Skillet S'mores Brownies on the Grill

Rich chocolate brownies baked in a cast-iron skillet on the BBQ, topped with marshmallows and biscuit crumbs for a s'mores-style finish. An easy crowd-pleasing dessert to make the most of residual BBQ heat.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 10 slices

Ingredients Method Notes

Ingredients

For the brownie base

150 g unsalted butter
200 g dark chocolate roughly chopped
200 g caster sugar
3 large eggs
1 tsp vanilla extract
120 g plain flour
2 tbsp cocoa powder
Pinch of salt

For the smores topping

100 g mini marshmallows or large ones chopped
8-10 plain biscuits digestives or rich tea, roughly crushed

Method

Step 1

Prepare your BBQ for indirect medium heat, with coals pushed to one side or burners arranged so you have a hot and a cooler zone. Place a lid-safe cast-iron skillet, about 25 cm, on the indirect side to heat up while you make the batter.

Step 2

In a heatproof bowl set over, but not touching, simmering water, melt the butter and chocolate together, stirring until smooth. Remove from the heat and cool slightly.

Step 3

Whisk in the sugar, then the eggs one at a time, followed by the vanilla.

Step 4

Sift in the flour, cocoa and salt, then fold gently until just combined.

Step 5

Carefully remove the hot skillet, lightly grease if needed, and pour in the brownie batter. Place back on the BBQ over indirect heat. Close the lid and bake for 20-30 minutes, or until the edges are set but the centre still has a slight wobble.

Step 6

Scatter marshmallows and crushed biscuits over the top, then cook for a further 5-10 minutes, lid down, until the marshmallows are toasted and gooey.

Step 7

Let the brownie cool for at least 10-15 minutes before scooping into bowls.

Notes

Use a thermometer in your BBQ if possible to keep the temperature steady around 170-180 C for more predictable baking.

Serve with vanilla ice cream for extra indulgence.