gooey chocolate brownies baked in the barbecue with a hint of pecan smoke
At last count there were 5 brownie recipes on our site. What can we say… they’re brownies and brownies are awesome! I’m always on the hunt for new things to try in the barbecue and treats and desserts are something I’ve begun playing with more and more. It took some experimenting to get these barbecue brownies just right, however after a few attempts I’m really pleased with them.
Part of the experimentation stage was testing how much smoke from the wood chips was the right amount without being overpowering. The first time around I was a little heavy handed. The smoky flavour was too strong and it wasn’t until half way through chewing that the brownie taste came through. Lesson learned – desserts take on a lot of the smoke so only a little is required. Having said that, when I found the right amount the smokiness really does add an extra dynamic to the overall taste.
The idea for using sweet potato came from Marina’s Thermomix conversion for Eat Drink Paleo’s Chocolate Brownies. The sweet potato makes the brownies extra gooey and also gives them a nutrition boost. The sweetness comes from maple syrup, dark chocolate chips and of course the potato. The use of coconut flour instead of a wheat based flour ensures these tasty morsels are gluten free.
The ganache is the same one used in our pecan macadamia brownies. It has a nice thick consistency from the hazelnut butter, sweetness from the cocoa and sugar. It all comes together with the use of almond milk and coconut oil. Add it on top of the brownies and… well, I’ll let you be judge but we think they’re pretty damn good.
for the brownies
- 2 cups cooked sweet potato
- 1 cup natural peanut butter
- 1/2 cup cocoa powder
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/2 cup dark chocolate chips
- 1 tsp baking soda
- 3 tbsp pecan wood chips
for the hazelnut ganache
- 1/3 cup cocoa powder
- 3/4 cup coconut sugar
- 1 1/2 tbsp hazelnut butter
- 2 tbsp almond milk
- 1/3 cup coconut oil
for the brownies
- Cook the sweet potato in the barbecue or oven until a fork passes through the flesh with little resistance.
- Set up your barbecue for indirect cooking and aim for 180c (355f). Alternatively, pre-heat your oven to the same temperature.
- Puree the sweet potato in a food processor ensuring no chunks remain. (Thermomix 10 seconds, speed 5 with the butterfly in)
- Add remaining brownie ingredients and mix until all combined. (Thermomix 10 seconds, speed 4)*
- Pour into a lined 20cm x 20cm (8in) baking tray and smooth the mixture out evenly.
- Add the brownies to the barbecue along with 2 tbsp of pecan chips to the coals. Alternatively, add to the oven.**
- Cook for approximately 1 hour. Poke with a skewer after 40 minutes and if it comes out almost clean they’re good to take out.***
- Allow to cool for 20 minutes. In the meantime make the ganache.
*If the dough is too dry and thick then add a small amount of milk (we use almond) or milk and re-mix. I suspect this is due to the water content of the sweet potato which could vary.
**If barbecuing, rotate the brownies 180 degrees after 20 minutes and add another tbsp of wood chips.
***Most brownie recipes will insist the skewer comes out completely clean however with this recipe being based around the sweet potato it’s fine for the skewer to have a little of the mixture stuck to it. The gooier the better I say.
for the ganache
- Add all the ingredients to a food processor and mix until combined. (Thermomix 10 seconds, speed 5)
- Spread the ganache over the brownie base and allow to set in the fridge for at least half an hour before slicing.
- Store in the fridge
Enjoy your barbecue brownies!
For other brownies ideas (and it’s an ever-growing list!) click here.