BBQ Nutella Chocolate Brownies
BBQ Nutella Chocolate Brownies are perfect for those hot summer days when you don’t want to turn the oven on in the house. I have been thinking about trying this for a while now, I just had to get the recipe right and work out the logistics.
I have to admit I was a little nervous when I started, not knowing how it would turn out. It took a little babysitting to get the temperature right using the indirect cooking method.
But the results were simply amazing! The brownies were cooked perfectly!
They were wonderfully soft and chewy on the inside and a little crunchy on the outside. They also had that perfect brownie crackle!
I served these delightful little chocolate squares up with a dollop of good quality vanilla ice cream. Then I drizzled chocolate sauce over everything; just to push the chocolate level over the edge!
How To Make BBQ Chocolate Brownies
The actual recipe is pretty straight forward. It is nothing out of the ordinary as far as brownie recipes go. As with most baking you start out by creaming the butter. Then the sugar gets added as you continue to mix.
Scraping down the sides of the bowl is always key, continue by adding your eggs and vanilla. Rather than using cocoa powder, I used Nutella. Then mix in the dash of salt and the flour. Finally you gently fold in the semi-sweet chocolate chips.
Using a disposable 8 x 8 foil baking pan, pour the mixture into your prepared pan and sprinkle salt over the top. I use Fleur de Sel, it is very delicate with a light texture and is perfect for the finish to this delicious BBQ dish!
Why make Chocolate Brownies on the BBQ?
Good question! First and foremost it was a challenge and as Inspector Clouseau of Pink Panther fame always said “I accept the challenge!” (you have to say that in a really bad French accent!).
But there is a more practical reason for it. If you are cooking dinner on the grill the last thing you want to do is turn your oven on, especially in the summer when your house is perhaps already hot.
If you are spending the evening outdoors and dining “Al Fresco” it’s easy to cook dessert while everyone relaxes after dinner. Or prepare it beforehand so it is ready to serve right after dinner. That’s what makes this recipe so great!
For the Love of Chocolate
I love chocolate! It is one indulgence that I’m not sure I could give up. Not that I eat it all the time but when I do it is something I really enjoy! Although for me, it has to be really great chocolate.
There is nothing worse than committing to some chocolate as an indulgence and having the flavor let you down.
One of my absolute favorite chocolaty treats takes me all the way back to when I was very little. My aunt used to make some of the best sweets and treats I have ever had! Her chocolate brownies, which my wife calls fudge, were out of this world for me!
She lived a good 8 hours away by car so it wasn’t like I was able to eat her treats all the time. But when I was visiting I always made sure that I got to try at least one of her incredible treats!
Serving It Up!
OK so now we have to finish our brownies and serve them up! Cut your brownies; you should be able to get 12 brownies from your 8×8 foil pan.
I like to serve them up with a scoop of really good vanilla ice cream and some chocolate sauce drizzled over everything.
The way I look at it, if you’re going to have chocolate have lots of it, and in lots of different ways!
- 1/3 cup butter (softened)
- ¼ cup packed light brown sugar
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract
- 1 ¼ cups Nutella (or your favorite chocolate hazelnut spread)
- ½ tsp table salt
- ¾ cup all purpose flour
- ½ cup semi sweet chocolate chips
- 1 tsp fleur de sel
- Good quality vanilla ice cream
- Chocolate sauce (I used store bought)
- Preheat your grill to medium (350 degrees F).
- Line the bottom and sides of your 8 x 8 foil pan with parchment paper or tin foil. Leave the edges overhanging on all side, this makes the brownies easy to remove.
- I used tin foil for the lining and sprayed it with a little vegetable oil. I had no problems or issues with them sticking.
- Using a handheld or stand mixer fitted with a paddle attachment cream the butter and sugar together for 1-2 minutes on medium speed.
- Reduce the speed to low and add the eggs and vanilla extract. Increase your speed to medium and mix until combined.
- Add the Nutella and table salt.
- Mix on medium speed until your batter is smooth and fluffy.
- Reduce your mixing speed to low and gradually add the flour, mixing until just combined.
- Using a spatula, gently fold the chocolate chips into your batter.
- Pour the batter into your prepared baking pan and sprinkle the fleur de sel over the top.
- Using indirect heat bake your brownies on your BBQ at 350 degrees F for 35-40 minutes.
- Use the toothpick test to see if they are done. If the toothpick inserted in the center of the pan comes out with only a few moist crumbs on it your brownies are done. Be careful not to overcook them.
Allow the brownies to cool; you can then either remove them from the foil pan or cut them into squares in the pan.
I served them up with a scoop of good quality vanilla ice cream and drizzled them with chocolate sauce!
You can keep them in an airtight container either on the counter or in your fridge for 2-3 days.
Amount Per Serving: Calories: 314 Total Fat: 18g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 49mg Sodium: 172mg Carbohydrates: 35g Fiber: 2g Sugar: 25g Protein: 4g