Brownies on the Barbecue

Last year on the May long weekend, I had never used a barbecue before. I made Bacon, Peach and Chicken Skewers, a recipe that has made recurring appearances at our dinner table. This year, though, the baker in me got to stand alongside all of the men at the barbecue. Everyone can grill meat on the barbecue, it felt pretty advanced to be up there on the deck baking where one would normally grill. I think it is fair to say that I have made some progress.

These brownies were pretty over the top, a layer of caramelized bananas covered by brownie that is studded with chocolate chips and marshmallow cannot fail. And surprisingly, it wasn’t even that difficult to do! It’s like making double baked potatoes, you take something already delicious, a brownie, and then cram it chock full of other gooey  tasty things. Even though it was cold and rainy all weekend, it was good to have a brownie to console us.

You do need a cast iron pan, though. I know that some people have quite a bit of lingering fear over cast iron: you need to season them? What’s seasoning? Don’t they rust? I got some cast iron pans for Christmas (Thanks Mister!) and am loving them. Do not be afraid of cast iron cookware. It’s a great natural nonstick surface that can withstand very high heat and it retains and distributes heat well. I really advocate having a cast iron pan in your kitchen, if not for this brownie, then for the sake of beautiful searing and frying capability.

Overloaded Barbecued Cast Iron Brownie


125 g butter

250 g chopped chocolate

3/4 Cup sugar

3 eggs

1 Cup flour

1/2 tsp salt

2 bananas

1/4 Cup butter

1/4 Cup brown sugar

1 Cup mini marshmallows (or cut up marshmallows)

1 Cup chocolate chips

  • In a saucepan set over a medium heated grill, melt the first measure of butter, chocolate and sugar together.
  • Remove from heat, and briskly mix in the eggs, flour and salt. This is the brownie batter.
  • Set the cast iron pan over the barbecue, and melt the second measure of butter. When the butter is bubbling, slice in the rounds of the two bananas.
  • Allow the bananas to begin to brown, and then add the brown sugar. Stir avidly until everything is caramelized and luscious.
  • Spoon the brownie batter over the caramelized bananas, giving the pan a wiggle to distribute everything into an even layer. (USE AN OVEN MITT!)
  • Sprinkle over the chocolate chips and marshmallow.
  • Close the lid of the barbecue, reduce the heat to low, and allow the brownie to bake until it firms up (~30 minutes).

Wait patiently for the brownie to cool enough that it won’t burn your mouth. We attacked the pan of deliciousness with spoons, though more elegant brownie eaters may prefer their pieces scooped out of the pan.

Because I was planning on baking this brownie at the cabin, a locale where not too much baking goes on, I got all of my ingredients ready in bags. This is a great way to prepare for a recipe when you are cooking in a kitchen you are unfamiliar with, so that you don’t need to rely on fate for your ingredients or measuring tools. I measured out all of the ingredients and put them into resealable bags in the groups that they would appear together. The butter, sugar and chocolate all went together in a bag so that when the recipe started, all I needed to do was tumble out the contents into a saucepan, and so on through the rest of the recipe.

Mister’s rating of the barbecued brownie: Mister was not really feeling the banana in this recipe, he suggests caramelizing pears for the bottom layer (I concur that pears would be a good idea, but I’m a pear addict so how could I say no). Otherwise, though, he says that it is chock full of chocolaty goodness, and that it is pretty cool that it’s made on a barbecue.

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