the butter is melted and the mixture is hot, whisk together
- Allow the chocolate mixture to cool slightly before adding the eggs one at a time, whisking well between each addition. Beat until the batter becomes glossy.
- Add the flour and stir until just incorporated and no more white shows.
- Fold in the chocolate chips and pour the batter into a greased baking dish or skillet.
- Bake the brownies in the preheated smoker or grill for 40-45 minutes. On about 20-25 minutes, turn the baking dish or skillet around to help ensure even cooking.
- To tell when they’re done, insert a toothpick into the middle of the brownies. If you see some moist crumbs on the toothpick when you pull it out, they’re done.
- Serve warm immediately, or allow to cool before storing in the fridge until ready to eat