- Prep time 20 minutes
- Total time 50 minutes
- Portion size 12 servings
Ingredients
Method
In bowl, whisk together flour, cocoa powder, salt and baking soda; set aside.
In separate bowl, whisk together butter, granulated and brown sugars. Add eggs and vanilla; mix well. Add reserved dry ingredients and mix with a wooden spoon just until combined.
Pour batter into greased 10-inch cast iron skillet; using spatula, spread batter evenly. Sprinkle with chopped chocolate and pecans.
Preheat barbecue to medium heat (about 350°F). Once grill is hot, turn off burners on 1 side. Place skillet over unlit burner, cover skillet and close lid. Bake until cake tester inserted in centre comes out with a few crumbs, 25 to 30 minutes (don’t overcook). Remove from grill and let cool about 10 minutes. Serve brownie warm with scoops of ice cream, if desired.
Test Kitchen Tip: If your skillet doesn’t have a lid, simply cover with a double layer of foil, wrapping the edges tightly.
Nutritional facts PER SERVING: about
- Iron 2.2 mg
- Fibre 4 g
- Sodium 180 mg
- Sugars 18 g
- Protein 5 g
- Calories 340 g
- Total fat 22 g
- Cholesterol 105 mg
- Saturated fat 12 g
- Total carbohydrate 30 g
